Name: Amish White Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup water (110°F); 1 cup milk (110°F); 1/4 cup vegetable oil (or melted coconut oil or melted butter, cooled to 100°F); 2 tablespoons butter (melted, for brushing); 2/3 cup sugar (can be reduced if desired); 1 1/2 tablespoons active dry yeast; 1 pinch powdered ginger (optional, to activate yeast); 1 1/2 teaspoons salt; 5 1/2 cups bread flour (may need slightly more or less)

Jump to Recipe· 3.9 from 11 reviews

I absolutely love making this Amish White Bread Recipe whenever I want a truly comforting, soft, and slightly sweet homemade loaf. The smell as it bakes fills my kitchen with warmth and nostalgia, and the texture is just perfect for sandwiches or simply slathered with butter. It’s one of those breads that feels wholesome and special but is actually quite straightforward to prepare, making it a go-to for both beginners and experienced bakers in my kitchen.

Why You’ll Love This Amish White Bread Recipe

From the first time I tasted the crumb of this Amish White Bread Recipe, I was hooked on its tender, fluffy texture combined with a delicate sweetness that isn’t overpowering. There’s a subtle richness thanks to the butter and oil, and that faintly golden crust is just irresistibly soft thanks to the post-bake butter bath. Each bite reminds me of those classic homemade breads that taste like they’ve been made with love over generations.

What I really enjoy about this recipe is how approachable it is. The ingredients are simple and easy to find, and the steps feel intuitive, even if you’re not an expert baker. The dough is forgiving, whether you’re using a mixer or going old school with hand kneading. Plus, it’s such a versatile loaf—I love serving it warm with soups for cozy weeknights, slicing it for sandwiches at family gatherings, or making French toast to start a leisurely weekend morning. It truly stands out because it’s reliable, delicious, and has just the right balance of sweet and savory.

Ingredients You’ll Need

The image shows a golden brown loaf of bread resting on a black wire cooling rack placed on a white marbled surface. One slice of the bread is cut and laid flat nearby, showing the soft, white inside with small even holes. To the top left, a white plate holds a slice of bread spread with creamy butter, and a butter knife with a black handle lies beside the plate. A small white butter dish with a wooden butter spreader is also visible near the top right corner. The lighting highlights the bread’s crust texture and the softness of the sliced piece. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem humble, but they each play a crucial role in creating the ideal flavor, texture, and appearance of this Amish white bread. Using quality milk and bread flour really helps build that soft, elastic crumb, and the optional ginger adds a tiny little zing to wake up the yeast.

1 cup water (110F): Warm water activates the yeast without killing it, essential for a good rise.
1 pinch powdered ginger (optional): A secret boost to help wake up the yeast and add a mild warmth.
1 cup milk (110F): Adds richness and helps create a tender crumb.
2/3 cup sugar: Sweetness balances the savory elements; feel free to adjust to taste.
1 1/2 tablespoons active dry yeast: The magic that makes the bread rise beautifully.
1 1/2 teaspoons salt: Vital for flavor enhancement and yeast control.
1/4 cup vegetable oil or melted coconut oil: Keeps the bread moist and tender.
5 1/2 cups bread flour: Bread flour gives strength to hold the air bubbles and structure.
2 tablespoons butter, melted: For brushing on top to encourage a soft, golden crust.

Directions

Step 1: In a large mixing bowl, dissolve the sugar into the warm water and milk. Make sure the temperature is just right around 110 degrees Fahrenheit to activate the yeast without harming it.

Step 2: Whisk in the active dry yeast and, if you’re using it, the pinch of powdered ginger. Let this mixture sit for 5 to 10 minutes until it becomes foamy, which means your yeast is alive and kicking.

Step 3: Stir in one cup of the bread flour to start building your dough, then whisk in the salt and your choice of oil, either vegetable or melted coconut oil.

Step 4: Using a mixer with a dough hook attachment, gradually add the remaining flour one cup at a time while the mixer runs. Continue until the dough starts to pull away from the sides of the bowl and forms a cohesive ball.

Step 5: Knead the dough with your mixer for about five minutes to build that wonderful gluten structure, or if you prefer to go classic, hand knead the sticky dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic, adding more flour if necessary.

Step 6: Lightly oil a large bowl and place your dough ball inside. Turn it over to coat it with oil, then cover the bowl with a damp cloth and let it rise in a warm spot until it doubles in size, which usually takes about an hour.

Step 7: Once risen, punch down the dough gently to release the air. Knead it by hand for another three minutes to redistribute the yeast.

Step 8: Divide the dough in half then let the halves rest for five minutes to relax the gluten—this makes shaping easier.

Step 9: Shape each half into a loaf and place them in greased 9 by 5-inch loaf pans. Brush the tops with melted butter to encourage a soft crust.

Step 10: Cover the pans with a clean towel and let the dough rise for a second time until it’s an inch or so above the rims of the pans, about 30 minutes.

Step 11: Preheat your oven to 350 degrees Fahrenheit. Bake the loaves for about 30 minutes or until they sound hollow when tapped. You can also check doneness with an instant-read thermometer, which should register 190 degrees Fahrenheit in the center.

Step 12: For an ultra-soft crust, as soon as you take the loaves out of the oven, brush them with butter again, cover with a clean tea towel, and let rest in the pans for five minutes before removing them to finish cooling, covered by the towel.

