Soft and fluffy Amish white bread, perfect for your everyday bread needs. Slice thin for sandwiches or thick for French toast. Give Amish white bread a try and never buy store-bought again!

Homemade White Bread

How to Make Amish White Bread

In a small bowl, stir the water, sugar, and yeast. Let it sit for 5-10 minutes, or until bubbles form. The bubbles indicated that the yeast is active. If you do NOT see any bubbles, the yeast may be dead and you will want to stop and get new yeast.

Using your stand mixer (this is not Amish per se, but is an easy convenience that will save time!) fitted with the dough hook attachment, add the flour, salt, and oil. Pour the activated yeast mixture on top and turn the mixer on to medium-low (setting 2 on my stand mixer) and allow the bread dough to come together. This can take up to 10 minutes.

Remove dough from the mixer bowl, roll tightly, and set into a greased bowl to rise for about an hour. It should double in size.

After the hour, punch the dough down and then move to a greased 9×5 loaf pan. Let rest for another hour or so.

When you are ready to bake, heat the oven to 350°F. Bake for 25-30 minutes, or until bread is golden brown and when tapped with a finger, sounds hallow.

Remove bread from the oven, brush with melted butter, and then let it rest for 10 minutes. (That’s important!)

Then enjoy!

5 from 12 votes


Prep Time 2 hrs 30 mins
Cook Time 30 mins
Total Time 3 hrs
Soft and fluffy Amish white bread, perfect for your everyday bread needs. Slice thin for sandwiches or thick for French toast. Give Amish white bread a try and never buy store-bought again!


  • 1 cup warm water, 110-120°F
  • Cups granulated sugar
  • 1 packet, 2 ¼ teaspoons instant yeast
  • 3 cups all purpose flour
  • ¾ teaspoons salt
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons unsalted butter, melted


  • In a small bowl, stir together the water, sugar, and yeast. Let sit for 10 minutes, until bubbles form.
  • In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and oil. Pour in the yeast mixture. Turn the mixer to medium and allow to knead until the dough no longer sticks to the sides of the bowl, about 10 minutes.
  • Roll into a tight ball and transfer to a greased bowl. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 60 to 90 minutes, until doubled in size.
  • Deflate and shape into a log to fit in a 9x5 loaf pan. Cover loosely with plastic wrap and let rise in a dark, warm, draft free place for 50 to 60 minutes, until doubled in size.
  • Preheat the oven to 350°F about 20 minutes before the second rise is done.
  • Bake for 25 to 30 minutes, until golden brown.
  • Brush the crust with melted butter and let cool for 10 minutes in the pan.
  • Remove loaf from pan and transfer to a cooling rack to cool completely

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

    1. So far I have made this with olive oil, avocado oil, and refined coconut oil and it’s worked great with all of them.

  1. Question about the yeast: Instant Yeast is supposed to skip the rehydration step. Do you mean dry active yeast? If not, should we add additional time on for the D.A.Y.? Looking forward to making this!

    1. This was amazing! Has anyone tried freezing the baked bread? I’m thinking of storing some for future use because it disappears as soon as I make it – it’s so good. Thanks!

  2. I have been making this bread for years! Yum! I double the recipe ingredients but not the sugar. We like it less sweet. I make it in all kinds and sizes of pans. Smaller round ones are fun. For our sandwich bread I use smaller loaf pans to bake and freeze after totally cooled in ziplock bags with air squeezed out of bag. No pan. Be sure and thaw them in the sealed bag. They come out perfectly fresh if thawed while sealed. I also cut the loaves in half and freeze half loaves since we are empty nesters. We can use up the thawed loaves faster that way and they stay fresh.

  3. I made today, it was delicious. But it was dense, someone above said theirs was light and airy… what I did wrong?
    This was my first bread making experience… will keep making just want it to come out perfect. Help!!

  4. Yes what is the best way to mix the dough if you do not have the mixer with the dough mixing arm? Sorry new to this any and all advice would be welcomed.

    1. I am wondering the same thing. I think I’m going to try using one cup wheat flour and 2 cups regular and see how it comes out.

  5. I made this recipe today. Till my 2nd proofing everything was just perfect. It rose also very well. But when I put it to bake in the oven it deflated. Why is that so.

    1. 5 stars
      Your second proof was too long so your yeast didn’t have any more “energy” to rise while baking and fell instead.

  6. Yes you can just dry ingredients first then pour in liquid then follow machine instructions and enjoy

  7. O my lanta! Thank you for sharing this recipe.
    I grew up with the Amish all around .
    Brings back memories . Easy and delicious.
    Be mindful of the raising times .

  8. Hello, My question is, why do you cover your bread with plastic wrap and not the other white bread what is the difference thank you, Sandra

    1. 5 stars
      LOVE this recipe! I have been trying to make my own bread for a few months now and this is the best recipe yet. So easy. Thanks!

      1. Same! Best recipe yet the only thing I do differently is let it rise twice before putting dough into pans.

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