Amish White Bread Recipe With Tender Crumb

Amish white bread has been a cherished staple in traditional kitchens for generations, beloved for its soft texture and subtly sweet flavor that makes it absolutely perfect for sandwiches, toast, or simply enjoying on its own.

What makes it so special is how reliably it turns out tender and fluffy while still being wonderfully versatile for any meal of the day.

Homemade loaves like this one fill your home with an inviting aroma that store-bought versions simply can't match.

The recipe comes together more easily than you might expect, proving that baking from scratch doesn't have to be intimidating or time-consuming.

Slicing into a fresh loaf reveals that pillowy interior everyone loves, making it hard to resist eating it while still warm.

Once you experience how satisfying it feels to serve bread made in your own kitchen, returning to commercial alternatives becomes nearly impossible.

Why Should You Try Amish White Bread

• Straightforward Process: This bread comes together with basic steps that don’t require special techniques or experience, making it approachable for bakers of any level.
• Pantry Staples: Just water, sugar, yeast, oil, salt, and flour means ingredients are already sitting in most kitchens.
• Feeds a Crowd: Two loaves give plenty of bread for family meals, lunches, or sharing with neighbors without much extra effort on your part.
• Homemade Quality: Fresh-baked loaves taste noticeably better than store-bought bread, and the aroma while baking fills the house with something genuinely comforting.

Ingredient Breakdown for Amish White Bread

• Warm Water (2 cups): Keep the temperature at 110°F/45°C so the yeast activates properly without getting too hot.
• Granulated Sugar (2/3 cup): Feeds the yeast and helps the dough rise while adding subtle sweetness to the bread.
• Active Dry Yeast (1 ½ tbsp): Makes the dough rise and gives the bread its light texture, so check the expiration date before using.
• Vegetable Oil or Melted Butter (¼ cup): Keeps the bread moist and tender, and either option works equally well in this recipe.
• Salt (1 ½ tsp): Brings out flavor and helps control how fast the yeast works.
• All-Purpose Flour (5 ½ – 6 cups): Forms the structure of the bread, and the exact amount depends on humidity in the air so add it gradually.

What Tools Do You Need for Amish White Bread

• Large Mixing Bowl: Essential for combining water, sugar, and yeast, then mixing in flour and oil to develop the dough.
• Stand Mixer with Dough Hook: Saves time and effort by kneading the dough for 5-7 minutes if not doing it by hand.
• Floured Surface: A clean countertop or cutting board works well for kneading the dough by hand for 8-10 minutes.
• Greased Bowl: Holds the dough during the first rise to prevent sticking and help it double in size.
• Clean Kitchen Towel: Covers the bowl to trap moisture and create a warm environment for rising.
• Two 9×5-inch Loaf Pans: Greased pans shape and hold each loaf during the second rise and baking.
• Oven: Preheated to 350°F (175°C) for baking the loaves until golden brown, about 25-30 minutes.
• Wire Cooling Rack: Allows air to circulate around the baked loaves so they cool evenly before slicing.
• Measuring Cups and Spoons: Ensures accurate measurements for water, sugar, oil, salt, and flour.
• Wooden Spoon or Stirring Spoon: Mixes ingredients together and stirs the dough in early stages.

Step By Step Directions To Make Amish White Bread

How To Improve Cooking Amish White Bread

• Let the yeast bubble up for 5-10 minutes after mixing with warm water and sugar; this tells me it’s alive and ready to work.
• Add flour gradually in small amounts so the dough stays slightly sticky rather than dry, making it easier to knead and resulting in a softer crumb.
• Spending 8-10 minutes kneading by hand develops the gluten properly, giving the bread structure and that classic tender texture Amish bread is known for.
• Find a consistently warm spot in the kitchen, like near a sunny window or inside an oven with just the light on, so the dough rises evenly both times.
• When the bread sounds hollow when I tap the bottom, it’s genuinely done baking; this simple check beats guessing at the time.

How Can Ingredients Be Swapped in Amish White Bread?

• Whole Wheat Version: Replace 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, keeping the rest of the ingredients the same and adding an extra 2-3 tablespoons of water since whole wheat absorbs more liquid.
• Honey Sweetened Bread: Swap the sugar for 3 tablespoons of honey dissolved in the warm water before adding yeast, which gives a subtly sweeter taste and helps with browning.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend in place of all-purpose flour and add 1 teaspoon of xanthan gum to help with structure, then reduce kneading time to 3-4 minutes since the dough won’t develop elasticity the same way.
• Herb And Garlic Loaf: Fold in 2 teaspoons of dried Italian seasoning and 1 teaspoon of garlic powder after the first rise, mixing them evenly throughout the dough before shaping into loaves.

