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Best Amish White Bread Recipe – Easy Homemade Loaf

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This classic Amish white bread is soft, slightly sweet, and absolutely foolproof. Made with simple pantry staples, it delivers a golden crust and pillowy interior that makes toast feel like a special occasion.

Ingredients

Scale
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) water
  • 1/4 cup (50 g) granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup (56 g) unsalted butter, melted
  • 1 teaspoon salt
  • 4 cups (500 g) all-purpose flour
  • 2 tablespoons (28 g) unsalted butter, melted (for topping)

Instructions

  1. Bloom the yeast: In a small bowl, combine the warm water (about 110°F) and 1 tablespoon of the sugar. Stir gently, then sprinkle the yeast on top. Let it sit for 5 minutes until it becomes frothy and smells like bread.
  2. Warm the milk: In a small saucepan or microwave-safe bowl, warm the milk until it’s just warm to the touch (about 110°F). Stir in the remaining sugar, melted butter, and salt.
  3. Combine wet ingredients: In the bowl of your stand mixer (or a large mixing bowl), combine the yeast mixture and the milk mixture. Stir gently to combine.
  4. Add the flour: Add 2 cups of the flour and mix on low speed until combined. Gradually add the remaining 2 cups of flour, one cup at a time, until a soft dough forms. The dough should be slightly sticky but not wet.
  5. Knead the dough: Knead on medium-low speed for about 8 minutes, or until the dough is smooth, elastic, and springs back when you poke it. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes.
  6. First rise: Place the dough in a lightly greased bowl, turning once to coat the top. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.
  7. Shape the loaf: Punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a rectangle about 8×6 inches. Starting from the short end, roll the dough tightly into a log, pinching the seam to seal. Tuck the ends under and place the loaf seam-side down in a greased 9×5-inch loaf pan.
  8. Second rise: Cover the loaf loosely with the towel and let it rise again until it crowns about 1 inch above the rim of the pan, about 45 minutes to 1 hour.
  9. Preheat the oven: Set your oven to 350°F (175°C). Place a rack in the center position.
  10. Bake: Bake the loaf until the top is deep golden brown and the bread sounds hollow when you tap it, about 30-35 minutes. If the top is browning too quickly, tent it loosely with foil for the last 10 minutes. An instant-read thermometer inserted into the center should read 190°F.
  11. Cool: Remove the loaf from the pan and place it on a cooling rack. Brush the top with the melted butter while it’s still warm. Let it cool completely before slicing.

Notes

For best results, use whole milk and unsalted butter. If using salted butter, reduce added salt to 3/4 teaspoon. For a dairy-free version, use unsweetened almond milk or oat milk and dairy-free margarine. Let the bread cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: Amish white bread, homemade bread, easy bread recipe, soft white bread, classic white bread

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