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🍞 Soft, fluffy, and made with pantry staples, this Amish White Bread is perfect for sandwiches, toast, or just slathered with butter!

Two slices of Amish white bread on a plate with butter spread and jam on the side

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Amish Bread Recipe

This Amish bread recipe is a classic you’ll turn to again and again. It’s soft, slightly sweet, and incredibly easy to make. If you’ve ever wanted to try making Amish bread without starter, this is the place to start. No sourdough, no fuss – just a straightforward recipe for Amish bread that gives you two golden loaves perfect for toast, sandwiches, or warm with butter.

Whether you’re new to baking or just want a reliable go-to, this Amish bread delivers great results every time. It’s made with basic ingredients and doesn’t require any fancy equipment.

⭐ Why You’ll Love This Recipe

  • This is Amish bread without starter – no need to wait days for fermentation.
  • It uses basic pantry ingredients and makes two soft, fluffy loaves.
  • The recipe is beginner-friendly but delivers bakery-style results.
  • A classic Amish White Bread recipe that fits into everyday cooking or special occasions.
  • Great for freezing or meal prep.
Overhead view of a loaf of Amish white bread on a wooden board with honey and jam

🛒 Ingredients & Substitutions

  • all-purpose flour – you can replace up to half of the all-purpose flour with whole wheat flour. Keep in mind that it will make the bread a bit denser and more hearty.
  • granulated sugar – substitute with honey or maple syrup, adjusting the liquid slightly
  • active dry yeast – substitute with instant yeast (skip proofing step)
  • salt
  • vegetable oil – substitute with canola oil, olive oil, or melted butter
  • warm water – about 110°F to activate yeast properly

✨ Variations

  • Add 2 tablespoons of melted butter to the dough for a richer flavor.
  • Brush the tops with melted butter right after baking for a soft, golden crust.
  • Stir in herbs or shredded cheese for a savory twist on this classic Amish bread recipe.

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A whisk stirring warm water and sugar in a large glass bowl to start the Amish bread recipe.
Yeast sitting on top of the sugar-water mixture in a glass bowl, beginning to activate.
Active yeast mixture with salt and oil added in a glass bowl before mixing in the flour.
Foamy, activated yeast mixture after 5 minutes, ready for the next step in Amish bread prep.
First addition of flour to the yeast mixture in a glass bowl, starting to form the dough.
A hand mixing the ingredients with a spatula as the dough begins to come together.
Rough dough fully mixed and ready for kneading, resting in a glass mixing bowl.
A hand kneading the dough on a floured surface during Amish white bread preparation.
Smooth, kneaded dough formed into a ball and placed back in the bowl to rise.
Bowl covered with a kitchen towel as dough rises during the first proof of Amish white bread.
Dough after rising, now doubled in size and filling the glass bowl.
A hand punching down the risen dough to release air before shaping.
Dough turned out onto a floured surface after the first rise, ready to divide.
A hand using a bench scraper to cut the dough evenly into two portions.
Two shaped loaves of dough ready to be placed into loaf pans for the second rise.
Shaped dough loaves resting in greased loaf pans before the second rise.
Loaf pans covered with a kitchen towel while the dough rises for the second time.
Loaves of dough after the second rise, now puffed up and filling the pans.
Freshly baked loaves of Amish white bread in the pans, golden brown and fully risen.
Whole loaf of Amish white bread on a wooden board with bowls of jam, honey, and butter nearby

🔥 Tips

  • Use a thermometer to make sure your water is around 110°F – this helps the yeast activate properly.
  • Knead the dough until it’s smooth and elastic – about 8-10 minutes by hand.
  • Make sure the dough doubles in size during both rises for the best texture.
  • Don’t slice the bread until it’s completely cooled – it will hold together better.

❓ FAQs

What is the difference between this and traditional Amish friendship bread?

This is Amish bread without starter. Traditional Amish friendship bread uses a sourdough-like starter that requires several days to develop. This version is faster and simpler.

How do I know when my bread is done baking?

It should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 190°F is a good sign that it’s done.

Can I make this Amish White Bread recipe in a bread machine?

Yes! Use the dough setting to mix and rise, then shape and bake in your oven.

