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Amish White Bread: Fluffy Old Fashioned Loaf

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Easy Amish White bread recipe is a sweet, velvety-textured, homemade bread that’s perfect for sandwiches. You can make it by hand or in a bread machine – both instructions included. It freezes well, too.

This recipe works best with bread flour but you can also use all purpose flour if you like. Just be aware that the texture will be a little more dense and your loaf will not rise as high. It freezes well, too.  You can form this dough into dinner rolls, cinnamon rolls, hamburger buns… you can knead in up to 2 cups raisins, chocolate chips, or nuts… you can even roll it out, sprinkle with cinnamon and sugar, and roll it up for a gorgeous, buttery cinnamon swirl loaf. You’re going to love this versatile bread recipe!

For this Amish white bread recipe you’ll need: whole milk, sugar, yeast, salt, 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.

Two gorgeous loaves of golden Amish White Bread on a table - this recipe is SO easy!
I honestly couldn’t tell you if Amish white bread is Amish or not. I do know it is really awesome good.

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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.

Anyway – on to the making of this bread. 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. 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.

All of them. I like all of them best.

Closeup of a slice of amish white bread on a plate

Tips for Making Homemade Bread

If you’ve had trouble with bread before be sure to read these posts on troubleshooting and tips:

How to Knead Bread by Hand Video

Several people have asked me how to knead bread by hand. I made this video – hope it helps.

If you’d like a visual step by step here it is – oh, and just so you don’t  feel the need to tell me… yes, I got the pictures out of order. 🙂

A collage of the steps to making the Amish White bread recipe. It's light and fluffy and a little sweet.

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.

Learning to bake bread can seem very intimidating and many would-be bakers quit in frustration. My book, –Bread Bootcamp: It’s Not a Cookbook…It’s an Adventure, teaches you to create tall, fluffy loaves of bread using an incremental approach – learning the techniques step by step so that by the end of the book you’ve mastered it. More importantly, you’ve had fun doing it!

Red Star is the yeast I prefer. It always gives me great results (no, they haven’t paid me to say it!). I like to buy a large quantity of  yeast at one time. It’s much cheaper that way and it will last in a tightly sealed in the refrigerator for a long time. You may not think you’ll go through that much but trust me… you will because you are going to be making this bread all the time!

Making homemade bread does take some practice but it is so very worth it!

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.

Amish White Bread Recipe

You are going to love the sweet tenderness of this easy loaf! Once you’ve gotten some practice with this give the Buttermilk Cinnamon Swirl Bread  or Rustic White Bread a try. Love this recipe? Give it a 5 star rating!

4.5 from 42 votes
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Amish White Bread
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
 
Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. This recipe makes 2 loaves and freezes well for up to 6 months.
Course: Bread
Servings: 16
Calories: 86 kcal
Author: Marye
Ingredients
  • 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 to 6-1/2 cups bread flour
  • 2 tablespoons melted butter
Instructions
Conventional Method
  1. Dissolve the sugar in the warm water and milk in a large bowl.
  2. Whisk in the yeast.
  3. Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
  4. Whisk in the salt and oil.
  5. With the mixer running add the flour, one cup at a time, until the dough pulls away from the bowl.
  6. Knead by machine about 5 minutes.
  7. 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.
  8. Oil a large bowl and place the ball of dough in it.
  9. Oil the top of the dough and then cover with a damp cloth.
  10. Allow it to rise until it has doubled in bulk. This will take about an hour.
  11. Punch the dough down.
  12. Knead for three minutes or so and divide in half.
  13. Let rest for five minutes.
  14. Shape into loaves and then place in greased 9x5-inch loaf pans.
  15. Brush the tops with the melted butter.
  16. Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
  17. Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.
  18. 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
  1. Add ingredients to your bread machine in the order the manufacturer recommends.
  2. Select white bread cycle.
  3. Press "start".
  4. When the dough has risen once and second cycle of kneading begins, turn the machine off. Press "start" again to reset the machine.
  5. The dough will rise a second time before it bakes.

Recipe Video

Nutrition Facts
Amish White Bread
Amount Per Serving
Calories 86 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 238mg 10%
Potassium 23mg 1%
Total Carbohydrates 9g 3%
Sugars 9g
Vitamin A 1.4%
Calcium 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

If you liked this Amish white bread you will want to try these delicious bread recipes

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amish-white-bread-title

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Easy Amish White bread is a sweet, velvety-textured, homemade bread that's perfect for sandwiches. You can make it by hand or in a bread machine - both instructions included. It freezes well, too.
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Comments

  1. Excellent bread and now our go-to recipe! It freezes very well and lasts for days in my little bread keeper (wrap the cut end in waxed paper). I make this in my bread machine (1/2 recipe, med. crust, 1.5 lb setting) and it’s perfect every time.

