Loaf of homemade Amish White Bread fresh out of the oven

Amish White Bread

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why make this recipe

This Amish White Bread Recipe makes soft, simple loaves that people love. It uses basic pantry ingredients. The bread is light, slightly sweet, and good for sandwiches, toast, and soups. It is easy to make for beginners and still great for cooks who want a reliable classic.

introduction

This recipe follows a traditional Amish-style white bread method. It uses warm water and milk to feed the yeast, a little sugar for flavor, oil or butter for richness, and bread flour for good structure. You will get two medium loaves with a soft crumb.

how to make Amish White Bread Recipe

Make the dough, let it rise until doubled, shape into loaves, let rise again, then bake. You can mix and knead by machine or by hand. For a soft crust, brush melted butter on the hot loaves after baking. Follow the steps below for each method.

Ingredients :

  • 1 cup water (110°F)
  • 1 pinch powdered ginger (optional – activates yeast)
  • 1 cup milk (110°F)
  • 2/3 cup sugar (you can use less)
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil (coconut oil works really well here — melt it first and let it cool to 100°F! OR use melted butter)
  • 5-1/2 cups bread flour (you may need a little more or a little less)
  • 2 tablespoons butter (melted)

Directions :

Read all steps through before you start. Keep ingredients at the temperatures shown for best results.

Conventional method

  1. In a large bowl, combine warm water and the pinch of powdered ginger (if using). Stir in the yeast and a teaspoon of the sugar. Let sit 5–10 minutes until foamy.
  2. Add the warm milk, remaining sugar, oil (or melted butter), and salt. Stir to blend.
  3. Add 3 cups of the flour and mix until smooth. Add more flour, a cup at a time, until a soft dough forms.
  4. Turn the dough onto a lightly floured surface and knead (or use a stand mixer with dough hook) until smooth and elastic, about 8–10 minutes in a mixer or 10–12 minutes by hand.

Hand kneading

  1. Dust your work surface lightly with flour. Push the dough away with the heel of your hand, fold it back, rotate, and repeat.
  2. Keep kneading until the dough is soft, smooth, and slightly springy. Add a teaspoon of flour at a time if it is too sticky, but do not add too much.
  3. Form into a ball for the first rise.

Rising and shaping

  1. Place the dough ball in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let rise in a warm, draft-free place until doubled, about 1 to 1 1/2 hours.
  2. Punch the dough down gently to release gas. Turn onto a floured surface and divide into two equal pieces.
  3. Shape each piece into a loaf: fold edges to the middle, seal, and roll into a tight log. Place each loaf seam-side down in greased 9×5-inch loaf pans.
  4. Cover and let rise again until the dough fills the pan and is about 1 inch above the rim, about 30–45 minutes.

For a soft crust

  1. Bake as directed (see below). As soon as loaves come out of the oven, brush the tops with 2 tablespoons melted butter. This softens and flavors the crust.
  2. Let loaves cool for 10 minutes in the pans, then remove to a rack to cool fully before slicing.

Bread machine instructions

  1. Put ingredients in the bread machine pan in the order your machine recommends. Usually liquids first, then dry ingredients, then yeast on top.
  2. Use the Basic or White Bread setting with a medium crust. Use the 2-pound loaf setting if available.
  3. If your machine has a dough cycle only, run that cycle, then shape loaves and bake in a preheated 350°F oven for 25–35 minutes until golden and hollow-sounding.

how to serve Amish White Bread Recipe

Serve slices warm with butter, jelly, or honey. Use it for sandwiches, French toast, or grilled cheese. Fresh homemade slices toast well and hold fillings without getting soggy.

how to store Amish White Bread Recipe

  • At room temperature: Wrap cooled bread tightly in plastic wrap or a bread bag. It stays fresh 2–3 days.
  • In the fridge: Not recommended — it dries bread faster.
  • In the freezer: Slice, wrap in plastic, then aluminum foil or a freezer bag. Freeze up to 3 months. Toast or thaw slices as needed.

tips to make Amish White Bread Recipe

  • Use fresh yeast. If yeast does not foam with warm water and sugar, it may be dead.
  • Keep liquids at 105–115°F to wake the yeast but not kill it.
  • Add flour slowly. Dough should be soft and slightly tacky, not dry.
  • Give the dough time to rise in a warm spot. Cooler kitchens need more time.
  • Brush with melted butter after baking for a tender crust.
  • Let bread cool before slicing to avoid a gummy crumb.

variation (if any)

  • Whole wheat mix: Replace 1–2 cups flour with whole wheat flour. Add a bit more liquid.
  • Honey or maple: Replace part of the sugar with honey or maple syrup for a different flavor.
  • Seeds or oats: Top with seeds or rolled oats before baking for texture.
  • Sweet loaf: Fold in 1 cup raisins or nuts for a sweet, hearty loaf.

FAQs

Q: My dough is too sticky. What can I do?
A: Add flour one tablespoon at a time while kneading. Stop when the dough is soft and slightly tacky but not wet.

Q: How will I know when the bread is done?
A: The top will be golden brown and the loaf will sound hollow when tapped. Internal temp should be about 190–200°F.

Q: My bread fell after baking. Why?
A: Likely over-proofed or the oven temperature was too low. Let the dough rise until just doubled and bake at the right temperature.

Q: Can I make just one loaf?
A: Yes. Divide ingredients in half or shape one large loaf and use a larger pan. Adjust baking time slightly.

Q: Can I substitute milk with a non-dairy milk?
A: Yes. Use an unsweetened non-dairy milk warmed to 110°F.

Conclusion

This Amish white bread is easy and comforting. If you want the original Allrecipes version for comparison, see the Allrecipes Amish White Bread Recipe.