Name: Amish Bread
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Ingredients: 1 cup warm water; 1 ½ Tbsp active dry yeast; 1 cup warm milk; ⅔ cup sugar; 1 tsp salt; ¼ cup vegetable oil (or canola oil); 4 ½ - 5 cups bread flour (all-purpose flour ); 1 ½ Tbsp butter (melted for brushing - optional)

Amish Bread is a wonderfully soft, fluffy, and sweet bread anyone can make, perfect for learning the basics of bread making. It makes delicious sandwich bread and slices easily with no crumbs.

Sliced white bread loaf on crinkled parchment paper.

Amish Bread Recipe Overview

I love this Amish bread recipe because it can be adjusted for various outcomes such as cinnamon buns, dinner rolls, raisin bread, chocolate chip bread, ham and cheese bread, french toast, and so on! I’ve chosen the bread loaf recipe because it’s simple, and delicious on its own.

This recipe is inexpensive, requiring only a few basic ingredients to enjoy homemade bread. Follow my easy steps below!

Bag of bread flour, bowls of milk, water, sugar, vegetable oil, salt, butter and packets of dry yeast.

Recipe Ingredients

1 cup warm water
1 ½ Tbsp active dry yeast
1 cup warm milk
⅔ cup sugar
1 tsp salt
¼ cup vegetable oil – or canola oil
4 ½ – 5 cups bread flour – all-purpose flour
1 ½ Tbsp butter – melted for brushing – optional

Bowl of yeast and bowl of dry ingredients

How To Make Amish Bread

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: In a small bowl, mix 1 cup warm water, ⅓ cup sugar, and 1 ½ Tbsp active dry yeast. Let sit 10 minutes. The yeast will start to foam and bubble. If it doesn’t the yeast is no good and you will need to start a fresh batch.

STEP 2: In a large separate bowl, stir 1 cup of flour with 1 tsp salt.

STEP 3: Now add the yeast mixture to the large bowl and mix.

Two overhead images in one: 1. A small bowl with milk, sugar and vegetable oil and a spatula. 2. The large bowl of yeast and flour mixtures with milk, sugar and vegetable oil dumped into it.

STEP 4: In a small bowl, whisk 1 cup warm milk, the remaining 1/3 cup sugar, and ¼ cup vegetable oil. Stir this milk mixture into the large bowl with the yeast & flour mixture (you now have one main bowl with ingredients).

One image containing four overhead images. 1. White bowl with all ingredients and unmixed flour inside. 2. White bowl with mixed flour inside.
3. White bowl with ingredients and one more cup of flour added, unmixed. 4. The 1 cup of flour is mixed in.

STEP 5: Mix in 2 cups of flour. You can use a hand mixer or stand mixer with a dough hook for this step.

STEP 6: Add 1 cup of flour and mix.

Four overhead images in one. 1. A half cup of flour is added to the bowl of ingredients. 2. The 1/2 cup of flour is mixed in. 3. another 1/2 cup of flour is added. 4. All flour is now mixed in with all ingredients.

STEP 7: At this point, add 1/2 cup flour at a time until the dough no longer sticks to the bowl.

STEP 8: The dough shouldn’t be too sticky and will be smooth and elastic.

Four images in one: 1. Dough is added to tabletop and kneaded. 2. Dough is in a ball. 3. dough is in a bowl with saran wrap on top. 4. Dough has doubled in size in bowl.

STEP 9: Add the dough to a floured surface and knead for 5-8 minutes. Sprinkle on more flour if the dough feels too sticky, alternatively, you can mix the dough at medium speed in a stand mixer.

STEP 10: Grease a large bowl with cooking spray. Roll the dough into a ball. Cover loosely with plastic wrap and place it in a warm dark area preferably 75°F and 78°F (24°C and 25°C) for 60-90 mins, until that dough has doubled in size.

Three overhead images in one: 1. Dough being kneaded in a bowl. 2. Ball of dough on table top with flour sprinkled around it. 3. Two loaf pans with a can of Canola oil cooking spray beside them to the right.

STEP 11: Once the dough has risen to twice its size, remove it to a floured surface, and knead for 3-5 minutes.

STEP 12: Grease two 9×5 loaf pans with cooking spray.

Two overhead images in one: 1. Two loaf pans with a ball of dough beside each one. 2. Each ball of dough has been placed into each loaf pan and stretched to fit.

STEP 13: Divide the dough in half and form each into a log shape to fit your loaf pans. Place each log-shaped dough into the pan and cover loosely with plastic wrap.

Two overhead images in one: 1. Two loaf pans with dough that has risen 1 inch above the pan. 2. Closeup of one of the pans with dough that has risen 1 inch above the pan.

STEP 14: Let the dough rise for 45-60 mins until the dough is about 1″ above the pan.

STEP 15: Preheat the oven to 350°F.

Two overhead images in one: 1. Two golden brown loaves in two pans. 2. Closeup of one of the baked loaves in the pan.

STEP 16: Bake loaves for 30-33 minutes or until the top turns golden brown and the internal temp reaches 190F with a thermometer. You will also hear a hollow sound when bread is tapped on top with a butter knife.

Two overhead images in one: 1. Two buttered bread loaves have been placed on a rack to cool, a small white bowl of melted butter sits to the left with a silicone brush resting across the top. 2. Closeup of the brush buttering the top of one of the loaves.

STEP 17: Let sit in pan 10 minutes then transfer the loaves to a rack to cool completely. Brush the tops with melted butter.

Three overhead images in one: 1. Closeup of the loaf with the end cut off. 2. Loaf sits on parchment paper with four slices stacked in front. 3. Four slices of bread stacked and offset, on top of parchment paper.

STEP 18: Let cool another 15 minutes before slicing.

