Amish White Bread


Everyday Culinary Delights 👩‍🍳


Amish White Bread, a staple in American kitchens, is more than just a simple loaf of bread. It’s a rich part of culinary history, deeply rooted in the Amish community’s traditions and way of life. This bread, known for its soft texture and slightly sweet taste, has been a family favorite for generations.

History and Origin

The origins of Amish White Bread trace back to the early Amish and Mennonite communities. These groups, known for their simple living and skilled craftsmanship, brought this recipe to America. The bread’s simplicity and wholesome ingredients reflect the Amish community’s values. It’s made with basic elements like flour, yeast, sugar, salt, and oil, embodying the essence of traditional baking. Learn more about the history of bread to appreciate its cultural significance.

Cultural Significance

Amish White Bread is more than just a recipe; it’s a symbol of sharing and community. In Amish culture, bread is a staple food that’s often shared among family and friends, signifying warmth and hospitality. This bread, with its soft, fluffy texture, is frequently found at communal gatherings, serving as a reminder of the community’s spirit and unity.

Overview of Popularity

Today, Amish White Bread has gained popularity beyond the Amish communities. Its delicious taste and versatility make it a beloved choice for many households. It’s perfect for sandwiches, toast, or simply enjoyed with a smear of butter. The bread’s popularity has also grown due to its straightforward recipe, making it accessible to bakers of all skill levels. For more insights into bread’s role in American culture, explore Bread in American Culture.

Detailed recipe and Variations

Ingredients and Substitutes

Amish White Bread, known for its tender crumb and sweet flavor, starts with simple, wholesome ingredients. Here’s what you’ll need:

  • Flour: Bread flour is preferred for its higher protein content, which contributes to the bread’s structure. However, all-purpose flour can be a suitable substitute, albeit with a slightly denser texture. For those interested in flour varieties, Wheat Flour provides more information.
  • Yeast: Active dry yeast is commonly used, essential for the bread’s rise and fluffy texture.
  • Sugar: White sugar adds a hint of sweetness. You can reduce the amount for a less sweet loaf.
  • Salt: A crucial ingredient for flavor balance.
  • Oil: Vegetable oil or melted butter is used, with each adding its unique flavor. Organic extra-virgin coconut oil is a great alternative for a subtle flavor twist.
  • Water: Warm water activates the yeast. Some bakers use potato water (water used to boil potatoes), which can enhance the dough’s structure. Discover more about the fermentation process in baking.

Step-by-Step Baking Process

  1. Dissolve Sugar and Activate Yeast: Start by dissolving the sugar in warm water, then add the yeast. Allow it to sit until it becomes frothy, signaling that the yeast is active.
  2. Mix Ingredients: Gradually add flour, salt, and oil to the yeast mixture. Mix until a dough forms.
  3. Kneading: Knead the dough on a floured surface until it’s smooth and elastic. This step is crucial for developing gluten, which gives the bread its texture.
  4. First Rise: Place the dough in a greased bowl, cover, and let it rise until doubled in size.
  5. Shaping: Punch down the dough, divide it, and shape it into loaves.
  6. Second Rise: Place the shaped dough in loaf pans and let it rise again.
  7. Baking: Bake in a preheated oven until golden brown and the bread sounds hollow when tapped.

Variations of the Recipe

Amish White Bread is incredibly versatile, allowing for various creative adaptations:

  • Dinner Rolls: Shape the dough into small balls and bake until golden.
  • Cinnamon Rolls: Roll the dough with cinnamon and sugar for a sweet treat.
  • Sweet Rolls: Incorporate fruits or nuts into the dough for added flavor.
  • Hamburger Buns: Form the dough into round, flat shapes for homemade buns.
  • Cinnamon Swirl Loaf: Add a cinnamon-sugar layer when shaping the loaves for a sweet, swirled effect.
  • Raisin, Chocolate Chip, and Nut Variations: Mix in raisins, chocolate chips, or chopped nuts to the dough for added texture and flavor.

Each variation offers a unique twist to the classic Amish White Bread, making it adaptable to different tastes and occasions. For more creative bread ideas, check out Creative Bread Variations on Pinterest.

Baking Tips and Techniques 

Baking Amish White Bread is an art that involves precision and patience. Here are some tips and techniques to ensure your bread turns out perfectly:

