Old Fashioned Amish Bread Recipe

I have to share one of my absolute favorite breads with you: the Old Fashioned Amish Bread Recipe. This bread holds such a special spot in my heart because it delivers that perfect balance of soft, tender crumb and just enough sweetness to make every bite comforting and memorable. Whenever I bake this, the house fills with the most inviting aroma, and I can’t wait to slice into those warm, freshly baked loaves. It’s straightforward, authentic, and tastes like something handed down through generations—exactly why I keep coming back to this recipe.

Why You'll Love This Old Fashioned Amish Bread Recipe

What I adore about this Old Fashioned Amish Bread Recipe is its incredibly tender texture combined with a subtle, sweet flavor that’s just right—not overpowering but enough to make every slice feel like a little treat. It has a wonderful homemade charm that feels honest and hearty. The crust forms a gentle golden hug around the soft interior, inviting you to savor it plain or dressed up with butter, jams, or honey. Honestly, it’s one of those breads that feels both rustic and elegant at the same time.

Plus, the ease of making this bread really stands out to me. The ingredients are simple and easy to find, and the process doesn’t demand fancy tools or intimidating techniques. I love that it’s approachable even if you’re new to bread baking, yet satisfying for those of us who appreciate a good, hands-on recipe. It’s a perfect loaf for everyday enjoyment or when you want to impress guests with genuine homemade flavor. I often bring these loaves to family dinners or cozy weekend breakfasts because they feel so welcoming and versatile.

Ingredients You'll Need

Every ingredient in this Old Fashioned Amish Bread Recipe plays a key role in delivering the perfect loaf—from the yeast that helps it rise beautifully to the shortening that keeps it tender and moist. Even the salt is carefully measured to enhance the flavor without overwhelming the sweetness. Once you gather these simple staples, you’ll see how easy it is to create something so satisfying right in your own kitchen.

• ½ cup warm water: This activates the yeast and starts the fermentation process for a good rise.
• 1 package active dry yeast (2 ¼ teaspoons): The key leavening agent that makes the bread fluffy and light.
• ⅓ cup white granulated sugar: Adds a gentle sweetness and helps feed the yeast for better rising.
• 2 more cups water: Combined with sugar and shortening to create a warm liquid that blends easily with the flour.
• 1 ¼ teaspoons salt: Enhances the flavor and balances the sweetness perfectly.
• 2 tablespoons shortening (I use Crisco): Keeps the bread tender and moist, giving it that soft crumb.
• 5 to 7 cups all-purpose flour: The backbone of the dough; adding gradually ensures the right dough consistency.

Directions

Step 1: Start by dissolving the yeast in the ½ cup of warm water and set it aside so it can bloom properly. Meanwhile, in a small pan over the stove, gently heat the other 2 cups of water with the sugar, salt, and shortening just until everything melts and the sugar dissolves. Be careful not to let it boil—warmth is enough.

Step 2: In a large mixing bowl, combine 4 cups of the flour. Pour in the warm liquid mixture and stir it together with a spoon. Then add the dissolved yeast and its water. Gradually mix in the remaining 3 cups of flour a little at a time until the dough starts to come together and forms a ball. Dust a clean surface with flour and knead the dough several times until it feels smooth and elastic.

Step 3: Lightly grease a large bowl or crock with olive oil or your preferred oil. Place the dough inside and turn it over so both sides are coated with oil to prevent drying out. Cover the bowl and set it in a warm spot to rise — I like to put mine in the oven with just the oven light on — for about 3 hours until it doubles in size.

Step 4: After the rise, punch the dough down firmly to release the air. Divide the dough in half and grease two 9 x 5-inch bread pans. Spread the dough evenly in the pans and let it rise again for 1 ½ hours until it’s puffy and ready to bake.

Step 5: Preheat your oven to 350 degrees Fahrenheit. Bake the loaves for 30 minutes until the crust turns golden brown and sounds hollow when tapped. Remove from the oven and let the bread cool just enough to handle before slicing.