    Reply

  2. I love love love this bread recipe! I wanted to try in mini loaf pans. Have you tried this? Would I have to adjust any of the ingredients?

    Thank you!

    Reply

  5. Just took a loaf to my neighbor who texted me, “It is honestly the best homemade bread I have EVER had! Truth be told, I’ve just taken another slice. It is amazing!”

    Really liked that you provided alternate instructions for kneading by mixer/hand and for converting to bread machine. (I used your kneading my mixer instructions.)

    Reply

    • 🙂 Thank you, Lesa! I am so glad that you like the recipe – but I like that you are sharing with your neighbor even more – I think that’s what it’s all about!

      Reply

    • Yes but leave the yeast at the same measurement. Also, if you click on the serving size and move the cursor to half the servings it will automatically halve the recipe ingredients as well. Just don’t cut the amount of yeast.

      Reply

  7. Love recipe ,tried others but they were bland, I have also substituted extra virgin olive oil occasionally with this recipe, works wonderfully, and I have occasionally used 1/3 cups local honey as well

    Reply

  8. This is my all time favourite bread recipe! What sets it apart is the addition of the milk and possibly the use of oil instead of butter. Makes a soft fluffy bread that can be eaten by itself! My husband loved it and we paired it with a chicken salad that I made for dinner! Fantastic recipe. The only thing is I didn’t wait the addition 30 mins for it to rise in the pans, didn’t have the patience, but they still came out great, just not above the pans.

    Reply

  9. Hi
    This recipe is amazing! I have been baking bread for a while and have tried to find the perfect soft white bread and this is it!! I would like to bake these to give away to family and friends. Can I double the recipe to make 4 loaves? Not sure if you’ve tried that but I know some recipes don’t turn out the same when you double them. Thank you so much for sharing this delicious recipe!

    Reply

  10. Hi Marye,
    I vividly consider this recipe fascinating to me and I am making it for my family this afternoon.
    Is it possible to substitute my 8 and 10 inches round pans for the two loaves pan to be used?
    I am yet to purchase loaves pan.
    Thanks.
    Benny

    Reply

  11. can I substitute honey for the sugar? also, I made the bread and after I took it out of the oven, it seemed to deflate, what did I do wrong? But the bread was wonderful other than that.

    Reply

    • yes you can – you might need a little more flour. It may have over -risen or it may not have been baked enough. The interior temperature of bread when it’s done is about 200F.

      Reply

  12. As a young child I spent my summers with Amish family members and I can tell you they never made bread using coconut oil. Either a small amount of either lard or butter and always milk and no water. They also used a starter and not yeast.

    Reply

  14. I have a question about yeast. The recipie calls for 1.5 tablespoons of dry active yeast. I add this to some warm water and proof it, then add to the ingredients as outlined in the recipie. If I use instant yeast, do I just add 1 1/2 tablespoons into the ingredients the same way I would the liquid “proofed” yeast?

    Reply

  15. Despite all these successful first attempts above, mine turned out a little bit doughy. I just seem to always have trouble with baking.

    I did combine the two loaves in a double-loaf pan, which is all I had. In hindsight, I probably should have extended the baking time. Does that sound right? If so, how much longer you think?

    Reply

  16. Excellent recipe. Very easy to make a delicious loaf of bread. I didn’t have coconut oil so I used olive oil. It was so yummy?. I’ll try next time with coconut oil.

    Reply

  17. I’d like to make this as rolls for Thanksgiving. Can they be made the day before and refrigerated? And is so, how long? Hoping 24 hours! 🙂

    Reply

  18. Made these beautiful loaves of bread. Light as a cloud. I did use all-purpose as bread flour just wasn’t available. I regret nothing. Will make again and again. NEXT time with bread flour. Just magnificent!

    Reply

  19. I’ve made this bread about 4 times already… never fails! It tastes delicious and is easy to make. My family loves it! I’ve made it with the original amount of sugar, I’ve made it with just one cup and once I’ve made it with about 3 tbsp of honey and substituted the vegetable oil for coconut oil. All tasted great! I always use the Kitchen Aid for mixing and kneading and it’s been flawless! This has become my go to bread and I’m actually making it right now for the 5th time! ?

