Amish White Bread

I just can’t get enough of this bread…


Amish White Bread Recipe. It's perfect sandwich bread. |

Homemade Amish white bread that is.

You know why I love making bread? It takes TIME to make. Sometimes I get in such a rush to make things that I forget to slow down and smell. the. bread.  When I make bread, it forces me to slow down. You have to let it rise. Then you have to punch it down, knead it a little more, form it into a loaf, then let it rise again. So what do you do with yourself in between when you’re waiting for good things to happen?

I like to sneak Sister Chef’s docking station (shhhh, don’t tell), plug-in my iPhone, and blast out “I Need a Hero” (by Bonnie Tyler). It’s such a classic song. The music is fast and furious and heart pounding and I just get so caught up in the music and the trumpets and the drums that I begin dancing around the house. I may even pretend that I’m playing the air drums. I said “may”. I won’t own up to it.

Whenever I hear “I Need A Hero”, I think of the comedy Bandits from 2001. It’s a classic movie with Bruce Willis, Billy Bob Thornton, and Cate Blanchett. Cate’s a lonely housewife and there’s a classic scene where she’s cooking and dancing around the kitchen belting out “I Need a Hero”.

Sometimes good things are hard to wait for, but in the end, they are always worth the wait. Like this Amish white bread. It’s slightly sweet, very soft, and is an amazing sandwich bread. I’ve eaten it for sandwiches, French toast, and today toasted with butter and smothered in homemade strawberry jam (Jam recipe is forthcoming).

Amish White Bread Recipe. It's perfect sandwich bread. |

I dare you to make this Amish white bread. And listen to “I Need A Hero” by Bonnie Tyler. It’s very important and pertinent to your survival. :)

5.0 from 1 reviews
Amish White Bread
Prep time
Cook time
Total time
Serves: Two 9 x 5-inch loaves
  • 1 cup warm water (110 degrees F)
  • 1 cup warm milk (110 degrees F)
  • 1 1/2 teaspoons salt
  • 1/3 cup sugar
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons active dry yeast
  • 5 1/2 to 6 cups all-purpose flour
  • 1 egg yolk + 1 tablespoon water to form an egg wash (optional)
  • 1 tablespoon butter, melted
  1. In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.
  2. Mix in salt and oil into the yeast.
  3. Using an electric mixer with a dough hook, slowly add flour one cup at a time mixing well after each addition. Tip: Spoon the flour into the measuring cup and level off. Don't scoop or pack it in.
  4. Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.
  5. Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
  6. Punch down the dough and divide into two equal pieces. Shape into loaves and place in 2 greased 9 x 5-inch loaf pans. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
  7. Preheat oven to 350 degrees F. With a pastry brush, lightly brush the tops of the loaves with egg wash before baking. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.

Recipe adapted from Amanda’s Cookin’

About Jen

Jen is author, owner, and creative mind behind She loves anything chocolate and cheese!


  1. I love this recipe, I haven’t bought bread since I tried it! I’ve made it a ton of times, sometimes substituting up to half whole wheat flour, and it has never failed me, always delicious. BUT yesterday I made it again, and it came out really crumbly. The slices don’t hold together at all. Do you know what I might have done wrong? I want to avoid repeating my mistake! Thanks!

    • You’re so sweet Laura! Glad you love the recipe and have been using it extensively. Not sure what may have happened for it to come out crumbly. Is it because you substituted whole wheat flour? That shouldn’t have done it, though. How have the loaves come out the other times you’ve made it?

  2. Carolyn Krausman says:

    I love to make bread but I add eggs and honey and instead of oil I use butter and it is so mouth watering good. You should give it a try.

  3. Really good recipe. I didn’t bother with the egg wash and the tops still came out beautifully brown. The bread is super soft and really tasty. This bread is definitely a keeper for me!!! Thank you for posting, Jen!!!!!!!

    • Thanks so much Susy. I’m so happy to hear you liked it and it’s a keeper! It’s one of my favorite bread recipes. Have a great day.

      • Your welcome, Jen. This is a really good and easy bread. A beginner will have no problem making two really fluffy loaves!!!!!

  4. Kimberly Wadsworth says:

    Wasn’t a huge fan at first, but after reluctantly making it over and over again per my husbands request, I’m a HUGE fan! I am use to 12 grain breads etc, but I love this so much! I use half wheat flour and looohoove this, expecially for french toast! So yummy, thanks so much for sharing!!

  5. So I doubled everything except for the yeast, I read on other sites that you can use 1 tbsp for up to 8 loaf’s and it made about 3 good size loaf’s, is that because I didn’t double the yeast? It tastes awesome btw! My husband and I both love it!

  6. If I want 4 loafs of bread do I simply just double everything in the ingredient list? Will that work?

  7. i am on the look for a good sandwich bread for my 12″ bread pans will try this one today and post back later on how they turn out!!

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