Watch our step by step video!
I used to enjoy trying new bread recipes, but lately, I’ve had a few flops! Like totally. Tasted really yeasty, didn’t brown, and didn’t rise. After waiting 3 hours to see if my hard work paid off only to have it fail is frustrating. So I’ve decided to just stick with the bread that has been foolproof for me. The recipe that I memorized a decade ago. Homemade Amish white bread is absolutely delicious and I’ve been making it for years. I usually use white flour, but it is amazing with half whole wheat as well.
How to make white bread
Then I let the dough rise in the oven that I’ve preheated for 1 minute so that it is warm, but not hot. Make sure to turn the oven off before placing the bowl of bread dough inside.
Amish White Bread Recipe
Homemade Amish White Bread
Ingredients
- 2 cup warm water
- 1/4 cup sugar
- 4 1/2 teaspoons active dry yeast 2 packets
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5 1/2 cup flour bread flour or all purpose flour
- butter for brushing on finished loaves
Instructions
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
- Mix oil into the yeast mixture. Mix salt and flour (1 cup at a time) in with the wet ingredients. Stir until a soft dough forms. Scrape sides of the bowl then dump dough onto a lightly floured surface.
- Knead dough until smooth and elastic.
- Place in an oiled bowl, and turn dough to coat. Cover with a damp towel.
- Raise for 1 hour.
- Punch dough down. Divide dough in half.
- Shape into loaves, and place into two greased 9-inch loaf pans. You can either pat dough into a loaf shape or roll the dough into rectangle and tightly roll up into a loaf shape and pinch the ends to seal seams.
- Allow to rise for 30-40 minutes.
- Bake at 350 degrees for 30 minutes.
- Brush with melted butter (or run a stick of butter across the top of each loaf) while in pans. Cool 5 minutes and then remove bread from bread pans and cool on a rack.
- Wrap in plastic wrap or store in a plastic bag.
- Makes 2 loaves.
Notes
Nutrition
What is the best kind of flour to use?
I always use bread flour or all-purpose, whichever one I have on hand. My favorite brand is King Arthur. You can use all white flour or a mixture of white and wheat flour. I have not used this recipe for 100% whole wheat bread, but I’m sure you could.
What is the best way to proof yeast?
I like putting 1/2 c. of the warm water into a small bowl with the yeast and 1 tsp. of sugar. Give it a stir. Place a small plate on top and let it sit for 5 minutes. When you go to add the rest of the ingredients make sure to subtract the 1/2 c. of water and 1 tsp. of sugar that you already used for the yeast proofing.
Can you Use Instant and Dry Active Yeast Interchangeably?
For the most part, I use whatever yeast is available. Most of the time it’s the instant yeast that comes in a large package from Sam’s Club. When I use dry active yeast I add 10-15 minutes to the rise time. Technically you do not need to proof instant yeast, only dry active yeast, but I’ve gotten so used to proofing my yeast that I proof it for every recipe.
Where is a good place to let the dough rise?
A warm place is a perfect place for yeast to do its thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth or plastic wrap (that has been sprayed with non-stick cooking spray) covering it inside my oven.
2 More homemade bread recipes that you Will love!
This post was updated in 2020 to include a step by step video!
This was my first time making bread. The recipe was SO EASY, did not need to haul my kitchen Aid mixer out or use anything fancy. Just a big mixing bowl, wooden spoon, two loaf pans, measuring cups and spoons. I was always intimidated by bread, was told it was hard to make. Um Nope, this was so easy. I just read it through first then made it. Tastes awesome, made a lot of bread!
Awesome! I’m so glad to hear this. It’s definitely intimidating making bread for the first time, but worth the effort!
Can you use this recipe in a Pullman pan. I just really love the taste and everyone in my family does also. Thank you
Hi Tina! I’ve heard of Pullman pans, but haven’t tried baking with them. I’d imagine that the bread dough would do just fine baked in one, but I’m not sure about baking times, etc.
This is my very favorite bread recipe! It turns out soft and fluffy every time.
So glad to hear! 🙂
Absolutely Delicious!! Very Easy to Make!!
So glad to hear, Traci!