Servings and Timing

This Amish White Bread Recipe makes about 16 generous slices, perfect for sharing with family or saving for multiple meals. Prep time clocks in at roughly 20 minutes if you’re using a mixer (longer if hand kneading), with an additional two hours for rising and baking. The total time from start to finish is approximately 2 hours and 30 minutes, including resting and cooling. Don’t rush the rising periods—they’re key to that lovely texture and flavor!

How to Serve This Amish White Bread Recipe

The image shows a white plate on a white marbled surface with a single slice of bread in the middle. The bread has a creamy spread evenly covering its surface with a smooth texture and light off-white color. To the top left of the plate, there is a small white plate with a slab of pale yellow butter. Near the top right, there is a sliced loaf of bread with soft white texture and light golden brown crust. A knife with a silver blade and a dark brown handle lies diagonally on the white plate, its tip pointing towards the bottom left. Near the bottom left corner, a woman's hand rests on a gray and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

I find that this bread shines brightest when it’s served slightly warm to room temperature. Right out of the oven or gently warmed with a pat of butter, it has this irresistible softness that’s perfect for sandwiches or simply enjoying on its own. For a classic touch, I love pairing it with a hearty bowl of soup—like tomato bisque or chicken noodle—where the bread’s lightly sweet flavor cuts through the savoriness beautifully.

For presentation, consider slicing it thick and stacking it neatly on a wooden board or basket lined with a pretty linen. You can brush again with melted butter before serving for extra shine and richness. Guests always appreciate the inviting aroma and the soft crust that sets it apart from your everyday loaf.

Beverage-wise, I often opt for warm drinks like a spiced chai or a robust herbal tea, but on special occasions, a glass of light-bodied white wine or a mild ale pairs surprisingly well. This bread’s subtle sweetness and tender crumb offer versatility, making it a winner at family dinners, holiday spreads, or casual brunches.

Variations

One of the best parts about this Amish White Bread Recipe is how adaptable it is. If you want a more wholesome loaf, swapping a cup of white bread flour for whole wheat adds a nutty depth without sacrificing too much softness. For a vegan twist, just use a plant-based milk like almond or oat and swap butter for coconut oil or vegan margarine, and you’ll still get that lovely texture and flavor.

If you like a bit more aroma and complexity, try adding a teaspoon of dried herbs like rosemary or thyme to the dough. Cinnamon or nutmeg can also be fun for a subtle sweet twist that turns the loaf into a delightful breakfast treat. For those who prefer an extra crispy crust, bake the bread on a pizza stone or add a pan of water in the oven to create steam, then skip the butter bath.

And if you have a bread machine, this recipe can transition beautifully—just be sure to add the ingredients in the order your machine recommends and monitor the rising cycles for best results. I appreciate how versatile this recipe is to fit whatever your kitchen routine is!

Storage and Reheating

Storing Leftovers

I typically store leftover Amish white bread in an airtight container or resealable plastic bag at room temperature. This way, it stays moist and soft for up to three to four days. Just be sure to press out as much air as possible before sealing. If you plan to keep it longer than that, refrigeration is an option but may dry the bread out slightly faster.

Freezing

This bread freezes wonderfully and is a great way to always have a fresh loaf on hand. I slice it first, then place parchment paper between slices to prevent sticking and put them in a freezer bag. It keeps well frozen for up to three months. When you want some, you can pull out however many slices you need without thawing the whole loaf.

Reheating

To bring back that fresh-baked softness, I pop slices straight into a toaster or reheat whole loaves wrapped in foil in a 350-degree oven for about 10 to 15 minutes. Avoid microwaving if you want to preserve the texture because it tends to make the bread soggier or chewy. The toaster or oven methods help restore that perfect soft crust and airy crumb that makes this bread so delightful.

FAQs

Can I use whole wheat flour instead of bread flour for this Amish White Bread Recipe?

Absolutely! You can substitute part or all of the bread flour with whole wheat flour, but keep in mind the texture will be denser and the rise might be a bit lower. To maintain softness, try swapping only 1 to 2 cups of the bread flour for whole wheat and consider adding a little extra water as whole wheat absorbs more moisture.

Is it okay to skip the powdered ginger in the recipe?

Yes, the powdered ginger is optional and mainly helps activate the yeast by adding a bit of warmth. Your bread will still rise beautifully and taste great without it, so don’t worry if you don’t have it on hand.

How do I know when the bread is fully baked?

Besides the golden color and hollow sound when you tap the bottom or top of the loaf, the most reliable way is to use an instant-read thermometer inserted into the center of the bread. The temperature should reach about 190°F for fully baked, moist bread.

Can I make this Amish White Bread Recipe without a mixer?

Definitely! Hand kneading works just as well. It just takes a bit more time and elbow grease—usually around 10 minutes of kneading on a floured surface until the dough becomes smooth and elastic. The results are just as wonderful and give you a lovely sense of connection to the bread-making process.

How soft is the crust on this bread, and can I make it crispier?

This recipe results in a soft, tender crust especially if you brush butter on top after baking and cover it with a towel while it cools. If you prefer a crispier crust, skip the butter wash and let the bread cool uncovered. You can also bake directly on a baking stone or add steam in your oven to develop a crustier exterior.

Conclusion

I can’t recommend this Amish White Bread Recipe enough for anyone looking to bake a loaf that feels special yet is delightfully simple to make. It’s a recipe I return to time and again because it never disappoints—soft, flavorful, and with just enough sweetness to make it versatile. I’m excited for you to try it and enjoy the cozy, homemade comfort it brings to your table as much as I do.