Perfect Homemade Amish White Bread Recipe — Soft & Classic!!

The first time you pull an Amish White Bread loaf from the oven, the kitchen fills with an irresistible, warm-sweet aroma — a gentle mix of butter and caramelized crust that promises comfort. The loaf is visually humble yet inviting: a rounded, softly domed top with a satin sheen from a final butter rub, and a crust that yields with a tender, golden give. Slice into it and you’ll find a pillowy, fine-crumb interior that springs back slightly under your fingertips and melts on the tongue, offering a subtle sweetness and a buttery mouthfeel that transforms simple meals into moments of quiet delight.

Why You’ll Love This Amish White Bread:

This recipe captures the very essence of home: straightforward ingredients, forgiving technique, and a loaf that disappears almost as quickly as it cools. The dry, golden crust contrasts beautifully with a soft, velvet crumb. Every slice has a delicate chew and a rounded, slightly sweet flavor that makes it a perfect vehicle for butter, jam, grilled cheese, or a midnight snack eaten warm and plain.

The bread is also wonderfully versatile. Make it for everyday sandwiches, toast it for breakfast, or present it whole at the table to slice alongside soup and stew. It’s an approachable recipe for beginner bakers yet rewarding enough for experienced hands who enjoy coaxing perfect texture from simple dough. The method is forgiving: gentle kneading, relaxed rises, and a reassuring rhythm that allows you to breathe and savor the process as much as the result.

Ingredients for This Amish White Bread:

Step-by-Step Instructions for Amish White Bread:

1. Prepare and proof the yeast: In a small bowl, stir the warm water with 1 teaspoon sugar from the measured amount and sprinkle the active dry yeast over the surface. Let it sit 5–10 minutes until foamy and fragrant. The scent should be pleasantly yeasty and slightly sweet. If it does not foam, the yeast may be inactive and should be replaced.
2. Combine wet ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the warmed milk, melted butter, eggs, and the remaining sugar. The mixture should feel warm, not hot; too hot liquids can kill the yeast.
3. Mix in yeast and dry ingredients: Stir the foamed yeast into the wet mixture. Add 3 cups of the bread flour and the salt, mixing until a shaggy dough forms. This initial blend is sticky and soft — that’s normal.
4. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand, or use a dough hook on low-medium speed for 6–8 minutes. Add additional flour a tablespoon at a time only as needed. The dough should become smooth, elastic, and slightly tacky. Perform the windowpane test by stretching a small piece — it should form a thin membrane without tearing.
5. First rise: Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes. The dough should feel pillowy and spring back slowly when pressed.
6. Shape the loaves: Punch the dough gently to release gas and divide it into two equal portions. On a lightly floured surface, shape each into a tight loaf — fold edges into the center, then roll under to form a smooth top. Place each loaf seam-side down into greased 9x5-inch loaf pans.
7. Second rise: Cover the pans loosely and let the loaves rise again until the dough is about 1–inch above the rim of the pan, roughly 30–45 minutes. They should look soft, rounded, and ready to spring when nudged.
8. Preheat the oven & score (optional): While the loaves complete their final rise, preheat the oven to 350°F (175°C). Optionally, brush the tops very lightly with milk or water and make a shallow score along the top with a sharp knife for a neat line.
9. Bake: Place the pans in the center of the preheated oven. Bake for 30–35 minutes until the crust is a deep golden brown and an instant-read thermometer registers 190–200°F (88–93°C) in the center. The loaves should sound hollow when tapped on the bottom.
10. Finish and cool: Remove the loaves from the pans and immediately brush the tops with melted butter for a soft, shiny crust. Transfer to a wire rack and let cool at least 20–30 minutes before slicing. The crumb will set and the aroma will become more layered and complex as it cools.

How Long to Cook:

Temperature and timing will vary slightly depending on your oven and the size of the loaf. Use this as your guideline:

• Preheat oven to 350°F (175°C).
• Bake time: 30–35 minutes per 9x5-inch loaf.
• Internal doneness: Aim for 190–200°F (88–93°C). This ensures the enriched dough is fully baked without being dry.
• Visual clues: Deep golden-brown crust, hollow sound when tapped on the bottom, and a glossy sheen if brushed with butter.

Plan for a total elapsed time of approximately 2 to 2.5 hours from start to finish, including two rises and baking. Active hands-on time is about 20–30 minutes.

