Side Dishes
This Amish white bread recipe delivers the perfect marriage of crisp golden crust and tender, soft interior—all using simple all-purpose flour. The secret lies in precise kneading and proofing techniques that create that signature homestyle texture.
I've perfected this version after years of baking, ensuring reliable results every time with just a few key steps.
The beauty of this recipe is its simplicity: no special ingredients or equipment required, just basic pantry staples and standard kitchen tools. What sets it apart is the balanced approach to hydration and kneading time, which prevents dense crumb while maintaining that satisfying crust.
The dough develops naturally as it proofs, creating those beautiful air pockets that make each slice irresistibly soft.
By the time you pull this loaf from the oven, you'll have a perfectly shaped boule with a crackling crust that gives way to a tender, even crumb.
The aroma alone will have everyone gathering around your table. This bread stays fresh for days when stored properly, making it perfect for sandwiches or toast.
Whether you're a seasoned baker or new to bread-making, this recipe builds confidence with its straightforward method. The key is patience during proofing and careful scoring before baking—small details that make all the difference. Let's get started on creating your perfect loaf.
Ingredients for amish white bread recipe with all purpose flour
Eight simple ingredients transform into one perfect Amish-style loaf with crisp crust and tender crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for even texture |
| Instant Yeast 🍞 | 0.02 oz | Or 2 1/4 tsp (1 packet) |
| Granulated Sugar 🍚 | 0.02 oz | Or 2 tbsp (for dough feeding) |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed (8 tbsp) |
| Warm Water 💧 | 1 ¼ cups | 110°F (43°C) for activation |
| Large Egg 🥚 | 1 whole | Room temperature |
| Cornmeal 🌽 | ¼ cup | For dusting and scoring |
| Coarse Kosher Salt 🧂 | ½ tsp | For final crust |
The flour is the foundation—King Arthur or Gold Medal brands work best for that signature texture. Instant yeast is a game-changer here (no waiting for activation), but active dry works too—just dissolve it in the warm water first. The butter matters: Plugrá or Land O'Lakes give that rich flavor, but any unsalted will do. For the water, 110°F is ideal—too hot kills yeast, too cold slows fermentation. If you don't have a thermometer, test with your wrist: should feel warm but not hot. The egg adds structure, so room temperature prevents cold spots in the dough.
No instant yeast? Active dry at 1 tsp (½ packet)—just dissolve in warm water with sugar first. Butter too soft? Chill 10 minutes before mixing. Short on time? Use a stand mixer for 5 minutes on medium to develop gluten faster. The cornmeal isn't just for dusting—it creates that golden crust when scored. For scoring, a razor blade works best, but a sharp knife does in a pinch. Want extra flavor? Add 1 tsp honey to the dough (optional).
Dough keeps 24 hours in the fridge—perfect for shaping the next day. For longer storage, freeze shaped loaves for up to 3 months. The crust stays crisp for 2 days if wrapped in foil, but toast is best after day 3. Leftovers? Freeze slices for quick sandwiches. Pro tip: Score the dough before baking—this prevents random cracks and gives that professional look. Bake at 375°F for 30-35 minutes until golden.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this recipe—just mix the dough with warm butter, let it rise overnight, and bake. No punchy arms, no failed kneading sessions, just pure simplicity. The butter melts right into the flour, creating a tender crumb that’s almost too easy to resist.
- Sweet Butter Love: That single cup of softened butter? It’s the star. It makes every bite rich and flaky, with just enough sugar to balance the salt. Honestly, I’ve tried other white breads, but this one stays fresh-tasting longer—like a hug for your sandwiches.
- Weeknight & Picnic Hero: This bread is my go-to for everything: toast in the morning, sandwiches at lunch, and dinner rolls that disappear fast. Between us, it’s the only loaf I bake when company’s coming—no one questions why it’s so good.
- Budget-Friendly Staple: All-purpose flour and basic pantry staples mean this costs pennies per slice. Plus, it keeps for days in the fridge or freezer—perfect for when you’re low on time or cash. I make two loaves at once and never regret it.
Step-by-step instructions for Amish white bread
Here's how to craft that iconic Amish white bread—crisp crust, tender crumb, and a golden crown in every slice.
