Loaf of freshly baked Amish White Bread on a wooden table

Amish White Bread

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A warm, soft loaf that is easy to make at home.

introduction

This Amish White Bread is soft, simple, and good for sandwiches or toast. It uses basic ingredients and a clear process. If you like simple home cooking, you might also enjoy some campanelle recipes for easy meals.

why make this recipe

  • The bread is soft and mild, so kids and adults both like it.
  • It uses common pantry items.
  • You can make it by hand, with a mixer, or in a bread machine.
  • It makes two good loaves for family meals.

how to make Amish White Bread

Start by warming the water and milk to about 110°F. Mix sugar, oil, salt, and yeast with the warm liquids. Add flour a little at a time and form a smooth dough. Let the dough rise, shape into loaves, and bake until golden.

Ingredients :

  • 1 cup water (110F)
  • 1 pinch powdered ginger (optional – activates yeast)
  • 1 cup milk (110F)
  • 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 100F)! 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 :

Follow the method that fits your tools and time.

Conventional method

  1. Warm water and milk to 110°F. Add a pinch of powdered ginger if you use it. Stir in yeast and a little sugar. Let sit 5–10 minutes until foamy.
  2. In a large bowl, mix the rest of the sugar, salt, oil, and melted butter.
  3. Add the foamy yeast mixture to the bowl.
  4. Add flour one cup at a time. Stir until the dough pulls together.
  5. Turn dough onto a floured surface and knead until smooth, about 8–10 minutes.
  6. Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
  7. Punch dough down, divide into two, shape into loaves, and place in greased loaf pans.
  8. Let rise again until tops are above the pans.
  9. Bake at 350°F for 25–30 minutes or until golden and hollow-sounding. Brush with melted butter when out of the oven.

Hand kneading

  1. Mix ingredients as above and bring dough together.
  2. Use heels of your hands to push and fold the dough for 8–12 minutes.
  3. The dough is ready when it is smooth and springs back when pressed.

Rising and shaping

  1. First rise: in a greased bowl, covered, until doubled.
  2. Punch down and divide into two pieces.
  3. Shape each into a loaf: flatten, fold sides in, roll up, and tuck ends under.
  4. Place seam-side down in greased pans and let rise until puffy.

For a soft crust

  1. Brush tops with melted butter right after baking.
  2. You can also place a small pan of hot water in the oven while baking to keep crust soft.

Bread machine instructions

  1. Add ingredients to the machine pan in the order recommended by your machine (usually liquids first, then dry, yeast last).
  2. Choose the white or basic setting and medium crust.
  3. Start machine and let it run the full cycle.

how to serve Amish White Bread

  • Slice warm for toast or sandwiches.
  • Use for french toast or bread pudding.
  • Serve with butter, jam, or any spread.

how to store Amish White Bread

  • At room temperature: wrap in plastic or a bread bag for up to 3 days.
  • For longer: slice and freeze in bags for up to 3 months. Toast or thaw slices before using.
  • Avoid the fridge; it dries bread faster.

tips to make Amish White Bread

  • Check liquid temperature: 105–115°F helps yeast wake without killing it.
  • Add flour slowly; dough should be slightly tacky but not sticky.
  • Use fresh yeast for best rise.
  • Let the dough rise in a warm, draft-free place.
  • If dough is too sticky, add a little more flour, a tablespoon at a time.

variation (if any)

  • Use melted butter instead of vegetable oil for a richer flavor.
  • Swap up to 1 cup of bread flour with whole wheat for a denser loaf.
  • Add 1–2 tablespoons of honey instead of part sugar for a different sweetness.

FAQs

Q: Can I make just one loaf instead of two?
A: Yes. Divide the dough and bake one loaf, or halve the recipe to make one loaf.

Q: How do I know the bread is done?
A: The crust should be golden and the loaf will sound hollow when tapped. An internal temperature of 190–200°F is done.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 1 1/4 tablespoons instant yeast and mix it with the dry ingredients. You may skip the proofing step, but proofing still helps check yeast activity.

Q: Can I add seeds or oats on top?
A: Yes. Brush the top with water or egg wash and sprinkle seeds or oats before baking.

Conclusion

This recipe gives a soft, classic loaf that fits many meals. For another trusted version and more notes, see the Amish White Bread Recipe – Allrecipes.