No-Fail Amish White Bread

No-fail Amish white bread is a soft, slightly sweet, and wonderfully fluffy loaf that’s perfect for sandwiches, toast, or just slathered with butter right out of the oven. I love how this simple, classic bread turns out perfect every time, making it a staple in my kitchen when I want something homemade, comforting, and dependable.

Why You’ll Love This Recipe

I love this bread because it’s incredibly easy to make and doesn’t require any special skills or equipment. The dough is forgiving and rises beautifully, and the finished loaf has that bakery-style softness and golden crust I can never resist. It’s my go-to when I want fresh homemade bread that slices perfectly and stays soft for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Warm water

• Granulated sugar

• Active dry yeast

• Vegetable oil or melted butter

• Salt

• All-purpose flour

Directions

1. I start by dissolving the sugar in warm water, then sprinkle in the yeast. I let it sit for 5–10 minutes until it gets foamy.

2. I stir in the oil and salt, then gradually add the flour until the dough pulls away from the sides of the bowl.

3. I knead the dough on a floured surface for about 6–8 minutes until smooth and elastic.

4. I place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled—about 1 hour.

5. I punch the dough down and divide it into two equal portions. I shape each into a loaf and place them in greased 9×5-inch loaf pans.

6. I cover the pans and let the dough rise again for 30–45 minutes until it domes just above the pan.

7. I preheat the oven to 350°F (175°C) and bake the loaves for 25–30 minutes, until golden brown and hollow-sounding when tapped.

8. I remove the loaves from the pans and cool on wire racks. Sometimes I brush the tops with melted butter for a soft, shiny crust.

Servings and timing

This recipe makes 2 loaves. It takes about 15 minutes to prep, 1½ to 2 hours of total rise time, and 25–30 minutes to bake.

Variations

Sometimes I swap out half of the all-purpose flour for bread flour for a chewier texture. I’ve also added a touch of honey instead of sugar for a richer flavor. For a savory twist, I mix in garlic powder and herbs before shaping the loaves.

Storage/Reheating

I store the bread in a bread bag or airtight container at room temperature for up to 4 days. It freezes beautifully—once cooled, I wrap the loaves in plastic and foil and freeze for up to 2 months. I thaw at room temperature or toast slices straight from the freezer.

FAQs

Can I use instant yeast?

Yes, I skip the proofing step and mix it directly with the flour. The rest of the process stays the same.

Why is my bread dense?

It might not have risen long enough, or too much flour was added. I watch for dough that’s soft but not sticky and give it time to double properly.

Can I make this in a stand mixer?

Absolutely. I use the dough hook to mix and knead—it saves time and works perfectly.

Can I halve the recipe?

Yes, just cut everything in half for a single loaf. The texture and rise will stay the same.

Why is it called “Amish” bread?

It’s inspired by traditional Amish baking—simple ingredients, no-frills preparation, and dependable results. I think the name fits the homey, classic feel of this loaf.

Conclusion

No-fail Amish white bread is one of those timeless recipes that always delivers. I love the simplicity, the softness, and the way it makes the house smell like a bakery. Whether I’m using it for sandwiches, French toast, or just enjoying it warm from the oven, this bread has become a reliable favorite in my kitchen.