This Homemade Amish White Bread boasts a tender, lightly sweet crumb matched with a soft, golden crust. Its delightful aroma fills the kitchen, promising a heartwarming experience with every slice. Perfect for family meals or an indulgent snack, this recipe brings a touch of tradition and comforting flavor to your everyday table.

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I was really excited to try this Best Amish White Bread recipe since I love how it comes out soft and light every time. I mixed together 1/2 cup warm water, 1/2 cup warm milk and added 1/4 cup sugar, which gives the loaf a lightly sweet flavor that even Wonderbread fans would enjoy.

I also incorporated 2 beaten large eggs and 1/4 cup unsalted butter, softened so that the dough becomes smooth and rich. The use of 4 cups bread flour, 2 teaspoons salt and 2 teaspoons active dry yeast makes it a recipe that stands out among other Amish Bread recipes Ive tried.

This really is the best bread recipe to use when you want a nutritious treat that is perfect for sandwiches or a side to any meal Its super easy to make and it feels homemade in every bite Its a real favorite in my kitchen even if Ive messed up a step here and there!

Why I Like this Recipe

1. I really like this recipe because it’s super easy to follow, even if I fumble a step or two sometimes.
2. I love how the bread turns out soft and light, just like the homemade ones that remind me of my childhood.
3. I really appreciate the slightly sweet flavour that makes it stand out from your average white bread.
4. I enjoy the feeling of accomplishment I get every time i pull a freshly baked loaf out of the oven.

Ingredients

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Warm water: helps activate the yeast and dissolves sugar, making the dough come together nicely.
Warm milk: adds a bit of richness and protein, which makes the loaf softer and more tender.
Sugar: sweetens the dough and feeds the yeast, giving the bread a gentle, appealing sweetness.
Eggs: provide protein and help bind the ingredients, which in turn improves rising and adds color.
Unsalted butter: makes the dough moist and tender while adding a rich, buttery flavor that stands out.
Bread flour: a high protein flour that develops strong gluten for a chewy texture in each bite.
Salt: enhances flavor and controls yeast action to ensure the bread rises evenly and tastes balanced.
Active dry yeast: ferments sugars to create air pockets, resulting in a light and airy structure overall.

Ingredient Quantities

1/2 cup warm water

1/2 cup warm milk

1/4 cup sugar

2 large eggs, beaten

1/4 cup unsalted butter, softened

4 cups bread flour

2 teaspoons salt

2 teaspoons active dry yeast

How to Make this

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1. In a large bowl, combine 1/2 cup warm water, 1/2 cup warm milk, 1/4 cup sugar and 2 teaspoons active dry yeast. Let it sit for about 5-10 minutes until it gets frothy.

2. Stir in the 2 beaten eggs and 1/4 cup softened butter into the yeast mixture.

3. In another bowl, mix 4 cups bread flour together with 2 teaspoons salt.

4. Gradually add the flour mixture to the wet ingredients stirring until a dough forms.

5. Knead the dough on a lightly floured surface for about 8-10 minutes until its smooth and elastic.

6. Put the dough in a greased bowl, cover with a damp cloth, and let it rise for about an hour or until it doubles in size.

7. Punch down the dough to release the air and then shape it into a loaf.

8. Place the shaped dough into a greased 9×5 inch loaf pan and let it rise for another 30 minutes.

9. Bake in a preheated oven at 350°F for 30-35 minutes until the crust is lightly golden and the loaf sounds hollow when tapped.

10. Remove the bread from the pan and let it cool on a rack before slicing and enjoy its soft, light texture.

Equipment Needed

1. A large mixing bowl to combine the warm water, milk, sugar, and yeast
2. Measuring cups and spoons for accurately measuring liquids and dry ingredients
3. A whisk or fork for beating the eggs and stirring the wet mixture
4. A separate bowl for mixing the bread flour and salt together
5. A clean, lightly floured countertop or board to knead the dough on
6. A spatula or wooden spoon to gradually stir in the flour mixture
7. A greased 9×5 inch loaf pan for shaping the dough before baking
8. A damp cloth to cover the bowl when letting the dough rise
9. An oven preheated to 350°F for baking the bread
10. A cooling rack or a clean surface to let the loaf cool before slicing

FAQ

Q: Why does the recipe ask for warm water and warm milk?

A: The warmth helps to activate the yeast which makes the dough rise faster. If they're not warm enough, your bread might not turn out so fluffy.

Q: What if my butter isn't softened properly?

A: If the butter is too cold, it wont blend well with the other ingredients causing lumps in your dough, so let it sit out for a bit before using it.

Q: Can I use any flour instead of bread flour?

A: Bread flour has more protein so it gives the bread structure. If you use all-purpose flour, your bread might be a bit softer and may not rise the same way.

Q: What should I do if my yeast doesn't foam up?

A: If the yeast doesnt foam in the warm water and milk mixture, it might be old or the water temperature might be off. Try starting over with fresh yeast.

Q: How long should I let the dough rise?

A: Generally, let the dough rise in a warm spot for about 1 to 1.5 hours or until its doubled in size. If its too cool, it might take a little longer.

Best Amish White Bread Recipe Substitutions and Variations

You can swap the warm milk for an equal amount of almond milk or soy milk if you want a non-dairy version. Sometimes these alternatives work great in bread recipes.
If you don’t have sugar or just want to try something new, try using honey or maple syrup instead. Just note that they are liquid sweeteners so you might need to adjust the other liquids a little bit.
For the beaten eggs, you can replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for a few minutes until it gels. It’s not exactly the same but works in a pinch.
If you run out of unsalted butter, margarine works pretty well as a direct 1:1 substitution. Some folks also prefer using coconut oil for a slight tropical twist, but that might change the flavor just a bit.

Pro Tips

1. Make sure your water and milk are just warm enough so the yeast doesn’t get killed. If they’re too hot, the yeast might not work right and that could mess up your rise.
2. When kneading the dough, don’t stress about getting it perfect. If it feels a bit sticky or flaky, just add a sprinkle of flour or a splash of water until its smooth enough, but be careful not to overdo it.
3. Let the dough rest in a warm, draft-free spot. If its not rising fast enough, try moving it to a slightly warmer place or just give it a little extra time; under-proofed dough can end up a bit dense.
4. Cool your bread completely on a rack before slicing. If you cut it too soon, the crumb might be too wet and squishy so it can mess up the texture you’re after.