Soft Amish White Bread: Easy Recipe for Bakery-Quality Bread at Home

This Amish white bread is so soft and perfect for everything from sandwiches to slathering with butter. Trust me, this is the softest and most delicious white bread you’ll ever taste. It has a shiny top, super soft crumb, and a slightly sweet flavor – making it the perfect choice for your next sandwich.

The best part is that it only requires a few simple ingredients, and the result is a homemade loaf that’s miles better than store-bought. And don’t worry, even if you’re new to bread-making, this recipe is straightforward and forgiving! Give it a try, and let me know what you think!

wooden cutting board with loaf of bread.

Amish White Bread

Milk, butter, and sugar in this recipe create a super soft white loaf with a shiny top. Perfect for sandwiches or just slathering with butter and enjoying.
Prep Time 30 minutes
Cook Time 45 minutes
rising time 2 hours
Total Time 3 hours 15 minutes
Serving Size 12 slices

Equipment

  • 8 1/2 x 4 1/2 x2 1/2 loaf pan
  • Large mixing bowl (for first rise)
  • Plastic Wrap
  • Bread machine or stand mixer ((helpful but not necessary)

Ingredients 

For the Bread

  • 3 cups all-purpose flour
  • 1 cup milk (may need up to 2 additional tablespoons)
  • 2 tablespoons butter (melted)
  • 2 tablespoons sugar
  • 1 ½ teaspoons salt
  • 2½ teaspoons instant yeast (SAF brand is recommended)

For Brushing the top

  • 1 egg
  • 1 teaspoon water

Instructions 

  • Mix the ingredients. Add all the bread ingredients (flour, milk, melted butter, sugar, salt, and yeast) to an electric stand mixer or a large mixing bowl. Mix on low speed (or by hand with a wooden spoon) until a dough forms that holds together and does not stick to the sides or bottom of the bowl. If the dough seems too dry and crumbly, add more water, one teaspoon at a time. If it's too sticky, add more flour, one tablespoon at a time, until the desired consistency is reached.
    mixing bowl with bread ingredients.
  • Knead. Knead the dough by machine or by hand for 10-15 minutes until it is smooth and soft and reaches the windowpane stage (a translucent area appears when the dough is stretched). If you're using a stand mixer, allow the machine to rest for a few minutes every five minutes of kneading to prevent overheating.
    hand kneading dough on cutting board.
  • The first rise. Shape the dough gently into a ball and place it into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place in a warm, draft-free area. Let the dough rise for about 60 minutes or until it is puffy and has doubled in size.
    red bowl of dough before and after rising.
  • Shape. After the first rise, gently stretch the dough into a rectangle. The short side of the rectangle should be the same length as the long side of your loaf pan. Tuck in the corners and top of the dough, then roll it into a log. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
    rectangle of dough being rolled into log.
  • The second rise. Cover the loaf with heavily greased plastic wrap and place it back in a warm area to rise again. Let it rise until the dough is about one inch above the top of the loaf pan. Once it has risen, preheat your oven to 350°F (175°C). Before baking, generously brush the top of the loaf with the beaten egg mixed with water.
    loaf pan with risen dough inside.
  • Bake. Bake the bread at 350°F (175°C) for 45-50 minutes, or until the loaf reaches an internal temperature of 200-210°F (93-99°C) and sounds hollow when tapped. Remove the bread from the loaf pan and allow it to cool completely on a wire rack before slicing. The bread will stay fresh for 2 days at room temperature or can be frozen for up to 2 months.
    loaf pan with baked loaf.

Notes

This is great with whole milk, but 2% works too. I wouldn’t specifically buy whole milk for this recipe. 🙂
You want your dough to be soft and smooth as you knead. If it’s too stiff, add a bit more milk.
Instant yeast is a good choice because it works faster and doesn’t need to be activated in water first. I like instant yeast because it’s affordable in bulk, dissolves a bit faster, and you don’t need to proof it in water beforehand.
If you only have active dry yeast, make sure to dissolve it in warm water (about 110°F) with a pinch of sugar before mixing it into the dough.
To make this dough in a bread machine, use the BASIC cycle to have the machine bake it completely, or use the DOUGH cycle, then remove the dough to shape, do the second rise, and bake.
You could also try using white whole wheat or bread flour. Just remember that any changes to the type or amount of flour will affect how much water you need. I usually start by substituting 1/3 of the flour and then adjust from there.
And once you’re ready to try another bread recipe, here’s our version of Big, Soft Italian Loaf Bread.
Calories: 129kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 295mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 1mg

More Tips:

Dough can be tricky depending on the weather. If it’s a humid day, your dough might need a bit more flour to avoid sticking. On drier days, you might need a little extra milk or water to get the right consistency.

If your kitchen is cool, the dough might take longer to rise. A trick is to preheat your oven to the lowest setting for a few minutes, turn it off, and then place the covered dough inside the oven to rise. Just make sure the oven isn’t too hot—it should feel warm, not hot, to the touch.

