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Amish White Bread Recipe

Amish White Bread Recipe
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★★★★★

4.7 from 11 reviews

This Amish White Bread Recipe produces a soft, tender, and slightly sweet loaf with a golden crust and a pillowy crumb. Perfect for sandwiches or toast, this traditional recipe uses a combination of yeast, milk, and butter to create a classic homemade bread that’s easy to prepare with either hand kneading, mixer, or bread machine methods.

Ingredients

Scale

Wet Ingredients

  • 1 cup water (110°F)
  • 1 cup milk (110°F)
  • 1/4 cup vegetable oil (or melted coconut oil or melted butter at 100°F)
  • 2 tablespoons melted butter (for brushing)

Dry Ingredients

  • 2/3 cup sugar (can be reduced if desired)
  • 1 1/2 tablespoons active dry yeast
  • 1 pinch powdered ginger (optional – activates yeast)
  • 1 1/2 teaspoons salt
  • 5 1/2 cups bread flour (plus extra as needed)

Instructions

  1. Activate Yeast: Dissolve the sugar in the warm water and milk in a large bowl. Whisk in the yeast and the optional powdered ginger. Set aside for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Dough: Stir in 1 cup of the bread flour, then whisk in the salt and oil. With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the bowl.
  3. Knead Dough (Mixer): Knead dough using the mixer for about 5 minutes until smooth and elastic.
  4. Or Knead Dough (Hand): If kneading by hand, mix flour until sticky dough forms. Turn onto a lightly floured surface and knead for 10 minutes, adding flour as needed until smooth and elastic.
  5. First Rise: Oil a large bowl and place the dough ball inside. Oil the dough’s surface and cover with a damp cloth. Let rise for about 1 hour, or until doubled in size.
  6. Punch and Rest: Punch down the dough, knead for 3 minutes, and divide into two halves. Let rest for 5 minutes.
  7. Shape and Second Rise: Shape each half into a loaf and place in greased 9×5-inch loaf pans. Brush tops with melted butter. Let rise for 30 minutes, or until risen about an inch above the pans.
  8. Bake Bread: Preheat oven to 350°F. Bake loaves for 30 minutes or until they sound hollow when tapped and an internal thermometer reads 190°F.
  9. Soft Crust Finish: For a softer crust, immediately brush the baked loaves with butter and cover with a clean tea towel. Let cool in pans for 5 minutes, then remove from pans and finish cooling covered with the towel.
  10. Bread Machine Instructions: Add ingredients in recommended order by your machine. Select white bread cycle and press start. When the dough has risen once and the second kneading cycle begins, turn the machine off and then on again to reset. The dough will rise a second time before baking.

Notes

  • You may need to adjust flour quantity slightly depending on humidity and flour type.
  • Powdered ginger is optional but helps activate yeast effectively.
  • Butter can be used as a substitute for oil but ensure it is melted and cooled to 100°F before adding.
  • For softer crust, don’t skip the buttering and towel cover after baking.
  • This bread freezes well after baking; wrap tightly and thaw before use.
  • Use a kitchen thermometer to ensure bread is fully baked inside (190°F internal temperature).

Nutrition

Keywords: Amish white bread, homemade bread, soft white bread, yeast bread, sandwich bread, classic bread recipe

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