
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 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.
Sally says
Thank u for great recipe, i was wondering, do i use unsalted butter in bread recipe? Thank uuuu
Marye says
Either is fine.
Francie says
I would like to substitute honey for the sugar. Can you recommend an amount for honey?
Marye says
If you are going to use honey I'd suggest the honey buttermilk bread https://www.restlesschipotle.com/buttermilk-bread/
Melinda says
I really love this recipe, and my family go crazy over it. I've been baking this bread for around three months, twice a week, and no matter what I do I can never get my bread to stay in a "raised state". It will rise and look perfect in the bread pans, but as soon as I pull it out of the oven, it looks deflared and sad. I've tried ginger and potato water (and new yeast) Only thing I haven't tried is vitamin c. Anyone got any suggestions?
I'm also cooking with a gas stove and it's humid atm 🤷♀️
Marye says
Don't let it rise quite so much. It sounds like it's rising too much.
Mammajane says
Made it, came out Amazing. My family loves it. Looks like something I will be making a lot!!
Sylvia says
This is my second time making this bread— it’s fantastic! A great flavor and slices perfectly for sandwiches. My entire family loves it. Will become my weekly baking. Thank you for the clear directions. Coconut oil is the trick!
Sadie says
My finished product is coming out quite dense.. any suggestions?
Marye says
Usually if bread is dense it's because it wasn't kneaded enough. What method are you using?
Katy says
Perfect wonderful with fresh Amish butter!
Pam says
I cannot wait to try this, I love the tips on extra ingredients to help with rising 🥰 just curious if you think there's a difference in kneading with your hands or in a mixer ?? I enjoy the kneading by hand but the mixer does make it easier... Your thoughts I would greatly appreciate. ..thank you ❤️
Marye says
I don't see much, if any, difference between the two. You might get a slightly higher rise with the mixer because it's easier to develop the gluten. I'd say use whatever method you like best. 🙂
Leah says
Is the nutritional info for the whole loaf or per slice and if so how thick of a slice is that calculated for? I love this recipe. It turned out so well and it is a major hit with my family. Thank you for sharing your knowledge.
Marye says
Per slice and I figure 8 slices per loaf.
Alice says
Can I use all purpose flour?
Marye says
Yes but it may not rise as well.
Alice says
Can install purpose flour?
Marye says
You can use all-purpose flour.
Maria Agosto says
Greetings from Virginia 🙌🏽
Can you use this recipe to make challah bread?
Thank you 🙏🏽
Marye says
Challah is a rich dough made with eggs. You could make a braid out of this but it isn't challah.
Annette says
I just made this for the first time and I love it! I made 3/4 of the 2-loaf recipe and baked it in a 13" covered pullman pan. It rose really fast compared to other breads I've made, and it sliced great and tastes delicious! Very soft and mildly sweet. I was looking for a bread that little kids would really like, but I think adults will love this too! Thanks for the great recipe!
Marye says
So glad you like it! It's a fabulous recipe for sure.
DENISE says
How many loaves does this make? How many lbs in a bread maker?
Marye says
It makes 2 loaves. I don't have a bread maker so I have no idea how much it would make.
Lisa says
I loooooove this recipe and so does my whole family! I have been making 2 loaves a week.. today I wanted to try freezing it and make a few more. This is my question. Do I freeze the loaves after I have made them or before I bake them as a dough to bake later? Thank you so much !
Lisa
Laurinda says
Hi Lisa,
Freeze bread after it's been baked & cooled.
Here's the trick- when you take it out of the freezer, open it's wrapping, & slide in a paper towel. It keeps the bread from getting soggy. You can leave it in there once it's thawed, or take it out
For homemade or store bought bread
Cathi D says
I use the paddle til it’s ready to knead.
Jeanetta says
How much ginger or potato water is needed to activate the yeast?
Marye says
I'd use a pinch of ginger. If using potato water then use that instead of plain water.
Diba says
My daughter and I have finally gotten great success with this recipe. It’s absolutely beautiful and delicious. Everyone loves it and wants it! lol We’re now wondering if we could use this recipe with whole wheat flour? Thank you.
A.J. says
My wife and kids love this bread. Even baked several loaves for work and now everyone keeps asking me to bake more hah! One thing I have noticed is that my bread after being baked only rises to about 3-3 1/2 inches. This is with an hour rise and a 30 minute second rise all in my proofer. Looking at your photo, it seems like it has risen several inches. Did you use potato water to gain so much height?
Thanks
Marye says
I do often use potato water - however in this particular instance I did not. It may be the flour you are using? Some have more gluten than others. You might try replacing a tablespoon of flour with 100% gluten flour per cup.
Diba says
I’m trying this again! It tasted amazing but didn’t rise like it should yesterday. When using a stand up mixer, do you use the mixing attachment to mix in the flour and then switch to the dough hook for the 5 minutes of kneading?
Marye says
I use the paddle until it's ready to knead. 🙂