amish white bread recipe
The Best amish white bread recipe
I’ve been baking this bread for years, and it’s become a go-to for everything from quick meals to special occasions. It’s that reliable bread that doesn’t need much—just a little butter and warm milk—and it’s perfect for making toast, croutons, or even stuffing into a loaf for a meal. My family loves it because it’s easy to make ahead and keeps well for days, so there’s always a fresh loaf ready when we need it. Plus, it’s got a gentle health boost—whole grain flour means more fiber and nutrients, and the way it’s baked keeps it soft and moist without needing extra sugar or preservatives. It’s the kind of bread that feels like a little treat, but it’s also just plain good.
Classic Amish White Bread Recipe
A simple, fluffy white bread loaf that’s perfect for sandwiches, toast, or serving with butter. This recipe captures the hearty texture and mild flavor of traditional Amish baking.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon honey or sugar (for extra sweetness)
- 1 teaspoon dried herbs (like rosemary or thyme)
👨🍳Directions
-
1
In a warm bowl, dissolve yeast in warm milk. Let sit for 5 minutes until foamy. -
2
Whisk flour and salt in a large bowl. Add the yeast mixture, egg, and melted butter. Mix until combined. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 30–45 minutes. -
5
Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
🔧Equipment
- Mixing bowl
- Kneading surface
- Oven
- Loaf pan (9×5-inch)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Amish White Bread Recipe Works
❓ Frequently Asked Questions About Amish White Bread
1. What is the best way to store leftover Amish White Bread?
Store leftover bread in an airtight container at room temperature for up to two days, or freeze it for up to three months. To reheat, wrap slices tightly in foil and bake at 350°F (175°C) for 10–15 minutes until warm and crispy.
2. Can I substitute whole wheat flour for some of the white flour in this recipe?
Yes, you can replace up to 25% of the white flour with whole wheat flour. For example, use 3 cups whole wheat flour and 1 cup all-purpose flour. The bread will still be soft and slightly denser, but the flavor will be richer.
3. Why does the bread sometimes turn out dense instead of light and airy?
Dense texture often happens if the bread isn’t rested long enough after mixing or if the yeast isn’t active. Let the dough rise in a warm place for at least 2–3 hours, or until it’s doubled in size. If you’re unsure, try using fresh yeast or checking the proofing temperature (70–75°F / 21–24°C is ideal).
4. How can I make the bread extra crusty on the outside?
For a crispier crust, preheat your oven to 425°F (220°C) instead of 375°F (190°C) before baking. Place the loaf directly on a baking sheet lined with parchment paper to avoid sticking, and let it cool slightly before slicing—this helps the crust set.
