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Home » Recipes » Yeast Bread Recipes

No-Fail Amish White Bread

Published: Feb 13, 2025 · Updated: Jun 6, 2025 by Marye

Amish white bread is the homemade equivalent of Wonder Bread. It freezes beautifully, so you can always have a loaf on standby. With millions of Pinterest saves and thousands of 5-star reviews from delighted bakers, this recipe is a must-try!
Total time for the recipe to be finished.Total Time 2 hours hours 30 minutes minutes
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Two finished loaves of Amish white bread cooling on a table.
Secondary pin for Pinterest for Amish White Bread.
Collage of bread images with text overlay for Pinterest.
Bread collage with text overlay for Pinterest

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.

Two finished loaves of Amish white bread cooling on a table.

🎧 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
  • 🎧 Too busy to scroll? listen instead
  • 🎥 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
  • Marye's Tips
  • 📚 More Southern comfort: related recipes you'll love
  • 💬 Comments

🎥 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.

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
YUM. Until recently I had exactly 0 experience with baking bread. Just a few months ago I started with no-knead Dutch oven artisanal loaves, and I finally wanted to attempt sandwich bread, which seemed more challenging to me. I’m so glad I found this recipe. This bread is SO GOOD. My husband & I can’t stop eating it, and I’ll definitely be pulling this out again & again!!
Marie

🧾 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!

Labeled ingredients for 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

Two finished loaves of Amish white bread cooling on a table.

Amish White Bread Recipe

4.68 from 2774 votes
Print Pin Recipe Rate Recipe
Amish white bread is the homemade equivalent of Wonder Bread. It freezes beautifully, so you can always have a loaf on standby. With millions of Pinterest saves and thousands of 5-star reviews from delighted bakers, this recipe is a must-try!
Course Bread
Cuisine Amercian Heritage
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Rising Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 30 minutes minutes
Servings:16 2 loaves
Calories:240
Author:Marye Audet-White

Ingredients

  • 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

Storage:
Store wrapped in plastic wrap or aluminum foil for up to 2 days at room temperature. Freeze for longer storage.
Since this fluffy white bread freezes so well you can make several batches to have on hand when you need them. Give this Buttermilk Bread a try, too!
Tips
  • 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.
Help with rising
There are definitely a lot of ways to get yeast doughs 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 5 Ingredients to Help Your Bread Rise to find more great ideas including a recipe for a natural dough enhancer -

Nutrition Facts

Calories: 240kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 239mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 68IU | Calcium: 24mg | Iron: 1mg

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.

collage of step by step images for making amish white bread
  1. Mix the yeast, sugar, and warm water.
  2. Let it get foamy.
  3. 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.)
  4. Place in an oiled bowl and cover.
  5. Let rise until doubled.
  6. Check by pushing your finger in. If the indent stays it has doubled.
  7. Punch down.
  8. 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:

  • Yeast Baking Tips
  • Troubleshooting

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.

Easy white bread recipe is a basic recipe anyone can make. From RestlessCHipotle.com

📚 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.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.68 from 2774 votes (2,495 ratings without comment)

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  1. Sally says

    August 30, 2023 at 7:39 am

    5 stars
    Thank u for great recipe, i was wondering, do i use unsalted butter in bread recipe? Thank uuuu

    Reply
    • Marye says

      August 31, 2023 at 11:16 am

      Either is fine.

      Reply
  2. Francie says

    August 25, 2023 at 5:15 pm

    I would like to substitute honey for the sugar. Can you recommend an amount for honey?

    Reply
    • Marye says

      September 04, 2023 at 7:28 am

      If you are going to use honey I'd suggest the honey buttermilk bread https://www.restlesschipotle.com/buttermilk-bread/

      Reply
  3. Melinda says

    August 25, 2023 at 2:45 pm

    5 stars
    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 🤷‍♀️

    Reply
    • Marye says

      September 04, 2023 at 7:29 am

      Don't let it rise quite so much. It sounds like it's rising too much.

      Reply
  4. Mammajane says

    August 25, 2023 at 11:20 am

    Made it, came out Amazing. My family loves it. Looks like something I will be making a lot!!

    Reply
  5. Sylvia says

    August 23, 2023 at 11:59 am

    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!

    Reply
  6. Sadie says

    August 14, 2023 at 10:38 am

    5 stars
    My finished product is coming out quite dense.. any suggestions?

    Reply
    • Marye says

      August 14, 2023 at 10:46 am

      Usually if bread is dense it's because it wasn't kneaded enough. What method are you using?

      Reply
  7. Katy says

    August 12, 2023 at 1:23 am

    5 stars
    Perfect wonderful with fresh Amish butter!

    Reply
  8. Pam says

    July 29, 2023 at 7:30 am

    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 ❤️

    Reply
    • Marye says

      July 30, 2023 at 6:58 am

      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. 🙂

      Reply
  9. Leah says

    July 25, 2023 at 4:38 pm

    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.

    Reply
    • Marye says

      July 26, 2023 at 7:35 pm

      Per slice and I figure 8 slices per loaf.

      Reply
  10. Alice says

    July 16, 2023 at 4:13 pm

    Can I use all purpose flour?

    Reply
    • Marye says

      July 18, 2023 at 8:27 am

      Yes but it may not rise as well.

      Reply
  11. Alice says

    July 16, 2023 at 4:03 pm

    Can install purpose flour?

    Reply
    • Marye says

      July 30, 2023 at 7:02 am

      You can use all-purpose flour.

      Reply
  12. Maria Agosto says

    July 15, 2023 at 12:54 pm

    Greetings from Virginia 🙌🏽
    Can you use this recipe to make challah bread?
    Thank you 🙏🏽

    Reply
    • Marye says

      July 15, 2023 at 6:23 pm

      Challah is a rich dough made with eggs. You could make a braid out of this but it isn't challah.

      Reply
  13. Annette says

    July 12, 2023 at 2:26 pm

    5 stars
    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!

    Reply
    • Marye says

      July 13, 2023 at 7:29 am

      So glad you like it! It's a fabulous recipe for sure.

      Reply
  14. DENISE says

    July 11, 2023 at 1:54 pm

    5 stars
    How many loaves does this make? How many lbs in a bread maker?

    Reply
    • Marye says

      July 12, 2023 at 10:38 am

      It makes 2 loaves. I don't have a bread maker so I have no idea how much it would make.

      Reply
  15. Lisa says

    July 09, 2023 at 11:23 am

    5 stars
    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

    Reply
    • Laurinda says

      September 01, 2023 at 7:55 pm

      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

      Reply
  16. Cathi D says

    June 28, 2023 at 5:55 am

    5 stars
    I use the paddle til it’s ready to knead.

    Reply
  17. Jeanetta says

    June 25, 2023 at 12:56 pm

    How much ginger or potato water is needed to activate the yeast?

    Reply
    • Marye says

      June 28, 2023 at 8:29 pm

      I'd use a pinch of ginger. If using potato water then use that instead of plain water.

      Reply
  18. Diba says

    June 20, 2023 at 2:11 pm

    5 stars
    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.

    Reply
  19. A.J. says

    June 15, 2023 at 1:27 pm

    5 stars
    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

    Reply
    • Marye says

      June 16, 2023 at 5:22 am

      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.

      Reply
  20. Diba says

    June 01, 2023 at 1:37 pm

    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?

    Reply
    • Marye says

      June 03, 2023 at 10:03 am

      I use the paddle until it's ready to knead. 🙂

      Reply
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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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