Amish White Bread

Why You’ll Love This Recipe

I like this recipe because it’s reliable and versatile. The dough comes together easily, and the texture is always pillowy and soft. I also love that the touch of sweetness makes it just as good for savory sandwiches as it is for breakfast toast with jam. The melted butter brushed on top gives it a bakery-style finish that makes the whole house smell amazing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup warm water, 110–120°F
⅓ cup granulated sugar
1 packet, 2 ¼ teaspoons instant yeast
3 cups all purpose flour
¾ teaspoons salt
2 tablespoons vegetable or canola oil
2 tablespoons unsalted butter, melted

Directions

In a small bowl, I stir together the warm water, sugar, and yeast, letting it sit for 10 minutes until bubbles form.
In the bowl of my stand mixer with the dough hook, I add the flour, salt, and oil. I pour in the yeast mixture and knead on medium speed until the dough no longer sticks to the sides of the bowl, about 10 minutes.
I roll the dough into a tight ball and place it in a greased bowl, covering loosely with plastic wrap. I let it rise in a warm, draft-free spot for 60–90 minutes, until doubled in size.
I deflate the dough, shape it into a log, and place it in a greased 9×5 loaf pan. I cover again and let it rise for 50–60 minutes, until doubled.
I preheat the oven to 350°F about 20 minutes before the second rise is done.
I bake the loaf for 25–30 minutes, until golden brown.
As soon as it comes out, I brush the crust with melted butter and let it cool in the pan for 10 minutes. Then I remove it from the pan and transfer it to a cooling rack to finish cooling completely.

Servings and Timing

This recipe makes 1 loaf, yielding about 12 slices. It takes around 2 hours 30 minutes for prep and rising, 30 minutes to bake, and about 3 hours total from start to finish.

Variations

Sometimes I swap part of the all-purpose flour for whole wheat flour to make it heartier. I also like adding a sprinkle of oats or sesame seeds on top before baking for extra texture. For a sweeter version, I’ve used honey instead of sugar, which gives the bread a lovely flavor.

Storage/Reheating

I store the bread tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, I toast slices straight from the freezer or warm them in the oven at 325°F for about 10 minutes.

FAQs

Can I make this bread without a stand mixer?

Yes, I knead it by hand for about 12–15 minutes until smooth and elastic.

Can I use active dry yeast instead of instant yeast?

Yes, I proof it in the warm water and sugar before mixing with the flour.

How do I know if my dough has risen enough?

I gently press it with my finger—if the indentation stays, it’s ready.

Can I double the recipe?

Yes, I make two loaves at once and freeze one for later.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour makes the loaf a little chewier, which I enjoy.

Why is my bread dense instead of fluffy?

It may not have risen long enough, or the yeast could have been inactive.

Can I make this bread in a bread machine?

Yes, I add the ingredients in the order recommended by my machine and use the basic white bread cycle.

How do I keep the crust soft?

Brushing with melted butter right after baking keeps it tender.

Can I add mix-ins like herbs or cheese?

Absolutely. I like adding garlic powder and shredded cheddar for a savory twist.

How do I slice the bread without squishing it?

I let it cool completely and use a serrated bread knife for even slices.

Conclusion

This Amish White Bread is one of my go-to recipes for fresh, homemade bread. It’s soft, fluffy, and slightly sweet, making it perfect for everything from sandwiches to French toast. I love how easy it is to make, and once I started baking it at home, it quickly became a staple in my kitchen.