I am anxious to try this recipe today. The last time I made bread, everything went great until I punched down the bread after letting it rise and double in size. I divided it in half and formed 2 rectangles, and put it in the loaf pans and put it back in the same warm oven to rise again. It barely did rise, but not enough. The bread tasted good but it was more dense. Did I overwork the dough after I punched it down?
I wouldn’t think that you overworked the dough. Was the house cold? Maybe let it rise longer next time (even if it goes past what the recipe suggests) until it rises a bit more?
Could I halve this recipe to make 1 loaf? or will that mess everything up?
Yes! I’ve done that many times with great results.
Just made this bread. It turned out so light and soft. It’s a very easy recipe too.
I cannot stop eating it.
So glad to hear!
This bread has worked perfectly for me since the first time I made it. The texture is great for sandwiches and it tastes delicious.
I usually mix mine in my bread machine, then after the first proof, I divide it and place in 2 buttered bread pans.
Don’t add too much more flour or it will become very dense and heavy.
I have a question can you make dinner rolls with the Amish bread recipe? If not do you have a recipe for dinner rolls. I have made this Amish bread recipe now twice and each time it’s so good. Thanks for sharing.
You totally can! I also have a post showing how to do that and the baking times using that same dough: https://gluesticksblog.com/dinner-rolls-recipe/
Wonderful Recipe, Thank you.
Question; can this be used to make dinner rolls as well?
Yes! This recipe makes wonderful rolls and I have a recipe post all about that. Click here: https://gluesticksblog.com/dinner-rolls-recipe/
This was such an amazing find, thank you so much for posting. Made it Friday amd shared one loaf with my church at fellowship, everyone enjoyed it. 🤗
So glad to hear!!
I made this bread to go with vegetable soup, it was delicious! The only thing different that I did was I only put 1 1/2 cups of warm water and a 1/2 cup of warm milk. I will make it agai!
First time making, great tasting easy to make.
If you use a kitchen aid dough hook, how long would you let it knead?
I usually only mix it with the hook a minute or two after it comes off the edge of the bowl and wraps around the hook.
Have tried MANY bread recipes over the years and it seems I fail as they are so dense. I want a fluffy, light bread. I am trying this as I had extreme success after trying a Pennsylvania Dutch Biscuits cooked in cast iron skillet. Turned out BEAUTIFUL!!!!! Just perfect! Tastes great!!!! My new go to recipe for bread!!! No more store bought bread!!!! Thank you!!! Lisa
Oh, I’m so glad!! It’s so frustrating to make a loaf (taking up 3 hours of your day) only to have it not turn out. That’s why I only make this recipe too—-works every time! 🙂
This is my first attempt at bread and it turned out beautiful! I was a bit worried when I added in all the flour and it was too dry, but I put it quickly back in my mixer and added a bit more water hoping it would come together and it did! Thank you so much for sharing this wonderful recipe. I was so excited to share it with my family! I’m excited to try the cinnamon raisin bread next!
I’m so glad! Great job with your first loaf of homemade bread!
What size bread pans do you use for this recipe?
9×5
So far, my bread is in the oven. Was very easy to mix and prepare. The rises were perfect. My only question is that there was no butter or egg mix to coat the top. Even though it has not finished cooking, is this step necessary? I noticed that you never mentioned this before cooking. Thanks and here’s hoping it turns out. BTW- I never put anything on top of mine.
Hi Hope! You can brush it with egg before baking if you’d like, but I just brush the top with butter as soon as it comes out of the oven. 🙂
Just looked at my bread at the 30 min timer and it was quite pale. I added 15 min more. Is there any reason it would be not be as brown as yours? Thanks
May have to tweak it a bit if this doesn’t work good. I like more of a tan on my bread.😂
That’s odd! You didn’t make any adjustments to the recipe? It should be slightly brown. The only thing I can think of is maybe your oven cooks slightly lower than mine. Hopefully adding a few minutes helps. Regardless it should taste delicious!
I love this recipe. Can I use this recipe to make raisin bread too? If so, please let me know what to add as far as amounts of cinnamon, raisins, etc.
