Best Homemade Amish White Bread Recipe for Your Cozy Kitchen

A golden, pillowy homemade amish white bread recipe promises pure comfort from first bite.

Soft loaves emerge from ovens across rural kitchens with delightful simplicity.

Generations have passed down this cherished technique through whispered instructions and loving hands.

Simple ingredients dance together, creating something magical in mixing bowls.

Wheat flour and gentle kneading transform basic components into cloud-like perfection.

Home bakers find profound satisfaction in crafting these tender, warm slices.

Let you slice into tradition and savor every delectable moment.

Why Everyone Loves Amish White Bread

• Craft Homemade Comfort: Create warm, soft bread that fills your kitchen with an irresistible aroma, making everyone feel instantly cozy and loved.
• Master Easy Baking: Perfect for beginners with simple ingredients and straightforward steps, this recipe transforms novice bakers into confident bread makers without complex techniques.
• Versatile Crowd-Pleaser: Enjoy this classic white bread as a delightful companion to soups, sandwiches, or simply slathered with butter, guaranteed to satisfy all taste buds from kids to grandparents.
• Quick Family Connection: Baking together becomes a fun, engaging activity that brings family members closer, creating memories while kneading, shaping, and sharing freshly baked bread.

What You Need for Amish White Bread

• Water: Warm liquid for activating yeast and creating dough texture.
• Sugar: Sweet ingredient to feed yeast and provide subtle flavor.
• Vegetable Oil: Helps create soft bread and adds moisture.

• All-Purpose Flour: Main structure of the bread, provides basic framework.
• Salt: Enhances overall bread flavor and controls yeast activity.

• Active Dry Yeast: Essential for bread rising and creating soft, airy texture.

How to Make Amish White Bread

Step 1: Activate Yeast Magic

In a spacious mixing bowl, sprinkle sugar into warm water.

Gently add yeast and allow it to bloom and become frothy, creating a bubbly mixture that signals the bread’s upcoming deliciousness.

Wait about 10 minutes until the yeast looks puffy and alive.

Step 2: Create Dough Foundation

• salt
• vegetable oil

Gradually incorporate flour, adding one cup at a time, until a soft, pliable dough forms.

Mix thoroughly to ensure all ingredients blend smoothly.

Step 3: Knead with Love

Transfer dough to a lightly floured surface.

Using your hands, knead the dough with rhythmic motions for about 8 minutes.

The goal is a smooth, elastic texture that springs back when gently pressed.

Step 4: First Rise Adventure

Place dough in a greased bowl, rotating once to coat the surface.

Cover with a clean kitchen towel and let rest in a warm, draft-free spot.

Allow the dough to rise and double in size, which typically takes around 1 hour.

Step 5: Shape Bread Loaves

Punch down the risen dough to release air bubbles.

Transfer to a floured surface and divide into two equal portions.

Gently shape each portion into a perfect loaf.

Step 6: Second Rise Preparation

Nestle each loaf into a greased 9×5 inch loaf pan.

Cover and let rise again until the dough doubles, approximately 30 minutes.

Step 7: Bake to Golden Perfection

Preheat oven to 350°F.

Place loaves in the oven and bake for 30 minutes.

The bread is ready when it sounds hollow when tapped and displays a beautiful golden-brown crust.

Step 8: Cool and Enjoy

Carefully remove bread from pans and transfer to wire cooling racks.

Allow loaves to cool completely before slicing, savoring the incredible aroma of freshly baked bread.

Smart Tips for Amish White Bread Success

• Ensure water is precisely warm (110-115°F) to activate yeast perfectly without killing it, guaranteeing a fluffy rise.
• Use heel of hand to push, fold, and turn dough, creating gluten development for soft, stretchy bread texture.
• Choose draft-free, warm areas like near a preheated oven or inside a turned-off oven with light on for ideal dough rising.
• Swap half whole wheat flour for added nutrition without compromising soft texture, maintaining bread's classic lightness.
• Wrap completely cooled bread in plastic wrap, then foil, and freeze up to 3 months to preserve freshness and prevent staleness.

Save and Reheat Amish White Bread Like a Pro

• Store cooled bread in an airtight container or sealed plastic bag for up to 5 days, keeping bread fresh and preventing moisture loss.
• Wrap individual loaves tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months, maintaining soft texture and flavor.
• Keep bread at room temperature in a bread box or sealed container for 2-3 days, away from direct sunlight and heat sources.
• Warm slices in a toaster or oven at 350°F for 3-5 minutes to restore softness and enhance slightly crispy edges.

