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.
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.
Table of Contents
Bread Flour or All-Purpose?
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!
Homemade Amish White 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.
But Is It Amish?
I honestly couldn’t tell you if Amish white bread is Amish or not. I do know it is really awesome good.
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.
Tips for Homemade Bread Success
If you’ve had trouble with bread before be sure to read these posts on troubleshooting and tips:
- Yeast Bread Baking Tips 1
- Yeast Bread Baking Tips 2
- Troubleshooting
- How to Make Bread a Complete Guide
- How Do I Make Bread from Scratch
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.
How to Make Bread Step By Step Images
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. 🙂
Supplies 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.
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.
More Favorite Bread Recipes
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!
Amish White Bread
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
- Dissolve the sugar in the warm water and milk in a large bowl.
- Whisk in the yeast.
- Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
- Whisk in the salt and oil.
- With the mixer running add the flour, one cup at a time, until the dough pulls away from the bowl.
- Knead by machine about 5 minutes.
- 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.
- 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 9×5-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.
- 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
- 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.
Nutrition
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Let's Keep in Touch!
Shelley says
December 29, 2018 at 8:21 amI am going to use a bread machine for this – do I keep the same amount of ingredients and set it at 1.5#? I see it is for 2 loaves – so I was assuming that it was for old fashioned baking.
Marye Audet says
December 29, 2018 at 8:00 pmShelley- I’ve never used a bread machine so I’m not sure.
David Ervin says
December 8, 2018 at 10:07 pmHi, I just made two loafs of this wonderful bread!!
Turned out soooooo good!! My house smells great too.
Thank you so much for this recipe. I’m been making
Bread for meny years use to do alot with sourdough.
But always looking and willing learn and make something new. Next I am going to try your honey
buttermilk bread!!
Judy Rudolph says
December 3, 2018 at 5:59 pmThis bread is by far, the best homemade bread recipe ever! I gave the second loaf to my friend and she’s still talking about it days later. I can’t wait to make it as cinnamon bread. Thank you for such a wonderful recipe. <3
Carol Braman says
November 20, 2018 at 2:34 pmI have baked bread for over 60 years and this is my favorite new recipe! I love the versatility front 1 dough. It makes great orange rolls, cinnamon rolls, buns, bread, and more! As a senior it’s nice to have a recipe that includes such options. I began baking breads and rolls as a kid with my grandmother. The smell of fresh bread is intoxicating. Love trying new recipes!
Marye Audet says
November 20, 2018 at 11:21 pmCarol – so happy you liked it!
Teresa B Kelly says
October 28, 2018 at 4:24 pmI love this recipe and it turns out perfect! I am just curious in the nutritional facts what the protein amount is? Thanks again for your site!!
Marye Audet says
November 16, 2018 at 8:35 amAccording to the nutritional calculator the protein content is 0.
judith judge says
October 26, 2018 at 6:30 pmcan i use instant yeast and if i do do i still disove in the water milk mix
Marye Audet says
November 16, 2018 at 8:36 amYou can. Just add it to the dry ingredients and skip the activating time.
Bnjmcleod says
September 23, 2018 at 9:31 amExcellent 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.
Deb says
September 12, 2018 at 2:58 pmI 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!
Cindy Lumbra says
September 8, 2018 at 3:39 pmAbsolute best homemade bread I have ever made…Thank you for such a awesome recipe.
Marye Audet says
September 9, 2018 at 7:54 amThanks Cindy! So glad you liked it!
Lee says
July 21, 2018 at 10:08 amCan this recipe be halved? And can we use 2% milk?
Marye Audet says
July 23, 2018 at 4:50 pmYes and yes. 🙂
Lia Thacker says
October 2, 2018 at 6:22 pmWe use all water and it turns out great 🙂
Lesa says
July 10, 2018 at 4:18 pmJust 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.)
Marye Audet says
July 12, 2018 at 10:18 am🙂 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!
Lee says
July 8, 2018 at 11:24 amCan this recipe be halved? Does the yeast become half too? And can I use 2% milk?
Marye Audet says
July 10, 2018 at 11:13 amYes 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.
Bobie Spencer says
June 25, 2018 at 9:39 amLove 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
Marye Audet says
June 25, 2018 at 12:13 pmThanks! I am so glad you like it. It’s definitely one of my favorites!
Jasmine says
June 21, 2018 at 10:23 pmThis 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.
Marye Audet says
June 22, 2018 at 9:15 amI am so glad you like it!!
Deb says
June 6, 2018 at 8:18 amHi
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!
Marye Audet says
June 6, 2018 at 2:21 pmI’ve doubled it successfully many times. Have you tried the honey buttermilk bread on RestlessChipotle? It’s a good one, too!
Benedicta says
June 3, 2018 at 5:25 amHi 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
Marye Audet says
June 3, 2018 at 9:25 pmSure. That will work fine. 🙂
Susan says
May 21, 2018 at 2:18 pmcan 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.
Marye Audet says
May 22, 2018 at 7:11 amyes 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.
WLH says
February 17, 2018 at 7:50 pmAs 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.
Marye Audet says
February 20, 2018 at 5:48 pmGood to know. 🙂
Danielle Eby says
February 8, 2018 at 9:44 pmIs there a way to make this with starter instead of yeast?
Marye Audet says
February 9, 2018 at 12:47 pmI’ve never tried. I imagine you could – it would take longer to rise.
Darrell says
February 8, 2018 at 7:03 pmI 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?
Marye Audet says
February 9, 2018 at 1:02 pmyes… the measurement stays the same
Rob says
January 25, 2018 at 11:00 amDespite 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?
Marye Audet says
January 30, 2018 at 8:58 amYeah, a double loaf pan will be problematic. You could use an instaread thermometer and test the centers. It should be 195F to 210F when done.
Aidee says
January 10, 2018 at 4:50 pmExcellent 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.
Marye Audet says
January 24, 2018 at 1:14 pmglad you liked it!
Gayla says
November 20, 2017 at 4:58 pmI’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! 🙂
Marye Audet says
November 21, 2017 at 11:40 amI’d make them as brown and serve rolls – here’s the instructions but use this recipe. https://www.restlesschipotle.com/thanksgiving-make-ahead-recipe-buttermilk-dinner-rolls/
Cook for 10 minutes, or until done but before the rolls start to brown. Remove from oven, cool. Wrap in air tight packaging. Freeze for up to three months. To serve: Bake at 425 until golden.
Karisma says
October 5, 2017 at 4:01 pmMade 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!
Marye Audet says
October 9, 2017 at 12:47 pmAww thank you for your sweet comment!
Camille Maldonado says
October 4, 2017 at 6:19 pmI’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! ?
Marye Audet says
October 9, 2017 at 12:50 pmThank you!I am so glad you like it. Have you tried it for cinnamon rolls?