If you’re craving the kind of pillowy, golden loaf that turns any meal into pure comfort, Amish White Bread is the answer you’ve been waiting for. Imagine slicing into a warm, home-baked loaf that’s soft but sturdy, faintly sweet, and perfect for toast, sandwiches, or simply slathered in good butter. Trust me, this is the bread that spoils you for all the store-bought loaves—one taste of Amish White Bread and it’s easy to see why it’s a beloved classic in so many kitchens.

Ingredients You’ll Need

You’ll be amazed at how the most humble pantry staples come together to create such an unforgettable loaf. Every ingredient in Amish White Bread has a role, from flavor to structure, so don’t underestimate the magic of simplicity!

Warm Water (2 cups at 110°F): This brings the yeast to life and gives the dough the perfect consistency.
Granulated Sugar (2/3 cup): Adds just the right touch of sweetness for that signature flavor and also feeds the yeast.
Active Dry Yeast (1 1/2 tablespoons): The powerhouse behind that sky-high, fluffy rise every time.
Salt (1 1/2 teaspoons): Enhances and balances the overall flavor, preventing the bread from tasting flat.
Vegetable Oil (1/4 cup): Lends softness and keeps the bread moist for days.
All-Purpose Flour (5 1/2 to 6 cups): The building block of your loaf; go by feel and add more as needed for a smooth, supple dough.

How to Make Amish White Bread

Step 1: Activate the Yeast

First things first: dissolve the sugar in your warm water in a large mixing bowl. Sprinkle the yeast right over the top and let it sit undisturbed for 5 to 10 minutes. You’ll know your yeast is alive and kicking when it gets foamy; this little science show means your bread is set up for the perfect, fluffy rise.

Step 2: Build Your Dough

Once your yeast is bubbly, stir in the salt and vegetable oil. Now, work in 5 cups of flour, one cup at a time, mixing after each addition. The dough should start to pull together and feel a bit sticky—that’s exactly what you want for Amish White Bread. If it looks too wet, go ahead and add a bit more flour.

Step 3: Knead to Perfection

Turn the dough out onto a lightly floured surface. This is where the magic happens! Knead the dough for 6 to 8 minutes, adding up to 1 more cup of flour as needed. You’re aiming for dough that’s smooth, elastic, and just a little tacky but not sticking to your hands. This step gives your bread that tender, pull-apart crumb we all love.

Step 4: First Rise

Place your dough into a greased bowl and cover it up with a clean towel or plastic wrap. Let it hang out somewhere warm for about an hour, or until it has doubled in size. Watching dough puff up never gets old—and it means your Amish White Bread will be extra light and airy.

Step 5: Shape and Second Rise

Punch the dough down (the best part!) and divide it in half. Gently shape each half into a loaf and nestle each piece into a buttered or oiled 9×5-inch pan. Let them sit and rise again, covered, until each loaf is about an inch over the edge of the pan. This second rise is key for that classic domed top.

Step 6: Bake Until Golden

Preheat your oven to 350°F (175°C), and then bake the loaves for 25 to 30 minutes. You’ll know Amish White Bread is ready when it’s a deep golden color and sounds hollow when you tap the bottom. For an indulgent finish, brush the tops with a little melted butter as soon as they come out of the oven. Let the loaves cool on a wire rack for the best texture.

How to Serve Amish White Bread

Garnishes

For a simple touch, a brush of melted butter is all you need. But sprinkle on a pinch of flaky salt or fresh herbs like rosemary if you want to dress it up. If you’re in a sweet mood, try a light dusting of cinnamon-sugar across the top while the loaf is still warm!

Side Dishes

Nothing pairs better with Amish White Bread than a cozy bowl of homemade soup or a fresh, crisp salad. It’s also wonderful alongside breakfast eggs or turned into a hearty sandwich for lunch. Don’t be surprised if you find yourself serving thick, toasty slices with every meal.

Creative Ways to Present

Consider slicing your bread thickly and stacking the slices artfully in a basket lined with a cloth napkin for a family meal. For parties, cut the bread into cubes and serve with fondue or a herby whipped butter dip. Or, make rustic open-faced sandwiches as a lovely brunch treat—the possibilities for Amish White Bread are endless!

Make Ahead and Storage

Storing Leftovers

Keep any extra Amish White Bread at peak freshness by wrapping the cooled loaves tightly in plastic wrap or storing them in an airtight container. It will keep beautifully at room temperature for up to three days, and a quick wrap helps prevent it from drying out.

Freezing

If you’d like to make your bread stretch even further, freeze the whole loaf or sliced pieces. Wrap the bread in plastic, then foil, and stash it in your freezer for up to three months. Slicing before freezing makes it super convenient to grab just what you need later.

Reheating

Amish White Bread is easy to revive! For slices, just pop them in the toaster for a crisp exterior and soft interior. To warm a whole loaf, wrap it in foil and set in a 300°F oven for 10 to 15 minutes, and it’ll taste freshly baked all over again.

FAQs

Can I use bread flour instead of all-purpose for Amish White Bread?

Absolutely! Bread flour gives a slightly chewier texture and more height, while all-purpose flour keeps things soft and tender. Either works beautifully, so use what you have on hand.

What if I don’t have active dry yeast?

You can swap in instant yeast in equal amounts. There’s no need to proof instant yeast with water and sugar—simply mix it directly with the dry ingredients and proceed as usual.

Why did my bread turn out dense?

This can happen if the dough doesn’t rise fully or is over-floured. Make sure your yeast is active and bubbly, and add just enough flour so the dough is smooth but not dry. Damp, warm rise conditions help create that fluffy Amish White Bread crumb.

Can I make this recipe vegan?

Yes! As written, Amish White Bread is already naturally dairy-free and egg-free. Just be sure to use a plant-based butter or oil if you brush the tops while cooling.

How can I make mini loaves or rolls with this recipe?

Divide the dough into smaller portions and shape as desired. For rolls, shape into balls and bake on a sheet pan for 20-22 minutes. For mini loaves, use smaller pans and start checking for doneness at 18-20 minutes.

Final Thoughts

If you’re looking to fill your home with that unbeatable fresh-baked smell and serve bread that truly makes people swoon, give Amish White Bread a try. It’s a timeless, foolproof recipe you’ll reach for again and again—so grab your apron, and let the baking (and eating) begin!

Amish White Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews

Author: Kimberly
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 2 loaves (16–20 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious Amish White Bread at home with this easy recipe. This soft and fluffy bread is perfect for toast, sandwiches, or simply enjoyed warm with butter and jam.

Ingredients

Ingredients:

2 cups warm water (110°F)
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5 1/2 to 6 cups all-purpose flour

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Instructions

Dissolve Sugar: In a large mixing bowl, dissolve the sugar in warm water. Sprinkle in the yeast and let it sit for about 5–10 minutes until foamy.
Add Ingredients: Add the salt and vegetable oil, then stir in 5 cups of the flour, one cup at a time. Mix until a soft dough forms.
Knead Dough: Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, adding up to 1 more cup of flour as needed, until the dough is smooth and elastic.
Rise Dough: Place the dough in a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.
Shape and Rise: Punch down the dough, divide it in half, shape into loaves, and place into greased pans. Let rise again for 30–40 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes until golden brown.
Cool and Serve: Remove from pans, cool on a rack, and brush with melted butter if desired.

Notes

For softer crusts, cover the loaves with a clean towel while cooling.
This bread is great for toast, sandwiches, or served warm with butter and jam.