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Amish White Bread Recipe

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★★★★★

4.7 from 372 reviews

This Amish White Bread recipe yields a soft, tender, and slightly sweet bread with a thin crust, perfect for sandwiches or toast. It combines warm water, milk, sugar, and yeast with flour and oil, then rises twice to develop a classic texture and flavor. Simple to prepare by hand, with a mixer, or in a bread machine, this recipe bakes to a beautiful golden loaf that sounds hollow when tapped and has a moist crumb.

Ingredients

Scale

Liquid Ingredients

  • 1 cup water, 110°F
  • 1 cup milk, 110°F
  • ¼ cup vegetable oil or melted coconut oil, cooled to 100°F (or melted butter)
  • 2 tablespoons butter, melted (for brushing)

Dry Ingredients

  • ⅔ cup sugar (optional to reduce slightly)
  • 1 ½ tablespoons active dry yeast
  • 1 ½ teaspoons salt
  • 5½ cups bread flour (may need a little more or less)
  • 1 pinch powdered ginger (optional, to activate yeast)

Instructions

  1. Activate Yeast: Dissolve sugar in warm water and milk in a large bowl. Add yeast and optional powdered ginger, whisk to combine. Let sit 5–10 minutes until foamy.
  2. Mix Initial Dough: Stir in 1 cup of flour, whisk in salt and oil. With a mixer running, add remaining flour gradually until dough pulls away from bowl.
  3. Knead Dough: Knead with a machine for about 5 minutes. For hand kneading, mix flour into sticky dough, then knead on floured surface for 10 minutes until smooth and elastic.
  4. First Rise: Oil a large bowl, place dough ball inside, coat dough surface with oil, cover with damp cloth. Let rise about 1 hour until doubled.
  5. Prepare Loaves: Punch dough down, knead 3 minutes, divide in half, and let rest 5 minutes. Shape into loaves and place in greased 9×5 inch loaf pans. Brush tops with melted butter.
  6. Second Rise: Let dough rise 30 minutes or until about 1 inch above pans.
  7. Bake Bread: Bake at 350°F for 30 minutes or until loaves sound hollow when tapped and center reaches 190°F.
  8. Soft Crust Finish: Brush tops with butter and cover with clean tea towel immediately after baking. Cool in pans about 5 minutes, then remove and cool fully, covered with towel.
  9. Bread Machine Option: Add ingredients as per your machine’s order. Select white bread cycle. When dough has risen and second kneading starts, pause machine, then restart. Let dough rise second time before baking.

Notes

  • The pinch of powdered ginger is optional and used to help activate the yeast for a better rise.
  • Use bread flour for best texture; adjust flour quantity as dough consistency might vary.
  • For a softer crust, butter the loaf tops immediately after baking and cover with a tea towel while cooling.
  • Temperature of liquids is important—keep around 110°F for optimal yeast activation.
  • This recipe is adaptable for hand kneading, stand mixer, or bread machine methods.
  • Check internal temperature with an instant-read thermometer; the bread is done at 190°F inside.

Keywords: Amish White Bread, soft white bread, homemade bread, classic white loaf, easy bread recipe, homemade sandwich bread

Find it online: https://jedentaglecker.com/amish-white-bread-recipe/