Hi Lynne! YES! It is so delicious that way too. I have a recipe for cinnamon swirl bread using this same recipe. If you’d like to add raisins, just sprinkle them over the cinnamon and sugar before rolling the bread up and placing it in the pan. RECIPE: https://gluesticksblog.com/soft-cinnamon-swirl-bread/
Can you tell me how is it if I were to let it rise longer than 2 hours?
Hi! It would have more of a yeasty flavor.
Absolutely amazing, best vegan bread recipe I have tried.
So glad to hear!!
Thanks for the recipe. This was the 4th one I tried to make and the only one that came out right,the other’s were very dance. since I’m single I share a lot I hope they enjoy it as much as I will thank you again.
Yay! So glad to hear!
Hi Brandy
I’ve made your scrumptious bread several times now but today I had a problem. Are used red star active dry yeast and measured correctly according to your recipe. I have used the packets before. But when I put my dough in the bowl and in my two loaf pans, My damp towel on top stuck to the towel. Any suggestions on why this happened? Because it’s never happened to me before.
Hi Michele! I’m not sure what would have made the difference in the stickiness of the dough if the only thing you did differently was use a different brand of yeast. So odd! Maybe add a tiny bit more flour or oil the bowl a little more next time?
I probably should have watched the video first, but after making mine (it’s still rising…haven’t baked yet) I have a few questions.
The recipe says to mix the salt & flour, one cup at a time, in to the wet ingredients. However, the video looked like you poured the wet mixture in to the flour. Which would you recommend?
Do you sift the flour first? When making mine, it seemed like I had way too much flour. It wasn’t doughy looking like the video – it was very crumbly.
I’m still hoping to see how it turns out, but would love to know your thoughts on my questions as I’m really enjoying baking bread with our current lock down.
THANK YOU!
Hi Alicia! Either method works. It’s better to add flour as you go if you haven’t made it before. That way, if you live in a dry climate/humid climate you can figure out what works for you. I’ve made this so many times, and know that the amount called for in the recipe works for me!
I don’t sift my flour first. I hope your bread turns out great!
Just wanted to say thank you for this yummy bread recipe! It was very easy to make and will definitely make this again.
Yay! I love hearing this!
Can I use splenda
Hi Dina! I’ve never baked or used Splenda before so I’m not sure. I’m sorry that I’m not more help! I’ve used honey instead of sugar before and that was delicious.
Now that we are all stuck inside, I think I am going to try my first homemade bread, and this recipe looks simple enough. Wish me luck! I plan on trying it this Saturday.
Good luck! I hope it turns out delicious for you guys, too!
My two loaves just came out of the oven. They look wonderful. Instead of the water, I used whey from the mozzarella cheese I made the other night. Can’t wait to cut into them. Thanks,
Sounds delicious!! 🙂
I just made amish sourdough starter. Can I substitute that for the yeast in this bread?
Hi Paula! I’m sure you can, but I haven’t worked with sourdough starter before so I’m not sure the measurements, time, etc. Sorry I’m not more help!
Can you replace the dry active yeast with instant yeast? I want to try making bread for the first time, but all I could find is the instant yeast!
Yes! I think you are supposed to use a bit less, but I always substitute it straight over.
I am making this today, so far it was easy to put together, bread is in the oven to rise for the first time. Next it goes in the pans. Will keep you posted!
Oh I hope it turns out amazing for you!
I had previously tried making regular white bread and it was a disaster. It didn’t rise, hard as a rock and I ended up burning it. But this was so easy. Since my apartment was so cold today, I let it rise another hour in my warm oven. But no issues at all. It’s so soft, not too sweet and fluffy like a pillow. I’m so proud of it. Thank you!!!
Yay! I’m so glad it worked out for you. The original recipe calls for 2/3 c. of sugar (and it’s delicious), but I really don’t think it needs all of that. I’m glad you think so, too!
I have been baking for more than thiry years of my life. This is one of the best, or I shoud say, the BEST white bread recipe that I have ever used. I do however, double the amount of sugar depending on what I plan to serve with it. I do think that the recipe would be more clear to the more novice baker regarding the amount of yeast that is used. I buy my yeast by the one pound block that must measured. Does the baker use one or two packs of yeast? Thank for sharing such a wonderful recipe.
