Introduction

This Amish White Bread recipe offers a soft, slightly sweet loaf with a tender crumb, perfect for sandwiches or toast. Its simple ingredients and straightforward process make it accessible for home bakers craving fresh, homemade bread.

Two loaves of bread with golden brown crusts sit side by side on a dark tray. Each loaf has a smooth, rounded top with a slightly shiny, toasted surface, fading into a soft, beige bottom half that looks fluffy and freshly baked. The background shows wooden window frames with natural light giving a warm glow to the bread, and the tray rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water, 110°F
1 pinch powdered ginger, optional (activates yeast)
1 cup milk, 110°F
⅔ cup sugar (you can use less)
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil or melted coconut oil (cooled to 100°F) or melted butter
5 ½ cups bread flour (you may need a little more or less)
2 tablespoons butter, melted (for brushing)

Instructions

Step 1: In a large bowl, dissolve the sugar in the warm water and milk. Whisk in the yeast and optional powdered ginger. Let sit for 5 to 10 minutes until the mixture becomes foamy.
Step 2: Stir in 1 cup of the bread flour, then whisk in the salt and oil.
Step 3: With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the sides of the bowl. Knead using the machine for about 5 minutes.
Step 4: If kneading by hand, mix in flour until the dough is sticky, then turn onto a floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed.
Step 5: Oil a large bowl and place the dough ball inside, coating the top with oil. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
Step 6: Punch the dough down and knead for about 3 minutes. Divide the dough in half and let rest for 5 minutes.
Step 7: Shape each half into a loaf and place into greased 9×5-inch loaf pans. Brush the tops with melted butter.
Step 8: Let the dough rise for 30 minutes or until it rises about an inch above the pans.
Step 9: Preheat oven to 350°F. Bake the loaves for 30 minutes or until they sound hollow when tapped. The internal temperature should reach 190°F.
Step 10: For a soft crust, brush tops with butter again and cover loaves with a clean tea towel immediately after removing them from the oven. Let cool for 5 minutes in the pans, then remove to finish cooling covered by the towel.

Tips & Variations

Use melted coconut oil for a subtle flavor twist, or substitute with melted butter for richness.
Adding a pinch of powdered ginger helps activate the yeast for a better rise.
Adjust sugar quantity based on your sweetness preference.
If using a bread machine, add ingredients according to the manufacturer’s order and select the white bread cycle.

Storage

Store the bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread; thaw slices as needed. Reheat slices in a toaster or oven for best texture.

How to Serve

Two golden-brown loaves of bread with a soft and smooth top crust rest side by side on a dark baking tray. Each loaf shows a clear separation between the darker toasted top and the lighter, slightly textured bottom where the dough expanded during baking. The background features warm wooden tones that contrast with the freshly baked bread, and the overall scene has a cozy, homey feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour gives a chewier texture due to its higher protein content, you can use all-purpose flour for a softer loaf. The texture may vary slightly but the bread will still be delicious.

How do I know when the bread is fully baked?

The loaves should sound hollow when tapped on the bottom. Using an instant-read thermometer, the internal temperature should be about 190°F for fully baked bread.