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!

4.96 from 73 votes


Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
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. 5 stars
    This is my *go to* for bread! I started making this back in 2020 after I found a loaf of bread 3 months expired that looked *new* still. I continue to make it because it’s the best, and easiest homemade bread I’ve ever had/made, and in 2023 I was diagnosed with food allergies that wiped 99% of the grocery store breads for me. I’ve made it with vegetable oil, and olive oil and I prefer the olive oil for myself. The recipe has never failed me! It’s soft and fluffy, the crust is perfect. I share the recipe link with anyone wanting to try making their own!

    Thank you , Amanda for such a great recipe!

  2. 5 stars
    This is the most in depth instructions and the easiest to make! It makes such a soft bread! I just made a one-hour French bread which wasn’t worth a darn. And I’m a seasoned baker! Never again. And the best direction was from this gal: bread is a paste if it isn’t kneaded. Kneading makes the bread.
    Best bread I’ve ever made. Try it, you won’t be sorry.

  3. Do you ever freeze these loaves? Either whole or in slices? I just made it today and it came out perfect! I want to eat the whole loaf. Haha. But figure I should double the batch and freeze a loaf as it likely will go stale too quickly. Thanks!

  4. 3 stars
    My bread did not cook through in the middle. I placed it back in the oven for an additional 15 minutes and it is still doughy in the middle.

    1. Oh no! Sounds like that may be an issue with oven temperature and even heating. You may want to look into getting your oven calibrated.

  5. First time to make this followed the recipe exactly but my dough was dry. What do I need to do for next time

    1. You can try adding more water, a tablespoon at a time, until you reach your desired consistency.

  6. Best simple bread with easy directions. This is my 3rd time making this bread the past 2 weeks! My granddaughter says it’s the best bread ever!

    1. I only use bread flour with this recipe and it’s amazing! It’s our weekly sandwich bread! Comes out perfectly!

4.96 from 73 votes (32 ratings without comment)

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