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Amish White Bread Recipe

Amish White Bread Recipe

Learn how to make this homemade Amish White Bread with its perfectly soft texture and slightly sweet flavor. This easy baking recipe uses simple pantry ingredients for the best sandwich bread you'll ever bake. The traditional Amish method produces an exceptionally tender crumb that stays fresh for days.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
2 loaves
An overhead shot of a freshly baked Amish White Bread loaf on a rustic wooden board, with one perfectly sliced piece revealing its cloud-like interior texture. The bread's golden-brown crust glistens slightly in soft natural light streaming through a kitchen window, while a vintage butter dish and honey dipper sit nearby. A light dusting of flour remains on the board, telling the story of its homemade origins. Steam rises gently from the exposed slice, highlighting the bread's warmth and freshness, while the smooth, domed top shows perfect rising and baking technique.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">14g active dry yeast (2 standard packets)</li><li class="ingredients-single-item">200g warm water (43-46°C/110-115°F)</li><li class="ingredients-single-item">240ml warm milk (43-46°C/110-115°F)</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">60g vegetable oil (or melted butter)</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Two 23cm x 13cm (9×5-inch) loaf pans</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, dissolve the yeast in the warm water with 1 tablespoon of the sugar. The liquid should be warm but not hot - think of it as comfortable bath water temperature (43-46°C/110-115°F). Let it sit for about 10 minutes until it becomes frothy and bubbly. This is called "proofing" and confirms your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the yeast is activated, add the remaining sugar, warm milk, vegetable oil, salt, and about half of the flour. Mix thoroughly until smooth - this develops the initial gluten structure. The mixture will look like a thick batter at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the remaining flour, about 100g at a time, mixing well after each addition. Once the dough becomes too thick to stir, turn it out onto a floured surface and begin kneading. If using a stand mixer, switch to the dough hook and knead on medium-low speed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough for 8-10 minutes until it becomes smooth, elastic, and only slightly tacky. When properly kneaded, the dough should pass the "windowpane test" - a small piece can be stretched thin enough to see light through without tearing. This indicates the gluten is well-developed, which will give your bread its wonderful texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly oil a large bowl, place the dough inside, and turn it once to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1 hour. The ideal rising temperature is around 24-27°C (75-80°F). A slower rise at a cooler temperature develops more flavor, while a faster rise in a warmer spot speeds up the process.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and divide into two equal portions. Let the dough rest for 10 minutes - this relaxes the gluten and makes shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each portion into a loaf by flattening it into a rectangle about 20cm wide (the width of your loaf pan). Tightly roll the dough from the short end, pinching the seam and ends to seal. Place each loaf seam-side down in greased loaf pans.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the loaves again and let rise until the dough has crowned about 2.5cm (1 inch) above the rim of the pans, approximately 30-45 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the loaves in the preheated oven for 30 minutes or until golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center should register 88-93°C (190-200°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately turn out onto a wire rack. If you'd like a softer crust, brush the tops with butter while still hot. Allow to cool completely before slicing, though it's incredibly tempting to cut into warm bread, doing so can make the texture gummy. Be patient for the perfect slice!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Amish White Bread Recipe?

Amish White Bread requires simple pantry staples: bread flour (or all-purpose flour), active dry yeast, warm water, warm milk, granulated sugar, salt, and vegetable oil (or melted butter). These basic ingredients create an exceptionally soft, slightly sweet loaf perfect for sandwiches.

How to cook Amish White Bread Recipe at home?

Learn how to cook Amish White Bread Recipe by activating yeast in warm water, mixing with sugar, milk, oil and flour, kneading until elastic, allowing two rises (one in the bowl, one in loaf pans), and baking at 180°C (350°F) for 30 minutes until golden brown. The process takes about 2.5 hours total, including rising time, but only requires 20 minutes of hands-on preparation.

Why is my homemade white bread dense instead of fluffy?

Dense bread typically results from under-kneading (insufficient gluten development), under-rising (not giving dough enough time to double), or using old yeast. Ensure your yeast is fresh and active, knead thoroughly for 8-10 minutes, and allow proper rising time in a warm environment for light, fluffy results.

Can I freeze this sandwich bread for later use?

Yes! This bread freezes beautifully for up to 3 months. Allow loaves to cool completely, then wrap tightly in cling film followed by foil or place in freezer bags. Thaw at room temperature for a few hours or overnight in the refrigerator. Refresh slightly in a warm oven before serving for that fresh-baked taste.

What makes the perfect texture in homemade white bread?

The perfect texture comes from proper kneading (developing gluten), adequate rising time (creating air pockets), correct hydration (balance of liquid to flour), and proper baking temperature. The slightly higher sugar content in this recipe also contributes to its signature softness by retaining moisture and tenderizing the crumb.

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Meanwhile, preheat your oven to 180°C (350°F)." }, { "@type": "HowToStep", "name": "Bake the bread", "text": "Bake the loaves in the preheated oven for 30 minutes or until golden brown. The bread should sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center should register 88-93°C (190-200°F)." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Remove from the oven and immediately turn out onto a wire rack. If you'd like a softer crust, brush the tops with butter while still hot. Allow to cool completely before slicing, though it's incredibly tempting to cut into warm bread, doing so can make the texture gummy. Be patient for the perfect slice!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "172" }, "review": [ { "@type": "Review", "author": "Marta Rodriguez", "datePublished": "2023-10-15", "reviewBody": "Best sandwich bread I've ever made! The texture is perfect - soft but sturdy enough to hold fillings. My family devoured the first loaf in a single day. I'll be making this weekly from now on.", "name": "Perfect Sandwich Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-10-10", "reviewBody": "My family requests this weekly now! I've been baking bread for years, but this Amish White Bread recipe has become our new favorite. The slight sweetness makes it perfect for both savory sandwiches and breakfast toast.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Bennett", "datePublished": "2023-10-05", "reviewBody": "Perfect first-time bread recipe! I was intimidated to try making bread from scratch, but these instructions were clear and the results were amazing. The dough was easy to work with and it rose beautifully. So proud of how it turned out!", "name": "Great for Beginners", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hassan Al-Farsi", "datePublished": "2023-10-01", "reviewBody": "So fluffy and slightly sweet! This bread makes incredible French toast. I've made it three times now and it's consistently perfect. The texture is cloud-like and it stays fresh for days (though it rarely lasts that long in our house).", "name": "Consistently Perfect", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2023-09-25", "reviewBody": "Better than store-bought by miles! My kids demolished an entire loaf immediately. The crust is just the right thickness and the inside is so soft. I added a tablespoon of honey to the recipe and it was divine. Will be making this again and again!", "name": "Superior to Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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