Amish White Bread Recipe

If you’ve ever dreamed of making a soft, fluffy loaf that fills your kitchen with a warm, comforting aroma, then this Amish White Bread Recipe is just what you need. It’s a classic favorite that combines simplicity and tradition, producing a bread with a tender crumb, golden crust, and subtle sweetness. Whether you’re a seasoned baker or just getting started, this recipe has a special way of making each slice feel like a hug from home.

Ingredients You’ll Need

The magic of this Amish White Bread Recipe lies in its humble ingredients, each chosen to build that classic texture and flavor that everyone loves. The ingredients are straightforward but essential, from the yeast that gives life to the dough, to the butter that adds richness and tenderness.

• Warm water (2 cups): Acts as the perfect environment to activate the yeast and develop the dough’s structure.
• Sugar (3/4 cup): Helps feed the yeast while adding just the right amount of gentle sweetness.
• Active dry yeast (1 pouch / 2 1/4 tsp): The key ingredient that makes the bread rise beautifully and become fluffy.
• Pinch of salt: Balances the flavors and strengthens the dough’s gluten development.
• Butter (1 stick, melted, divided): Provides richness and a tender crumb; a portion is used for kneading and coating the dough, and the rest for the loaf’s finishing touch.
• Flour (5 to 6 cups): The backbone of this bread, it shapes the dough into a soft yet sturdy loaf.

How to Make Amish White Bread Recipe

Step 1: Warm Up the Water

Start by gently heating 2 cups of water until it’s warm, aiming for about 100 to 110 degrees Fahrenheit. This temperature is perfect for activating the yeast. Be careful not to overheat; too hot can kill the yeast, and too cool won’t activate it properly.

Step 2: Dissolve Sugar in Water

Combine the warm water with sugar in your mixing bowl, stirring until the sugar is fully dissolved. This sets the stage for a well-fed yeast that’s ready to work its magic.

Step 3: Activate the Yeast

Sprinkle in the active dry yeast and let it sit for about 30 minutes until a creamy foam forms on the surface. This foamy layer is a sign your yeast is alive and kicking, crucial for a perfect rise.

Step 4: Add Salt and Butter

Stir in a pinch of salt and 1/4 cup of the melted butter to the yeast mixture. These ingredients enhance flavor and texture, and the butter begins to tenderize the dough right away.

Step 5: Incorporate the Flour

Add the flour gradually, one cup at a time, mixing gently to integrate each addition. With each cup, the dough will start forming a manageable consistency that is slightly sticky but elastic.

Step 6: Knead Using Stand Mixer

Attach the dough hook to your stand mixer and knead on low speed for 7 minutes, allowing gluten to develop fully. Lightly coat the top of the dough with a bit of melted butter while in the bowl to keep it moist.

Step 7: Butter the Dough and Let It Rest

Pour the remaining melted butter over the dough, turning it in the bowl so it’s evenly coated. This step seals in moisture and results in a wonderfully soft crust after baking.

Step 8: Warm Oven Prep

Preheat your oven briefly to about 350 degrees for one minute, then turn it off. This creates a cozy, warm environment perfect for proofing the dough.

Step 9: First Rise

Cover the bowl with a damp cloth and place it inside your warmed oven. Allow the dough to rise for about an hour or until it has doubled in size, getting wonderfully puffy and light.

Step 10: Punch Down and Knead

Remove dough from the oven, gently punch it down to release excess air, and knead by hand for about a minute. This kickstarts the gluten before shaping.

Step 11: Prepare Pans and Shape Loaves

Grease your bread pan generously with Crisco for an easy release. Divide the dough if using two pans, shaping each into a loaf, or shape the entire dough to fit one long baker’s pan. Make sure the dough fills the pan nicely to get those perfect tall loaves.

Step 12: Second Rise

Place the shaped dough back into the warm oven, and let it rise again until it’s about an inch above the edges of the pan. This usually takes 30 to 45 minutes and ensures an airy, tender loaf.

Step 13: Baking Time

Bake the bread at 350 degrees Fahrenheit for 22 to 30 minutes. Keep an eye on the crust and if it begins browning too quickly, lightly cover the loaf with foil to prevent burning and keep it beautiful.

Step 14: Cooling and Slicing

After baking, transfer the bread to a wire rack and let it cool for 5 to 7 minutes. Use a metal spatula to gently loosen the sides, then remove from the pan and cool completely before slicing with a serrated knife.

Step 15: Enjoying Your Bread

Once cooled, slice up your golden loaf to serve fresh with butter, jams, or use it for sandwiches, toast, or snacks. Every bite carries the warm, homey heart of the Amish White Bread Recipe.

How to Serve Amish White Bread Recipe

Garnishes

This bread is a blank canvas for creativity, but some light touches like fresh herb butter, honey drizzle, or a sprinkle of flaky sea salt can elevate each slice beautifully and add a little sparkle to your table.

Side Dishes

Amish white bread pairs wonderfully with hearty soups, creamy stews, or fresh salads. It’s perfect for soaking up flavorful broths or complementing richer dishes with its soft, tender texture.

Creative Ways to Present

Try turning slices into stuffed French toast, or use the bread for dipping boards alongside cheeses, olives, and cured meats. Toasted and topped with avocado, tomatoes, and a sprinkle of chili flakes also creates a stunning and fresh snack or light lunch.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover loaf tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored at room temperature, it will stay soft and delightful for about 2 to 3 days—perfect for sandwiches and snacks.

Freezing

If you want to save your Amish white bread for longer, slice it before freezing. Wrap the slices in foil or freezer bags and freeze for up to 3 months. This allows you to take out just what you need and keeps your bread from going stale.

Reheating

To revive frozen or stored bread, lightly toast slices or warm whole loaves in the oven at 300 degrees for about 10 minutes wrapped in foil. This refreshes the texture and enhances that fresh-baked flavor.

FAQs

Can I use quick-rise yeast instead of active dry yeast?

Yes! If you use quick-rise yeast, your dough will rise faster. Just be sure to reduce the initial rising time and keep an eye on the dough so it doesn’t overproof.

Why is my Amish white bread dense instead of fluffy?

Dense bread usually means the yeast wasn’t activated properly, the dough didn’t rise enough, or it wasn’t kneaded enough. Make sure your water is the right temperature and give the dough enough time to rise fully.

Can I substitute butter with oil in this recipe?

You can substitute butter with an equal amount of a mild oil like vegetable or canola oil. The bread will still be tender but will have a slightly different flavor and texture compared to using butter.

How do I know when the bread is fully baked?

The loaf should have a golden-brown crust and sound hollow when tapped on the bottom. An internal temperature of 190 to 200 degrees Fahrenheit also indicates it’s perfectly baked through.

Is there a way to make this bread gluten-free?

Traditional Amish White Bread Recipe relies on gluten for its structure, so making it gluten-free would require specialized flours and extra binding agents, which can change the texture significantly. For a similar taste, look for gluten-free bread recipes designed specifically for those flours.

Final Thoughts

Baking this Amish White Bread Recipe is more than just making bread—it’s a way to fill your kitchen and heart with warmth and tradition. The straightforward process and simple ingredients yield a loaf that’s incredibly rewarding and versatile. I truly hope you try this recipe and enjoy every slice as much as I do!

Print