Variations

This recipe can also be used to make dinner rolls or cinnamon buns.
To make raisin bread, add 2 cups of raisins to the dough while mixing everything.
To make chocolate chip bread, fold 2 cups of chocolate chips into the dough.
I used bread flour but you can also use all-purpose white flour for this recipe. Bread flour will work the best, all-purpose flour will have a different consistency and may not rise as high.
White sugar is the main ingredient separating Amish bread from any other bread. Feel free to reduce the amount added or substitute with honey or maple syrup. Remember that this will change the bread texture.

Recipe Tips

Make sure your yeast has not passed the expiry date listed on the side. To test if the yeast is still active, refer to step 1.
I used warm whole milk for this recipe which delivers a rich flavor compared to reduced-fat milk.
Use melted butter to help brown the tops of the bread as it bakes. Brush melted butter on the tops of each loaf place on the middle rack of your preheated oven and bake for 30 minutes.
You can let your dough rise in your oven. It’s the perfect warm place. First, preheat oven to 350F for 1 minute, then turn the oven off. Add the dough in the bowl, cover it with plastic wrap, and let it sit with the light on. Just remember not to turn on your oven during this time.
To check for doneness, lightly tap on the loaf and listen for a hollow sound. The bread is done when you hear that.

How To Store

Homemade bread goes stale quicker than commercial bread because there are no added preservatives. You can store this on the counter at room temperature for up to 2 days. Consider freezing leftovers (even half a loaf) to help preserve freshness for longer.

FREEZE – When freezing bread, remove as much air as possible to prevent freezer burn. Then store it in a zip lock back or tightly sealed bread bag. Once frozen, your bread will last for 3 months.
REFRIGERATE – I find that storing bread in the fridge will result in it going stale faster than freezing or leaving on the countertop.
THAW – To thaw your frozen bread, simply leave it at room temperature while still sealed.

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Amish Bread

This is an easy white bread that slices perfectly for sandwiches and toast. It's slightly sweet in taste and fluffy in texture. This loaf also freezes well.

5 from 1 vote

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Prep Time: 2

Cook Time: 30

Total Time: 2 30

Servings: 16 slices (2 loaves)

Ingredients

1 cup warm water
1 ½ Tbsp active dry yeast
1 cup warm milk
⅔ cup sugar
1 tsp salt
¼ cup vegetable oil - or canola oil
4 ½ – 5 cups bread flour - all-purpose flour
1 ½ Tbsp butter - melted for brushing – optional

Instructions

In a small bowl, mix 1 cup warm water, ⅓ cup sugar, and 1 ½ Tbsp active dry yeast. Let sit 10 minutes. The yeast will start to foam and bubble. If it doesn't the yeast is no good and you will need to start a fresh batch.
In a large separate bowl, stir 1 cup of flour with 1 tsp salt.
Now add the yeast mixture to the large bowl and mix.
In a small bowl, whisk 1 cup warm milk, the remaining 1/3 cup sugar, and ¼ cup vegetable oil. Stir this milk mixture into the large bowl with the yeast & flour mixture. (you now have one main bowl with ingredients).
Mix in 2 cups of flour. You can use a hand mixer or stand mixer with a dough hook for this step.
Add 1 cup of flour and mix.
At this point, add 1/2 cup flour at a time until the dough no longer sticks to the bowl.
The dough shouldn't be too sticky and will be smooth and elastic.
Add the dough to a floured surface and knead for 5-8 minutes. Sprinkle on more flour if the dough feels too sticky, alternatively, you can mix the dough at medium speed in a stand mixer.
Grease a large bowl with cooking spray. Roll the dough into a ball. Cover loosely with plastic wrap and place it in a warm dark area preferably 75°F and 78°F (24°C and 25°C) for 60-90 mins, until that dough has doubled in size.
Once the dough has risen to twice its size, remove it to a floured surface, and knead for 3-5 minutes.
Grease two 9×5 loaf pans with cooking spray.
Divide the dough in half and form each into a log shape to fit your loaf pans. Place each log-shaped dough into the pan and cover loosely with plastic wrap.
Let the dough rise for 45-60 mins until the dough is about 1" above the pan.
Preheat the oven to 350°F.
Bake loaves for 30-33 minutes or until the top turns golden brown and the internal temp reaches 190F with a thermometer. You will also hear a hollow sound when bread is tapped on top with a butter knife.
Let sit in pan 10 minutes then transfer the loaves to a rack to cool completely. Brush the tops with melted butter.
Let cool another 15 minutes before slicing.

Recipe Notes:

Make sure your yeast has not passed the expiry date listed on the side. To test if the yeast is still active, refer to step 1.

Use warm whole milk, it delivers a rich flavor compared to reduced-fat milk.

Use melted butter to help brown the tops of the bread as it bakes. Brush melted butter on the tops of each loaf, place on the middle rack of your preheated oven, and bake for 30 minutes.

You can let your dough rise in your oven. It’s the perfect warm place. First, preheat oven to 350 for 1 minute, then turn the oven off. Add the dough to the bowl, cover it with plastic wrap, and let it sit with the light on. Just remember not to turn on your oven during this time.

To check for doneness, lightly tap on the loaf and listen for a hollow sound. The bread is done when you hear that sound.

Store this on the counter at room temperature for up to 2 days. Consider freezing leftovers (even half a loaf) to help preserve freshness for longer.

To freeze bread, remove as much air as possible to prevent freezer burn. Then store it in a zip lock back or tightly sealed bread bag. Once frozen, your bread will last for 3 months.

I find that storing bread in the fridge will result in it going stale faster than freezing or leaving on the countertop.

To thaw your frozen bread, simply leave it at room temperature while still sealed.

Nutrition

The nutritional information provided is an estimate and is per serving.

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Amish White Bread Recipe