Servings and Timing

This recipe makes 2 generous loaves of Amish bread, perfect for sharing or having leftovers to enjoy throughout the week. Prep time takes about 15 minutes, though the majority of the time is hands-off while the dough rises, totaling 4 ½ hours combined for both rises. The bake time is a straightforward 30 minutes. Including cooling, plan about 5 hours from start to finish, but trust me, it’s worth every minute.

How to Serve This Old Fashioned Amish Bread Recipe

One of my favorite ways to enjoy this Amish bread is simply toasted with a thick spread of butter and a drizzle of honey or homemade jam. It’s also amazing as a base for hearty sandwiches because its soft crumb holds up well without falling apart. For a more indulgent treat, I love slicing it warm and serving with creamy soups or stews—especially during chilly evenings when comfort food feels just right.

Presentation-wise, I like to serve this bread in thick slices on a wooden cutting board with a small dish of softened butter and assorted jams on the side. Garnishing with a sprinkling of fresh herbs like rosemary or thyme on the side adds a lovely aromatic touch. It pairs especially well with a glass of chilled lemonade or a gentle herbal tea, but I’ve even enjoyed it with a mild red wine during special dinners. It’s wonderfully versatile and always a crowd-pleaser!

I usually recommend serving this bread warm or at room temperature to really appreciate its soft texture and sweetness. It’s perfect for family breakfasts, potlucks, or even holiday spreads when you want a nostalgic, homemade touch. Slice it generously since one loaf never lasts long in my house!

Variations

Over time, I’ve experimented a bit to make this Old Fashioned Amish Bread Recipe my own. For example, substituting shortening with unsalted butter lends a richer flavor, though the texture is a bit different—so I encourage you to try both and see what you like! If you prefer, you can also replace half the all-purpose flour with whole wheat for a nuttier flavor and added fiber, which gives the bread a heartier bite.

For those with dietary restrictions, I’ve tried versions using gluten-free flour blends paired with xanthan gum to help with elasticity. The bread’s texture changes slightly, but it still comes out delicious and soft. Vegans will appreciate that this recipe is already dairy-free if you stick to using shortening or a plant-based oil. You can also play with adding herbs, cinnamon, or even raisins into the dough for different flavor profiles.

Finally, while the classic oven bake is ideal, I’ve seen some success baking smaller portions in a cast-iron skillet for a slightly different crust or using a slow cooker on a low setting for an overnight variation. These alternate methods offer fun ways to explore this traditional bread beyond the basic bake.

Storage and Reheating

Storing Leftovers

After I enjoy a fresh loaf, I usually wrap the remaining bread tightly in plastic wrap or store it in an airtight container at room temperature to keep it from drying out. This bread stays fresh and soft for up to 3 days this way, which is perfect for day-to-day snacking.

Freezing

If I want to save some for later, I slice the loaf first, wrap individual slices or the whole loaf in plastic wrap, and then place it in a freezer-safe bag. This method keeps the bread fresh for up to 3 months. When I’m ready to enjoy it, I just take out the slices I need and thaw them at room temperature or warm them gently.

Reheating

The best way I’ve found to reheat leftover Amish bread is to toast slices lightly in a toaster or oven to refresh that crisp exterior while keeping the inside soft. Avoid microwaving directly, as that can make the bread rubbery. Warming it wrapped in foil in a low oven also works great to bring back that fresh-baked feel, especially for larger pieces.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! If you use instant yeast, you can mix it directly with the flour without dissolving it first. Just be aware that the rising times might be a bit shorter, so keep an eye on your dough to avoid over-proofing.

Is it necessary to use shortening, or can I substitute oil or butter?

Shortening helps make the bread tender and soft, but you can definitely substitute with melted butter or a neutral oil like vegetable or canola oil. The flavor and texture will vary slightly, but it still produces a delicious loaf.

My dough feels too sticky. What can I do?

