Recipe

Amish White Bread

A soft, slightly sweet homemade sandwich bread with a fluffy crumb, golden crust, and that bakery-style slice you actually want to toast.

By Matt Campbell

•

4.8

A golden-brown loaf of Amish white bread cooling on a wire rack on a warm kitchen counter with a linen towel nearby

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Amish white bread is the loaf I make when I want maximum comfort with minimum drama. It is soft and fluffy in the middle, lightly sweet, and just sturdy enough to hold up to a thick swipe of peanut butter or a loaded turkey sandwich. Basically: the kind of bread that disappears one “quality check” slice at a time.

This version sticks to accessible ingredients and the classic method: bloom the yeast, build a smooth dough, let it rise until pillowy, then bake until the top is deeply golden and your kitchen smells like you made all the right life choices. If you are new to yeast breads, you are in the right place. If you have baked bread before, you will still appreciate how reliably cozy this one is.

Flour, sugar, salt, yeast, warm water, eggs, butter, oil, and a mixing bowl arranged on a bright home kitchen counter

Why It Works

Soft, tall slices: Eggs and a little fat keep the crumb tender, while a solid knead builds structure so it rises up, not out.
Light sweetness, not cake: The sugar supports the yeast and gives that classic Amish-style flavor. You can reduce it for a more neutral sandwich loaf.
Beginner friendly: Clear visual cues, like “tacky, not sticky” and “rise until doubled,” so you are not guessing.
Sandwich ready: The crust is thin and tender, and the loaf slices cleanly once cooled.

Pairs Well With

Storage Tips

Keep It Soft

Room temp: Once fully cooled, store in a bread bag or zip-top bag for 3 to 4 days. If your kitchen runs warm, aim for the shorter end.
Freeze: Slice the cooled loaf, then freeze in a freezer bag for up to 3 months. Slicing first means you can pull exactly what you need.
Rewarm: Toast slices straight from frozen, or thaw at room temp. For a whole loaf, thaw in the bag to prevent drying out.
Avoid the fridge: Refrigeration makes bread stale faster. Counter or freezer wins here.

Slices of homemade white bread stacked inside a clear freezer bag on a kitchen counter, ready for freezing

Common Questions

Is Amish white bread the same as milk bread?

They are cousins, not twins. Amish white bread is typically a simple, slightly sweet American-style sandwich loaf that often uses water, oil, eggs, and sugar for that soft, sturdy crumb. Japanese milk bread usually leans on ingredients and techniques like milk and tangzhong for an even more shreddable texture.

Can I use active dry yeast instead of instant?

Yes. This recipe uses active dry yeast and blooms it in warm water with sugar. If you only have instant yeast, you can mix it straight into the flour (no blooming required), though blooming still works fine.

My yeast did not foam. What now?

Do not power through it. If it does not look foamy after 10 minutes, the yeast may be old, or the water may have been too hot (it can kill yeast) or too cool (it can slow it way down). Start over with fresh yeast and aim for 105 to 110°F water.

My dough is sticky. Should I add more flour?

Add flour slowly. The dough should feel soft and slightly tacky. It can cling a little, but it should not glue itself to your hands or the counter. Add 1 tablespoon at a time during kneading until it behaves.

How do I know the bread is fully baked?

The top should be deeply golden, and the loaf should sound hollow when tapped. If you have a thermometer, aim for at least 190°F in the center, and up to 200°F if you prefer a slightly drier (less squishy) sandwich slice.

Can I reduce the sugar?

Yes. This is a classic slightly-sweeter Amish-style loaf. If you want it less sweet, reduce the sugar to 1/2 cup. The bread may brown a little less and the rise may be slightly slower, but it will still bake up soft and sturdy.

What if I only have 8.5x4.5-inch pans?

No problem. The loaves will be a bit taller. Keep the oven temp the same and plan on adding a few minutes to the bake time. Use the color cues and the internal temp check to call it.

Can I make this without a stand mixer?

Absolutely. Use a big bowl and a wooden spoon, then knead by hand on a lightly floured counter for 8 to 10 minutes. Consider it your pre-butter workout.

A smooth mound of bread dough domed above the rim of a greased loaf pan, rising on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Whisk or wooden spoon
Stand mixer with dough hook (optional)
Two 9x5-inch loaf pans
Clean kitchen towel or plastic wrap
Wire rack for cooling
Instant-read thermometer (optional but helpful)

I love “project” cooking, but bread is where I go when I want the opposite of chaos. Amish white bread is my reset button. The dough is forgiving, the ingredients are familiar, and the payoff is immediate. You pull two warm loaves from the oven, brush on butter, and suddenly you are the kind of person who has homemade bread on the counter like it is no big deal. It is a big deal. It is just a very delicious one.

Amish White Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 2 loaves (about 24 slices)

Ingredients

2 cups warm water (about 105 to 110°F)
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast (2 packets)
1/4 cup neutral oil (or melted butter)
1 1/2 teaspoons fine salt
2 large eggs
6 cups all-purpose flour, plus more as needed
2 tablespoons butter, softened (for brushing after baking, optional but highly encouraged)

Note on flour: Humidity and measuring style can change the exact amount. Start with 5 1/2 cups and add the last 1/2 cup as needed until the dough is soft, workable, and still a little tacky.

Note on sweetness: This is a classic slightly sweet Amish-style loaf. For a less-sweet version, use 1/2 cup sugar.

Instructions

Bloom the yeast. In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let it stand for 5 to 10 minutes until foamy. (If it does not foam, see the FAQ before moving on.)
Add the enrichments. Stir in the oil, salt, and eggs until well combined.
Bring the dough together. Add 5 1/2 cups of flour, 1 cup at a time, mixing until a shaggy dough forms. If it is extremely sticky, add more flour a few tablespoons at a time. The goal is a dough that is soft and slightly tacky, not dry and stiff.
Knead until smooth. Knead by hand on a lightly floured counter for 8 to 10 minutes (or 6 to 8 minutes in a stand mixer on low). You want a smooth, elastic dough that feels soft and only slightly tacky. If you press it with a fingertip, it should slowly spring back.
First rise. Place dough in a lightly greased bowl, turn once to coat, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes. (A good cue: it should look puffed and leave an indent when you gently poke it.)
Shape. Grease two 9x5-inch loaf pans. Punch down the dough, divide into two equal pieces, and shape each into a loaf. Place into pans seam-side down.
Second rise. Cover and let rise until the dough domes about 1 inch above the rim of the pans, 30 to 45 minutes.
Bake. Meanwhile, preheat oven to 350°F. Bake for 28 to 33 minutes, rotating pans halfway through, until tops are deep golden and the loaves sound hollow when tapped. If you have a thermometer, aim for at least 190°F in the center, and up to 200°F depending on how soft you like your slice.
Cool and butter. Remove from pans and cool on a wire rack. If you want that classic soft top, brush warm loaves with softened butter. Cool at least 30 minutes before slicing for the cleanest slices.