Table of Contents

• The Charm of Amish Bread & Its History
• Why You’ll Love This Amish Bread Recipe
• Essential Ingredients You’ll Need
• Step-by-Step: How to Make Amish Bread
• Expert Recipe Tips for Perfect Loaves
• Delicious Serving Suggestions
• How to Store and Enjoy Later
• More Easy Bread Recipes to Try
• Amish Country Bread Recipe Card

Why You’ll Love This Easy Amish Bread Recipe

• Quick & Convenient: Unlike traditional Amish friendship bread that relies on a sourdough starter, this recipe uses rapid-rise yeast. This significantly cuts down on proofing time, letting you enjoy fresh, homemade bread in approximately 1 hour of rising, making it perfect for last-minute meal prep or a spontaneous baking urge.
• Effortlessly Freezer-Friendly: Baking two loaves at once is a fantastic way to plan ahead. If your family doesn’t devour both loaves immediately (which is a real possibility!), this Amish bread freezes beautifully. Stocking your freezer with homemade goodness means you’re always ready for a quick side or sandwich base. It thaws quickly and retains its wonderful texture.
• Incredibly Versatile: The soft, slightly sweet profile of this Amish bread makes it a culinary chameleon. Slice it thick for the ultimate morning toast, slathered with butter or jam. It’s robust enough to handle any sandwich filling, from deli meats to grilled veggies. For a heartier experience, cut generous hunks to dip into rich beef stews, warming chilis, or creamy soups. You can even transform it into an irresistible garlic bread for pasta nights.
• Simple Ingredients, Big Flavor: This recipe uses everyday pantry staples, proving that delicious, high-quality bread doesn’t require exotic ingredients. The magic happens through simple mixing and proper technique, resulting in a flavor that far surpasses store-bought alternatives.
• Rewarding & Therapeutic: The process of making bread from scratch is immensely satisfying. From watching the yeast bloom to kneading the dough and seeing it rise, each step is a small victory. The final reward of a golden, fragrant loaf makes every moment worthwhile.

Essential Ingredients You’ll Need

This delightful bread recipe relies on a handful of simple, readily available pantry ingredients. Understanding the role of each component will help you achieve the best results. I’ve included detailed notes below. For the complete, precise ingredients list with exact amounts and step-by-step instructions, please scroll down to the printable recipe card.

Step-by-Step: How to Make Amish Bread

Making this homemade Amish bread is a straightforward process, combining simple ingredients with precise steps to achieve a truly rewarding result. The magic begins with properly activating your yeast with warm water – remember that crucial temperature range of 110ºF to 115ºF. Too hot, and you’ll kill the yeast; too cold, and it won’t activate, leading to a dough that won’t rise. Take your time with each stage, and you’ll be enjoying fresh, warm bread in no time!

Let’s walk through the steps below. For printable instructions, exact measurements, and the full recipe, please refer to the recipe card at the bottom of this page:

• Combine the Ingredients & Activate Yeast: In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the sugar, melted butter, salt, and precisely warm water (110ºF-115ºF). Sprinkle the rapid-rise yeast over this mixture. Let it rest undisturbed for about 5 minutes. During this time, the yeast will begin to “wake up” and feed on the sugar, creating a distinct foamy or bubbly layer on the surface. This foaminess is a positive sign that your yeast is active and ready to work its magic!
• Incorporate the Flour: Once your yeast is active and foamy, gradually add the bread flour to the wet ingredients, one cup at a time. Mix on low speed with the dough hook attachment (or stir with a sturdy spoon) until the dough starts to come together, pulling away from the sides of the bowl and forming a shaggy ball.
• Knead the Dough: Turn the dough out onto a lightly floured countertop. Knead the dough vigorously for about 8-10 minutes. This process develops the gluten, which is essential for the bread’s structure and chewy texture. You’ll notice the dough transform from shaggy and sticky to smooth, elastic, and pliable. It should spring back slowly when you gently poke it with your finger. After kneading, place the dough into a lightly greased bowl, turning it once to coat both sides. Cover the bowl with a clean kitchen towel or plastic wrap.

• First Rise (Proofing): Place the covered bowl in a warm, draft-free location in your kitchen. This could be near a sunny window, on top of your preheating oven, or even in a turned-off oven with the light on. Allow the dough to rise for about 30 minutes, or until it has noticeably doubled in size. This initial rise is crucial for developing flavor and creating a light, airy texture.
• Shape the Bread & Second Rise: Gently “punch down” the risen dough to release the air. Turn it out onto your clean countertop and divide it into two equal portions. Roll each portion into a smooth, round ball (or shape into traditional loaf pans if preferred) and carefully place them side-by-side on a baking sheet lined with parchment paper. Using a sharp knife or a baker’s lame, make a few shallow cross slits across the top of each loaf. These slits allow the bread to expand without tearing unevenly during baking. Cover the shaped loaves again with a clean dishcloth and let them rise for another 30 minutes in a warm place. They should look visibly puffy.

