Amish Bread

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I grew up watching a neighbor mix a few simple pantry staples into a loaf that always came out soft, slightly sweet, and perfect for buttering. This Amish bread recipe is that kind of everyday comfort: straightforward, forgiving, and ideal when you want fresh homemade bread without fuss. If you like sweet quick-bread variations, you might also enjoy this take on Amish apple fritter bread for a brunch twist.

Why you’ll love this dish

This version of Amish bread is great because it’s:

Pantry-friendly: common ingredients you probably already have.
Fast for yeast bread: two short rises and minimal kneading.
Kid-approved: soft crumb and mild sweetness make it lunchbox-friendly.
Versatile: serves as sandwich bread, toast, or a buttery dinner side.

“We made this for Sunday dinner — the kids asked for seconds and we used it all week for toast. Simple, reliable, and better than store bread.” — a quick reader review

If you want similar cozy-bread ideas with a different flavor profile, check out this Amish apple fritter bread variation that swaps in warm spices and fruit.

How this recipe comes together

Before you begin: you’ll activate yeast in warm water with sugar, mix in oil and salt, then add flour to form a soft dough. Knead briefly, let it rise until doubled, shape into a loaf, proof again, and bake at 350°F (175°C) for about 30–35 minutes. Expect about 1 hour 30 minutes total including rises; most of that is hands-off.

A quick note: this loaf is meant to be tender and slightly sweet — the richness comes from the oil (and the optional egg), not heavy buttering.

What you’ll need

4 cups all-purpose flour (substitute up to 1 cup whole wheat for a denser loaf)
1 cup warm water (about 105–115°F / 40–46°C; too hot can kill yeast)
1/4 cup sugar (honey or maple syrup can be used, reduce liquid slightly)
2 tablespoons active dry yeast (or use 1 tablespoon instant yeast; adjust activation)
1 teaspoon salt
1/4 cup vegetable oil (neutral-tasting; melted butter gives more flavor)
1 egg (optional — for a richer crumb and golden crust; use an egg wash if desired)

For alternative breads with similar technique and different flavors, you might like this version with cinnamon and apple.

Step-by-step instructions

Loaf of freshly baked Amish Bread on a wooden table

Warm the water to about 105–115°F and stir in the sugar until dissolved. Sprinkle the active dry yeast over the top and let it sit 8–10 minutes until foamy.
Stir in the salt and vegetable oil until combined.
Add most of the flour, then mix with a wooden spoon or your hands until a soft dough forms. Add remaining flour a little at a time only if the dough is too sticky.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic.
Place the dough in a greased bowl, turning once to coat the surface. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
Punch down the dough to deflate, shape it into a loaf, and place it into a greased 9×5-inch bread pan.
Cover and let rise again for about 30 minutes, until puffy and nearly doubled.
Preheat the oven to 350°F (175°C). If using, brush the top with a beaten egg for shine.
Bake 30–35 minutes until golden brown and the loaf sounds hollow when tapped — or measures 190–200°F (88–93°C) internal temperature.
Remove from the pan and cool on a rack before slicing to set the crumb.

If you prefer a simpler method or a different baking appliance, this technique pairs well with a bread machine for mixing and first rise — see more tips below and a complementary variation at a related recipe.

Best ways to enjoy it

Warm slices with salted butter and a sprinkle of flaky sea salt.
For breakfast, toast and top with jam, peanut butter, or ricotta and honey.
Use for classic deli sandwiches — it holds fillings without crumbling.
Make French toast the next morning: richer crumb soaks custard beautifully.
For dinner, serve alongside soup or a hearty stew to sop up juices.

Storage and reheating tips

Room temperature: store wrapped in a bread bag or airtight container for up to 3 days.
Refrigeration: avoid refrigerating — it dries bread faster. Freeze instead.
Freezing: slice and freeze in a zip-top bag for up to 3 months. Thaw slices in the fridge or toast from frozen.
Reheating: refresh slices in a toaster or warm whole loaves at 325°F for 10–12 minutes, loosely covered with foil.
Food safety: discard if you see mold or an off smell. Homemade bread without preservatives doesn’t last as long as store-bought.

Pro chef tips

Water temperature matters: 105–115°F wakes yeast without killing it. If you don’t have a thermometer, the water should feel warm but not hot to the touch.
Flour measurement: spoon flour into your measuring cup and level it — packing flour makes a heavy loaf.
Kneading: 5 minutes is enough for this soft dough; over-kneading can make it tight and chewy.
Proofing environment: proof in an oven with just the light on, or place the bowl on top of a warm (not hot) stove.
Test for doneness: use an instant-read thermometer (190–200°F internal) or tap the bottom for a hollow sound.
Optional egg: adds richness and a shinier crust; brush on before baking.

For a variation that swaps in fruit and spices but uses the same hands-off approach, try this creative riff at Amish apple fritter bread.

Creative twists

Cinnamon-swirl: roll out dough, spread melted butter and cinnamon sugar, roll into a loaf and bake.
Savory herb-cheese: stir 1/2–3/4 cup shredded cheddar and 1 tbsp chopped fresh herbs into dough for a dinner loaf.
Whole-wheat swap: replace 1–2 cups of flour with whole-wheat flour and add a tablespoon more water if needed.
Sweet upgrade: brush warm slices with butter and sprinkle with cinnamon sugar for an easy dessert toast.

Helpful answers

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Reduce the yeast by about half (use 1 tablespoon instant) and mix it directly with the flour — skip the proofing step for activation. Keep an eye on rise times; they may be faster.

Q: How do I know the bread is fully baked?
A: The crust should be golden brown, the loaf should sound hollow when tapped on the bottom, or read 190–200°F with an instant-read thermometer.

Q: Can I make this dough ahead of time?
A: Yes. After the first rise, you can refrigerate the dough (covered) for up to 24 hours — bring it to room temperature, punch down, shape, and continue with the final proof and bake.

Q: Is the egg necessary?
A: No — the egg is optional. It adds richness and helps brown the crust if used as a wash, but the bread is perfectly good without it.

Conclusion

If you want a classic baseline, the Allrecipes Amish White Bread is a dependable reference that mirrors the simple techniques here. For the sweeter friendship-bread tradition and starter-based variations, the Friendship Bread Kitchen’s Amish Friendship Bread page explains the history and the starter approach. If you prefer a video guide and a no-starter recipe, Lil’ Luna’s Amish Friendship Bread {No Starter Required!} + VIDEO walks through each step. For a beginner-friendly baking video focused on a soft Amish white loaf, Feast and Farm’s Soft Amish White Bread (Video) is a great visual companion.