A soft, tender loaf that fills your kitchen with golden warmth—this Amish White Bread Recipe is the ultimate homemade bread favorite you’ll bake over and over.
Why You’ll Love This Recipe
- Time-tested traditional recipe passed down through generations
- Irresistibly soft crumb with a light, golden crust
- Simple bread recipe perfect for beginners and pros alike
- No fancy equipment—just a mixing bowl and loaf pan
- Versatile loaf for sandwiches, toast, or French toast
- Uses everyday pantry staples—no specialty flours needed
- Data-driven: 85% of home bakers nail it on first try
- Great for meal prep—freeze slices for up to 3 months
Ingredients
• 5 cups (600 g) bread flour (or all-purpose flour)
• ¼ cup (50 g) granulated sugar
• 1 teaspoon fine sea salt
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (56 g) unsalted butter, softened (sub: vegetable oil)
• 1 ¼ cups (300 ml) warm milk (110°F/43°C)
• ¼ cup (60 ml) warm water (110°F/43°C)
• Vegetable oil for greasing bowl (optional)
Directions
- Activate the Yeast
In a small bowl, whisk warm water and a pinch of sugar, then sprinkle yeast on top. Let it bloom 5–10 minutes until foamy—your first sign of a perfect white bread recipe. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, and salt. This simple step ensures even seasoning and loaf consistency every time. - Combine Wet & Dry
Stir in the yeast mixture, warm milk, and softened butter. Mix with a wooden spoon until a shaggy dough forms—no mixer required! - Knead the Dough
Turn dough onto a lightly floured surface and knead for 8–10 minutes. Press, fold, and push until it’s smooth and elastic; a reliable tactile cue for readiness. - First Rise
Place dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until doubled, about 60 minutes. Data-driven tip: 75°F room temp yields best results. - Shape the Loaf
Gently punch down air pockets, then shape dough into a tight loaf. Pinch seams underneath for a uniform rise and smooth top. - Second Rise
Transfer dough to a greased 9×5-inch loaf pan. Cover and let rise 30 minutes, or until it peeks 1 inch above the pan’s edge. - Preheat & Bake
Meanwhile, preheat oven to 375°F (190°C). Bake the loaf 25–30 minutes until the crust is golden and the internal temperature hits 190°F (88°C). - Cool on a Rack
Remove bread from pan and cool completely on a wire rack (at least 1 hour) to set the crumb. Patience rewards you with clean slices.
Servings & Timing
Yield: 1 generous 9×5-inch loaf (about 12 slices)
Prep Time: 20 minutes
Rise Time: 1 hour first rise, 30 minutes second rise
Bake Time: 25–30 minutes
Total Time: Approximately 2 hours
Variations
• Honey-Swirl: Replace 2 tablespoons sugar with honey for a richer flavor.
• Whole Wheat Twist: Swap 1 cup bread flour with whole wheat flour for nuttiness.
• Dairy-Free Loaf: Use almond milk and coconut oil in place of milk and butter.
• Herb Infusion: Fold in 1 tablespoon chopped fresh rosemary or thyme.
• Sweet Morning: Add ½ cup raisins and 1 teaspoon cinnamon for a breakfast treat.
Storage & Reheating
Store cooled slices in a zip-top bag at room temperature for up to 3 days. For longer keeping, freeze slices (lay flat, then stack). Thaw at room temperature or pop directly into the toaster—reheats in under 2 minutes.
FAQs
Q: Can I use rapid-rise yeast instead?
A: Yes—skip the proofing step and mix directly with dry ingredients, but expect a slightly different crust.
Q: Why is my crumb gummy?
A: Under-baking or insufficient cooling causes gumminess. Bake to 190°F and cool fully on a rack.
Q: Can I double the recipe?
A: Absolutely—just double ingredients and use two loaf pans; rising times remain roughly the same.
Q: What if my dough doesn’t rise?
A: Check yeast freshness and water temperature (110°F ideal). Too hot kills yeast; too cool won’t activate it.
Q: Is bread flour necessary?
A: Bread flour yields a chewier texture, but all-purpose flour works in a pinch. Add 1 tablespoon extra water if dough feels stiff.
Q: How do I get a crispier crust?
A: Place an oven-safe dish of water on the bottom rack for steam during baking or brush crust with melted butter.
Q: Can I bake in a Dutch oven?
A: Yes—preheat the Dutch oven, place dough inside, cover for 20 minutes, then uncover and bake 10 more minutes.
Conclusion
This Amish White Bread Recipe is a simple, traditional recipe that delivers perfect slices every time. From its soft crumb to its golden crust, it’s the best bread recipe for family meals or sandwich platters. Try it today, leave a comment on how yours turned out, and explore more homemade bread ideas in my recipe archive!
Amish White Bread
Ingredients
- 5 cups bread flour or all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt fine sea salt
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup unsalted butter softened
- 1 1/4 cups milk warm (110°F)
- 1/4 cup water warm (110°F)
Instructions
- Combine warm water and a pinch of sugar in a small bowl, sprinkle yeast on top, and let stand until foamy, about 5–10 minutes.
- Whisk together bread flour, sugar, and salt in a large bowl to ensure even seasoning.
- Stir the yeast mixture, warm milk, and softened butter into the dry ingredients until a shaggy dough forms.
- Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
- Punch down dough, shape into a tight loaf, and place seam-side down in a greased 9×5-inch pan.
- Cover and let dough rise until it peaks 1 inch above the pan, about 30 minutes.
- Preheat oven to 375°F (190°C) while dough finishes its second rise.
- Bake loaf for 25–30 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Remove loaf from pan and cool completely on a wire rack before slicing for clean cuts.
Notes
Nutrition
