Imagine a loaf so amazing that even your toaster will do a double-take. Behold the marvel that is Amish White Bread—a bread so delightfully fluffy and subtly sweet, it could charm the crust off a baguette. Join the 2,500+ home bakers who call this their go-to white bread. You’ll see why after the first slice.
You’ll find the printable recipe card a little further down—but if you want the story (and the secrets), keep reading.
🎧 Too busy to scroll? listen instead
Pull up a chair, grab your coffee, and hit play—I'll walk you through the Amish white bread recipe with tips, tricks, and a few flour-dusted secrets. Then we’ll head on down to Picklefork, Texas, where the bread’s hot, the stories are hotter, and childhood memories bake up fresh every time.
Table of Contents
🎥 Watch and cook: step-by-step video tutorial
This soft, fluffy Amish white bread is pure comfort in loaf form—perfect for sandwiches, toast, or slathering with butter while it’s still warm. Be sure to watch the video to catch all the tips for getting that perfect rise and golden crust every time.
🧾 Gather your ingredients: what you'll need
If you are looking for the homemade equivalent of Wonder Bread you'll definitely want to try this classic Amish white bread!
Ginger’s totally optional—it won’t flavor the bread, promise. It just gives the yeast a little motivational pep talk to get rising faster.
🍞 Do I have to use bread flour?
All-purpose works in a pinch, but bread flour gives you a fluffier rise. If you’ve got vital wheat gluten on hand, swap in a tablespoon per cup to help boost it.
Be sure to download the free Amish White Bread Cheat Sheet with tips, faqs, storage, and more.
📖 Recipe
Amish White Bread Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup water, 110F
- 1 pinch powdered ginger, optional - activates yeast
- 1 cup milk, 110F
- ⅔ cup sugar, (you can use less)
- 1 ½ tablespoons active dry yeast
- 1 ½ teaspoons salt
- ¼ cup vegetable oil, coconut oil works really well here (melt it first and let it cool to 100F)! OR use melted butter
- 5-½ cups bread flour, you may need a little more or a little less
- 2 tablespoons butter, melted
Instructions
Conventional method
- Dissolve the sugar in the warm water and milk in a large bowl.
- Whisk in the yeast (and ginger if using).
- 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.
Hand kneading
- 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 9x5-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. An instant-read thermometer will register 190℉ when poked into the center of the loaf when it's done.
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.
Notes
- 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 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, or melted butter and just see what you like best. Make sure whatever you use is melted and cooled to 100F before adding.
- Ground ginger helps to activate the yeast and really get it going.
- Potato water strengthens the structure of the dough allowing it to rise higher.
- Click through to 5 Ingredients to Help Your Bread Rise to find more great ideas including a recipe for a natural dough enhancer -
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make Amish white bread
Since this recipe freezes so well you can make several batches to have on hand when you need them.
- Mix the yeast, sugar, and warm water.
- Let it get foamy.
- Mix in the flour and knead until it is soft and elastic - squeeze a bit between your thumb and forefinger. Weird but true - if your dough feels like your earlobe, you're in the zone. (Welcome to the exclusive club of people who fondle their own ears while baking.)
- 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 a greased loaf pan - let rise. Bake.
Marye's Tips
The dough has been kneaded enough when it feels somewhat like your earlobe when you pinch it. When you gently pull on it, the dough will stretch a little instead of breaking off.
If you've had trouble with homemade bread recipes before be sure to read these posts on troubleshooting and tips:
Don't forget to to download the Amish White Bread Cheat Sheet with tips, faqs, storage, and more. It’s packed with secrets I wish someone had told me before my first sad, under-risen loaf. Snag it now—it’s free and fabulous.
📚 More Southern comfort: related recipes you'll love
Once you make your own bread you'll want to try your hand at different types of yeast baking! Here are some of my favorites.
- Vienna rolls are an old-fashioned yeast roll that were served at fancy restaurants. They are delicious as sandwich rolls, finger rolls, or made into a loaf. Perfect for fancy Sunday suppers.
- There's nothing like hot from the fryer homemade donuts! Saturday morning childhood memories in fried form.
- Angel biscuits are a cross between a dinner roll and a biscuit. They're a southern favorite. Great with leftover ham or butter and honey.
Have you made this bread? Did you sneak the first slice warm from the oven like I do? Tell me in the comments—Reva Mae says it doesn’t count as stealing if it’s still cooling.
Anne Aleck says
I just made this bread and it is a nice recipe Thank you 😊 Can I make hot dog and hamburger buns with this recipe Thank you 😊 🙏
Denese R. says
I have made this bread several times very easy and very good! I recently used coconut milk instead of regular milk because my granddaughter has egg and dairy allergies (severe) so just did a change up and it was delicious! No difference in texture. Thank you !
