There’s something about a loaf of homemade white bread that makes the whole kitchen feel cozy. I usually make this Amish White Bread when I want something simple and comforting without spending all day fussing over the dough.

The first time I made it, honestly, I was surprised by how soft the loaf turned out. It has a slightly sweet flavor, a tender crumb, and that wonderful fresh-baked smell that makes it almost impossible to wait until it cools before slicing.

This is a great beginner-friendly yeast bread recipe, too. You don’t need fancy equipment or complicated techniques—just a little patience while the dough rises.

A quick note: The ingredient list you provided includes the water, sugar, yeast, and salt, but a loaf of Amish White Bread also needs flour and oil. The recipe below uses the commonly made version with those ingredients included.

Ingredients

2 cups warm water, around 110°F (43°C)
2/3 cup white granulated sugar
1 1/2 tablespoons active dry yeast (2 packets)
1 1/2 teaspoons salt
1/4 cup vegetable oil
About 6 cups all-purpose or bread flour, plus a little extra if needed

Why warm water matters

The water should feel pleasantly warm, not hot. If it’s too hot, it can damage the yeast. I usually test it with my finger if I don’t have a thermometer—it should feel warm but comfortable.

How to Make Amish White Bread

1. Activate the yeast

Pour the warm water into a large mixing bowl.

Add the sugar and active dry yeast. Give it a gentle stir and let it sit for about 5–10 minutes.

The mixture should become foamy on top. That foam is a good sign that your yeast is active.

If nothing happens after about 10 minutes, check the temperature of your water and the expiration date of your yeast before continuing.

2. Add the salt and oil

Once the yeast mixture is foamy, stir in the salt and vegetable oil.

Mix until everything is combined.

3. Add the flour gradually

Start adding the flour, about 1 cup at a time, stirring as you go.

When the dough becomes too thick to stir comfortably, turn it onto a lightly floured surface and begin kneading.

You may not need exactly 6 cups. Humidity, flour type, and even how you measure the flour can make a difference.

4. Knead the dough

Knead the dough for about 8–10 minutes, adding a small amount of flour when necessary.

You want a dough that feels smooth and elastic and is slightly tacky but not excessively sticky.

I usually try not to dump in too much flour at once. That’s one of the easiest ways to end up with heavy bread.

5. Let the dough rise

Place the dough in a lightly oiled bowl and turn it once so the surface gets a little oil on it.

Cover the bowl with a clean kitchen towel or plastic wrap.

Leave it somewhere warm for about 1 hour, or until the dough has roughly doubled in size.

Depending on the temperature of your kitchen, this can take a little longer.

6. Shape the loaves

Punch the dough down gently to release excess air.

Divide it into two equal portions and shape each portion into a loaf.

Place the dough into two greased 9 x 5-inch loaf pans.

Cover them again and let them rise for another 30–45 minutes, until the dough has risen nicely above the edges of the pans.

7. Bake

Preheat your oven to 350°F (175°C).

Bake the loaves for approximately 30–35 minutes, or until they’re beautifully golden brown.

The bread should sound slightly hollow when you tap the top.

If the tops begin browning too quickly, loosely cover them with foil for the remainder of the baking time.

8. Cool before slicing

Remove the loaves from the pans and place them on a wire rack.

Let them cool before slicing.

I know—that’s the hardest part! But allowing the bread to cool helps the inside finish setting, so you’ll get much nicer slices.

My Best Tips for Perfect Amish White Bread

Don’t over-flour the dough

This is probably my biggest tip. Add flour gradually and stop once the dough is smooth and manageable. Too much flour can make homemade bread dense and dry.

Check your yeast

If your yeast doesn’t foam in the warm water and sugar mixture, don’t proceed assuming everything will be fine. Your bread may not rise properly.

Give the dough enough time

Rising time isn’t always exactly one hour. A cold kitchen can slow things down considerably. Look at the dough rather than the clock—it should approximately double in size.

Don’t slice it immediately

Fresh bread smells incredible, but give it some time to cool. Otherwise, the soft interior can become gummy when sliced.

Use bread flour for a chewier loaf

All-purpose flour works perfectly well, but bread flour can give the finished loaf a little more structure and chew.

How to Serve Amish White Bread

This bread is incredibly versatile.

I love serving it:

Warm with butter and honey
As classic sandwich bread
Toasted with jam or preserves
Alongside eggs for breakfast
With soups, stews, and chili
As French toast
For grilled cheese sandwiches
With peanut butter and jelly
Simply warm from the oven with a little salted butter

Honestly, one of my favorite ways to eat it is still the simplest: a thick slice with butter while the bread is just slightly warm.

How to Store Homemade Amish White Bread

Once completely cool, store the bread in an airtight container or bread bag at room temperature.

For the best texture, try to enjoy it within 3–4 days.

You can also freeze the loaves. Wrap them tightly in plastic wrap followed by a freezer-safe bag or foil. Frozen homemade bread generally keeps well for around 2–3 months.

Thaw at room temperature before serving.

Approximate Nutrition Information

Nutrition will vary depending on the exact amount and type of flour used and how many slices you cut.

Approximate per serving, assuming 16 slices per loaf:

Calories: 150–170
Carbohydrates: 29–32 g
Protein: 4–5 g
Fat: 2–3 g
Sugar: 5–6 g
Sodium: 220–250 mg

These figures are estimates rather than laboratory-tested nutritional values.

Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can generally be substituted for active dry yeast. You don’t necessarily need to proof instant yeast first, although using the same method here will still work.

2. Why didn’t my Amish White Bread rise?

There are several possibilities. The yeast may have been inactive, the water may have been too hot or too cold, or the dough may have been kept somewhere too cool. Too much flour can also make the dough difficult to rise properly.

3. Can I make this bread without a stand mixer?

Absolutely. That’s how I usually make it when I don’t feel like getting the mixer out. Mix the dough by hand and knead it on a lightly floured counter until smooth and elastic.

4. Can I reduce the sugar?

You can reduce it, although sugar contributes to the characteristic mildly sweet flavor of Amish White Bread. If you significantly reduce it, expect the finished bread to taste less sweet.

5. Can I freeze Amish White Bread?

Yes. Let the bread cool completely, wrap it very well, and freeze it for up to about 2–3 months for good quality. You can freeze whole loaves or individual slices.

Final Thoughts

If you’re looking for a soft, homemade white bread recipe that’s straightforward and reliable, this Amish White Bread is a lovely one to keep in your recipe box.

I usually recommend making two loaves because one somehow disappears much faster than expected. 😄 The slightly sweet flavor makes it wonderful for sandwiches, while the soft texture is especially good toasted with butter.

Amish White Bread Recipe