Stickiness can depend on flour type and humidity. Try adding a little more flour a tablespoon at a time while kneading until the dough pulls away from your hands and surface but remains soft. Just avoid adding too much or the bread may become dense.

How do I know when the bread is fully baked?

The bread should have a golden brown crust and sound hollow when you tap the bottom. If you have a kitchen thermometer, the internal temperature should reach around 190–200°F to ensure it’s baked through.

Can I make smaller or larger loaves with this recipe?

Absolutely! You can divide the dough into more pans for smaller loaves or even make one large loaf, just adjust the baking time accordingly. Smaller loaves typically bake faster, while larger ones may need a bit more time at the same temperature.

Conclusion

I'm genuinely excited for you to try this Old Fashioned Amish Bread Recipe because it’s such a heartfelt, timeless bread that’s easy to make and truly rewarding to eat. Whether it's your first time baking bread or you're looking for that perfect homemade loaf to share with loved ones, this recipe will not disappoint. Trust me, once you experience how simple ingredients come together into something so warm and satisfying, it’ll become a beloved staple in your kitchen too!

Old Fashioned Amish Bread Recipe

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This Old Fashioned Amish Bread recipe delivers soft, tender homemade bread with a slightly sweet flavor, perfect for sandwiches or toast. Using simple pantry staples and a traditional rise-and-bake method, this bread is easy to make with a satisfying result that fills your kitchen with the warm aroma of freshly baked bread.

• Author: Mira
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 15 minutes
• Yield: 2 loaves (about 12 slices per loaf)
• Category: Bread
• Method: Baking
• Cuisine: Amish/American

Ingredients

Yeast Mixture

• ½ cup warm water
• 1 package active dry yeast (2 ¼ teaspoons)

Wet Ingredients

• 2 cups warm water
• ⅓ cup white granulated sugar
• 1 ¼ teaspoons salt
• 2 tablespoons shortening (such as Crisco)

Dry Ingredients

• 5 to 7 cups all-purpose flour

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Instructions

1. Dissolve Yeast: In a small bowl, dissolve the active dry yeast in ½ cup of warm water and set aside to activate.
2. Prepare Liquid Mixture: In a pan on the stovetop, heat the remaining 2 cups of water with sugar, salt, and shortening until just warm and the sugar is dissolved and shortening melted. Do not allow it to boil.
3. Combine Ingredients: In a large mixing bowl, add 4 cups of flour. Pour in the warm water mixture with salt and shortening, mixing well with a spoon. Then add the dissolved yeast mixture. Gradually add the remaining 3 cups of flour a little at a time, stirring continuously until a dough forms that can be shaped into a ball.
4. Knead the Dough: Flour a clean surface such as a cutting board or countertop, then knead the dough several times until smooth and elastic.
5. First Rise: Grease a large bowl or crock with oil (olive oil or any cooking oil). Place the dough inside, turning once to coat both sides with oil. Cover and place in a warm spot, such as inside your oven with the light turned on, for about 3 hours or until doubled in size.
6. Punch Down and Divide: Remove the dough from the bowl and punch it down firmly with your fist to release air. Cut the dough into two equal pieces.
7. Shape and Second Rise: Grease two 9 x 5-inch bread pans. Spread each piece of dough evenly into the pans. Cover and let rise another 1 ½ hours until puffy.
8. Bake: Preheat oven to 350°F (175°C). Bake the loaves for 30 minutes until golden brown and sound hollow when tapped.
9. Cool and Serve: Remove bread from pans and allow to cool on wire racks before slicing.

Notes

• Use warm water (not hot) to activate yeast and dissolve sugar — too hot can kill the yeast.
• Rising times can vary depending on room temperature; the dough should double in size.
• If you do not have shortening, you can substitute with an equal amount of butter or oil.
• For added texture, you can sprinkle some flour on top of the dough before baking.
• Store leftover bread in an airtight container or freeze slices for later use.