• Prepare for Baking: While the loaves are on their second rise, preheat your oven to 400ºF (200ºC). In a small bowl, whisk together the egg white with 1 tablespoon of water to create your egg wash. Just before baking, gently brush this mixture evenly over the tops of your risen dough balls. This egg wash will give your bread a beautiful, shiny, golden-brown crust.
• Season & Bake: Generously sprinkle the tops of the loaves with a little coarse salt and fresh or dried rosemary (or your preferred seasoning). This adds an extra layer of flavor and visual appeal. Place the baking sheet into the preheated oven and bake for 20-25 minutes. The bread is perfectly baked when it turns a lovely golden brown and sounds hollow when you gently tap the bottom.

Expert Recipe Tips for Perfect Loaves

• Checking for Doneness: Beyond the beautiful golden-brown color, a reliable way to tell if your Amish bread is fully baked is by tapping the bottom of the loaf. If it sounds hollow, it means the interior is cooked through. You can also use an instant-read thermometer; the internal temperature should reach around 200-210°F (93-99°C).
• Finding a Warm Spot for Rising: Yeast loves warmth! If your kitchen is cool, finding a warm location is key for successful rising. Options include placing the dough near a sunny window, on top of the oven while it’s preheating, or even in a turned-off oven with the light on (the light generates just enough warmth). Avoid very hot spots, which can overproof the dough too quickly.
• Ensuring Yeast Activation: The initial step where you combine yeast, sugar, and warm water is critical. If, after 5-10 minutes, the mixture does not become foamy or bubbly, it’s a strong indicator that your yeast did not activate properly. This usually happens if the yeast is expired, or if the water temperature was either too hot (killing the yeast) or too cold (preventing activation). In such cases, it’s best to discard the mixture and start again with fresh yeast and carefully measured warm water to avoid a dense, flat loaf.
• The Importance of Kneading: Don’t rush the kneading process. Whether by hand or with a stand mixer, proper kneading develops the gluten strands that give the bread its structure and elasticity. A well-kneaded dough will be smooth, pliable, and will spring back when gently pressed. If your dough feels too sticky, add flour sparingly, a tablespoon at a time. If it’s too dry, add a tiny bit of water.
• Cooling is Crucial: While it’s tempting to slice into a warm loaf right out of the oven, allowing bread to cool completely on a wire rack is important. This allows the internal starches to set, resulting in a better texture and easier slicing. Cutting into hot bread can make it gummy.

Delicious Serving Suggestions

This thick, crusty, and tender Amish bread is incredibly versatile and makes a perfect accompaniment to almost any meal, from breakfast to dinner and everything in between. Its subtle sweetness and sturdy texture make it an ideal partner for a wide range of dishes.

For a truly comforting meal, I love serving this bread alongside a creamy broccoli cheese soup or using it to sop up the rich broth of a hearty chicken stew. It’s also a fantastic addition to pasta nights, like with a robust beef ragu, offering a delightful vehicle for savoring every last bit of sauce. Don’t forget how well it works for mopping up the delicious leftover gravy from a succulent pork roast or richly braised short ribs.

Beyond dinner, this homemade bread truly shines at breakfast or brunch. Toast thick slices and slather them generously with your favorite jam, honey, or creamy butter. For a savory start to your day, turn it into an unbeatable grilled cheese sandwich. There’s really no limit to how you can enjoy the simple pleasure of homemade bread for any occasion!

How to Store and Enjoy Later

• At Room Temperature: To maintain its freshness and soft texture, allow your Amish bread to cool completely on a wire rack before storing. Once cool, wrap the loaf tightly in plastic wrap or place it in an airtight bread bag or container. It will keep beautifully at room temperature for 4-5 days. If it starts to go a bit stale, don’t despair! Leftover bread is perfect for transforming into delicious treats like French toast, bread pudding, or even homemade croutons.
• Freezing for Long-Term Storage: This recipe makes two loaves, so freezing one (or both!) is a smart move. To freeze, ensure the bread is completely cool. Wrap each loaf tightly first in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 1 month without significant loss of quality. You can also pre-slice the bread before freezing, making it easy to grab individual slices as needed. To thaw, simply remove the bread from the freezer and let it come to room temperature on your countertop. This usually only takes minutes for slices and a few hours for a whole loaf. You can even warm slices directly in a toaster for a fresh-baked feel.

More Easy Bread Recipes to Try

If you loved making this easy Amish bread, you’re in for a treat! The world of homemade bread is vast and rewarding. Here are some other fantastic and approachable bread recipes that you might enjoy adding to your baking repertoire:

• Honey Oat Bread
• French Bread Dinner Rolls
• Easy Biscuits
• Potato Bread
• Cheddar Beer Bread