What's in Amish white bread?

Amish white bread contains simple, wholesome ingredients: warm water, active dry yeast, sugar, salt, vegetable oil or melted butter, and bread flour. Unlike commercial breads, it contains no preservatives, artificial additives, or chemicals. The recipe relies on generous amounts of fresh butter and sugar to create that signature soft, slightly sweet texture that's made this bread a beloved staple for generations.

Is Amish bread healthier than store-bought bread?

Yes, Amish bread is generally healthier than store-bought versions. It contains no preservatives, artificial additives, or chemicals commonly found in commercial breads. Made with simple, recognizable ingredients like flour, yeast, butter, and sugar, it's free from the long list of unpronounceable additives in store brands. However, it's still white bread with sugar, so whole-grain options provide more nutritional benefits.

What is Amish bread called?

Amish bread is commonly called "Amish white bread" or simply "Amish bread." In Pennsylvania Dutch communities, it might be referred to using German terms, but the most widely recognized name is Amish white bread. This traditional loaf represents the simple, wholesome baking style of Amish communities and has become synonymous with homemade, preservative-free bread made from basic pantry ingredients.

What kind of flour do Amish use?

Amish bakers typically use bread flour or all-purpose flour, with bread flour being preferred for its higher protein content that creates better gluten development and texture. Many Amish families favor King Arthur flour for its consistent quality. Traditional recipes use white flour, though some modern adaptations incorporate whole wheat flour. The key is using high-quality, unbleached flour without additives for authentic results.

Best Amish White Bread Recipe: A Classic Homemade Loaf

Ingredients

Warm water – 2 cups (110°F)

Active dry yeast – 1½ tablespoons

Sugar – ⅔ cup

Salt – 1½ teaspoons

Vegetable oil or melted butter – ¼ cup

Bread flour – 5½-6 cups

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Instructions

Prepare the yeast mixture. Dissolve sugar in warm water (110°F) in a large bowl. Test temperature with your wrist—it should feel warm, not hot. Whisk in yeast and set aside for 5-10 minutes until foamy. If no bubbles appear, replace the yeast.
Mix the dough. Using a stand mixer with a dough hook, combine 3 cups flour, salt, and oil. Add activated yeast mixture and mix on medium-low speed. Gradually add remaining flour one cup at a time until dough pulls cleanly from bowl sides.
Knead the dough. Continue machine kneading for 5-8 minutes, or hand knead for 10-12 minutes. Test readiness with the “window pane” test—properly kneaded dough stretches thin without tearing.
First rise. Shape into a ball and place in greased bowl, turning to coat. Cover and let rise 60-90 minutes until doubled. For consistent warmth, briefly preheat oven to 200°F, turn off, then place bowl inside.
Shape and second rise. Deflate dough, press into 9-inch rectangle, roll tightly, and place seam-down in greased 9×5-inch pan. Rise 45-60 minutes until 1 inch above rim.
Bake. Bake at 350°F for 30-35 minutes until golden and hollow-sounding. Brush with melted butter, cool 10 minutes in pan, then transfer to rack.

Notes

Proof your yeast first – place ½ cup of warm water with yeast and 1 teaspoon of sugar in a small bowl to proof before mixing. This ensures your yeast is active before committing all ingredients to the mix. Look for bubbly foam formation within 5-10 minutes.

Author: Natasha Krajnc