  • Kneading: Proper kneading is key to developing gluten, which gives the bread its structure. Knead until the dough is smooth and elastic. If you’re new to kneading, this video on how to knead bread can be a helpful guide.
  • Yeast Fermentation: Make sure your yeast is fresh for effective fermentation. The temperature of the water used to activate the yeast should be warm but not hot. A pinch of ground ginger can be added to the yeast mixture to help activate it, as detailed in Yeast Baking Tips 1.
  • Rising and Shaping the Dough: Let the dough rise in a warm, draft-free area. To test if it has doubled in size, gently press it with your finger. If the indentation remains, it’s ready. When shaping, be gentle to retain the air pockets.
  • Baking and Cooling: Bake until the crust is golden brown and the loaf sounds hollow when tapped. For a softer crust, brush the top with melted butter after baking. Let the bread cool on a wire rack to prevent it from becoming soggy.
  • Bread Flour or All-Purpose: While bread flour is ideal for its high protein content, all-purpose flour can be used as a substitute. Adding wheat gluten to all-purpose flour can enhance the loaf’s rise and fluffiness. For more details on flour types, refer to Wikipedia: Wheat Flour.
  • Natural Dough Enhancers: Ingredients like ground ginger or potato water can be used to strengthen the dough and improve yeast activity. These natural enhancers can significantly impact the dough’s rise and texture. Discover more about natural dough enhancers in 5 Ingredients to Help Your Bread Rise.
  • Expert Tips for a Perfect Crust: For a shiny, golden-brown crust, brush the top of the loaf with a beaten egg mixed with water before baking. This technique adds a professional touch to your homemade bread.
  • Troubleshooting Common Issues: If you encounter problems with your bread, such as it not rising properly or having a dense texture, consult resources like Yeast Baking Tips 2 for troubleshooting advice.

Mastering these baking tips and techniques will not only improve your Amish White Bread but also enhance your overall baking skills, making you a more confident and versatile baker.

Storage and Preservation 

Proper storage is crucial for maintaining the freshness and quality of Amish White Bread. Here are some tips:

  • Room Temperature Storage: Once cooled, wrap the bread in plastic wrap or store it in an airtight container. It’s best consumed within 2 days.
  • Freezing: For longer storage, wrap the bread in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Slicing the bread before freezing allows for easy thawing of individual slices. Learn more about homemade bread storage solutions.

By following these storage tips, you can enjoy your homemade Amish White Bread for longer periods, ensuring it remains as delicious as the day it was baked.

Nutritional Information 

Amish White Bread, while delicious, should be enjoyed in moderation due to its carbohydrate and sugar content. A typical slice contains about 120-140 calories, primarily from carbs and a small amount of protein. It’s low in fat, making it a suitable option for a balanced diet. However, the nutritional value can vary based on the ingredients used and serving size. For specific dietary needs, it’s recommended to calculate the nutritional information based on the exact ingredients you use. More information on the nutritional value of bread can be found on Wikipedia: Nutritional Value of Bread.


Is there a difference in kneading with your hands or in a mixer?

  • The difference is minimal, but hand kneading can be more labor-intensive and time-consuming. Both methods yield excellent results, ensuring the dough develops the right texture.

Is the nutritional info for the whole loaf or per slice?

  • The nutritional information is typically calculated per slice, assuming the loaf is cut into standard-sized slices.

How much ginger or potato water is needed to activate the yeast?

  • A pinch of ginger or substituting potato water for regular water in the recipe can enhance yeast activation. These ingredients do not flavor the bread but aid in the rising process.

Do I have to use ginger? Does it flavor the bread?

  • Ginger is optional and does not flavor the bread. It’s used to help activate the yeast, especially in colder environments.

Can I let it rise in the fridge then punch down for a second rise after work?

  • Yes, you can let the dough rise in the fridge. Cover it with plastic wrap sprayed with non-stick spray. The cold rise will take longer, so allow extra time for the dough to reach the desired size.
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Amish White Bread

  • Author: Naomi
  • Total Time: 2 hours
  • Yield: 24 slices 1x


Amish White Bread is a classic, slightly sweet loaf known for its soft, fluffy texture and versatility. Perfect for everything from morning toast to hearty sandwiches, this bread brings a touch of homemade simplicity and comfort to any meal.


  • 2 cups warm water (110°F/45°C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour


  • In a large bowl, dissolve sugar in warm water. Add yeast and let it sit until frothy, about 10 minutes.
  • Mix in salt and oil. Gradually mix in the flour, one cup at a time, to form a soft dough.
  • Knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic.
  • Place the dough in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down the dough and turn it onto a floured surface. Divide it into two equal parts and shape into loaves.
  • Place the loaves in two greased 9×5 inch loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 350°F (175°C).
  • Bake for 30 minutes, or until the bread sounds hollow when tapped.
  • Remove from pans and let cool on wire racks


  • Flour Choice: Bread flour yields the best results, but all-purpose flour can be used in a pinch. The addition of wheat gluten can improve the texture when using all-purpose flour.
  • Yeast Activation: Ensure the water is warm (not hot) to activate the yeast without killing it. The addition of a pinch of ginger can help, especially in colder environments.
  • Kneading: Adequate kneading is crucial. The dough should be smooth and elastic before the first rise.
  • First Rise: Find a warm, draft-free spot for the dough to rise. This could take anywhere from 1 to 2 hours, depending on the room temperature.
  • Shaping: Be gentle when shaping the dough into loaves to maintain the air pockets developed during rising.
  • Baking: The bread is done when it has a golden-brown crust and sounds hollow when tapped.
  • Storage: Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped in plastic wrap and aluminum foil.
  • Variations: Feel free to experiment with additions like raisins, nuts, or chocolate chips for a personalized touch.
  • Prep Time: 20 minutes + rising
  • Cook Time: 30 minutes
  • Cuisine: American


  • Calories: 150 kcal per slice

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