Published: Last Updated: by Marye 2072 words. | About 11 minutes to read this article.
Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. Freezes well. This easy beginner recipe has millions of saves on Pinterest and thousands of 5-star reviews from happy bakers!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Rising Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Jump to Recipe
You may have heard this called milk bread. Make this by hand or in a bread machine - both instructions are included.It freezes well, too!
Be sure to read to the end where I'll be sharing my best tips for getting yeast dough to rise!
Table of Contents
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📖 Variations
- 🔪 Instructions
- 🎥 Video
- 🍞 Bread flour or all-purpose
- 🥫 How to store leftover Amish white bread
- 💭 Things to know
- 🔪 Equipment
- 🎈 Help it rise!
- 👩🍳 FAQs
- 📚 Related recipes
- 📞 The last word
- 📖 Recipe
- 💬 Comments
My husband & I can’t stop eating it...
YUM. Until recently I had exactly 0 experience with baking bread. Just a few months ago I started with no-knead Dutch oven artisanal loaves, and I finally wanted to attempt sandwich bread, which seemed more challenging to me. I’m so glad I found this recipe. This bread is SO GOOD. My husband & I can’t stop eating it, and I’ll definitely be pulling this out again & again!!
Marie
🗝️ Key takeaways
- Over 2000 5 star reviews and thousands of comments from readers like you means that you can be confident that this recipe works!
- This is a soft sandwich loaf, similar to a commercial white bread in texture, so it's perfect for everything from breakfast toast to sandwiches.
- Be sure to read the Help it rise section for my tips and getting a tall fluffy loaf of bread!
Have troubled getting your bread to rise? You'll want to read these tips for getting bread dough to rise faster - even in a cold house!
🧾 Ingredients
If you are looking for the homemade equivalent of Wonder Bread you'll definitely want to try this classic Amish white bread! It is somewhat sweet— and when I say somewhat I mean like those fabulous, hot dinner rolls they have at Logan's Roadhouse or Hawaiian rolls.
If you want a real treat try it with a spoonful of this apricot pineapple jam!
You can find a list of tools and helpful information on the Essentials page.
📖 Variations
Here some of my favorite variations.
- Dinner rolls - just make this dough all the way through shaping and then follow my cloverleaf rolls instructions.
- Cinnamon rolls -make big fluffy cinnamon rolls with this dough and these instructions.
- Sweet rolls
- Hamburger buns
- Cinnamon swirl loaf
- Add 2 cups raisins
- Add 2 cups chocolate chips
- Add 2 cups chopped nuts
Since this recipe freezes so well you can make several batches to have on hand when you need them.
Amish white bread is one of the main breads on my list of homemade pantry staples because it's so easy!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- Mix the yeast, sugar, and warm water.
- Let it get foamy.
- Mix in the flour and knead until it is soft and elastic - it will feel like your earlobe when you squeeze a bit between your thumb and forefinger. Weird but true.
- Place in an oiled bowl and cover.
- Let rise until doubled.
- Check by pushing your finger in. If the indent stays it has doubled.
- Punch down.
- Shape and place in greased loaf pan - let rise.
- Bake.
🎥 Video
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🍞 Bread flour or all-purpose
This recipe works best with bread flour but you can also use all-purpose if you like. Just be aware that the texture may be a little more dense and your loaf will not rise as high.
If you are using all-purpose flour and you happen to have some wheat gluten around you can replace 1 tablespoon of flour with 1 tablespoon of gluten for every cup.
That will give it the rise and fluffiness you're looking for in this sweet white bread.
🥫 How to store leftover Amish white bread
Let the finished bread cool completely then wrap in plastic wrap, use an airtight container, or use a bread bag.
Homemade bread gets stale more quickly than commercial breads so plan on eating or freezing within 2 days.
To freeze
To freeze just wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months.
I like to slice the bread before freezing and place parchment paper between the slices so I can thaw just one or two pieces at a time.
💭 Things to know
If you've had trouble with homemade bread recipes before be sure to read these posts on troubleshooting and tips:
- Yeast Baking Tips 1
- Yeast Baking Tips 2
- Troubleshooting
Expert Tip: A whole egg can be beaten with a tablespoon of water and then brushed on the top. This results in a shiny, golden-brown crust.
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit but will still be great.
- This is one recipe I don't often use butter in. I use organic extra-virgin coconut oil because it adds just a little flavor to the bread. Light vegetable oil will work, too. Try it with coconut oil, light vegetable oil, or melted butter and just see what you like best. Make sure whatever you use is melted and cooled to 100F before adding.
- The dough has been kneaded enough when it feels somewhat like your earlobe when you pinch it. When you gently pull on it the dough will stretch a little instead of breaking off.