Randy
Oh. My. God. This bread is heaven! I just made it for the first time (my first time making home made bread, too!) and it is SO delicious! I used my kitchen aid stand mixer for the dough and it was super easy. I will make this again and again! This one is definitely going to be a permanent resident in the recipe box!
Yay! That’s awesome! I’ve made this so many times that I’ve memorized the recipe. It works great for rolls, too! 🙂
Sounds so delicious!! YUMMY!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Those bread looks so good! I will have to try this recipe soon as I haven’t had a regular white bread for a while. I’m glad the recipe makes two loaves a waste of heat for one, at least for me:) Thank you for sharing. I hopped over from J & J party link up.
Cheers,
Ping
I love making bread. I haven’t made it in a while. I guess it’s time to get back to it!
Thanks so much for posting this inspiration on the Wonderful Wednesday Blog Hop for me to find!
Hi Brandy, Your recipe for Amish bread sounds delish and looks like it would make great sandwiches! I look forward to trying it soon! As far as your problems with other recipes, do you use a thermometer to make sure the water is the right temperature? If it’s too hot it will kill the yeast. Hope this info helps! Blessings, Janet
I made this bread yesterday and it turned out fabulous…so EASY and it was simple enough to make on a regular basis! I always set my bowl of dough (to rise) covered with a towel in my microwave with the light on, and it rises so fast and beautiful! I repeat the same procedure when I punch the dough down and shape into loaves…they rise quickly that way. If your light will not stay on in the microwave without the door open, then simply leave it “unlatched” so the light will not shut off. It is just enough “warmth” to get the dough to rise! Thank You Brandy for this GREAT recipe!
Kathleen
Great tip, thanks Kathleen! Glad you enjoyed the recipe as much as we do!
Turned out great!! For the hour that you let the dough rise under the damp towel, I put the whole [oven safe] bowl in an oven warmed to 100-125 degrees and let it proof in there. It did take longer than 30 minutes for the dough to rise one inch over the loaf pan (just over an hour for me), but it was well worth the wait. Most bread recipes are more by sight than time. Do be sure to use bread flour and not all purpose flour. This is such a nice, dense bread that’s perfect for dipping and toasting. Thanks for the recipe!
Hi Rebecca! Thanks for the review! This is such a great go-to recipe!
Hi, if you wish to know more about amish recipe, we have it here, Recipe book was made by an Amish family and it contains over 400 authentic Amish recipes. The family that made these recipe books are grandparents of some of the children that were killed in the Amish school shooting on October 2, 2006.
http://www.amishselections.com/
It sounds like the Amish Cookbook I have. I bought it while staying at an Amish Bread & Breakfast in Pennsylvania. The family was amazing. I was blessed to be able to do this and wish I could do it again.
I have been looking for a new bread recipe. Thanks for sharing! I will definitely give this one a shot. It looks amazing.
Made this and loved it. Both loaves gone in2 days!
I have pinned your bread, I made some last weekend, and it ended in the trash. andi
I dont see baking powder or eggs added like traditional bread recipe. Is this still going to rise appropriately?
Yes, there are no eggs or baking powder in this bread. Because it’s a yeast dough, the yeast will help it rise. This isn’t a traditional Amish bread (cake like bread), it is a yeast bread (like sandwich bread). I hope that helps!
My bread is rising in the bowl for the first rise. Is 5 1/2 cups AP flour enough? It feels awful sticky.
It’s enough for me, but there are so many things that factor in (elevation, humidity, etc). If it’s too sticky to handle when you go to form the rolls you can add a little flour to your hands or work surface, but it’s a soft dough. If you were able to to form it into a ball it should be fine!
Thank you. It is in the oven now and smells wonderful!
I know the feeling! Stick with the tried and true, that’s what I’ve learned. I love my mom’s recipe. Have you tried it?
I haven’t tried it yet. Is it on your blog?
That bread looks amazing! The only bread I’ve been able to make that looks good is the kind you make in the bread maker. I don’t think I would be able to make bread like this. I can almost smell it here in my home…mmmm…better this way because there’s no calories. 😉