There’s something deeply rewarding about making Amish white bread from scratch. The soft, slightly sweet crumb and golden crust remind me of the kind of bread you only get at a cozy countryside kitchen. When I bake this, the smell alone transforms my entire kitchen into a warm, welcoming haven and it never lasts more than a day on my counter.
“Homemade bread is a love letter to your kitchen. And Amish white bread? It’s the signature at the bottom.” – @LoafAndLove
Why I Always Go Back to This Bread
This recipe is a staple in my kitchen not just because it’s simple, but because it delivers every single time. Here’s why I absolutely love it:
- Soft and slightly sweet: A hint of sugar gives it a gentle sweetness that pairs well with both savory and sweet toppings.
- Great for beginners: No fancy techniques or equipment needed.
- Versatile use: Sandwiches, toast, French toast, or even bread pudding.
- Freezer friendly: Make two loaves, freeze one for later.
- Beautiful rise: Thanks to the yeast and sugar combo, this bread rises like a dream.
I’ve made this during quiet mornings, for special gatherings, and just because I needed that comforting smell of baking bread. It never disappoints.
Step by Step Guide to Making Amish White Bread
Ingredients
- 2 cups warm water (about 110-120°F)
- ⅔ cup white sugar
- 1½ tablespoons yeast
- 1½ teaspoons salt
- ¼ cup vegetable oil
- 6 cups all purpose flour
Directions
1: Activate the Yeast
- In a large bowl, mix the warm water and sugar.
- Sprinkle the yeast on top and let it sit for 5-15 minutes until foamy.
2: Build the Dough
- Add the salt, vegetable oil, and 3 cups of the flour.
- Stir until combined. Switch to a dough hook (if using a mixer) and add the remaining flour.
- Mix until dough pulls away from the sides of the bowl.
3: Knead and First Rise
- Transfer to a lightly floured surface. Knead for a minute until smooth.
- Place in a greased bowl, flip to coat both sides, and cover with a warm damp towel or plastic wrap.
- Let rise in a warm, draft free spot for about 1 hour or until doubled in size.
4: Shape the Loaves
- Punch down the dough and divide in half.
- Flatten each piece into a rectangle, then roll tightly like a jelly roll.
- Pinch the ends closed and place in two greased 9×5 loaf pans.
5: Final Rise and Bake
- Cover and let rise again for 30-50 minutes until the dough domes above the pan edge.
- Preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes until golden brown and the tops sound hollow when tapped.
6: Cool and Serve
- Brush warm loaves with melted butter for a soft, shiny finish.
- Cool for 10 minutes in pans, then transfer to a wire rack to finish cooling.
Chef’s Notes and Insider Tips
- Don’t rush the rise: A full rise gives you that soft, fluffy interior.
- Use fresh yeast: Old yeast won’t activate properly and your bread won’t rise.
- Sweet tooth? Add a touch more sugar and this bread becomes a treat all on its own.
Want a twist? Pair it with this Reese’s caramel cheesecake for a sweet savory combo or slather with homemade spread like our strawberry cheesecake topping.
How Amish White Bread Stacks Up Against Other Loaves
| Bread Type | Main Flavor | Texture | Best Use |
|---|---|---|---|
| Amish White Bread | Lightly sweet, buttery | Soft, pillowy | Toast, sandwiches, French toast |
| Classic White Bread | Neutral | Slightly firmer | Everyday toast, grilled cheese |
| Milk Brioche | Sweet, rich | Buttery, dense | Desserts, breakfast rolls |
| Skillet Bread | Savory | Crusty outside | Dips, side for soups |
Creative Ways to Use Amish White Bread
Everyday and Unexpected Ideas
- French Toast: The sweetness of this bread is ideal for egg soaked breakfast bliss.
- Grilled Cheese: Adds a hint of sweet to balance sharp cheddar or mozzarella.
- Croutons: Cube, season, and bake until crispy for salad perfection.
- Stuffing: Use day old bread in your next savory stuffing with herbs and broth.
- Jam and Butter: Keep it simple. This bread doesn’t need much to shine.
Try it with our cucumber salad for a refreshing contrast or pair it with crispy chicken for a home style comfort meal.
Perfect Pairings for Amish White Bread
- With sweet spreads: Jam, honey, or nut butter.
- With savory meals: Soups, salads, and stews.
- As a brunch board: Serve slices with eggs, fruit, and cheese.
- With desserts: Turn it into bread pudding with leftover slices.
“Soft on the inside, golden on the outside this bread turns your kitchen into a bakery.” – @RiseAndLoaf
What Makes Amish White Bread So Unique?
Softness, Simplicity, and Sweetness in Every Slice
Unlike rustic or artisan loaves, Amish white bread has a soft, tender crumb that practically melts in your mouth. Its charm lies in its straightforward ingredients no eggs, no milk, just pantry staples. The subtle sweetness from sugar balances the salt and oil, giving it that rich flavor profile that reminds me of childhood breakfasts at grandma’s.
- Sweet but not dessert sweet: Just enough sugar to make it pleasant with butter or jam.
- No hard crust: This is a soft bread through and through perfect for little ones and picky eaters.
- Rises beautifully: Sugar feeds the yeast, creating a consistent, high rise every time.
