Have you ever try to make Amish White Bread? Believe in me, it is an exciting experience. I had baked loaves before—some turned out decent, others ended up dense or dry—but nothing compared to the soft, pillowy texture and slightly sweet flavor of this recipe. The aroma alone, filling my kitchen with the scent of warm yeast and butter, was enough to make me impatient.

No fancy ingredients, no complicated techniques—just pure, old-fashioned comfort in every slice. Its recipe is so simple. I remember pulling my first loaf out of the oven, tapping the golden crust, and hearing that satisfying hollow sound. I sliced into it while it was still warm, slathering a piece with butter that melted instantly into the fluffy interior. One bite, and I knew this would become my go-to bread recipe.

If you’ve never made homemade bread before, this is the perfect recipe to start with. It’s forgiving, easy to follow, and yields consistently amazing results. Whether you’re making sandwiches, toast, or simply enjoying a slice fresh out of the oven with a drizzle of honey, this bread is guaranteed to become a staple in your kitchen.

Short Description

Soft, fluffy, and slightly sweet, Amish White Bread is a classic homemade loaf that’s easy to make and perfect for sandwiches, toast, or simply enjoying warm with butter.

Key Ingredients

1 cup water (heated to 110°F)
1 pinch powdered ginger (optional, helps activate yeast)
1 cup milk (heated to 110°F)
⅔ cup sugar (adjust for preferred sweetness)
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil (coconut oil recommended)
5½ cups bread flour (adjust as needed)
2 tablespoons butter, melted (for brushing)

Tools Needed

Large mixing bowl
Whisk
Measuring cups and spoons
Dough scraper (optional but helpful)
Stand mixer with dough hook (optional)
9×5-inch loaf pans
Cooling rack

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, whisk together warm water, warm milk, and sugar until dissolved. Stir in the yeast and powdered ginger (if using).

Let the mixture sit for about 5–10 minutes, until it becomes foamy. This means the yeast is activated and ready to work its magic.

Step 2: Mix the Dough

Stir in 1 cup of flour, then add the salt and oil. Gradually add the remaining flour, one cup at a time, mixing until the dough starts pulling away from the sides of the bowl.

Step 3: Knead the Dough

Knead the dough for 5 minutes using a stand mixer or 8–10 minutes by hand on a floured surface. The dough should become smooth, elastic, and slightly tacky but not sticky.

Tip: If the dough feels too sticky, add flour 1 tablespoon at a time until it reaches the right consistency.

Step 4: First Rise

Place the dough into a greased bowl, turning it once to coat the surface. Cover with a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5: Shape the Loaves

Punch down the risen dough and knead for 3 minutes to release excess air. Divide it into two equal portions, shape them into loaves, and place them into greased 9×5-inch loaf pans. Brush the tops with melted butter.

Step 6: Second Rise

Let the dough rise again for 30 minutes, or until it’s about an inch above the rim of the pans.

Step 7: Bake the Bread

Preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes, or until they turn golden brown and sound hollow when tapped.

Step 8: Cool and Serve

Remove the loaves from the pans and let them cool on a wire rack for at least 20 minutes before slicing. Enjoy warm with butter, honey, or your favorite jam!

Why You’ll Love This Recipe

Soft and fluffy texture – perfect for sandwiches or toast

Easy to make – beginner-friendly with simple steps

Naturally sweet flavor – pairs well with savory or sweet toppings

No preservatives – homemade goodness without additives

Budget-friendly – costs less than store-bought bread

Mistakes to Avoid & Solutions

1. Yeast didn’t foam up?

Make sure your water and milk are warm, not hot (110°F is ideal).

Check if your yeast is expired.

2. Dough is too sticky or too dry?

If sticky, add flour 1 tablespoon at a time.

If dry, add a teaspoon of warm water until it softens.

3. Bread didn’t rise well?

Let it proof in a warm place (like inside an oven with the light on).

4. Crust too hard?

Brush the tops with butter after baking for a softer crust.

Serving and Pairing Suggestions

– With butter and honey for a simple, comforting treat
– As sandwich bread for PB&J, grilled cheese, or deli sandwiches
– Toasted with jam or nut butter for a quick breakfast
– Served alongside soup or stew to soak up flavorful broths

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigeration: Keeps fresh for up to a week, but may dry out faster.

Freezing: Wrap in plastic wrap and freeze for up to 3 months.

To reheat: Toast slices or warm in the oven at 300°F for 5 minutes.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly less chewy.

2. Can I make this dairy-free?
Yes, substitute milk with almond or oat milk.

3. How do I know when my bread is fully baked?
Tap the top—it should sound hollow.

4. Can I make this in a bread machine?
Yes! Use the dough cycle, then shape and bake as instructed.

5. Can I reduce the sugar?
Yes! Reduce to ⅓ cup for a less sweet version.

Tips & Tricks

– Use coconut oil for a richer flavor.
– Let the dough rise near a warm oven for best results.
– Slice with a serrated knife for clean cuts.

Recipe Variations

Honey Wheat Amish Bread – Replace 1 cup flour with whole wheat flour and reduce sugar to ½ cup.

Garlic Herb Bread – Add 1 teaspoon garlic powder and 2 teaspoons Italian seasoning to the dough.

Cinnamon Swirl Bread – Roll out the dough, spread with butter and cinnamon sugar, then roll it up before placing it in the pan.

Final Thoughts

Homemade Amish White Bread has a way of turning an ordinary day into something special. From the moment the dough rises to the golden loaves emerging from the oven, it fills the kitchen with warmth and comfort. The texture is soft yet sturdy, perfect for everything from sandwiches to toast slathered with butter and jam.

Baking this bread isn’t just about the final product—it’s about slowing down, enjoying the process, and appreciating simple ingredients coming together beautifully. Once you take that first bite, you’ll understand why this recipe has been loved for generations. If you’ve never made homemade bread before, this is the perfect place to start. And if you have, you’ll still find joy in the familiar rhythm of kneading, shaping, and baking.

Amish White Bread