Recipe

Amish White Bread

A soft, lightly sweet homemade bread with a tender crumb and that perfect golden top.

By Matt Campbell

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4.8

A tall, golden loaf of Amish white bread sliced on a wooden cutting board with a butter knife nearby on a warm kitchen counter

If you have ever wanted a loaf that feels like a hug but still makes killer toast, Amish white bread is it. It is soft, slightly sweet, and sturdy enough for sandwiches without turning into a sad, squished situation by lunchtime.

This recipe keeps it simple: pantry staples, clear steps, and a few small moves that make a big difference, like letting the dough get properly puffy before it hits the oven. You will end up with two classic loaves because if you are already doing the dishes, you might as well have backup bread.

All the ingredients for Amish bread measured in bowls on a clean kitchen counter, including flour, sugar, yeast, salt, butter, and milk

Why It Works

Soft and tall: Enriched dough plus the right proofing gives you that bakery-style height and a tender crumb.
Lightly sweet, not dessert: Just enough sugar to boost flavor, browning, and yeast activity.
Beginner friendly: The dough is forgiving and easy to shape, and I included cues for what you should see at each step.
Makes two loaves: One for now, one for the freezer, or one to “accidentally” gift to a neighbor.

Pairs Well With

Storage Tips

Room temperature: Let loaves cool completely, then store in a bread bag or airtight container for up to 3 days. If your kitchen runs warm or humid, slice and toast as needed to keep it at its best.

Refrigerator: I only use the fridge if I have to. It can dry bread out faster. If you do refrigerate, keep it tightly wrapped and plan to toast it.

Freezer (best option): Slice the fully cooled loaf, wrap in plastic wrap, then add a freezer bag. Freeze up to 3 months. Pull slices as needed and toast straight from frozen.

Refresh a slightly dry loaf: Lightly mist the crust with water, wrap in foil, and warm at 325°F for about 10 to 15 minutes.

Common Questions

Is Amish bread the same as Amish friendship bread?

Nope. Amish white bread is a classic yeasted sandwich bread. Amish friendship bread is a starter-based, cake-like sweet bread that is often finished with baking soda or baking powder (and the starter ferments over days).

Can I make this with instant yeast?

Yes. Using the same amount works well (2 1/4 teaspoons per packet). You can mix it right into the dry ingredients. Still warm your milk and water because it helps the dough come together and rise well.

My dough is sticky. Did I mess it up?

Probably not. Amish bread dough should feel soft and slightly tacky, not wet like batter. Add flour 1 tablespoon at a time while kneading until it is smooth and elastic. (Try not to go overboard. Too much flour is the fastest way to a dry loaf.)

How do I know it is proofed enough?

For the first rise, the dough should roughly double. For the second rise in the pans, the center should dome about 1 inch above the rim. If you gently press the dough, the indentation should slowly spring back.

Can I halve the recipe?

Yes. Halve everything and bake in one 9x5 inch loaf pan. Start checking for doneness around the 25 minute mark.

Bread dough rising in a lightly oiled glass bowl covered with a towel 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

2 (9x5 inch) loaf pans
Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons
Whisk
Bench scraper (helpful, not required)
Clean kitchen towel or plastic wrap
Instant read thermometer (optional but great)

The first time I made Amish white bread, I was chasing that very specific childhood vibe: warm slice, butter melting fast, and the kind of crumb that practically sighs when you press it. I also wanted a loaf that could survive my real life sandwich habits, which means a little overstuffed and eaten one-handed. This one nails it. It is calm, cozy bread energy, with just enough sweetness to make you keep “testing” slices as it cools.