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.
AbuelaMary says
Your recipe reads tempting to make and eat. I'm going to try Cuban bread recipe, and Puerto Rican bread and pan-sobao. Plus, Puerto Rican sweet bread.
Michelle Wallace says
I've made this 3 times now, making slight adjustments each time, mostly using less sugar and adding gluten flour to my unbleached all purpose flour. The entire family loves it! Thank you for this recipe.
Diane Colomer says
I make this bread about every other week. The family loves it.
Denise Garcia says
Love this bread. My grandkids love it. Very delicious and soft. Thank you for sharing such amazing recipe.
Denise says
Hello, thank you for sharing this recipe. I made it and it is delicious, very soft so easy to do. Great bread, thank you again.
Kathy says
My family devours!
Kate says
Wonderful recipe! Thanks so much for sharing!
Marisa Wight says
I loved using this recipe for bread, but you changed how to double the recipe in the easy way which i found disappointing
Marye says
The "easy way" was malfunctioning for some people. Since it wasn't always accurate I've had to disable it. Sorry for your inconvenience.
Chloe says
I’ve been searching for the perfect white bread and this is it!! I halved the sugar to keep it versatile and it was amazing.
Suzy says
I'm back to tell how it turned out. I tried making 3 x recipe and it said 7.5 cups of flour. So I did that and got bread soup. I kept adding more flour until I was afraid to get too much so I tried baking it. NOPE. Bread caved in and it's just too doughy still. But tops are too dark to bake it more. What did I do wrong.
Marye says
Try making it with the measurements given and don't try to double or triple it the first time.
Laura says
I'm doubling. Only 5 cups of flour for 4 cups of liquid?
Marye says
No - for some reason the 1x, 2x, 3x isn't working. Use the servings to double it.
Joanne says
I made this yesterday and one loaf is already gone! DELICIOUS ! I never have luck getting my bread to rise but with the helpful tips, it rose just like it should. It was fun to watch. The video was especially helpful. I like the way the bread slices so that you can make a sandwich. This will be my go to recipe from now on. Thank you Marye.
Joanne says
This will become my go to bread recipe. I appreciated the rising tips as that has always been my downfall when making bread. The video was just great. It really helped to make the process so much easier. Thank you so much.
C Tansy says
made this today and it is delicious! will definitely be making again. Thought I would freeze the second loaf but don't see that happening!
Linzy says
I made this recipe yesterday and it was AMAZING!! Thank you so much for this. I used less sugar (1/3c) because I didn’t want it too sweet and it was perfect!! I’m making more as we speak. This will be a staple in my bread recipe box!
Elizabeth Herrington says
Just baked today! Lovely recipe! Mine turned out beautiful! ❤️
Ken says
Too bad it isn’t gluten free. Tried gluten free ingredients and it gained residency in my trash can. Maybe somebody has a solution to make the usual outstanding Amish foods gluten free and edible. Yes I gave it 5 stars because in the recipe as shown it is an outstanding bread as is normal for true Amish foods.
Marye says
I'm sorry you are frustrated. The only two flours given in this recipe are either bread flour or all-purpose flour, neither which is gluten free. Generally "regular" bread recipes can't be used for gluten free because they need the gluten to rise. This isn't a gluten free blog nor has it ever been. I'd suggest searching gluten free blogs for specialized recipes. Good luck.
Monika judah says
I made this today, beautiful recipe but one loaf developed a Hugh air bubble while baking!! Silly me I poked it with a tooth pike and whole loaf deflated 😜still going to eat it!! Any suggestions??
Laurie Farris says
I ran across your recipe and decided to make bread. Only problem, my yeast was old, and I didn’t have bread flour. I only had organic, stone ground wheat on hand that has been hanging out in my freezer for waaay longer than it should have. I want you to know, that it was still delicious! No, it didn’t rise much, but it did rise. It took longer to rise, and then it rested much longer before I baked it. I did use a meat thermometer to check for doneness… almost 190°F. It for sure wasn’t a throw away experiment and will get eaten! This weekend I will do it with the appropriate ingredients! 😂 Thank you again for your recipe!
Jennifer says
I recently started baking bread and this recipe has never let me down! I use coconut sugar mixed with 1/2 teaspoon of refined sugar (for the year) and so it is super low sugar too!! Definitely try and you’ll make some delicious bread that looks hard but is not!
Kathleen says
Listen lady!
Ive gotta give credit where credit is due...
This recipe is absolutely AMAZING! This was my first ever attempt at making loaves of bread (with the exception of the pre-made ones in the frozen food section of the grocery store) I was skeptical to say the least because I've always even the idea of making bread was intimidating much less actually attempting it. But THIS is INSANELY good... the texture, the taste, the smell, just omg!! Seriously thank you for the share darlin... my little family LOVES it!!