Leftover angel chicken warmed up and served over a thick slice of this homemade bread is one of my favorite quick and easy meals. Try it!
🔪 Equipment
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I use a Bosch to make bread with. I love my Kitchenaid but it just doesn't handle heavy doughs as well as I'd like. If you plan on making bread often I'd recommend saving up for a Bosch. It lasts forever. You won't regret it.
You'll also need -
- two 9 by 5 inch loaf pans (measured from outside edge to outside edge. 1- ½ quart)
- instant read thermometer
What’s new? Check out myRestless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!Thanks so much for being a part of Restless Chipotle!
🎈 Help it rise!
There are definitely a lot of ways to get yeast dough to rise - such as keeping it in the oven with the light on, etc.
My favorite is to use a natural dough enhancer like one of these-
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
Click through to 5 Ingredients to Help Your Bread Rise to find more great ideas including a recipe for a natural dough enhancer.
👩🍳 FAQs
Is there a difference in kneading with your hands or in a mixer?
There may be a slight difference in how it rises and texture but it would be so minimal that you wouldn't notice. Kneading by hand is hard and takes longer, though.
Is the nutritional info for the whole loaf or per slice and if so how thick of a slice is that calculated for?
Per slice. And I figure 8 slices per loaf.
How much ginger or potato water is needed to activate the yeast?
I'd use a pinch of ginger. If using potato water then use that instead of plain water.
Do I have to use ginger? Does it flavor the bread?
No. You don't have to use it and it does not flavor the bread. It does help activate the yeast and that's why I use it.
If I'm pinched for time, can I let it rise in the fridge then punch down for a second rise after work?
Yep! So Spray plastic wrap with no stick spray and cover your dough bowl. Refrigerate for no more than 24 hours then proceed according to instructions. Your second rising time may take a bit longer because of the cold.
Once you make your own bread you'll want to try your hand at different types of yeast baking! Here are some of my favorites.
- Vienna rolls are an old-fashioned yeast roll that were served at fancy restaurants. They are delicious as sandwich rolls, finger rolls, or made into a loaf.
- There's nothing like hot from the fryer homemade donuts!
- Angel biscuits are a cross between a dinner roll and a biscuit. They're a southern favorite.
- Beer Pizza Dough
- Bread Baking Tips and Techniques
- Yeast Bread Baking: Troubleshooting
- Bacon Bread
See more Yeast Bread Recipes →
📞 The last word
Many people have asked me if you "have" to use bread flour. The bread will rise higher and lighter if you do but you can substitute all-purpose flour.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.93 from 225 votes
Amish White Bread
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Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. Freezes well. This easy beginner recipe has millions of saves on Pinterest and thousands of 5-star reviews from happy bakers!
Course Bread
Cuisine Amercian Heritage
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Rising Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings:16 2 loaves
Calories:240
Author:Marye Audet-White
Ingredients
- 1 cup water, 110F
- 1 pinch powdered ginger, optional - activates yeast
- 1 cup milk, 110F
- ⅔ cup sugar, (you can use less)
- 1 ½ tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
- 5-½ cups bread flour, you may need a little more or a little less
- 2 tablespoons butter, melted
Instructions
Conventional method
Dissolve the sugar in the warm water and milk in a large bowl.
Whisk in the yeast (and ginger if using).
Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
Stir in 1 cup of the flour.
Whisk in the salt and oil.
With the mixer running add the remaining flour, one cup at a time, until the dough pulls away from the bowl.
Knead by machine about 5 minutes.
Hand kneading
If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic - adding flour as needed.
Rising and shaping
Oil a large bowl and place the ball of dough in it.
Oil the top of the dough and then cover with a damp cloth.
Allow it to rise until it has doubled in bulk. This will take about an hour.
Punch the dough down.
Knead for three minutes or so and divide in half.
Let rest for five minutes.
Shape into loaves and then place in greased 9x5-inch loaf pans.
Brush the tops with the melted butter.
Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.
For a soft crust
For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.
Bread machine instructions
Add ingredients to your bread machine in the order the manufacturer recommends.
Select white bread cycle.
Press "start".
When the dough has risen once and second cycle of kneading begins, turn the machine off. Press "start" again to reset the machine.
The dough will rise a second time before it bakes.
Notes
Storage:
Store wrapped in plastic wrap or aluminum foil for up to 2 days at room temperature. Freeze for longer storage.
Since this fluffy white bread freezes so well you can make several batches to have on hand when you need them. Give this Buttermilk Bread a try, too!
Tips
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit but will still be great.