Tips for Perfect Results:

• Use a thermometer. Checking the temperature of your liquids and the finished loaf removes guesswork and prevents common errors like dead yeast or gummy centers.
• Measure flour properly. Spoon flour into the measuring cup and level it off or use a kitchen scale for accuracy; too much flour yields a dense loaf.
• Dont rush your rises. Allow the dough to double in size rather than relying strictly on time — visual proof is more reliable than minutes alone.
• Perform the windowpane test. This ensures adequate gluten development for a light, even crumb.
• Brush with butter immediately out of the oven. This softens the crust and adds a glossy, rich finish.
• For extra richness, replace 2 tablespoons of the water with heavy cream, or fold in a teaspoon of vanilla for subtle warmth in the aroma.
• If using a stand mixer, start low and increase speed gradually to avoid overworking the dough.

Options for Substitutions:

• Flour: Replace up to 1 cup of bread flour with whole wheat for a nuttier flavor; reduce total by small increments if the dough feels heavy. For all-purpose flour, expect slightly less chew but still excellent results.
• Yeast: Instant yeast can be used in the same quantity — mix directly into dry ingredients and skip the proofing step, or still proof for confidence.
• Milk: Use plant-based milks (soy, oat, or almond) in place of dairy milk for a dairy-free loaf; soy milk gives the richest substitute.
• Butter: Use equal parts neutral oil for dairy-free baking, though butter provides the best flavor and crust sheen.
• Eggs: For an egg-free version, use 1/4 cup aquafaba (chickpea brine) per egg or 1/4 cup + 1 tbsp flaxseed meal mixed with 3 tbsp warm water per egg; texture will be slightly different but still pleasing.
• Sugar: Honey or maple syrup can replace sugar at a 3:4 ratio (less volume), remember to slightly reduce liquid to compensate.

Watch Out for These Mistakes:

• Using liquids that are too hot: This can kill the yeast. Aim for 100–110°F (38–43°C).
• Adding too much flour during kneading: It leads to a dry, heavy loaf. The dough should be slightly tacky, not stiff.
• Under-kneading: Results in weak gluten and a dense crumb; the dough should be smooth and elastic.
• Over-proofing: Dough that rises too long may collapse in the oven and produce a flat loaf.
• Not preheating the oven: This can cause poor oven spring and uneven crust development.
• Slicing too soon: Cutting while the loaf is hot can result in a gummy texture; allow cooling time for the crumb to set.

Estimated Nutrition (per slice)

Calculated approximately for one slice from a batch that yields two standard 9x5 loaves (about 32 slices total). Values are estimates and will vary by brand and exact portion size.

• Calories: ~180 kcal
• Protein: ~4 g
• Carbohydrates: ~29 g
• Dietary Fiber: ~1 g
• Sugars: ~4 g
• Total Fat: ~5 g
• Saturated Fat: ~2.5 g
• Sodium: ~170 mg

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes. If using instant yeast, stir it directly into the dry ingredients and omit the separate proofing step, or still proof it for reassurance. Expect similar rising times though sometimes slightly faster.

How should I store Amish White Bread to keep it fresh?

Store cooled bread in a bread box or loosely wrapped in a clean tea towel at room temperature for 2–3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months; toast directly from frozen.

Why did my bread come out dense?

Common causes include under-kneading (insufficient gluten development), too much flour, not enough rise time, or inactive yeast. Check yeast viability, ensure proper kneading, and avoid over-measuring flour.

Can I make this recipe into rolls or a single large loaf?

Absolutely. Divide the dough into smaller portions for rolls and reduce second rise time slightly. For a single larger loaf, use a suitably sized pan and adjust bake time upward until the internal temperature reaches 190–200°F (88–93°C).

Conclusion

There is a quiet pleasure in shaping dough: the gentle, methodical motions, the hopeful waiting during the rises, and the triumphant scent that fills the kitchen when the bread is nearly done. Amish White Bread is more than a recipe — it is a small act of hospitality that transforms everyday moments into shared comfort. Whether you are a first-time baker or returning to a beloved routine, this loaf rewards attention with a tender crumb, a golden-hued crust, and a flavor that invites conversation at the table. Warm it, slice it, and let the simple, homey goodness of fresh bread bring people together.