Amish White Loaf is the kind of soft sandwich bread I like to keep in the house for everyday toast, simple lunches, and easy breakfasts. It’s a slightly sweet, classic white loaf with a tender crumb that slices cleanly.
What makes this version work so well is the mix of milk, a little sugar, and oil for a fluffy, even texture. It stays soft and flexible, which is exactly what I want for peanut butter and jelly, grilled cheese, or a straightforward turkey sandwich.
I bake this when I want a reliable loaf that doesn’t fight me when I’m trying to make neat slices. It’s also great for French toast the next morning and makes a really good base for butter-and-jam.
Why You’ll Love This Recipe
Soft slices: This loaf bakes up tender and easy to slice, so it works for everything from toast to sandwiches.
Classic flavor: It has that familiar, lightly sweet white-bread taste that just goes with anything.
Beginner friendly: The dough is straightforward and forgiving, and the texture cues are easy to spot as you go.
Great for lunches: It holds up well for deli-style sandwiches and doesn’t crumble when you spread fillings.
Easy to tweak: You can keep it simple, swap in buttermilk, or brush with butter for an even softer crust.
Ingredients You’ll Need
Yeast Mixture
- Warm water: Warm, not hot. If it feels hotter than a warm bath, let it cool a bit so you don’t slow down the yeast.
- Warm milk: Milk makes the crumb softer and more “sandwich bread” than crusty. Whole milk is great, but 2% works fine too.
- Granulated sugar: This gives the loaf that slightly sweet Amish-style taste and also helps the yeast get going.
- Active dry yeast: I use active dry here because it’s easy to find. You’re looking for a foamy top before you move on.
Dough
- Fine salt: Don’t skip it. Bread tastes flat without enough salt.
- Vegetable oil: Oil keeps the loaf soft and makes the crumb more tender. You can swap in melted butter if you want a richer flavor.
- All-purpose flour: Regular all-purpose flour is what I reach for here. If your flour is on the low-protein side, adding a little vital wheat gluten can help the loaf rise taller.
Pan
- Oil or softened butter: Grease the pan well so the loaf releases cleanly. Butter adds a little extra flavor around the edges.
Recipe Instructions
- Activate the yeast: In a large bowl, combine the warm water, warm milk, sugar, and yeast. Let it sit until foamy, about 5 to 10 minutes.
- Add salt and oil: Stir the salt and vegetable oil into the yeast mixture until combined.
- Add the flour: Add the flour about 1 cup at a time, stirring until a soft, slightly tacky dough forms. Stop adding flour once the dough holds together and is no longer soupy.
- Knead the dough: Knead by hand for 8 to 10 minutes (or 5 to 7 minutes with a stand mixer) until smooth and elastic. It should pass the windowpane test when it’s ready.
- First rise: Place the dough in a lightly oiled bowl and turn it to coat. Cover and let rise in a warm spot until doubled, about 60 to 90 minutes.
- Shape the loaf: Grease a 9 x 5 inch loaf pan. Punch down the dough, then shape it into a tight loaf and place it seam-side down in the pan.
- Second rise: Cover and let rise until the dough crowns about 1 inch over the rim of the pan, about 30 to 60 minutes.
- Bake: Bake at 350°F until deep golden and the internal temperature reaches 190 to 195°F, about 28 to 35 minutes. Tent loosely with foil if the top is browning too fast.
- Cool: Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use truly warm liquids. If the milk and water are too cool, the yeast can take forever to wake up. If they’re too hot, the dough can rise poorly, so aim for warm-to-the-touch.
Stop adding flour when the dough is slightly tacky. A sticky dough is normal early on, and kneading will smooth it out. Too much flour is what usually makes homemade white bread dry and heavy.
Knead until it passes the windowpane test. If the dough tears right away when you stretch it, it needs more kneading time. Once it stretches thin without ripping, you’re in good shape.
Shape it tightly. A tight loaf shape helps it rise up instead of out, and it gives you a nicer slice for sandwiches.
Check doneness with a thermometer. I like pulling this loaf at 190 to 195°F in the center. If you slice too soon or underbake a little, it can turn gummy.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Sandwiches: This is my go-to loaf for turkey, ham, tuna salad, or egg salad. It holds spreads well and still slices neatly.
- Toast: Toast a slice and keep it simple with butter and jam, or do peanut butter and banana. It toasts evenly and doesn’t shatter.
- French toast: Slightly thicker slices work best. I like it with cinnamon, vanilla, and a quick dusting of powdered sugar.
- Grilled cheese: The soft crumb and slightly sweet flavor are really nice with sharp cheddar. Add tomato soup and call it dinner.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the loaf wrapped at room temperature and keep it sealed well so it doesn’t dry out. I usually use a bread bag or wrap it tightly in plastic wrap.
If you want it to last longer, freeze the loaf sliced so you can grab what you need. Slices thaw fast on the counter, or you can go straight to the toaster.
For make-ahead baking, you can get your sandwich fix by baking the loaf on a slower day and freezing part of it. It’s a nice one to have tucked away for busy weeks.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use instant yeast instead of active dry yeast?
Yes. If you’re using instant yeast, mix the yeast in with the flour, then warm the liquids with the sugar and proceed with the recipe. The rise times can be a little quicker, so go by how the dough looks more than the clock.
How do I know when the dough is kneaded enough?
The easiest way is the windowpane test: stretch a small piece of dough and see if it can get thin without tearing right away. The dough should also feel smooth and elastic instead of rough and shaggy.
My bread didn’t rise much. What happened?
Most of the time it’s either yeast that’s old, liquids that were too hot/cold, or a kitchen that’s simply chilly. Give it a warmer spot and more time, and make sure your yeast gets foamy in the first step.
Can I swap the oil for butter or change the milk?
You can swap in melted butter for the oil if you want a richer flavor. For the milk, buttermilk is a nice change and gives the loaf a little more flavor, but the dough may feel slightly different as you mix.
What’s the best way to tell when the loaf is baked through?
I rely on an instant-read thermometer and pull the loaf when the center hits 190 to 195°F. If you don’t have one, look for a deep golden top and a loaf that sounds hollow when tapped, but a thermometer is more reliable.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Amish White Loaf
INGREDIENTS
Yeast Mixture
- 1 cup warm water 105 to 110 F
- 1 cup warm milk 105 to 110 F
- ¼ cup granulated sugar
- 2.25 tsp active dry yeast.
Dough
- 1.5 tsp fine salt
- ¼ cup vegetable oil
- 5.5 cups all purpose flour.
Pan
- 1 tsp oil or softened butter for greasing.
INSTRUCTIONS
Activate Yeast
- Combine warm water warm milk sugar and yeast
- rest until foamy about 5 to 10 minutes.
Mix And Knead
- Stir in salt and oil
- add flour 1 cup at a time until a soft slightly tacky dough forms
- knead 8 to 10 minutes by hand or 5 to 7 minutes by mixer until smooth elastic and passes a windowpane test.
First Rise
- Place dough in a lightly oiled bowl and turn to coat
- cover and rise in a warm place until doubled 60 to 90 minutes.
Shape And Second Rise
- Grease a 9 by 5 inch loaf pan
- punch down dough and shape into a tight loaf
- place seam side down in pan
- cover and rise until dough crowns 1 inch over the rim 30 to 60 minutes.
Bake And Cool
- Bake at 350 F until deep golden and internal temperature reaches 190 to 195 F about 28 to 35 minutes
- optionally tent with foil if browning too fast
- cool in pan 10 minutes then turn out and cool completely before slicing.