Activate the Yeast with Warm Water and Sugar
In a small bowl, combine the 1.25 cups warm water (tested at 110°F—too hot and you'll kill the yeast) with the 0.02 oz granulated sugar. Let it sit for 5 minutes until it becomes frothy. This is your yeast activation test—if nothing happens after 10 minutes, your yeast is dead and you'll need to start over.
Stir in the 0.015 oz instant yeast and let it foam for another 5 minutes. The mixture should look bubbly and lively, like a tiny beer brew. This step ensures your dough will rise properly later. I always use a digital thermometer to check the water temperature—yeast is picky about heat, and getting this right makes all the difference in your bread's texture.
Mix the Dough with Butter and Egg
In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups all-purpose flour and 1 tsp salt. Mix on low speed until just combined. Add the 0.5 cup cold cubed unsalted butter and mix until the butter is fully incorporated and the mixture resembles coarse crumbs.
Make a well in the center and pour in the yeast mixture along with the 1 whole large egg. Mix on low speed until the dough begins to come together, then increase to medium speed for 3-4 minutes until the dough pulls away from the sides of the bowl and is smooth and elastic. The dough should be slightly tacky but not sticky—if it's too wet, add 1 tablespoon flour at a time until it reaches the right consistency.
Knead the Dough to Develop Gluten
Continue kneading on medium speed for 5-7 minutes until the dough is smooth, elastic, and passes the windowpane test. To test, stretch a small piece of dough between your fingers—if it's ready, it should be thin enough to see light through it without tearing. This gluten development is what gives Amish bread its signature chewy texture.
If your kitchen gets warm, the dough might rise too quickly during kneading. To prevent this, keep the mixer bowl on the countertop where it's cooler. Once properly kneaded, the dough should be soft but firm, and it should spring back slowly when pressed with a finger. Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
Shape and Proof the Dough for Maximum Rise
Turn the risen dough onto a lightly floured surface and gently punch it down to release air. Divide the dough into 4 equal pieces (about 1 pound each) and shape each into a smooth, round loaf. To shape, cup your hands around the dough and gently roll it into a ball, tucking the edges underneath as you go. This creates surface tension that helps the bread hold its shape during baking.
Place each loaf seam-side up in a 9x5-inch loaf pan that's been lightly greased with butter. Cover the pans with a damp towel and let them rise again for 30-45 minutes until the dough has risen about 1 inch above the rim of the pan. The dough should look puffy and feel slightly springy when pressed gently with a finger. This second rise ensures a light, airy crumb.
Bake to Golden Perfection with Cornmeal Crust
Preheat your oven to 375°F. Sprinkle 0.25 cup cornmeal evenly into a baking sheet and press each loaf into the cornmeal, coating the top thoroughly. This creates that iconic Amish bread crust while preventing sticking. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
For the final touch, brush the tops of the loaves with melted butter and sprinkle with 0.5 tsp coarse kosher salt while they're still warm. Let the bread cool in the pans for 10 minutes before transferring to a wire rack. The crust will firm up as it cools, giving you that satisfying crunch while the interior remains soft and pillowy. Slice while still slightly warm for the best texture—each bite should deliver that perfect balance of crisp crust and tender crumb.
Pro Tips For Making Amish White Bread Recipe With All Purpose Flour
- Weigh Your Butter: I learned this the hard way—measuring butter by volume (that "softened" scoop-and-scoop method) throws off the butter-to-flour ratio in this recipe. Use a kitchen scale for 1/2 cup (1 stick) of butter = 113g. The bread’s texture depends on it.
- Skip the Over-Kneading: This dough doesn’t need the old "arm workout" approach. After the first 5 minutes of kneading by hand, stop when the dough pulls cleanly away from the bowl and springs back slowly. Overworking it makes the bread dense—trust the recipe’s timing.
- Use Warm Water for Yeast: Cold water kills yeast before it wakes up. Mix the instant yeast with 1/4 cup warm water (105–110°F, like bathwater) and let it sit for 5 minutes until frothy. This guarantees the yeast is active—no waiting around for a second rise.
