Oh, that first heavenly whiff of freshly baked bread—nothing beats it, right? I still remember the first time I tried making Amish White Bread. My kitchen smelled like a cozy country bakery, and when that golden loaf came out of the oven, I couldn’t resist tearing off a warm piece right away. That perfect, fluffy texture? Absolute magic! This simple yet spectacular recipe has been my go-to ever since—no fancy techniques, just honest-to-goodness homemade bread that turns out soft, slightly sweet, and begging to be slathered with butter. Whether you’re a total beginner or a seasoned baker, this Amish classic will steal your heart (and probably disappear faster than you’d think—trust me, I speak from experience!).
Why You’ll Love This Amish White Bread
Let me tell you why this bread has become my absolute favorite (and why you’ll be obsessed too!):
- Cloud-like softness – That melt-in-your-mouth texture makes every bite pure comfort
- Simple pantry staples – No fancy ingredients needed, just basic baking essentials
- Versatile perfection – Makes killer sandwiches, divine toast, or just needs a smear of butter
- Beginner-friendly – Even if you’ve never baked bread before, this recipe is foolproof
- That heavenly aroma – Your whole house will smell like an Amish bakery (warning: may cause neighbors to drop by!)
Seriously, once you try this bread, store-bought loaves just won’t compare anymore. It’s that good.
Ingredients for Amish White Bread
Here’s everything you’ll need to make this simple yet spectacular bread – and trust me, each ingredient plays a special role:
- 2 cups warm water (110°F/45°C) – Not too hot or you’ll kill the yeast! I use a thermometer religiously
- 2/3 cup white sugar – Gives that signature slight sweetness and helps the yeast work its magic
- 1 1/2 tablespoons active dry yeast – Fresh is best! Check the expiration date
- 1 1/2 teaspoons salt – Balances the sweetness and enhances all the flavors
- 1/4 cup vegetable oil – Makes the crumb tender and keeps the bread moist for days
- 6 cups bread flour – The high protein content gives that perfect chewy-yet-light texture
See? Nothing fancy – just quality ingredients that come together beautifully. Now let’s get baking!
Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for this bread! Just grab these basics:
- Large mixing bowl – Big enough for dough to double in size
- 2 loaf pans (9×5-inch) – Metal or glass both work great
- Kitchen thermometer – Crucial for getting that water temp just right
- Wooden spoon – My trusty dough-stirring sidekick
- Clean surface – For kneading (your counter works perfectly)
That’s it! Now you’re ready to make bread magic happen.
How to Make Amish White Bread
Okay, let’s roll up our sleeves and make some bread magic happen! I’ve made this recipe dozens of times, and these steps never fail me. Follow along, and you’ll have two gorgeous loaves before you know it.
Step 1: Activate the Yeast
First things first – let’s wake up that yeast! Dissolve the sugar in your perfectly warmed water (remember – 110°F is the sweet spot). Sprinkle in the yeast and give it a gentle stir. Now, walk away for about 10 minutes – this is when the magic starts. When you come back, you should see a foamy, bubbly layer on top. If you don’t, your yeast might be old or your water too hot/cold. No foam? Start over with fresh yeast!
Step 2: Mix the Dough
Once your yeast is happily bubbling, stir in the salt and oil. Now comes the flour – add it one cup at a time, mixing well after each addition. Around cup 5, you’ll notice the dough starting to pull away from the bowl. That’s when you know it’s just right! The dough should be slightly sticky but manageable – if it’s sticking to your fingers like crazy, add that last bit of flour gradually until it feels right.
Step 3: Knead and Rise
Flour your clean counter and turn out the dough. Here’s where you get to work out any frustrations! Knead for about 5-7 minutes – push with the heel of your hand, fold, turn, repeat. You’ll know it’s ready when the dough becomes smooth and elastic (poke it gently – it should spring back slightly). Pop it into a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for about an hour. It should double in size – my favorite trick is marking the bowl with tape so I can see the progress!
Step 4: Shape and Second Rise
Punch down that puffy dough (so satisfying!) and turn it out onto your floured surface. Divide it in half – I use a kitchen scale to make sure my loaves are even, but eyeballing works too. Shape each half into a loaf by pulling the edges underneath to create surface tension. Tuck them seam-side down into greased loaf pans, cover again, and let rise for another 30 minutes. They should just peek over the pan edges when ready.
Step 5: Bake to Perfection
While the loaves are rising, preheat your oven to 350°F. When they’re puffy and ready, bake for about 30 minutes – you’ll know they’re done when they’re golden brown on top and sound hollow when tapped on the bottom. My house smells absolutely incredible at this point! Let them cool in the pans for 5 minutes, then transfer to a wire rack. I know it’s hard, but try to wait at least 20 minutes before slicing – the bread needs time to set its structure.
