This recipe for homemade Amish white bread yields 2 loaves of perfectly soft white bread. Perfect for sandwiches, toast, or eating fresh from the oven with butter. It has been a family favorite for years!
Try these other variations using the same bread dough: cinnamon swirl bread and jalapeno cheese bread. Both make 2 delicious loaves per batch!
This has been my go-to white bread recipe for years. I've made it so many times that I have it completely memorized. I usually use white flour, but it is amazing with half whole wheat flour as well.
Why I Like This Recipe
- Turns out good every time. This is truly a foolproof bread recipe. And you can use it to make Amish dinner rolls, too!
- Simple ingredients. Chances are, you already have everything you need in your pantry. Flour, salt, sugar, yeast, oil, and water. My version also uses less sugar than most.
- Makes 2 large loaves of bread. If you're going to make the effort to make one loaf of bread, you might as well make two loaves. This bread freezes well, so you can save the loaf for another day!
What Others Are Saying
This is my very favorite bread recipe! It turns out soft and fluffy every time. ---Brittany
Absolutely Delicious!! Very Easy to Make!!---Traci
Just made this bread. It turned out so light and soft. It’s a very easy recipe too.
I cannot stop eating it. ---CC
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Tips and Tricks
- Bread-making tip: if you don't have a stand mixer. Stand mixers make mixing and kneading a breeze, but not everyone has one. I like mixing my dough by hand using my Danish dough whisk. If you're a die-hard wooden spoon fan, I challenge you to try a dough whisk. Works like a dream to mix the dough, and then you can knead it by hand.
- Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
- Proofing the yeast: I like proofing the yeast with warm water and sugar. Place a plate on top of the bowl and let it sit for 5 minutes. If you use instant yeast, you do not need to do this, but I typically do it out of habit, regardless of what type of yeast I use.
Ingredients
- Warm water: The perfect water temperature for making bread is between 105 and 115 degrees.
- Sugar: I use ¼ cup of sugar, but you can reduce that down to a couple of tablespoons if you'd like.
- Active dry yeast 2 packets: Can also use instant yeast. My favorite is Fleischmann's Instant Dry Yeast.
- Salt: For flavor.
- Vegetable oil: For texture.
- Bread flour or all purpose flour: I prefer using all white flour, but you can use a combination of white and what if you'd like.
- Butter for brushing on finished loaves: Brushing the tops of the hot loaves with butter softens the crust and gives it great flavor.
See the recipe card for full information on ingredients and quantities.
How To Make Amish White Bread
Step 1: 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).
Step 2: Mix oil into the yeast mixture. Mix salt and flour (1 cup at a time) into the wet ingredients. Stir until a soft dough forms.
Step 3: Scrape sides of the bowl, then dump dough onto a lightly floured surface. Knead dough until smooth and elastic.
Step 4: Place in an oiled bowl, and turn the dough to coat. Cover with a damp towel. Raise for 1 hour. Punch dough down. Divide the dough in half.
Step 5: 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 a rectangle and tightly roll up into a loaf shape, and pinch the ends to seal seams.
Step 6: Allow to rise for 30-40 minutes.
Step 7: 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.
Step 8: Cool 5 minutes and then remove bread from bread pans and cool on a rack. Cool completely before slicing.
Wrap in plastic wrap or store in a plastic bag.
Amish Bread FAQs
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.
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.
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.
More Sandwich Recipes To Make
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Homemade Amish White Bread
Ingredients
- 2 cup warm water
- ¼ cup sugar
- 4 ½ teaspoons active dry yeast 2 packets
- 1 ½ teaspoons salt
- ¼ cup vegetable oil
- 5 ½ 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.
Hope Burton says
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.
Brandy says
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. 🙂
Hope Burton says
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.😂
Brandy says
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!
Lynne says
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.
Brandy says
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/
MRyann says
Can you tell me how is it if I were to let it rise longer than 2 hours?
Brandy says
Hi! It would have more of a yeasty flavor.
Kara says
Absolutely amazing, best vegan bread recipe I have tried.
Brandy says
So glad to hear!!
Beth says
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.
Brandy says
Yay! So glad to hear!
Michele says
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.
Brandy says
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?
Alicia says
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!
Brandy says
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!
Sheryl says
Just wanted to say thank you for this yummy bread recipe! It was very easy to make and will definitely make this again.
Brandy says
Yay! I love hearing this!
Dina says
Can I use splenda
Brandy says
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.
Mac says
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.
Brandy says
Good luck! I hope it turns out delicious for you guys, too!
Karen says
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,
Brandy says
Sounds delicious!! 🙂
Paula says
I just made amish sourdough starter. Can I substitute that for the yeast in this bread?
Brandy says
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!
Aubree says
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!
Brandy says
Yes! I think you are supposed to use a bit less, but I always substitute it straight over.
Jen says
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!
Brandy says
Oh I hope it turns out amazing for you!
Maria says
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!!!
Brandy says
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!