Easy Amish White bread recipe is a slightly sweet, velvety-textured, homemade bread that’s perfect for sandwiches. You may have heard it called milk bread. You can make this recipe by hand or in a bread machine – both instructions are included. It freezes well, too!
Ingredients for Amish White Bread: whole milk, sugar, yeast, salt, light vegetable oil or coconut oil, bread flour, butter, two 9 by 5 inch loaf pans (measured from outside edge to outside edge. 1- 1/2 quart), and an instant read thermometer. You can find a list of bread baking tools and helpful information on the Essentials page.
Bread Flour or All-Purpose for Homemade Bread?
If you’ve never made bread before I suggest reading my complete guide to making homemade bread before you start this recipe. It has a ton of information that will make you an experienced baker in no time!
This recipe works best with bread flour but you can also use all-purpose flour 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.
Amish White Bread Variations
This is such a basic loaf that there are a lot of different ways to use it. Here are some of my favorite variations.
- Dinner rolls
- Cinnamon rolls
- Sweet rolls
- Hamburger buns
- Cinnamon swirl loaf
- Add 2 cups raisins
- Add 2 cups chocolate chips
- Add 2 cups chopped nuts
Since this fluffy white bread freezes so well you can make several batches to have on hand when you need them.
Homemade Amish White Bread Is Kid Friendly
Amish white bread is a tender, fluffy loaf with a velvety texture. If you are looking for the homemade equivalent of Wonder Bread you’ll want to try this. If you want a real treat try it with a spoonful of this apricot pineapple jam!
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 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 bread 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, and melted butter and just see what you like best.
If you have a kiddo that wants the bread to look like the kind in the plastic bag in the store you’ve got to try this Pullman Loaf! It has almost no crust and stays soft.
Milk Bread Recipe… But Is It Amish?
I honestly couldn’t tell you if Amish white bread is Amish or not. I do know it is really awesome good.
I spent part of my childhood in Pennsylvania and was used to seeing Amish families driving their buggies to church, rolling hills dotted with white farmhouses and well ordered farms, and best of all (to me) those gorgeous quilts hanging on clotheslines. When I got older and did my stint as a fine artist people often commented on the intense colors I used in my paintings. It’s something I soaked up during those years.
And of course the aroma of fresh breads and pastries, cakes and cookies, pies and tarts that wafted over the countryside like some kind of crazy incense.
Tips for Homemade Bread Success
If you’ve had trouble with bread before be sure to read these posts on troubleshooting and tips:
- Yeast Bread Baking Tips 1
- Yeast Bread Baking Tips 2
- How to Make Bread a Complete Guide
- How Do I Make Bread from Scratch
- 5 Ingredients to Make Your Bread Rise Higher is a particularly good read if you’ve got experience but have struggled to get those light, fluffy loaves of bread.
How to Make Bread Step By Step Images
Making bread is easy but sometimes it helps to see what is being described. Here are the step by step images.
- 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.
More Favorite Bread Recipes
Making homemade bread does take some practice but it is so very worth it!
- Buttermilk Bread is very similar to this Amish White Bread except it is made with buttermilk which makes it a little fluffier and more tender – and less sweet. It’s sweetened with honey instead of sugar.
- Multi-grain Flaxseed Bread is a fabulous, rustic loaf for those who like multigrain breads. It makes delicious sandwiches!
- Harvest Fruit and Nut Bread is the best toast ever. Dried fruit and nuts are kneaded in and provide sweetness and texture.
- Oatmeal Bread is my favorite for peanut butter sandwiches! It’s a little sweet and nutty with the great flavor of oats.
Supplies You May Need…
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I use a Bosch to make bread with. I love my Kitchenaid but it just doesn’t handle bread 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.
Amish White Bread Recipe
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 must. I do not recommend it.
Need to adjust for high altitude? Check out the instructions from Utah State University.
If you love this recipe please give it 5 stars!
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- 1 cup water, 110F
- 1 cup whole milk, 110F
- 2/3 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup mild vegetable oil, — coconut oil works really well here!
- 5-1/2 cups bread flour, you may need a little more or a little less
- 2 tablespoons butter, melted
- Dissolve the sugar in the warm water and milk in a large bowl.
- Whisk in the yeast.
- 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.
- 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 9×5-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.