Tips for Perfect Amish White Bread
After making countless loaves (and yes, a few flops along the way), I’ve learned these golden rules for bakery-worthy bread every time:
- Yeast love warmth – Test water with your wrist like a baby bottle; it should feel comfortably warm, not hot
- Patience pays – Don’t rush the rises! Dough should truly double in size – I set a timer to resist peeking
- Cool completely – I know it’s torture, but slicing warm bread leads to gummy slices that squish flat
- Flour control – Add the last cup gradually until dough just cleans the bowl – too much makes dense bread
- Golden gauge – If tops brown too fast, tent with foil while the insides finish baking
Follow these, and you’ll have loaves worthy of any Amish kitchen! Snap a photo and tag me, or leave a rating below to let me know how it went!
Ingredient Substitutions & Notes
Listen, I’m all for sticking to the original recipe, but life happens! Here’s what you can tweak if needed:
- Bread flour – All-purpose works in a pinch, but your loaf might be slightly less lofty
- Vegetable oil – Melted butter adds lovely richness (use same amount)
- White sugar – Honey or maple syrup work too – reduce liquid slightly
- Active dry yeast – Instant yeast skips the proofing step (use 25% less)
Remember though – each change affects texture and rise, so expect slight differences. The original recipe really is perfection!
Serving Suggestions for Amish White Bread
Oh, the possibilities! This bread practically begs to be devoured fresh with just a smear of butter melting into its warm surface (my personal favorite breakfast). It makes heavenly toast with jam or honey, and don’t even get me started on sandwiches – the soft crumb holds up beautifully to hearty fillings without squishing. For a real treat, try it French-toast style with cinnamon and maple syrup on lazy weekends! For a real treat, try it French-toast style with cinnamon and maple syrup on lazy weekends!
Storing and Reheating Amish White Bread
Here’s how I keep my loaves fresh as day one (because let’s be honest – this bread never lasts long in my house!): Store completely cooled bread in an airtight bag or container at room temperature for up to 4 days. For longer storage, wrap tightly in foil then plastic before freezing – it’ll keep beautifully for 2 months. To revive day-old bread, sprinkle with water and pop in a 350°F oven for 5 minutes – comes out warm and soft like fresh-baked! Pro tip: I always slice before freezing so I can grab just what I need.
Amish White Bread Nutritional Information
Just so you know, these numbers are estimates per slice (about 1/12th of a loaf) – your exact counts might vary slightly depending on slice thickness and exact ingredients used. This comforting homemade bread comes in at around 150 calories per serving, with 28g carbs from that beautiful fluffy texture we love, 4g protein to keep you satisfied, and just 3g fat (mostly from the vegetable oil that makes it so tender). While it’s not health food, it’s real food – made with simple ingredients you can feel good about! Check out more recipes!
FAQs About Amish White Bread
Q1. My bread didn’t rise – what went wrong?
Oh no! Most likely your yeast was old or the water was too hot/cold. Always check expiration dates and use a thermometer – that 110°F sweet spot is crucial. If your yeast mixture didn’t get foamy after 10 minutes, start fresh with new yeast. Also, make sure your rising spot is warm (I sometimes turn my oven to the lowest temp for 1 minute, then turn it off and let dough rise inside with the door cracked).
Q2. Can I make this bread in one large loaf instead of two?
Absolutely! Just use a larger loaf pan (about 10×5-inch) and increase baking time by 10-15 minutes. The loaf will be taller and might need a foil tent towards the end if the top browns too quickly. I’ve done this for family gatherings – makes for a gorgeous centerpiece!
Q3. Why is my bread dense and heavy?
This usually happens from over-flouring the dough or not letting it rise enough. Next time, add flour gradually until the dough just cleans the bowl (it should still be slightly sticky) and be patient with the rising times – dough should truly double in size. Also, resist the urge to peek too often – drafts can make the dough collapse!
Q4. Can I add ingredients like raisins or nuts?
You bet! This bread is wonderfully adaptable. For add-ins like raisins, nuts, or even cinnamon chips, knead them in after the first rise when you’re shaping the loaves. Just keep additions to about 1 cup total so you don’t weigh down the dough. My favorite variation? Cinnamon swirl – roll out each dough half, brush with melted butter, sprinkle with cinnamon sugar, then roll up and tuck into pans! For more baking ideas, see our desserts section.
Now I want to hear from you – did this bread turn out as heavenly for you as it does for me? Snap a photo and tag me, or leave a rating below to let me know how it went!