- This is one recipe I don't often use butter in. I use organic extra-virgin coconut oil because it adds just a little flavor to the bread. A light vegetable oil will work, too. Try it with coconut oil, light vegetable oil, or melted butter and just see what you like best. Make sure whatever you use is melted and cooled to 100F before adding.
Help with rising
There are definitely a lot of ways to get yeast doughs to rise - such as keeping it in the oven with the light on, etc. My favorite is to use a natural dough enhancer like one of these-
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
- Click through to 5 Ingredients to Help Your Bread Rise (updated for 2020) to find more great ideas including a recipe for a natural dough enhancer -
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 240kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 239mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 68IU | Calcium: 24mg | Iron: 1mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Originally published April 2014. Last updated July 31, 2023 for more helpful information.
More Yeast Bread Recipes
- Simple Sourdough Starter
- Swedish Limpa (Rye Bread)
- Jewish Rye Bread
- Best Food Processor for Bread Dough
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Marisa Wight
I loved using this recipe for bread, but you changed how to double the recipe in the easy way which i found disappointing
Reply
Marye
The "easy way" was malfunctioning for some people. Since it wasn't always accurate I've had to disable it. Sorry for your inconvenience.
Reply
Chloe
I’ve been searching for the perfect white bread and this is it!! I halved the sugar to keep it versatile and it was amazing.Reply
Suzy
I'm back to tell how it turned out. I tried making 3 x recipe and it said 7.5 cups of flour. So I did that and got bread soup. I kept adding more flour until I was afraid to get too much so I tried baking it. NOPE. Bread caved in and it's just too doughy still. But tops are too dark to bake it more. What did I do wrong.Reply
Marye
Try making it with the measurements given and don't try to double or triple it the first time.
Reply
Laura
I'm doubling. Only 5 cups of flour for 4 cups of liquid?Reply
Marye
No - for some reason the 1x, 2x, 3x isn't working. Use the servings to double it.
Reply
Joanne
I made this yesterday and one loaf is already gone! DELICIOUS ! I never have luck getting my bread to rise but with the helpful tips, it rose just like it should. It was fun to watch. The video was especially helpful. I like the way the bread slices so that you can make a sandwich. This will be my go to recipe from now on. Thank you Marye.Reply
Joanne
This will become my go to bread recipe. I appreciated the rising tips as that has always been my downfall when making bread. The video was just great. It really helped to make the process so much easier. Thank you so much.
Reply
C Tansy
made this today and it is delicious! will definitely be making again. Thought I would freeze the second loaf but don't see that happening!Reply
Linzy
I made this recipe yesterday and it was AMAZING!! Thank you so much for this. I used less sugar (1/3c) because I didn’t want it too sweet and it was perfect!! I’m making more as we speak. This will be a staple in my bread recipe box!Reply
Elizabeth Herrington
Just baked today! Lovely recipe! Mine turned out beautiful! ❤️Reply
Ken
Too bad it isn’t gluten free. Tried gluten free ingredients and it gained residency in my trash can. Maybe somebody has a solution to make the usual outstanding Amish foods gluten free and edible. Yes I gave it 5 stars because in the recipe as shown it is an outstanding bread as is normal for true Amish foods.Reply
Marye
I'm sorry you are frustrated. The only two flours given in this recipe are either bread flour or all-purpose flour, neither which is gluten free. Generally "regular" bread recipes can't be used for gluten free because they need the gluten to rise. This isn't a gluten free blog nor has it ever been. I'd suggest searching gluten free blogs for specialized recipes. Good luck.
Reply
Laurie Farris
I ran across your recipe and decided to make bread. Only problem, my yeast was old, and I didn’t have bread flour. I only had organic, stone ground wheat on hand that has been hanging out in my freezer for waaay longer than it should have. I want you to know, that it was still delicious! No, it didn’t rise much, but it did rise. It took longer to rise, and then it rested much longer before I baked it. I did use a meat thermometer to check for doneness… almost 190°F. It for sure wasn’t a throw away experiment and will get eaten! This weekend I will do it with the appropriate ingredients! 😂 Thank you again for your recipe!Reply
Jennifer
I recently started baking bread and this recipe has never let me down! I use coconut sugar mixed with 1/2 teaspoon of refined sugar (for the year) and so it is super low sugar too!! Definitely try and you’ll make some delicious bread that looks hard but is not!Reply
Kathleen
Listen lady!
Ive gotta give credit where credit is due...
This recipe is absolutely AMAZING! This was my first ever attempt at making loaves of bread (with the exception of the pre-made ones in the frozen food section of the grocery store) I was skeptical to say the least because I've always even the idea of making bread was intimidating much less actually attempting it. But THIS is INSANELY good... the texture, the taste, the smell, just omg!! Seriously thank you for the share darlin... my little family LOVES it!!Reply
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