Isn’t there just something wonderful about a fresh slice of bread? Doesn’t the soft and chewy texture make you gush with delight? Then, you’ll be adding this Amish White Bread to the favorites soon enough. It has the perfect texture, and the irresistible aroma will make it even harder to resist!

White Bread Made Easy

The Amish White bread is a great recipe for beginners. The steps are as easy as ABC. Prepare the dough according to the instructions, brush with butter, and bake. You’ll fall in love with the soft and savory white bread.


What I Like About This Recipe

You will not be disappointed after making our homemade bread. It looks and smells delicious, and the taste is out of this world. The texture is soft and chewy, perfect for any time of the day, breakfast, lunch, and yes, dinner too.  


How To Serve This White Bread

This yummy bread is perfect for breakfast with a spread of peanut butter, cream cheese, jam, or even butter. Toast a slice and have it with bacon and eggs along with a warm cup of coffee. Paradise in your mouth is what I would call it. 


Serving Amount

This Amish Bread recipe yields 16 servings. It is perfect for the kids to have at home with their favorite spreads. You can never go wrong with freshly baked bread. You can also use this bread to make sandwiches for lunch.



Mixer – a stand mixer works well to combine the ingredients for the dough.

Loaf pans – I used two 9×5 inch pans to bake the loaves of bread.

Bowl – you will need a large bowl to place the dough in to rise.


The Main Ingredients Used

Yeast – I used active dry yeast is to be used in this recipe as a leavening agent.

Flour – I used five and a half bread flour to make the bread, but you can also use all-purpose flour.

Milk – This gave the bread a rich flavor and worked well as a moistener.


What can I use instead of bread flour?

As mentioned above, you can use all-purpose flour if you do not have bread flour. Despite the difference in protein content, AP flour makes an excellent substitute for bread. So don’t worry, the bread will come out just as soft and tasty as you’d expect.


The Ingredients:

• Milk – added to the mixture to enhance moisture and flavor.

• Sugar – gives the bread a slightly sweet taste.

• Yeast – acts as the raising agent.

• Salt – enhances the flavor of the bread.

• Vegetable oil – contributes moisture to the bread; coconut oil works well too.

• Bread flour – provides structure in the bread.

 Butter – added to the mixture to assist with flavor and moisture.



1. In an electric mixing bowl with a hook attachment, combine the sugar, milk, and warm water.

2. Stir in the yeast and allow it to sit for 5-10 minutes until the mixture becomes frothy.

3. Combine a cup of flour with the wet ingredients, then mix in the oil and salt.

3. Gradually add the rest of the flour until the mixture forms a dough and separates from the bowl.

4. Allow the mixer to knead the dough for 5 minutes, then transfer it to an oil-coated bowl.

5. Coat the dough in oil and then cover the bowl with cling wrap and set aside for 1 hour or until the dough doubles in size.

6.  Gently punch the dough to release the excess gases, knead it for about 3 minutes, then cut the dough in half.

7. Allow the dough to sit for 5 minutes, then shape the halves into loaves and transfer them to 2 greased 9×5 loaf pans.

8. Preheat the oven to 350 degrees.

9. Using a basting brush, coat the tops of the unbaked loaves with melted butter, then proof them for half an hour or until they’re slightly above the rim of the pan.

10. Bake the loaves for 30 minutes or until they’re golden and make a hollow sound when tapped.


Why Proof The Dough?

Place the dough in a warm and draft-free location to rise. This process allows the yeast to ferment and release gases in the dough to act as leavening. It also assists with the flavor and texture of the bread. Skip this step, and the volume, taste, and texture of the bread will suffer. 


Alternate Proofing Method

As an alternative to the method mentioned above, you can proof your bread dough in a warm oven. Turn your oven down to the lowest setting for a few minutes, then turn it off. You will then place the dough in the oven rack center to rise until it doubles in size.


How to Store

Store your bread in an airtight container or plastic wrap at room temperature for up to 4 days. You can also freeze your bread for up to a month if you have leftovers. So make your delicious bread in advance with confidence.


A freshly baked bread is the best way to start your day. It is incredibly light, soft, and fluffy. Bread lovers, So why wait? Grab your ingredients and make your very own Amish white bread. Don’t forget to add your favorite spread to a slice and enjoy!

Amish White Bread

Amish White Bread

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

Easy Amish White Bread, soft and delicious.


  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter
  • 1/4 cup vegetable oil
  • 5 1/2 cups bread flour
  • 1 cup water


  1. Combine the sugar, milk, and water in an electric mixer, add the yeast and set aside for about 10 minutes or until it gets foamy.
  2. Mix in 1 cup of flour, salt, and oil until combine, then gradually add the remaining flour until the mixture becomes a dough and pulls away from the bowl's sides.
  3. Using the hook attachment, continue to knead the dough for 5 minutes, then place it into an oiled bowl.
  4. Coat the dough thinly in oil and cover the bowl with cling wrap. Let the dough rise for an hour until it's twice the original size.
  5. Gently press into the dough with a fist to release the extra air, knead for about 2-3 minutes, then slice it in half.
  6. Rest the dough pieces for 5 minutes, shape them into loaves, and place them into two greased 9x5 loaf pans.
  7. Brush the top of the loaves with melted butter, then leave them to proof for 30 minutes until they've risen an inch above the edge of the pan.
  8. Bake the loaves for 30 minutes at 350°F until they are light brown on top and sounds hollow when tapped lightly.

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