What Goes Well With Amish White Bread

• Breakfast Toast Pairings: Spread warm slices with butter and jam, or top with scrambled eggs and cheese for a hearty morning meal.
• Sandwich Foundation: Let the bread cool completely before slicing thick pieces for sandwiches; the sturdy crumb holds up well to deli meats and fresh vegetables.
• Alongside Soups And Stews: Serve thick slices alongside chicken noodle soup or beef stew to soak up every bit of broth.
• Dinner Table Staple: Butter and serve warm rolls at dinner, or cut into cubes and use for homemade stuffing during the holidays.

Easy Storage Solutions For Amish White Bread

• Store cooled loaves in an airtight container or bread box at room temperature for up to 3 days; this keeps the crust from getting too hard while maintaining that soft interior.
• Wrap individual slices tightly in plastic wrap or aluminum foil if you plan to eat them throughout the week, making it easy to grab what you need without exposing the whole loaf to air.
• Freeze whole loaves or sliced portions in freezer bags for up to 3 months; thaw them at room temperature or pop slices directly into the toaster when hunger strikes.
• Keep bread away from direct sunlight and heat sources, as warmth speeds up mold growth and makes the texture dry out faster than it should.

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Amish White Bread Recipe

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4.6 from 25 reviews

• Total Time: 2 hours 10-15 minutes
• Yield: 2 1x

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Description

Amish white bread is a simple, honest loaf that fills your kitchen with warmth while it bakes, and the tender crumb makes it perfect for everything from morning toast to dinner rolls. Your family will notice how this straightforward dough; mixed with just a few basic ingredients; brings that homemade comfort to your table that store-bought bread simply can’t match.

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Ingredients

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Dry ingredients:

• 5.5 cups all-purpose flour
• 1.5 tablespoons active dry yeast
• 0.67 cup granulated sugar
• 1.5 teaspoons salt

Wet ingredients:

• 2 cups warm water
• 0.25 cup vegetable oil or melted butter

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Instructions

1. In a large mixing bowl, pour 2 cups of warm water heated to 110°F and stir in 2/3 cup of granulated sugar until the crystals dissolve completely.
2. Sprinkle 1½ tbsp of active dry yeast over the sugar water and let it rest for 5-10 minutes until you see a foamy layer on top.
3. Pour ¼ cup of vegetable oil into your yeast mixture along with 1½ tsp of salt and stir everything together.
4. Add 3 cups of all-purpose flour to your mixture and stir until your dough looks smooth and even.
5. Gradually add more flour, ½ cup at a time, until your dough pulls away from the bowl’s sides but still feels slightly tacky to your touch.
6. Transfer your dough onto a floured surface and knead it for 8-10 minutes by hand, stretching and folding until the dough becomes smooth and springs back when you press it.
7. Place your kneaded dough in a greased bowl, turning it so all sides get coated with oil.
8. Cover your bowl with a clean kitchen towel and let it sit in a warm spot for about 1 hour until your dough roughly doubles in size.
9. Push your fist into the center of your risen dough to deflate it, then divide it into two equal pieces.
10. Shape each piece into a loaf by rolling and tucking the edges, then place them into two greased 9×5-inch loaf pans.
11. Cover your pans with a towel and let them rise for 30-45 minutes at room temperature until your dough peaks about 1 inch above the pan rims.
12. Heat your oven to 350°F and bake your loaves for 25-30 minutes until the tops turn golden brown and tapping the bottom produces a hollow sound.
13. Remove your loaves from the pans and set them on a wire rack to cool before slicing into them.

Notes

• Warm water should feel like bathwater on your wrist; around 110°F; because water that’s too hot kills the yeast and water that’s too cold won’t activate it properly.
• If your kitchen is cold, place the dough in a turned-off oven with the light on, or set it in a warm spot like on top of your refrigerator, since a consistent warm environment helps it rise evenly.
• Don’t skip the second rise in the pans, as this step gives your bread that classic tall, fluffy texture rather than a dense loaf.
• Tap the bottom of a finished loaf with your knuckle; if it sounds hollow, the bread is done, but if it sounds dense, give it another 5 minutes in the oven to bake through completely.

• Prep Time: 1 hour 45 minutes
• Cook Time: 25-30 minutes
• Category: Donuts & Breads
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 900 kcal
• Sugar: 43 g
• Sodium: 1420 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 190 g
• Fiber: 6 g
• Protein: 18 g
• Cholesterol: 0 mg