If you’ve tried our soft dinner rolls, you’ll find that Amish white bread shares that same airy, cloud like texture.
“Amish bread reminds you that sometimes, simplicity is what makes a loaf unforgettable.” – @CrumbConfessions
How It Compares to Other White Breads
Here’s a comparison table to help you understand where Amish white bread stands against its bakery cousins:
| Type | Main Ingredients | Texture | Flavor | Ideal Use |
|---|---|---|---|---|
| Amish White Bread | Flour, water, sugar, oil, yeast | Soft, springy | Slightly sweet | Toast, sandwiches, French toast |
| Basic White Bread | Flour, yeast, water, salt | Neutral, slightly dense | Savory | Everyday use |
| Brioche | Eggs, milk, butter | Rich, tight crumb | Sweet, buttery | Breakfasts, desserts |
| Skillet Flatbread | Flour, baking powder, yogurt | Chewy, pan fried | Savory | Quick meals, dipping |
Baking Tips From My Kitchen to Yours
How to Guarantee a Perfect Rise Every Time
When I first started baking, I often struggled with inconsistent rises. Amish white bread helped me understand the rhythm of dough. Here are my personal tips for fluffy loaves every time:
- Warm but not hot water: Aim for 110-115°F. Hot water kills yeast, cold water slows it down.
- Use fresh yeast: Check your expiration date and store it in the fridge for best results.
- Let it rise in a warm spot: An oven with just the light on or a turned off microwave works great.
- Don’t over flour: Dough should be slightly sticky too much flour = dense loaves.
Still having issues with dough texture? Try referencing our Soft Bread Dough Guide for kneading and moisture balance tips.
“Bread dough is like a mood ring how it feels tells you everything you need to know.” – @KneadToKnow
Why Butter on Top Matters
It’s more than just flavor. Brushing melted butter onto warm loaves locks in moisture and softens the crust. Without it, the top might get a little too firm once cooled.
- Glossy finish: Butter gives that bakery style golden shine.
- Extra richness: It seeps into the crust, adding flavor without overpowering the bread.
- Softens texture: Especially helpful for slicing and storing.
You can also try brushing with honey butter for a sweeter touch or garlic butter if you’re using it for dinner rolls. Want more buttery inspiration? Our butter piped cookies are another indulgent way to put your butter to good use.
Serving and Meal Ideas With Amish White Bread
Breakfast, Lunch, and Beyond
This bread works at every meal. I’ve used it as a base for everything from classic sandwiches to indulgent desserts. Try these ideas:
- French Toast Sticks: Slice into strips, dip in cinnamon vanilla egg mix, and pan fry.
- Loaded Sandwiches: Turkey, cheddar, cranberry sauce it holds up to heavy fillings.
- Mini Grilled Cheese Dippers: Cut into cubes and toast with cheese for soup dippers.
- Sweet bread pudding: Cube stale slices and bake with custard, cinnamon, and raisins.
- PB&J, leveled up: Toast it first, spread thick peanut butter, and a layer of honey or jam.
Looking for the perfect soup to pair with grilled cheese? Our hearty cowboy soup adds that rustic complement that makes it a full comfort meal.
“This bread’s not just soft it’s strong. It stands up to anything you pile on it.” – @CrumbChampion
How to Store and Freeze Like a Pro
- Room temp: Store loaves in a bread box or wrapped in a towel for up to 4 days.
- Fridge: Avoid refrigerating it can dry out the bread faster.
- Freezer: Slice before freezing and wrap well. Toast slices directly from frozen.
- Reviving: Wrap in foil and warm in the oven at 300°F for 10-15 minutes.
This works especially well if you’re making multiple loaves. Bake on Sunday and enjoy fresh bread all week long.
How to Flavor and Customize Your Loaf
Turn Basic Into Gourmet With a Few Tweaks
After mastering the base recipe, I started playing around with flavors. Amish white bread is a blank canvas for customization. Try adding:
- Cinnamon and raisins: Mix into the dough for a breakfast loaf.
- Chopped herbs: Rosemary or thyme for savory meals.
- Cheese shreds: Cheddar or mozzarella for a melty twist.
- Seeds or oats: Sprinkle on top before baking for texture and nutrition.
Want to experiment with flavored loaves? Our oatmeal breakfast bread is a great variation to explore once you’ve nailed this one.
“A pinch of cinnamon or a handful of herbs can turn a humble loaf into a crowd favorite.” – @FlavorFormulas
Calories and Nutrition (Per Slice – Approx. 16 per loaf)
- Calories: 170
- Carbohydrates: 30g
- Protein: 4g
- Fat: 4g
- Sodium: 150mg
- Sugar: 6g
FAQs About Amish White Bread
Can I use whole wheat flour instead?
You can replace up to 50% of the flour with whole wheat, but the bread will be denser.
How should I store it?
Keep in a bread bag or airtight container at room temperature for 3-4 days. For longer storage, slice and freeze.
Why is my bread dense?
Most likely under proofed or the yeast was inactive. Ensure your dough doubles in size during each rise.
Can I make rolls instead of loaves?
Absolutely. Shape the dough into 12 balls, let them rise, and bake at 350°F for 18-20 minutes.
Can I reduce the sugar?
Yes. You can cut it to ⅓ cup for a less sweet version it still rises well.