
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.
Rachel says
What would you get if you used a combination of bread flour and cake flour in a fluffy bread like this?
Marye says
Not a good idea. Cake flour does not have enough protein to hold the rise.
Lynn Lim says
I tried it out today and it was an instant hit wit my family members! Thank you for this fail proof recipe ! The only setback I experienced with one of the loaf which I baked was the top crust was too hard. The others which were fine, probably I accidentally hand knead them b4 baking .
April Marshall says
What if using instant yeast
Marye says
skip the proofing step and add the yeast and 1 cup of flour together.
Louise says
Good morning
Could I use all purpose flour instead of bread flour??
It looks delicious!!
Thanks
Louise
Marye says
Yes you can. It sometimes doesn't rise quite as high but will still be delicious!
Laurie says
This is a great recipe When I know recipes are yours I know they'll be good. And thanks so much for your 'Cook Mode.' A great invention! I think you have finally taught me how to make a good loaf of bread but I would like to try the all purpose to get a bit more substance for it. Thank you!
Marye says
Aww... thank you Laurie!
Paula says
Hi , beginner bread maker here. Two questions. How do you make dinner rolls using this recipe? Do I have to ha e a stand mixer, what do I do differently if I don't have one?
Thanks
Marye says
Hi Paula - to make dinner rolls you'll just shape the dough into rounds instead of loaves. Bake at 375 for 15 minutes or until done. If you don't have a stand mixer you can knead by hand here's a video on my youtube channel I did several years ago showing the technique. https://www.youtube.com/watch?v=YZE7SZIdARE
Josephine says
I made this today and oh my goodness, best bread I've ever made. So easy will be making them for Christmas gifts. Thank you!
Josephine Richards says
I made this today and oh my goodness, best bread I've ever made. So easy will be making them for Christmas gifts. Thank you!
Norrine says
Can you use one of those sandwich loaf pans? That they use for sandwich bread that’s got a top on it that slides shut?
Marye says
A pullman loaf pan? I am sure you could. I have one but I've never tried with this recipe. Here's a recipe that's specifically for a Pullman loaf - https://www.restlesschipotle.com/pain-de-mie/
Ramona says
How do you make potato water?
Marye says
It's just the cooled water leftover from making boiled potatoes - just don't salt it.
Rea Richardson says
I forgot to give this recipe any stars in my comment. It's my go to bread, every week! It's delicious! How do you make rolls with the dough? I'd do that every week, also.
Rea Richardson says
I make my two loaves once a week. It slices well for sandwiches, toasts up well, and is delicious just warmed in the micro wave for 10 seconds and then buttered. I love it! I need to try some of the variations I've been reading about. They sound yummy.
Latrelle says
Will try this and 1/2 for cinnamon rolls
Terri says
Best recipe! I’ve made it so much I don’t need the recipe anymore lol. I do substitute the cup of water for a cup of pineapple juice. So good!! And I make them into rolls ...they are very close to tasting like Hawaiian rolls! I want to try your variations ....cinnamon bread on my list. Thanks for sharing your recipe!!!
Charlene says
Your tips for the yeast is awesome! Recipe is perfect! LOL leave it up to me not to have vegetable oil on hand. I subbed 1/2 cup each of applesauce, mayo and melted butter. This thing rose beautifully and the taste is superb. Thanks for sharing and I am looking forward to trying cinnamon rolls! Am sharing one loaf with my inlaws tomorrow!
Shirley Dye says
Haven't made it yet, but wonder why , when I changed the recipe to Metric, the flour and butter remained imprerial? Looking forward to trying this recipe.
Marye says
I am not sure?
Amy says
Made two loaves today!!!! Easier than I remember.
DONNA GUILLEN says
Best white bread I’ve ever made. This recipe is moving to the front of my cookbook binder. Unbelievably easy and so tasty and fluffy- deserves more than 5 Stars. Made Cinnamon rolls with 1/2 of the 2nd loaf. Wow they were good
JD says
First shot was a bit disappointing
But going to try again
Think I needed more water
Just curious if your 1X recipe is for one or two loaves as you talk of dividing the dough in this recipe
Please let me know
TY
Marye says
that will be two loaves. 🙂
Robert. P says
I make a lot of bread and this is a great recipe. Easy and tasteful. A full five star's.
Trish Brewer says
Great recipe! I want to make into rolls and freeze for later. Would I follow all steps and then freeze?
Marye says
yes. You can also make brown n serve rolls by baking just until they begin to color and then freezing, too.