Introduction

Amish white bread is a soft, fluffy, and slightly sweet homemade bread that rivals store-bought varieties like Wonder Bread. This recipe is beloved for its reliable results and delicious flavor, making it a staple for many home bakers. Plus, it freezes beautifully for convenient future use.

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 (use less if desired)
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
5½ cups bread flour (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.
Step 2: Whisk in the yeast and powdered ginger if using, then set aside for 5 to 10 minutes until foamy.
Step 3: Stir in 1 cup of the flour, then whisk in the salt and oil.
Step 4: With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the bowl. Knead by machine for about 5 minutes.
Step 5: For hand kneading, mix in flour until sticky dough forms, then knead on a floured surface for 10 minutes until smooth and elastic, adding flour as needed.
Step 6: 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 7: Punch down the dough, knead for 3 minutes, then divide in half and let rest for 5 minutes.
Step 8: Shape each half into a loaf and place in greased 9×5-inch loaf pans. Brush tops with melted butter.
Step 9: Let rise for 30 minutes until dough rises about an inch above the pans.
Step 10: Bake at 350°F for 30 minutes, or until loaves sound hollow when tapped and an instant-read thermometer reads 190°F in the center.
Step 11: For a soft crust, butter the tops again and cover with a clean tea towel as the loaves cool for 5 minutes, then remove from pans and cover again while finishing cooling.

Tips & Variations

Reduce sugar by half for a less sweet bread; texture will be slightly different but still delicious.
Try using organic extra-virgin coconut oil for a subtle flavor variation, or light vegetable oil for a neutral taste. Ensure any oil or butter is melted and cooled to about 100°F before mixing in.
To improve rise, add a pinch of ground ginger or use potato water as a natural dough enhancer.
You can also make this bread in a bread machine by adding ingredients in the order recommended by the manufacturer and selecting the white bread cycle.

Storage

Store the bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the bread well wrapped. Reheat by toasting or warming gently in the oven for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

You can substitute all-purpose flour, but the bread may have a softer texture and less rise since bread flour has higher protein content that strengthens gluten development.

Why is my bread not rising properly?

Make sure your water and milk are at the correct warm temperature (around 110°F) to activate the yeast. Also, check that your yeast is fresh and has not expired. Using a natural dough enhancer like ginger or potato water can also help improve rising.

No-Fail Amish White Bread Recipe

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★★★★★

4.7 from 132 reviews

Amish white bread is a soft, fluffy homemade bread reminiscent of classic Wonder Bread, perfect for sandwiches and toast. This recipe yields two loaves that freeze beautifully for convenient future use, featuring a slightly sweet flavor, tender crumb, and a soft crust option. It has been highly praised by home bakers and is simple to make using conventional mixing and baking methods or a bread machine.

Author: Marco
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

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 (or melted butter)
2 tablespoons butter, melted (for brushing)

Dry Ingredients

⅔ cup sugar (can reduce for less sweetness)
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 slightly more or less)

Instructions

Activate Yeast: Dissolve sugar in warm water and milk (110°F) in a large bowl. Whisk in the yeast and optional powdered ginger. Let sit 5-10 minutes until foamy, indicating yeast activation.
Mix Initial Dough: Stir in 1 cup of bread flour, then whisk in salt and oil. With a mixer running, gradually add remaining flour 1 cup at a time until dough pulls away from bowl.
Knead Dough: Knead using a stand mixer for about 5 minutes. If kneading by hand, mix in flour to a sticky dough, then knead on floured surface for 10 minutes until smooth and elastic, adding flour as needed.
First Rise: Place dough ball in an oiled large bowl, oil top, cover with damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
Punch and Shape: Punch down dough, knead for 3 minutes, divide in half and let rest for 5 minutes. Shape into loaves and place into greased 9×5-inch loaf pans.
Second Rise: Brush tops with melted butter and let rise 30 minutes or until dough rises about 1 inch above the pans.
Bake: Bake in a 350°F oven for 30 minutes until loaves sound hollow when tapped or an instant-read thermometer reads 190°F in the center.
Optional Soft Crust: Brush tops with butter immediately after baking, cover with a clean tea towel, let cool 5 minutes, then remove from pans and cover again with the towel while cooling completely for a soft crust.
Bread Machine Instructions: Add ingredients in manufacturer’s order, select white bread cycle. When dough has risen and second kneading cycle begins, turn off machine and then restart. Dough will rise again before baking.

Notes

Store bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. Freeze for longer storage.
This bread freezes well; make multiple batches to have on hand.
For a less sweet bread, reduce sugar by half. Texture will change slightly but remain delicious.
Coconut oil adds a subtle flavor, but light vegetable oil or melted butter also work well; ensure melted fat is cooled to 100°F before mixing.
Helpful tips for rising include using natural dough enhancers like ground ginger or potato water to improve yeast activity and dough structure.

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