
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.
Suzan says
First attempt at load of bread. I have made homemade yeast rolls for years but have always wanted to make homemade loaf bread. This was easy and so dang GOOD!! I added a tad bit more sugar and used butter instead of oil. The bread turned out YUMMY!! Reminded me of my grandmothers bread. This is a great starter recipe but really don’t see trying another recipe because if it’s any better than this I will have to buy new clothes!! Thank you for sharing
Brande says
Can you make this with wheat flour?
Marye says
It will be heavier but you could.
Susan says
I made this bread today. WOW!!
My husband loved it. I'm kind of a newbie to bread making, but this receipt was so easy to follow. I've also made your dough enhancer and keep it in my fridge. I'll never make bread again without it.
Also wanted to share about your English Muffin Bread. I won't buy store bought english muffins again. The receipt is super easy and it tastes great. It's kind of a double edge sword, as my grandchildren (5) now ask me to make this weekly.
Looking forward to trying many of your of receipts.
Susan says
* recipe * not receipt. Ugh, auto correct!
Janhavi says
This recipe is so easy and perfect. The other suggestions for things I can use this dough for, sound fun. Could you tell me how I can make cinnamon rolls with this dough? Would I just roll it out into a rectangle (after the first proof)and then spread the filling, roll up, cut, proof and bake?
Marye says
Yes, exactly!
Edna DeLaurelle says
What do I need an instant read thermometer for?
Marye says
To make sure the liquid isn't too hot.
BL says
Can I use regular flour instead of bread flour? And if I dont have a thermometer, how do I know if my water and milk are 110f?
Marye says
Yes you can use regular flour. If you stick your finger in the milk or water it should feel like warm bath water.
Margaret says
Hi, I live in UK and have no idea what amount ingredients are in a cup!! Please put the weights of ings. on your recipe as cup sizes over here are so varied!!
Or maybe show us a conversion chart that we can use. Thank you 🙂
Marye says
Sorry Margaret. I don't do weights. 🙁
Shirley says
You can ask google to help you that is where I get my info from when need help
Paula says
This is my Go To bread recipe - It is easy to make and everyone loves it. It slices well for sandwiches and makes wonderful toast.... I make it at least once a week and usually can share with friends as it makes two loaves.....Thanks so much for this wonderful recipe!!
Cheryl says
Could this be made in a bread maker?
Marye says
yes, just halve the recipe.
Mary says
I’m bit confused on the bread machine method instructions. Regarding restarting machine after first rise, does it need to be programmed to the exact second rise stage? Or, restarting from beginning altogether to first kneading process and bake in bread machine?
Is texture baked in bread machine comparable or better as pan shaped loafs in oven?
Marye says
I don't use a bread machine so I can only tell you what readers have told me. The texture from a bread machine will never be as good as from the oven.
Michelle says
Made this today for first time and it turned out PERFECT! Big difference in using bread flour than plain. Will definitely make this my favorite bread. I will cut down a little on sugar next time but it was delish!! 😋 Thank you! so much for detailed instructions.
Carrie Fernandez says
I made this bread for the 2nd time today. My first attempt turned out bad cuz I did alot of things wrong. Today's batch was PERFECTO!! I have never made a bread that was so soft, perfect density, and WOW the taste! This time I used bread flour instead of AP flour. BIG difference! Will be making this often, my new "every day bread". Thank you!
Katherine J Quick says
Made this today and it turned out wonderful. !will try others recipes.
Heather says
Love this recipe! I see you say we can use it for other things like cinnamon rolls and sweet rolls. Do you have a link for recipes for those? Thank!
Marye says
Sure - I have several but this is my favorite. https://www.restlesschipotle.com/humongous-pecan-cinnamon-rolls-with-kicked-up-cinnabon-icing/
roxanne says
This is a great recipe. I made it today. I ended up doing the kneading by hand because my mixer was just really starting to not perform with the dense dough, but honestly, it's not that big of a deal 🙂 the texture of the bread is tender and delicious.
I made the 1x with 2 loafs and they are really good!
I will be saving this recipe for future use!
Sarah says
So if the 1x amount makes 2 9x5 loaves? The 2x makes 4 etc.. ?
Marye says
Yes, exactly.
Audra says
I use the smaller loaf pans and makes 3 smaller loaves. Perfect for baking and giving as gifts! My favorite recipe so far! ❤️
Carrie says
I did it! A newbie first timer too. Mine don’t look nearly as nice as yours, but they taste good, so I’m happy 🙂 I do have a question - what’s the best way to store this bread? I ended up with one large loaf and two smalls (need to invest in more bakeware). Thank you!
Marye says
YAY! So proud of you - it's such a feeling of accomplishment, isn't it? We go through a loaf in just a few hours so storage hasn't been a problem...BUT I generally tell people the best way to store it is to slice it and freeze it with parchment paper in between the slices. That way you can take out just what you need and it thaws in a few minutes. As far as room temperature - it will keep for about 24 hours or so in a sealed container.
Rose Zainea-Wieten says
In step 5 in this recipe it says to punch down and knead for 3 min. Then let rest 5 min and Shape into loaves.
I basically punch down and knead for 30 seconds and shape into loaves put into pans and do a second rise. I do love this recipe and have been using it throughout the pandemic! Would I get a better rise is I did exactly as it says in step 5? I also reduced the size of pans to get a higher loaf...to 8.5 x 4.5. Any thoughts or suggestions would be most helpful.
Marye says
If it's working for you then it's fine. I've always made it as in the instructions.
Jacque says
This recipe says 1x, 2x, 3x. Does that mean 1 loaf, 2 loaves etc?
Marye says
no that means you can double or triple the actual recipe with the 2x or 3x.