Ingredients
Equipment
Method
Step 1: Activate Yeast
- In a large bowl, whisk together warm water and sugar.
- Add the instant yeast directly (no need to proof it separately) and stir briefly.
- Let it sit for about 5 minutes until foamy.
- Foamy yeast = happy yeast. That’s how you know your bread will rise beautifully.
Step 2: Mix the Dough
- Add salt and oil to the yeast mixture.
- Gradually mix in flour, one cup at a time, until a soft dough forms.
- Knead by hand on a floured surface for 8–10 minutes, or with a stand mixer for 5–6 minutes using the dough hook.
- The dough should be smooth, elastic, and slightly tacky — not sticky.
Step 3: First and Only Rise
- Place dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours or until doubled in size.
Step 4: Shape the Loaf
- Punch down the dough and shape it into a rectangle.
- Roll it up from the short side and tuck the ends under.
- Place into a greased loaf pan, seam side down.
Step 5: Bake
- Preheat the oven to 350°F (175°C).
- Bake the loaf for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
- Optional: Brush with melted butter immediately after removing from oven for a soft, shiny finish.
Step 6: Cool Before Slicing
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Cool completely before slicing for best texture.
Notes
🧊 Storage & Reheating
Room Temperature:
Store wrapped in foil or a cloth bag for up to 4 days.
Freezer:
Slice and freeze in a zip-top bag for up to 3 months.
Toast slices straight from freezer or reheat at 300°F for 8–10 minutes.
Reheating Tip:
Warm slices in a toaster, or wrap the loaf in foil and warm in the oven at 325°F for 10 minutes.
🥄 Variations
Honey Amish Bread: Replace sugar with ⅓ cup honey for a richer flavor.
Milk Bread: Swap water with warm whole milk for a creamier loaf.
Cinnamon Swirl: Add cinnamon sugar before rolling into loaf shape.
Dinner Rolls: Divide into 12 balls, place in a baking dish, and bake at 375°F for 18–20 minutes.
Garlic Herb Version: Add 1 tsp garlic powder and 1 tsp dried herbs to the flour.
❓ 10 FAQs
Is Amish White Bread sweet?
Yes, it’s lightly sweet thanks to the sugar — not overly so, just enough for great flavor. Can I make this dairy-free?
Yes. Skip the butter brush or use plant-based butter. Why is my loaf too dense?
It likely didn’t rise long enough. Always let it double in size and ensure your yeast is active. Can I use bread flour?
Yes! It’ll make the loaf chewier and a bit sturdier. Can I skip the butter on top?
Absolutely, but it does help create that signature Amish-style soft crust. What size loaf pan should I use?
A standard 8.5x4.5” or 9x5” loaf pan works perfectly. Can I double the recipe?
Yes — bake two loaves side-by-side or freeze one for later. What’s the best use for this bread?
Sandwiches, toast, French toast, bread pudding — it’s super versatile. How do I know when it’s done baking?
Tap the top — it should sound hollow. Internal temp should be 190–200°F. Can I use active dry yeast instead of instant?
Yes, but you'll need to dissolve it in warm water with sugar before mixing. 🏁 Conclusion Amish White Bread is the definition of comfort in loaf form. With its tender crumb, golden crust, and hint of sweetness, this recipe is everything you want in homemade bread — and more. It’s easy, reliable, and made with everyday ingredients. Whether you’re baking this for family dinners, sandwiches, or just to fill your kitchen with that intoxicating aroma, one thing’s for sure: this loaf is going straight into your bake-it-again recipe box. So dust off your mixing bowl, warm your oven, and let’s bake a loaf that brings old-fashioned flavor back to your modern table.
Yes, it’s lightly sweet thanks to the sugar — not overly so, just enough for great flavor. Can I make this dairy-free?
Yes. Skip the butter brush or use plant-based butter. Why is my loaf too dense?
It likely didn’t rise long enough. Always let it double in size and ensure your yeast is active. Can I use bread flour?
Yes! It’ll make the loaf chewier and a bit sturdier. Can I skip the butter on top?
Absolutely, but it does help create that signature Amish-style soft crust. What size loaf pan should I use?
A standard 8.5x4.5” or 9x5” loaf pan works perfectly. Can I double the recipe?
Yes — bake two loaves side-by-side or freeze one for later. What’s the best use for this bread?
Sandwiches, toast, French toast, bread pudding — it’s super versatile. How do I know when it’s done baking?
Tap the top — it should sound hollow. Internal temp should be 190–200°F. Can I use active dry yeast instead of instant?
Yes, but you'll need to dissolve it in warm water with sugar before mixing. 🏁 Conclusion Amish White Bread is the definition of comfort in loaf form. With its tender crumb, golden crust, and hint of sweetness, this recipe is everything you want in homemade bread — and more. It’s easy, reliable, and made with everyday ingredients. Whether you’re baking this for family dinners, sandwiches, or just to fill your kitchen with that intoxicating aroma, one thing’s for sure: this loaf is going straight into your bake-it-again recipe box. So dust off your mixing bowl, warm your oven, and let’s bake a loaf that brings old-fashioned flavor back to your modern table.