Best Amish White Bread

Name: Best Amish White Bread
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Amish
Ingredients: 2 cups warm water (around 110°F); 2/3 cup granulated sugar; 1 1/2 tablespoons active dry yeast; 1 1/2 teaspoons salt; 1/4 cup vegetable oil (or coconut oil, melted butter also works); 1/2 cup warm milk; 6–7 cups bread flour; Optional: 1/4 teaspoon ground ginger; Optional: melted butter for brushing the crust

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There’s something deeply comforting about the smell of homemade bread filling your kitchen. And if you’ve never tried Amish White Bread before—oh, friend—you’re in for a treat.

This isn’t your average loaf. It’s fluffy, slightly sweet, and perfect for everything from PB&Js to Sunday French toast. It’s also surprisingly easy to make, even if you’ve never baked bread in your life. The texture is soft and pillowy, with just the right touch of sweetness, like the kind you remember from childhood—or maybe wish you did.

Let’s get into it and make something beautiful. Trust me, once you make this, your store-bought bread is gonna start collecting dust.

And hey, if you’re into baking comfort classics like carrot cake and Amish bread, this is your jam.

Glossy Amish white bread loaf cooling on a rack near a sunny farmhouse window

Watch or Listen While You Bake

For those of you multitasking (we see you, parents and students), this recipe comes with options to listen to audio instructions or follow a step-by-step video walkthrough. So if your hands are deep in dough or you’ve got a toddler clinging to your leg, no worries—you’re covered.

What You’ll Need: Ingredients for the Best Amish White Bread

Let’s talk ingredients. This list is simple, straightforward, and budget-friendly. You probably have most of these in your pantry already.

2 cups warm water (around 110°F)
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (or coconut oil, melted butter also works)
1/2 cup warm milk
6–7 cups bread flour
Optional: 1/4 teaspoon ground ginger (helps activate yeast)
Optional: melted butter for brushing the crust

You’ll also need two standard 9×5 loaf pans. If you’ve only got one, no sweat—just bake in batches.

Fun fact: Each slice clocks in at about 240 calories. Not that we’re counting when it’s this good, but still nice to know.

By the way, this soft white loaf pairs perfectly with savory breakfasts like sausage casseroles or can hold its own next to a hearty bowl of soup.

Bread Flour vs. All-Purpose Flour

Let’s clear something up. Bread flour is the go-to here because it gives that beautiful, airy structure. It has a higher protein content which helps develop more gluten, making your loaf fluffier.

Don’t have bread flour? No panic. All-purpose flour works too—just expect a slightly denser texture. You can even mix the two.

This is also a great time to check out other homemade bread alternatives like Italian-style loaves if you’re curious about trying new textures and flavors.

Step-by-Step Instructions (Hands-On & Machine Options)

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and milk. Stir in the yeast and let it sit for about 10 minutes until it becomes frothy. This is your moment of truth—if it doesn’t foam, your yeast is probably dead. Try again.

Add the optional ginger here. It’s a secret old-school trick that gives the yeast a little extra oomph.

Step 2: Mix the Dough

Add salt and oil into the yeast mixture. Stir in about 3 cups of flour, then gradually add the rest, about 1 cup at a time, until a soft dough forms.

Use a wooden spoon or a dough hook if you’re using a mixer. Either works fine.

Step 3: Knead It Out

Knead by hand on a floured surface for 8–10 minutes, or 5 minutes if using a stand mixer. The dough should be smooth and elastic—like an earlobe. No joke.

Step 4: First Rise

Place your dough ball into a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for about an hour, or until doubled in size.

Step 5: Shape and Second Rise

Punch it down gently (so satisfying) and divide into two equal portions. Shape into loaves and place them into greased loaf pans.

Let them rise again, uncovered, for about 30–45 minutes until they puff up just over the rim of the pan.

Step 6: Bake

Preheat oven to 350°F. Bake for 30–35 minutes, or until golden brown and hollow-sounding when tapped.

Step 7: Optional Soft Crust Hack

Right out of the oven, brush the tops with melted butter and cover with a clean tea towel as they cool. This keeps the crust super soft.

And just like that, you’ve made the best Amish White Bread.

If you want to explore other homemade classics like banana bread next, you’re already halfway to building your own little bakery.

Bread Machine Method

Want to keep it easy-breezy? This recipe works beautifully in a bread machine.

Follow the machine’s instructions for wet vs. dry ingredient order (usually wet first). Use the basic white bread cycle. For a better rise, some folks use the trick of pausing the machine after kneading and letting it reset for a fuller second rise. Your call.

The texture might be a bit different, but the flavor’s still top-notch.

This method’s a game-changer for working professionals, seniors, and busy families.

Tips, Tricks, and Bread Wisdom

Add ginger to your yeast mix to help it bloom faster.
Coconut oil gives the bread a slightly sweet, rich flavor.
Use potato water (water from boiled potatoes) for added softness. Amish kitchens swear by it.
If your dough feels tough, let it rest 5 minutes and try again.
A soft crust comes from brushing with butter and covering with a tea towel—don’t skip it.
Store loaves at room temp wrapped in foil or plastic for up to 2 days.
Want to freeze? Wrap cooled loaves in plastic wrap and foil. They’ll keep for up to 3 months. Thaw overnight.

Speaking of sweet and indulgent baked goods to accompany your bread, you might want to try churro cheesecake bars next. You’ve earned it.

If you love Amish White Bread, don’t stop now. Check out:

You’re basically one or two recipes away from brunch hero status.

FAQs About Amish White Bread

Can I use all milk instead of water and milk mix?

Yes, it’ll be even richer—just keep it warm.

Is this bread dairy-free?

It can be if you use oil instead of butter and skip the milk.

Why didn’t my bread rise?

Check your yeast (expired?) or water temperature (too hot or too cold). It should feel like warm bath water.

Can I freeze this bread?

Totally. Wrap tightly and freeze for up to 3 months.

Can I make rolls with this dough?

Yes! Shape into balls, let rise on a tray, then bake for 15–18 minutes at 350°F.

Fluffy Amish white bread loaf sliced on a wooden board with butter, featuring soft texture and shiny golden crust.

Freshly baked Amish white bread loaf with golden crust cooling near a sunny window, butter being spread on top.

Final Thoughts

There’s nothing quite like slicing into a warm loaf of homemade bread, especially when it’s this soft, fluffy, and soul-soothing.

The best Amish white bread isn’t just about flour and yeast—it’s about slowing down, baking with love, and filling your home with that nostalgic scent of something wonderful.

Try it this weekend. Your kitchen—and your heart—will thank you.

And if you’re craving more, go ahead and explore more breakfast-friendly breads like crescent rolls to keep the morning joy going.

Best Amish White Bread

Jump to

Watch or Listen While You Bake

What You’ll Need: Ingredients for the Best Amish White Bread

Bread Flour vs. All-Purpose Flour