This Amish White Bread Recipe takes me back to my childhood, filling the kitchen with nostalgic aroma and offering a soft, buttery slice that’s perfect for breakfast or sandwiches.
Why You’ll Love This Recipe
- Timeless American classic your whole family adores
- Soft, pillowy crumb with crisp, golden-brown crust
- Made with simple pantry staples—no fancy ingredients here
- Perfect for customizing with seeds, herbs, or grains
- Freezer-friendly: bake ahead and enjoy fresh later
- Beginner-friendly steps even a novice baker can master
- No stand mixer required—just a sturdy bowl and spoon
- Yields two loaves, ideal for sharing or gifting
Ingredients
- 6 cups (720 g) bread flour (King Arthur or Bob’s Red Mill)
- 2 tablespoons (25 g) granulated sugar (substitute honey or agave)
- 2 teaspoons (7 g) active dry yeast (or instant yeast)
- 2 cups (480 ml) warm water (110 °F/43 °C)
- 2 tablespoons (28 g) unsalted butter, softened (plus extra for brushing)
- 1 ½ teaspoons (9 g) salt (fine sea salt recommended)
- Optional: 2 tablespoons milk powder (for richer flavor)
- Optional toppings: sesame seeds, poppy seeds, or oats
Directions
- Activate the Yeast
In a small bowl, whisk warm water with sugar until dissolved. Sprinkle yeast on top, stir gently, and let stand 5–10 minutes until foamy—this bloom guarantees a high-rise loaf. - Mix Dry Ingredients
In a large bowl, combine bread flour, salt, and optional milk powder; whisk briefly to distribute evenly. - Combine Wet and Dry
Pour the foamy yeast mixture and softened butter into the flour. Stir with a wooden spoon or dough whisk until a shaggy dough forms. - Knead by Hand
Turn dough onto a lightly floured surface and knead for 8–10 minutes, adding small amounts of flour as needed, until it’s smooth, elastic, and just slightly tacky. - First Rise (Bulk Fermentation)
Shape dough into a ball, place in an oiled bowl, and turn to coat. Cover with a damp towel and let rise 1–1.5 hours—about double in size at room temperature (70–75 °F). - Shape the Loaves
Gently deflate dough and divide into two equal pieces (about 1 lb/450 g each). Roll each piece from the short end into a loaf shape, pinching seams underneath, then place in greased 9×5-inch pans. - Second Rise
Cover pans loosely with plastic wrap or a tea towel and proof 45–60 minutes, until dough peeks ½ inch above the pan rim. Preheat oven to 375 °F (190 °C) while it rises. - Bake to Golden Perfection
Brush loaves with milk or egg wash, sprinkle seeds if desired, and bake 25–30 minutes, or until crust is deep golden and internal temp hits 190 °F (88 °C). - Cool and Slice
Remove loaves from pans onto a wire rack. Let rest 30 minutes so the crumb firms up—this yields the cleanest slices.
Servings & Timing
Makes: Two 9×5-inch loaves (about 16–18 slices each)
Prep Time: 20 minutes (mixing & kneading)
Rise Time: 2–2.5 hours total
Bake Time: 25–30 minutes
Total Time: ~3 hours (active time ~30 minutes)
Variations
- Honey-Sweetened: Swap sugar for 3 tablespoons honey for a subtle floral note.
- Herbed Delight: Stir 1 tablespoon fresh chopped rosemary or thyme into the dough.
- Whole Grain Twist: Replace 1 cup white flour with whole-wheat flour for nuttier flavor.
- Garlic & Cheese: Add 1 teaspoon garlic powder and ½ cup shredded cheddar during kneading.
- Seeded Topper: Brush loaves with egg wash and press a mix of sunflower, flax, and pumpkin seeds.
Storage & Reheating
Store fully cooled loaves wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. Freeze in individual slices separated by parchment paper for up to 3 months. To enjoy, thaw slices at room temperature for 15 minutes or toast directly from frozen.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Yes—use the same weight of instant yeast and mix it directly with the dry ingredients; skip the proofing step.
Q: Why is my bread too dense?
A: It’s usually under-proofed or under-kneaded; ensure the dough doubles and becomes elastic during kneading.
Q: Can I make this in a bread machine?
A: Absolutely—use the dough cycle, then shape by hand and bake in loaf pans for a crisp crust.
Q: Do I need to weigh ingredients?
A: Weighing flour and water gives the most consistent results; a kitchen scale helps avoid a dry or gummy loaf.
Q: Can I bake only one loaf?
A: Yes—halve the ingredients, use one 9×5-inch pan, and adjust bake time by a few minutes if needed.
Q: How do I get a softer crust?
A: Brush hot loaves with melted butter right after baking—it softens and adds rich flavor.
Q: Is an overnight rise okay?
A: For extra flavor, refrigerate shaped loaves 8–12 hours before baking; bring to room temp for 30 minutes before baking.
Conclusion
This Amish White Bread Recipe delivers warm, homemade goodness straight from grandma’s kitchen—soft crumb, golden crust, and endless possibilities. Gather your ingredients, set aside a cozy afternoon, and fill your home with comforting aromas. Try it out, leave your feedback below, and explore more of my baking guides!
Amish White Bread Recipe
Ingredients
- 6 cups bread flour King Arthur or Bob’s Red Mill
- 2 tablespoons granulated sugar substitute honey or agave
- 2 teaspoons active dry yeast or instant yeast
- 2 cups warm water 110°F/43°C
- 2 tablespoons unsalted butter softened, plus extra for brushing
- 1.5 teaspoons salt fine sea salt
- Optional milk powder 2 tablespoons for richer flavor
- Optional seeds sesame, poppy, or oats
Instructions
- Whisk warm water (110°F) with sugar until dissolved, sprinkle yeast, stir gently, and let stand 5–10 minutes until foamy.
- In a large bowl, combine bread flour, salt, and optional milk powder; toss to distribute evenly.
- Add yeast mixture and softened butter to the flour, stirring with a wooden spoon until a shaggy dough forms.
- Turn dough onto floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky.
- Place dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled.
- Divide dough in half, shape into logs, and place in greased 9×5-inch pans.
- Proof covered pans 45–60 minutes until dough peaks over pan edges.
- Bake at 375°F for 25–30 minutes until crust is deep golden and internal temp reaches 190°F.
- Remove from pans and cool on a wire rack for 30 minutes before slicing.
Notes
Nutrition
