Homemade Amish white bread is ideal for sandwiches on day one, then French toast, grilled cheese, or toast the next day. A delicious homemade bread recipe that’s an absolute keeper.
Homemade Amish White Bread Recipe
This recipe makes two loaves of white bread. I like to make it on a day that we are having crockpot roast beef of beef stew so we have warm bread to eat with dinner. Then I save the other loaf for toast, sandwiches, and even bread pudding the next day.
Ingredients you will need:
- 1 cup warm water (110 degrees)
- 1 cup warm milk (110 degrees)
- 1 1/2 teaspoon salt
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tablespoons active dry yeast (2 envelopes)
- 6 cups bread flour
Helpful kitchen tools:
Kitchen Tips:
- For sandwich bread, let the loaves cool completely before slicing with a bread knife.
- This bread is best for sandwiches on the first day. Use for toast, grilled cheese, bread pudding, homemade croutons, or French toast on day 2 or 3.
- Be sure that your dough is allowed to rest, covered, in a draft-free area where it can sit undisturbed.
How to Make Homemade Amish White Bread
- In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Stir in the warm milk, salt, and oil into the yeast mixture.
- Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.
- Place dough in well oiled bowl; turn to coat top. Cover with a clean towel and let rise about 1 hour.
- Punch dough down, knead a few times. Divide dough in half.
- Shape into loaves and place into 2 greased 9×5-inch loaf pans. Cover and allow to rise 30 minutes or until dough has risen about 1″ above pans.
- Bake at 350 degrees F for 30 minutes. Remove from pans immediately and place on cooling racks. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.
There’s nothing quite like fresh-baked bread. The aroma of bread baking in the oven is comforting and nostalgic, and a great way to round out your day!
Ways to Use this Bread
- Toasted Cheddar and Ham Sandwich
- Avocado Toast
- Homemade Freezer French Toast Sticks
- French Toast Casserole
- Dipped in our Easy Tomato Soup
I’ve also made mini Amish white loaves, and you might like my homemade multigrain bread too!
Amish White Bread
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup warm water 110 degrees
- 1 cup warm milk 110 degrees
- 1 1/2 teaspoon salt
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tablespoons active dry yeast 2 envelopes
- 6 cups bread flour
Things You'll Need
Instructions
- In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Stir in the warm milk, salt and oil into the yeast mixture.
- Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.
- Place dough in well oiled bowl; turn to coat top. Cover with a clean towel and let rise about 1 hour.
- Punch dough down, knead a few times. Divide dough in half.
- Shape into loaves and place into 2 greased 9×5-inch loaf pans. Cover and allow to rise 30 minutes or until dough has risen about 1″ above pans.
- Bake at 350 degrees F for 30 minutes. Remove from pans immediately and place on cooling racks. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.
Expert Tips & FAQs
- For sandwich bread, let the loaves cool completely before slicing with a bread knife.
- This bread is best for sandwiches on the first day. Use for toast, grilled cheese, bread pudding, homemade croutons, or French toast on day 2 or 3.
- Be sure that your dough is allowed to rest, covered, in a draft free area where it can sit undisturbed.
Nutrition
This post was originally published on June 13, 2009
Amanda Davis
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lisa says
Is it necessary for 1/3 cup sugar, I am from Australia and we dont have bread that has a sweet flavor.
If not necessary do I need to replace with anything as all the other components are measured to include the sugar.
Thanks heaps
DOROTHY ROWAN says
Any chance of ingredients in UK format x
L Scott says
The best bread I’ve ever made.
Only had a slight problem with air bubbles.
It’s still the best loaf bread.
Cathy says
This recipe repeats 1 cup of milk twice. Is that just a typo or does it really need two cups of milk. Seems like an awful lot.
Amanda Formaro says
Hi Cathy. The recipe does not list milk twice, there’s 1 cup each of water and milk. Hope that helps!
Dee says
Best homemade white bread I’ve ever made! It is amazingly light. I halved the recipe to make one loaf to try before I committed to a full recipe. I’ll definitely be making two loaves in the future. Thanks Amanda for another great recipe.