It’s more important to watch your dough than watching the clock. Look at the step-by-step pictures to see when the rising is done. Even if an hour has passed, if it hasn’t risen enough, give it more time.

Make sure you have kneaded long enough. It’s very rare to over-knead but quite common to under-knead. When in doubt, keep going.

Don’t forget to grease the bowl and plastic wrap. This will make it easier to remove the dough from the bowl, shape it, and remove the wrap after the final proof.

Once you’ve shaped the dough into a loaf, handle it gently. Overworking it at this stage can deflate the air bubbles you worked so hard to create during the rise, leading to a denser loaf.

If you don’t have a thermometer to check if your bread is done, tap the bottom of the loaf—it should sound hollow. If it doesn’t, pop it back in the oven for a few more minutes.

loaf of white sandwich bread on cutting board.

Serving Suggestions

Serve this bread with blackberry jam, small-batch strawberry jam, or classic triple-berry jam, homemade chicken salad, crockpot potato soup, a fresh garden salad with vinaigrette, soft scrambled eggs, or simply with butter and honey.

Here are a few key items for making sure your bread turns out just right:

ingredients on dark countertop.
  • Instant yeast: This yeast is quicker and more dependable than active dry yeast, making it an essential ingredient for a fast and successful rise. This is sometimes labeled as “rapid rise” or “bread machine yeast” and is usually found in the baking aisle near the other types of yeast.
  • Stand mixer: While kneading the dough by hand is possible, a stand mixer simplifies the process and guarantees a more uniform texture in your bread.
  • Bread flour: While all-purpose flour works well, using bread flour can give your loaf a slightly chewier texture, which some people prefer. While all-purpose flour is more common, bread flour can usually be found in the baking aisle or near specialty flours.
  • Loaf pan: A standard 8 1/2 x 4 1/2-inch loaf pan gives the bread its classic shape and ensures even baking.

These tools and ingredients will help you achieve the best results with your bread, but feel free to make adjustments based on what you have on hand!

Here are a few substitutions you can try for this recipe:

  • Bread flour. You can substitute with all-purpose flour for a slightly less chewy texture.
  • Instant yeast. Use active dry yeast, but dissolve it in warm water with a pinch of sugar first.
  • Whole milk. Swap with 2% milk for a lighter flavor.
  • Butter. Replace with margarine or oil, though it will alter the taste and texture slightly.

These changes will affect the final outcome, but feel free to experiment and see what works best for you!

Storage Instructions

To store this bread, wait for it to cool completely and then wrap it tightly in plastic wrap or put it in an airtight container. It will stay fresh at room temperature for up to 2 days. If you want to keep it longer, you can freeze the bread.

Once the bread has cooled, you can slice it if you want. Then, wrap the loaf (or slices) tightly in plastic wrap, then put it in a freezer-safe bag or container. You can freeze it for up to 2 months.

To use, just let the bread thaw at room temperature. You can also toast slices straight from the freezer if you like. Remember that freezing might slightly change the texture, but it will still be tasty.

This Amish White Bread is a simple and rewarding recipe that’s sure to become a staple in your home. With just a few basic ingredients and some patience, you’ll have a soft, delicious loaf ready to enjoy. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and reliable—perfect for any occasion. Give it a try and savor the comfort of homemade bread, fresh from your own kitchen.

finished bread.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




14 Comments

  1. when I pulled the foil off the rising do it just collapsed even before I could put the egg/water mixture on it.
    how can I put the mixture on it without the do collapsing?

    Reply

    1. it could have over=risen or the cover could have stuck to the dough. i always use glastic wrap and spray it with cooking spray very heavily. you can also brush it before the second rise.

      Reply

  2. 3 stars
    This is a nice loaf of bread, but contains a little too much sodium per slice in my opinion. The fault with commercial sandwich loaves is the same thing: too much salt and sugar. I make mine with less of each for a healthier option. One slice should not contain over 100 mgs of salt at best.

    Reply

  5. Hi! My dough isn’t rising, I bought new yeast and tried again a second time and still not rising. Is the milk supposed to be warm?

    Reply

  6. This is the best bread I have ever baked . I even add about a cup of my sour dough starter to it and it’s the best texture and taste . Thank you for posting this wonderful Bread !!

    Reply

  7. 5 stars
    I made this two times so far. And my family enjoys this bread. Simple ingredients that I have on hand. I adjusted using warm milk the first time and the second time I used cold milk but I had to adjust the rising time. I liked the way it came out both times.

    Reply

    1. couple of possibilities: your dough might have been too dry or it might have been in too cool a place. if you leave it long enough, it will rise eventually, even in a cooler kitchen, but putting it into a slightly warmed up over will speed up the process.

      Reply

  9. 5 stars
    I haven’t made this yet but it is very similar to my favorite sourdough recipe. I just wanted to leave a tip: Wet is better than dry. If you are making the dough and wondering if the dough is too dry add just a BIT of water. A wetter dough rises better than a dry dough.

    Reply