Originally published April 2014. Last updated February 13, 2025 for more helpful information.
🎥 Watch and cook: step-by-step video tutorial
Table of Contents
- 🎥 Watch and cook: step-by-step video tutorial
- 🧾 Gather your ingredients: what you'll need
- 🍞 Do I have to use bread flour?
- 📖 Recipe
- 🔪 How to make Amish white bread
- 💭 Insider tips: things to know
- 🥫 How to store leftover Amish white bread
- 🍴Must have tools: essential equipment
- 🎈 Help it rise!
- 👩🍳 Let's answer those questions: FAQs
- 📖 Make it your own: yummy variations
- 📚 More Southern comfort: related recipes you'll love
- 💬 Comments
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.
🧾 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!
You don't have to use it the ginger if you don't want to. It does not flavor the bread at all. It does help activate the yeast and that's why I use it.
🍞 Do I have to use bread flour?
This recipe works best with bread flour but you can also use all-purpose 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 in this sweet white bread.
📖 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 - 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 a greased loaf pan - let rise. Bake.
🤫 Marye's secret for zhuzhing it up
Mix 1 egg yolk with a tablespoon of water and gently brush over the top of the risen bread just before popping it into the oven. This gives is a soft-ish, glowy, golden crust.
zhuzh: verb. To make something more interesting or attractive
💭 Insider tips: things to know
If you've had trouble with homemade bread recipes before be sure to read these posts on troubleshooting and tips:
- If you want something less sweet you can cut the sugar in half. It will change the texture a bit, but it 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.
- 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.
- Sometimes this is called Amish Milk Bread - either way, it's the same wonderful recipe!
Marye's Tip o' the day
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.
🥫 How to store leftover Amish white bread
Let the finished bread cool completely then wrap in plastic wrap, use an airtight container, or use a bread bag.
Homemade bread gets stale more quickly than commercial breads so plan on eating or freezing within 2 days.
To freeze
To freeze just wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months.
I like to slice the bread before freezing and place parchment paper between the slices so I can thaw just one or two pieces at a time.
🍴Must have tools: essential equipment
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I use a Bosch to make bread with. I love my Kitchenaid for making 1 or 2 loaves once in awhile but it just doesn't handle a large amount of heavy doughs 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.
You'll also need -
- two 9 by 5 inch loaf pans (measured from outside edge to outside edge. 1- ½ quart)
- instant read thermometer
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🎈 Help it rise!
There are definitely a lot of ways to get yeast dough to rise - such as keeping it in the oven with the light on, etc.
My favorite is to use a natural dough enhancer like one of these-
- 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 7 Ingredients to Help Your Bread Rise to find more great ideas, including a recipe for a natural dough enhancer.
👩🍳 Let's answer those questions: FAQs
There may be a slight difference in how it rises and texture but it would be so minimal that you wouldn't notice. Kneading by hand is hard and takes longer, though.
Per slice. And I figure 8 slices per loaf.
I'd use a pinch of ginger. If using potato water then use that instead of plain water.
Yep! So Spray plastic wrap with no stick spray and cover your dough bowl. Refrigerate for no more than 24 hours then proceed according to instructions. Your second rising time may take a bit longer because of the cold.
⏲️ Marye's time saving hacks -
After the first rise and shaping, sometimes I'll let the dough rise overnight in the fridge. If I know I'm going to do this I'll add ¼ teaspoon extra yeast to the recipe. Be sure to oil the tops well, spray plastic wrap with no-stick spray, and cover the dough lightly. Next morning let it sit at room temperature for 15-30 minutes if you have time and then bake as normal. No time? Just pop it in the oven straight from the fridge.
📖 Make it your own: yummy variations
This is the best homemade white bread recipe out there and it's versatile! Here some of my favorite variations.
- Dinner rolls - just make this dough all the way through shaping and then follow my cloverleaf rolls instructions.
- Cinnamon rolls -make big fluffy cinnamon rolls with this dough and these instructions.
- Sweet rolls
- Hamburger buns
- Cinnamon swirl loaf
- Add 2 cups raisins
- Add 2 cups chocolate chips
- Add 2 cups chopped nuts
If you want a real treat, try it with a spoonful of this apricot pineapple jam!
📚 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.
- There's nothing like hot from the fryer homemade donuts!
- Angel biscuits are a cross between a dinner roll and a biscuit. They're a southern favorite.
- French Onion Garlic Bread
- Mexican Day of the Dead Bread (Pan de Muerto)
- Molasses Whole Wheat Bread
- Honey Cracked Wheat Bread
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.
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 😋🍞
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!
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!