Introduction

Amish white bread is the homemade equivalent of Wonder Bread—soft, fluffy, and timeless. It freezes beautifully, so you can always have a fresh loaf ready. With millions of saves and many five-star reviews, this recipe is a classic that every home baker should try.

No-Fail Amish White Bread Recipe - Recipe Image

Ingredients

1 cup water, 110°F
1 pinch powdered ginger (optional – activates yeast)
1 cup milk, 110°F
⅔ cup sugar (you can use less)
1 ½ tablespoons active dry yeast
1 ½ teaspoons salt
¼ cup vegetable oil (or melted coconut oil or butter, cooled to 100°F)
5 ½ cups bread flour (may need a little more or less)
2 tablespoons butter, melted (for brushing)

Instructions

Step 1: In a large bowl, dissolve the sugar in the warm water and milk.
Step 2: Whisk in the yeast and powdered ginger if using. Let it sit for 5 to 10 minutes until foamy.
Step 3: Stir in 1 cup of flour, then whisk in the salt and oil.
Step 4: With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the bowl. Knead with the machine for about 5 minutes.
Step 5: If kneading by hand, mix in flour until sticky dough forms. Turn onto a floured surface and knead 10 minutes until smooth and elastic, adding flour as needed.
Step 6: Oil a large bowl and place the dough ball inside. Oil the top and cover with a damp cloth. Let rise until doubled in size, about 1 hour.
Step 7: Punch down the dough and knead for 3 minutes. Divide in half and let rest for 5 minutes.
Step 8: Shape into loaves and place in greased 9×5-inch loaf pans. Brush tops with melted butter.
Step 9: Let rise for 30 minutes, until dough rises about 1 inch above pans.
Step 10: Bake at 350°F for 30 minutes or until loaves sound hollow when tapped. An instant-read thermometer should register 190°F in the center.
Step 11: For a soft crust, brush tops with butter and cover loaves with a clean tea towel as they cool for 5 minutes. Then remove from pans and finish cooling, keeping covered.

Tips & Variations

Reduce sugar by half for less sweetness; the texture will be different but still delicious.
Try coconut oil or light vegetable oil instead of butter for a subtle flavor change. Always melt and cool oils to 100°F before adding.
Use a pinch of ground ginger to activate the yeast for better rising.
For dough rising, try placing the dough in the oven with just the light on or use a natural dough enhancer like potato water.

Storage

Store the bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze it tightly wrapped. To reheat, thaw completely and warm in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread in a bread machine?

Yes, add ingredients in the order your machine recommends and choose the white bread cycle. When the dough finishes the first rise and the second kneading cycle begins, pause the machine, then restart it. The dough will rise a second time before baking.

How do I tell when the bread is done baking?

The loaves should sound hollow when tapped, and an instant-read thermometer inserted in the center will register 190°F when fully baked.

No-Fail Amish White Bread Recipe

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★★★★★

4.6 from 117 reviews

This No-Fail Amish White Bread recipe produces a soft, fluffy homemade white bread reminiscent of classic Wonder Bread, perfect for sandwiches or toast. It freezes beautifully, allowing you to have fresh bread on hand anytime. With simple ingredients and straightforward steps, it’s a beloved recipe among home bakers for its dependable results and delicious flavor.

Author: Dana
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 16 slices (2 loaves) 1x
Category: Bread
Method: Baking
Cuisine: American Heritage

Ingredients

Scale

Liquid Ingredients

1 cup water, 110°F
1 cup milk, 110°F
¼ cup vegetable oil (or melted coconut oil or melted butter, cooled to 100°F)
2 tablespoons butter, melted (for brushing)

Dry Ingredients

⅔ cup sugar (can be reduced as preferred)
1 ½ tablespoons active dry yeast
1 pinch powdered ginger (optional, to activate yeast)
1 ½ teaspoons salt
5 ½ cups bread flour (may need a little more or less)

Instructions

Activate Yeast: Dissolve the sugar in the warm water and milk in a large bowl. Whisk in the yeast and the optional powdered ginger. Set aside for 5 to 10 minutes, or until the yeast mixture becomes foamy, indicating the yeast is active.
Mix Initial Dough: Stir in 1 cup of the bread flour. Then whisk in the salt and oil. With a mixer running, add the remaining flour one cup at a time until the dough pulls away from the bowl.
Knead Dough: Knead the dough with the machine for about 5 minutes. Alternatively, if hand kneading, mix in flour until dough is sticky, then knead on a lightly floured surface for 10 minutes until smooth and elastic, adding flour as necessary.
First Rise: Oil a large bowl and place the ball of dough in it. Oil the top of the dough and cover with a damp cloth. Let rise for about 1 hour, or until doubled in bulk.
Punch Down and Shape: Punch down the dough to remove air, knead for about 3 minutes, and divide it in half. Let rest for 5 minutes, then shape each half into a loaf and place into greased 9×5-inch loaf pans.
Second Rise: Brush the tops with melted butter. Allow the dough to rise for 30 minutes, or until it rises about an inch above the pans.
Bake: Bake in a preheated oven at 350°F for 30 minutes, or until the loaves sound hollow when tapped or an instant-read thermometer inserted in the center reads 190°F.
Soft Crust Option: For a softer crust, butter the tops immediately after baking and cover the loaves with a clean tea towel. Let cool in pans for 5 minutes before removing to finish cooling, covering with the tea towel.
Bread Machine Option: Add ingredients in your bread machine following the manufacturer’s instructions. Use the white bread cycle. When the dough has risen once and second kneading begins, turn the machine off and then restart it to reset. The dough will rise again before baking.

Notes

Store the bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the bread well-wrapped.
This bread freezes very well, so baking extra batches to have on hand is encouraged.
You can reduce sugar by half if you prefer less sweetness, which may slightly alter the texture but still yield delicious bread.
Use melted and cooled oils or butter to ensure proper mixing and dough consistency.
Adding powdered ginger can help activate the yeast and improve rising.
Other natural dough enhancers like potato water can also improve dough structure and rise.

Keywords: Amish White Bread, homemade white bread, soft bread, easy bread recipe, bread for freezing, classic white bread