Lisa H says
This bread has amazing flavor. Please keep an eye out though. The center of the loaf clearly needed another 5-10 minutes max. The dough was not quite cooked and the loaf of bread would have been so much more amazing if it would have been not quite so doughy.
Marye says
Glad you liked it! Baking time will depend a lot on individual ovens, the type of pan used, and other factors. I use the suggested time.
Mackenzie L Shelton says
Could you use this recipe to make hoagie style rolls for sandwiches?
Marye says
No - it's too soft but try the 30 minute baguette -https://www.restlesschipotle.com/homemade-baguettes-in-under-and-hour-2/
Mammy Ellen Bunch says
My go to for fresh white bread. Love it!
Dana says
I tried my hand at making bread for the first time today! Unfortunately my bread didn’t rise while in the pans? Leave it to me to mess up a fool proof recipe 😂🤷♀️ what could I have done wrong? HELP
Marye says
Did you watch the video? Usually if the dough doesn't rise it's a problem with the yeast - it might have been old, you may have used too hot or too cold of water...too cold of a room...
Jackie says
This worked exactly as written, thanks! My family loves this bread and both are gone in less than a week
Kelli says
The best and easyist bread recipe ever. Family always request this bread.
Anne Aleck says
Thank you 😊 I enjoyed this bread and have made 3 times so now I'm looking for a Cinnamon bread recipe
Marye says
You'll find my favorite recipe right here https://www.restlesschipotle.com/buttermilk-cinnamon-bread/
Pamela Pardy says
Love this easy bread 😋🍞
Anne Aleck says
I always use a stick thermometer never have doughy bread again hope this helps Good luck and Happy Baking 😊
Louise says
My family loved this!
Jodi says
I just started making my own bread and have tired a handful of recipes. All of them turned out fine, but this bread taste so good I can't stop eating it!!! The loafs also turned out just beautiful!
Marye says
That's great to hear, Jodi!
Shelly Watson says
I love this bread! Can you tell me why the last couple times I’ve made it it rises great! Then while it is baking it sinks in the middle. What am I doing wrong? I bake bread quite often and this normally never happens. I appreciate any ideas you can give me!
Marye says
It sounds like it might be over-rising. Try putting it in the oven just when it hits the top of the pans. It could have something to do with atmospheric pressure but letting it rise a shorter time should help.
Lola Powers says
How long to bake and what temperature. ?
Marye says
Follow the instructions in the recipe card at the bottom of the page - just hit jump to recipe.
Marye C. says
Hi Marye this is not your about your recipe although it is really good it's about your name guess what I'm another Marye spelled the same way I thought I was the only one and now I find out I have somebody else's name like me I'm nearly 80 years old so I've had it
Marye says
That's cool! I've met one other person.
liza says
Hi,I have made this a few times already ,and its always good all the time,really love it!!
My question is ,how many hours of cooling do I have to wait before I can wrapped them up ?
Marilyn says
This is a wonderful basic white bread. I bake it regularly for my husband who eats it most mornings. Great for sandwiches or with jam or peanut butter!
Denise says
I made this bread recipe several times and has become a family favorite. Is it okay to refrigerate the dough for a couple days before baking?
Marye says
You could refrigerate it overnight but if you left it longer than that it may not rise well in the oven.
Sandy Stephens says
I have 2 loaves in the oven right now, and my house smells AMAZING!! My daughter wants to make it but wondered about her living in a higher altitude in Montana. Do you have it figured for high altitude also? My husband says the house smells awesome and he will be right here to have a piece as soon as I can get it out and cool it down a bit!! Thanks Mary for a good recipe!!
Kathy says
This has been my go to recipe for years. Love the way the bread comes out perfect every time 💕
I have been baking bread since a was a kid with my Nana. I’m 72 now😊
Noelle says
Do you have a version of this recipe in grams? I always bake by weight. It’s the most accurate way to measure. Would be great to have this recipe in grams!
Marye says
Great question! Baking by weight is definitely the most accurate way to get perfect results every time. While this recipe is currently in cups, you can easily convert it using a kitchen scale or an online converter.Happy baking! 😊🍰
Kathy Taylor says
I made this today and knew the proofing didn’t happen like it should’ve and maybe bc the liquids weren’t warm enough. BUT it was still delicious after it cooked it rose enough to taste amazing! Thank you for the delicious recipe.
Kellie Hanson says
This worked exactly as written, thanks!
I'm now a bread baker! It's beautiful too!