Can I double this recipe for Amish bread to make more loaves?

Yes, but be sure your mixer or bowl is large enough to handle the increased volume. You may also need to adjust the rising time slightly.

Why didn’t my bread rise properly?

Check your yeast freshness and water temperature. If the water is too hot, it can kill the yeast. If it’s too cold, the yeast won’t activate. Always use warm water around 110°F.

What’s the best way to slice homemade Amish bread without squishing it?

Let the bread cool completely before slicing. Use a serrated knife and a gentle sawing motion to avoid flattening the loaf.

Can I make this recipe for Amish bread into rolls?

Yes! After the first rise, divide the dough into 16 equal portions and shape into rolls. Let rise on a greased baking sheet for about 30 minutes, then bake at 350°F for 18-22 minutes.

Can I make this gluten-free?

This recipe has not been tested with gluten-free flour. Because gluten is essential to the structure, using a 1:1 gluten-free flour blend with added binders may work, but the texture will be different.

Do I need to brush the loaves with anything before or after baking?

It’s optional, but brushing with melted butter right after baking gives the crust a soft, golden finish.

🍽️ Other Recipes You May Enjoy

Square crop of two slices of Amish white bread with butter on a white plate, surrounded by jam and honey
No ratings yet
Servings: 24 servings

Amish White Bread

By Jamie Sherman
This Amish White Bread is soft, fluffy, and easy to make with simple ingredients. Perfect for sandwiches, toast, or fresh from the oven.
Prep: 20 minutes
Cook: 30 minutes
Additional Time: 3 hours
Total: 3 hours 50 minutes
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Equipment

Ingredients 

  • 2 cups warm water, (110°F)
  • ⅓ cup granulated sugar
  • 1-½ tablespoons active dry yeast
  • 1-½ teaspoons salt
  • ¼ cup vegetable oil
  • 6 cups all-purpose flour

Instructions 

  • In a large mixing bowl, stir together the warm water and sugar until the sugar dissolves.
  • Sprinkle yeast over the water mixture and let it sit for 5 minutes until foamy.
  • Add salt, vegetable oil, and 3 cups of flour. Mix until combined.
  • Add remaining 3 cups of flour, one cup at a time, mixing well after each addition. The dough should pull away from the bowl.
  • Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  • Punch down the dough and divide it into two equal portions.
  • Shape each portion into a loaf, rolling tightly and pinching seams closed. Place into greased 9×5-inch loaf pans.
  • Cover and let rise for 30-45 minutes, or until dough rises just above the pans.
  • Preheat oven to 350°F during the last 10 minutes of rising.
  • Bake for 25-30 minutes, until golden brown and loaves sound hollow when tapped.
  • Cool in pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

📝 NOTES

  • This recipe yields two loaves of Amish White Bread.
  • Be sure to let the bread cool completely before slicing to avoid a gummy texture.

🥡 STORAGE

  • Store cooled bread in an airtight container or bag at room temperature for up to 3 days.
  • For longer storage, freeze tightly wrapped loaves for up to 3 months.

♨️ REHEATING

  • Oven: Wrap in foil and warm at 300°F for 10-15 minutes.
  • Microwave: Heat slices for 10-15 seconds until warm.

❄️ FREEZING

  • Freeze whole loaves or individual slices wrapped in plastic and placed in freezer bags.
  • Thaw at room temperature or reheat directly from frozen.

💡 TIPS FOR BEST RESULTS

  • Knead dough for 8-10 minutes until smooth and elastic.
  • Let the dough rise fully each time – it should double in size.
  • Cool completely before slicing to avoid a gummy texture.

🍳 ALTERNATE COOKING METHODS

  • Bread machine: Add ingredients in the order recommended by your machine. Use the dough cycle, shape, then bake as directed.
  • Stand mixer: Use the dough hook to knead for 6-8 minutes.

♻️ LEFTOVERS

  • Make French toast, croutons, grilled cheese, or breadcrumbs.
  • Toast slices and top with butter, jam, or nut butter for a quick snack.

Nutrition

Serving: 1slice, Calories: 145kcal, Carbohydrates: 27g, Protein: 3g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Sodium: 147mg, Potassium: 36mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 0.001mg, Calcium: 5mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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