    Reply

  20. What other oil can you use so maybe it won’t be to sweet,. ?? I think Id like to try and use this recipe for Amish jalapeño and cheese bread….bought a loaf at their auction today and was very good

    Reply

  21. Your recipe looks amazing & all the positive comments are great! Before I make this though, I would like to know if I could eliminate all of the sugar? Or is it necessary for the bread to bake properly? Thanks for your reply!

    Reply

  22. am making this bread as i speak. it is now at it’s first rise. Very easy and convenient recipe with ingredients most have on hand all the time. thank you for the recipe. I have been in amish country/PA and had their home cooked/baked goods. Unbelievable and quite easy to prepare their foods. Obviously, they are very limited in what/how to prepare dishes.

    Reply

  23. I’m making this bread as we speak! I’m new to the bread making world, but I’m making lots of discoveries that I’m excited about. Such as the coconut oil in this bread….I love the slight coconut smell….and maybe it was just while I was putting the oil in! 🙂 At any rate, I’m excited to try this bread later today! 🙂

    Reply

    • The bread turned out wonderful! Unfortunately, I let it rise for too long and when I let the bread cool, it didn’t bake all the way, but it was CLOSE! So just some things that I have to pay attention to but I think we found our new loaf of bread to make! LOVE it! Thanks for sharing it!

      Reply

  24. I have made this bread many times. I have made it the good old fashioned way, with my kitchenaid, and with the bread machine. There is no going wrong. This is such an amazing bread. My husband, who is not a bread eater loves it when I make this bread recipe. I have looked for a really good recipe for years and I finally found “the one” and there’s no going back! Thank you for sharing!

    Reply

  26. anyone try this with almond milk instead of cows milk? or coconut sugar instead of white? just curious if it would work the same. ?

    Reply

  28. Thank you for sharing this fabulous recipe! I halfed the recipe and chaged the flour to white Vitaspelt bread flour! It turned out so winderful and tasted divine! I will try baking it in my new Bread machine next time thanks again! God bless!

    Reply

  29. Thank you for sharing this awesome bread recioe! I made half the recipe and made one loaf. i used white spelt bread flour instead of whole wheat and it rose very high and the bread is so soft and delicious! My husband said it was the best homemade bread he has ever eaten! Thanks again! God bless!

    Reply

  30. Hi Marye,

    I’ve been making a version of this bread for a good 10 years. The original recipe I found for it called for using all water (2 cups). I grew up in a family of bread makers who taught me that milk in bread makes for a softer crumb….who am I to argue with tradition? I subbed 1 c. milk for 1 c. water in the recipe and never looked back….I loved how it came out. When I need a quick couple loaves of bread that I know won’t fail me, or a nice pan of rolls to serve with dinner…or even a pan of cinnamon rolls-this is the recipe I pull out and make. It’s never failed me. Everyone that tries it loves it. I cut the amount of sugar in half when making dinner rolls and bread for sandwiches-my husband prefers a not-so-sweet bread for those….the bread comes out fantastic.

    Your loaves look fantastic-now I’m craving Amish White Bread! 🙂

    Reply

  31. Made two loaf’s yesterday. Woke up today to just a chunk left. A cute note on a posted nite ! More please!! Guess I make another batch today!

    Reply

  32. Hello, I havent had time to read through all the comments so this question may have already been asked. If I dont have whole milk can I use 2% instead? Or will it affect the recipe?

    Thanks
    April

    Reply

  33. Tried this recipe and it came out great! However, I do have a question – if I were to double the recipe, should I double the amount of yeast used?

    Reply

    • No. There should be plenty of yeast for a double batch. Saying that… I usually do add a little extra when i double recipes. It helps them rise more quickly.

      Reply

  35. There’s an Amish store near me that sells the BEST bread! After being diagnosed with a gluten allergy I started buying their GF bread and it’s just a good! I may try your recipe and sub in a gf all purpose flour. Fingers crossed!

    Reply

  37. Mostly I eat baguettes, sourdough or some other kind of “special” bread. But there are days when good old fashioned white bread is all that will satisfy. And your version looks spectacular.

    Reply

  38. I’m a sucker for Hawaiian rolls, so you had me at “sweet bread”. This sounds delicious!

    Reply

  40. I’ve read a lot about using bread makers and no one that has tried it. I haven’t made this …..YET, but will. As most bread makers are single loaves and can only accommodate 3-4 cups flour max you may have to halve the recipe. Hope this helps.

    Reply

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