What to Eat With Amish White Bread

• Pair Homemade Butter and Honey: Spread freshly churned butter and local wildflower honey on warm, sliced Amish white bread for a classic, comforting experience that highlights the bread's soft texture.
• Complement with Creamy Cheese Spread: Create a delightful appetizer by topping bread slices with herbed cream cheese or tangy goat cheese, bringing out the bread's subtle sweetness and delicate flavor.
• Match with Hearty Soups: Serve alongside rustic tomato bisque or creamy potato soup, using bread slices to soak up rich broth and provide a satisfying contrast in temperature and texture.
• Serve with Crisp White Wine: Select a light Pinot Grigio or Sauvignon Blanc to cut through the bread's richness and enhance its delicate, slightly sweet profile with a refreshing palate cleanser.

Fun Takes on Amish White Bread

• Whole Wheat Dish: Replace half the white flour with whole wheat flour for a heartier, more nutritious bread with added fiber and nutty flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend and add xanthan gum to maintain the bread's structure and texture for those with gluten sensitivities.
• Herb-Infused Loaf: Knead in dried herbs like rosemary, thyme, or oregano to create a fragrant and flavorful bread that pairs perfectly with soups and salads.
• Seeded Sensation: Sprinkle sunflower, pumpkin, or sesame seeds on top of the loaves before baking for extra crunch and nutritional boost.

FAQs

• Why is my yeast not getting frothy?

Your water might be too hot or too cold. Ideal temperature is between 100-110°F. If water is too hot, it kills yeast; if too cold, yeast won’t activate properly.

• How do I know if I've kneaded the dough enough?

The dough should feel smooth, elastic, and spring back when you poke it. Typically, 8-10 minutes of kneading develops the right gluten structure.

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

Yes, you can. All-purpose flour works well for this recipe. The bread might be slightly less chewy, but it will still be delicious and soft.

• What if my dough doesn't rise properly?

Check your yeast’s expiration date, ensure warm environment, and avoid drafty areas. Room temperature around 75-80°F works best for dough rising.

Amish White Bread Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 15 minutes
• Yield: 2 1x

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Description

Homemade Amish White Bread delivers comfort straight from traditional kitchens, promising golden perfection with each slice. Warm, pillowy loaves invite you to savor simple ingredients that speak of heritage and heartwarming family meals.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 cups bread flour
• 2 cups warm water (110°F/45°C)

Supporting Sweet Ingredients:

• 2/3 cup white sugar
• 1/4 cup vegetable oil

Leavening and Seasoning:

• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt

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Instructions

1. Activate the yeast by combining it with warm water and sugar, allowing the mixture to become foamy and develop characteristic bubbling activity.
2. Incorporate salt and oil into the activated yeast mixture, creating a foundational liquid base for the bread dough.
3. Gradually introduce flour to the liquid mixture, stirring consistently to develop a cohesive and soft dough with a smooth texture.
4. Transfer the dough to a lightly dusted surface and knead methodically, working the gluten until the dough becomes elastic and responsive.
5. Nestle the kneaded dough into a greased container, ensuring the surface is lightly coated with oil to prevent drying.
6. Allow the dough to rest in a draft-free, warm environment, giving it space to expand and rise until its volume doubles.
7. Gently deflate the risen dough, redistributing the internal gases and preparing it for shaping.
8. Divide the dough into two equal portions, carefully molding each section into a symmetrical loaf shape.
9. Position the shaped loaves into prepared baking pans, allowing them a second rising period to achieve optimal volume.
10. Heat the oven to a precise temperature, creating an ideal baking environment for the bread.
11. Bake until the loaves develop a golden-brown exterior and produce a hollow sound when tapped, signaling complete internal cooking.
12. Extract the baked loaves from their pans and transfer to cooling racks, permitting air circulation to prevent moisture accumulation.

Notes

• Check water temperature carefully to activate yeast perfectly without killing it; aim for warm (around 110°F), not hot.
• Use bread flour for higher protein content, creating a more robust and chewy texture compared to all-purpose flour.
• Brush loaves with melted butter after baking for a golden, shiny crust that adds extra richness and softness.
• For gluten-free option, substitute wheat flour with a commercial gluten-free bread mix, ensuring xanthan gum is included for proper structure.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 314
• Sugar: 33 g
• Sodium: 263 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 0 mg