Introduction

Amish white bread is the homemade equivalent of Wonder Bread—soft, fluffy, and perfect for sandwiches or toast. It freezes beautifully, so you can always have a fresh loaf ready. With thousands of rave reviews, this easy recipe is a reliable favorite for home bakers.

No-Fail Amish White Bread Recipe - Recipe Image

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 (melt first)
5 ½ cups bread flour (may need a little more or less)
2 tablespoons butter, melted (for brushing)

Instructions

Step 1: Dissolve sugar in warm water and milk in a large bowl. Whisk in the yeast and powdered ginger if using. Set aside for 5 to 10 minutes until foamy.
Step 2: Stir in 1 cup of flour, then whisk in salt and oil.
Step 3: With a mixer running, add remaining flour one cup at a time until the dough pulls away from the bowl. Knead with the mixer for about 5 minutes.
Or hand kneading: Mix in flour until dough is sticky, turn onto a floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed.
Step 4: Oil a large bowl and place the dough ball inside. Oil the top, cover with a damp cloth, and let rise until doubled in size (about 1 hour).
Step 5: Punch down the dough, knead for 3 minutes, divide in half, and let rest for 5 minutes.
Step 6: Shape into loaves, place in greased 9×5-inch pans, and brush tops with melted butter.
Step 7: Let rise 30 minutes until dough rises about an inch above the pans.
Step 8: Bake at 350°F for 30 minutes, until loaves sound hollow when tapped or internal temperature reaches 190°F.
Step 9: For a soft crust, brush tops with butter and cover with a clean tea towel for 5 minutes after removing from oven. Then remove from pans and cover again until cool.

Tips & Variations

Use less sugar if you prefer a less sweet bread; texture will be slightly different but still delicious.
Try coconut oil or light vegetable oil instead of butter for a subtle flavor change—just melt and cool to 100°F before adding.
To encourage rising, use powdered ginger or potato water as natural dough enhancers.
Make multiple batches and freeze loaves for fresh bread anytime.

Storage

Store the bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the loaves wrapped well. To reheat, thaw at room temperature and warm briefly in the oven for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread in a bread machine?

Yes, add the ingredients in the order your machine recommends and use the white bread cycle. When the dough begins its second rise, turn the machine off and then on again to reset. This helps the dough rise a second time before baking.

What temperature should the water and milk be?

Both the water and milk should be around 110°F to activate the yeast properly without killing it. Use a kitchen thermometer for best results.

No-Fail Amish White Bread Recipe

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★★★★★

4.4 from 112 reviews

Amish white bread is a classic homemade soft white bread that rivals store-bought varieties like Wonder Bread. It produces two fluffy loaves with a tender crumb and crust, perfect for sandwiches or toast. The bread freezes exceptionally well, making it convenient to prepare ahead and enjoy fresh anytime. With simple ingredients and easy steps — including machine or hand kneading — this recipe is beloved for its consistent, delicious results and has earned thousands of five-star reviews.

Author: Lila
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 16 servings (2 loaves) 1x
Category: Bread
Method: Baking
Cuisine: American Heritage

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

⅔ cup sugar (can use less if desired)
1 ½ tablespoons active dry yeast
1 pinch powdered ginger (optional, to activate yeast)
1 ½ teaspoons salt
5 ½ cups bread flour (may need a little more or less)

Instructions

Activate Yeast: Dissolve sugar in the warm water and milk in a large bowl. Whisk in the yeast and optional ginger, then set aside for 5 to 10 minutes until the mixture becomes foamy, indicating active yeast.
Mix Dough: Stir in one cup of flour, then whisk in salt and oil. With a mixer running, add remaining flour one cup at a time until dough pulls away from the bowl. Knead by machine for about 5 minutes. If hand kneading, mix flour until dough is sticky then turn onto floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed.
First Rise: Oil a large bowl and place dough ball inside. Oil top of dough; cover with damp cloth. Let dough rise in a warm place for about 1 hour, until doubled in size.
Shape Dough: Punch dough down, knead for 3 minutes, then divide in half. Let rest for 5 minutes. Shape each piece into a loaf and place in greased 9×5-inch loaf pans.
Second Rise: Brush tops with melted butter. Let dough rise 30 minutes, until it rises about 1 inch above pans.
Bake: Bake at 350°F for 30 minutes, or until loaves sound hollow when tapped. Internal temperature should be about 190°F.
Soft Crust Finish: For a soft crust, brush baked loaf tops with butter and cover with a clean tea towel as they cool in pans for 5 minutes. Then remove loaves from pans and continue cooling covered with the towel.
Bread Machine Option: Add ingredients to bread machine as per manufacturer order. Select white bread cycle and start. When dough has risen once and second kneading starts, turn off machine then restart to reset. Dough will rise a second time before baking.

Notes

Store wrapped in plastic wrap or foil at room temperature for up to 2 days; freeze for longer storage.
This bread freezes very well, allowing for easy batch preparation.
For less sweetness, cut sugar in half but expect slight texture changes.
Organic extra-virgin coconut oil adds subtle flavor; light vegetable oil or melted butter also work well. Ensure oil is melted and cooled before mixing in.
To help dough rise better, use natural yeast enhancers like ground ginger or potato water.
Use a kitchen thermometer to ensure water and milk are 110°F; too hot or cold affects yeast activity.

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