Amish White Bread

Why You’ll Love This Recipe

I love this recipe because it’s incredibly beginner-friendly and always delivers a dependable loaf. The texture is soft and pillowy with a tender crumb, and the flavor is mild with just a touch of sweetness. It reminds me of the homemade bread often found in small country kitchens—no fuss, just honest, simple goodness. Whether I’m baking it to go with soup, making French toast, or just enjoying it warm from the oven, this bread always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5–6 cups all-purpose flour (plus more for kneading)

• 2¼ teaspoons active dry yeast (1 packet)

• 1 cup warm water (about 110°F)

• ¼ cup sugar

• ¼ cup vegetable oil

• 1 teaspoon salt

Directions

1. I begin by combining the warm water, sugar, and yeast in a small bowl. I let it sit for 5 to 10 minutes until the mixture becomes foamy—this means the yeast is activated and ready.

2. In a large mixing bowl, I add 2 cups of flour and the salt. Then I stir in the yeast mixture and vegetable oil until everything is blended.

3. I continue adding the remaining flour one cup at a time, mixing until a soft dough starts to form.

4. I transfer the dough onto a floured surface and knead it for 8 to 10 minutes until it’s smooth and elastic.

5. Once kneaded, I place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour, or until it’s doubled in size.

6. After the first rise, I punch down the dough and shape it into a loaf. I place it in a greased 9×5 inch loaf pan.

7. I cover the loaf again with a damp cloth and let it rise for another 30 to 40 minutes, until it just crests the top of the pan.

8. I preheat the oven to 350°F (175°C), then bake the loaf for 30 to 35 minutes until the top is golden brown and the bread sounds hollow when tapped.

9. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

• Servings: 10

• Prep Time: 20 minutes

• Rise Time: 1 hour 40 minutes

• Bake Time: 30–35 minutes

• Total Time: 2 hours 30 minutes

Variations

I like switching things up with these easy variations:

• Add 1–2 tablespoons of honey instead of sugar for a more floral sweetness.

• Mix in a handful of rolled oats or flaxseed for added texture and nutrition.

• Brush the top with melted butter after baking for a soft, glossy crust.

• Use part whole wheat flour (about 1½ cups) to make it heartier.

• Form into rolls instead of a loaf—just reduce the bake time to about 18–20 minutes.

Storage/Reheating

Once fully cooled, I store the bread in a sealed container or plastic wrap at room temperature for up to 3 days. For longer storage, I freeze individual slices in a zip-top bag and toast them straight from frozen. If the crust softens over time, I warm slices in a toaster or a 300°F oven for 5–7 minutes to bring them back to life.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast directly into the flour without proofing, but I still like to mix it with warm water for consistent results.

What if my dough isn’t rising?

I always check that the water isn’t too hot (above 115°F can kill the yeast) and make sure my yeast isn’t expired. I also let it rise in a warm, draft-free space like inside a turned-off oven with the light on.

Can I knead the dough with a mixer?

Absolutely. I use the dough hook on my stand mixer and knead for about 6–8 minutes on medium speed until the dough is smooth and stretchy.

How do I get a crispier crust?

To get a crustier top, I bake the bread with a small pan of hot water in the oven to create steam, and skip brushing it with butter afterward.

Can I double the recipe?

Yes, this recipe doubles well. I just make sure to use two loaf pans and rotate them halfway through baking for even results.

Conclusion

Amish White Bread is one of those timeless recipes that feels just right for any occasion—whether I’m baking to share or just treating myself to a warm slice with butter. The simple ingredients, easy method, and comforting flavor make it a staple in my kitchen. It’s the kind of bread that brings people together, slice by slice.