- Let It Proof in a Draft-Free Spot: Place the dough in a lightly greased bowl, cover it with a damp towel (not plastic—it traps too much moisture), and let it rise in a warm, draft-free corner of your kitchen. If your oven’s light stays on, turn it off and crack the door open for 5 minutes—consistent 78–80°F is the magic zone.
Essential equipment for amish white bread recipe with all purpose flour
Basic Kitchen Tools
You don’t need fancy equipment for this recipe—just a few essentials from your kitchen. A stand mixer with a dough hook attachment is ideal for kneading, but a wooden spoon and strong arms work too.
I’ve made this bread both ways, and while the mixer saves time, hand-kneading gives you more control over the dough’s texture. A digital kitchen scale (like the OXO Good Grips) ensures precise measurements, but measuring cups work fine for the flour and water. 🌾
Baking Pans and Molds
For that classic Amish loaf shape, you’ll need 9x5-inch loaf pans—I recommend Wilton’s non-stick pans for easy release. If you don’t have loaf pans, a round cake pan or even a greased baking sheet will work, though the shape won’t be traditional.
For scoring, a sharp serrated knife or razor blade (like the Mercer Culinary) gives the cleanest cuts. If you’re baking free-form boules, a banneton basket adds professional flair, but it’s not required. 🔪
Temperature Control
A digital thermometer (I use the Thermoworks Thermapen) is worth its weight in gold for checking water temperature and ensuring your oven is truly at 375°F. Ovens run hot or cold, so calibrate yours with the thermometer before baking.
For proofing, a warm spot—like the top of your fridge with a bowl of hot water nearby—creates the perfect environment. If your kitchen is chilly, a proofing box (a simple DIY with a lightbulb and insulated container) speeds things up. ⏱️
Optional Upgrades
For extra convenience, a dough scraper (like the Jamie Geller) helps with cleanup and shaping. If you love crusty bread, a steam-injected oven (like a Breville Smart Oven) mimics bakery conditions, but a spray bottle with water works too—just mist the oven walls before baking.
For storage, vacuum-sealed bags (like FoodSaver) keep the bread fresh for weeks, though I prefer cloth liners for daily use. The butter brush? A silicon pastry brush (like OXO’s) holds more liquid than a regular brush. 🧈
Nutrition facts
Frequently asked questions about Amish white bread
Why does this recipe use all-purpose flour instead of bread flour?
All-purpose flour creates the perfect balance of texture for Amish white bread—it's not too dense like bread flour would be, yet it has enough protein to develop that signature tender yet slightly chewy crumb. The lower protein content also helps create that crisp golden crust without making the interior too heavy. This recipe was specifically designed to highlight the bread's classic texture using just one type of flour for simplicity.
Can I make this bread without a stand mixer?
While a stand mixer makes kneading easier, you can absolutely do this by hand. Knead the dough on a lightly floured surface for about 10-12 minutes until it becomes smooth and elastic. Work the dough vigorously for the first few minutes to develop the gluten properly—this is what gives the bread its structure. Just be prepared for some arm work!
How do I know when the dough is properly kneaded?
Perform the windowpane test: stretch a small piece of dough between your fingers until it's thin enough to see light through it without tearing. If it forms a translucent "windowpane," your dough is ready! The dough should also spring back slowly when pressed with a finger and feel smooth to the touch. Proper kneading takes about 5-7 minutes in a mixer or 10-12 minutes by hand.
What if my bread comes out too dense?
Dense bread usually means one of two things: either the dough wasn't kneaded enough (try kneading 2-3 minutes longer) or the proofing time was too short. Make sure your yeast is fresh (test it in warm water first) and that your kitchen is warm enough for proper rising. Also, don't skip the second proof—this is crucial for that light, airy texture. If it still turns out dense, try adding 1 extra tablespoon of flour to the next batch.
Can I make this bread ahead of time?
Yes! Shape the dough into loaves and refrigerate them overnight for easier morning baking. The cold slows fermentation, giving you more control over the rise time. When ready to bake, let the cold loaves sit at room temperature for 1 hour before baking as directed. This method actually enhances the flavor development. For longer storage, you can freeze shaped loaves for up to 3 months—just thaw overnight before baking.