Classic Amish Bread is a soft, slightly sweet homemade loaf topped with a delicious cinnamon-sugar crust. This recipe is perfect for beginner and experienced bakers alike, requiring just a few pantry staples and minimal effort. Unlike store-bought bread, this loaf is incredibly tender with a subtle richness, making it ideal for breakfast, snacks, or alongside your favorite meals.
Inspired by traditional Amish values of simplicity and homemade comfort, this bread delivers bakery-style results at a fraction of the cost. If you’re looking for an easy bread recipe with timeless appeal, this Classic Amish Bread is the one to try.
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What is Classic Amish Bread?
Ever wondered about the name “Amish Bread”? It does conjure up images of horse-drawn buggies and rustic farmhouses, doesn’t it? Is it a secret recipe passed down through generations of bonnet-clad bakers? Maybe! Or perhaps it’s just a delightful homage to the Amish community’s values of simplicity and wholesome living.
I like to think it was so good someone exclaimed, “This is so good, it’s practically Amish!” Whatever the origin, there’s no denying its appeal. After all, they say the way to a man’s heart is through his stomach. Ready to win some hearts (and stomachs) with this classic? Give this easy Amish bread recipe a try!
Key Ingredients for Classic Amish Bread
Here’s a visual of what you’ll need. Ensure you have all these on hand to make things run smoothly.
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ⅓ cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
How to Make Classic Amish Bread:
This Amish bread recipe is surprisingly easy! The process involves combining the ingredients, letting the dough rise, shaping it into a loaf, and baking it to golden perfection. It is a great project for any level of baker to create a sweet and yummy loaf in under 2 hours!
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Classic Amish Bread
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Supremely soft, slightly sweet, and topped with cinnamon sugar—this Classic Amish Bread is a comforting homemade treat perfect for any time of day.
Ingredients
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ⅓ cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5-10 minutes until foamy.
- Add the remaining granulated sugar, vegetable oil, and salt. Stir to combine.
- Gradually add the flour, one cup at a time, mixing after each addition. Dough will be sticky.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, knead briefly, and shape into a loaf. Place in a greased 9×5 inch loaf pan.
- Cover and let rise again for 30 minutes until nearly doubled.
- Meanwhile, melt butter and mix cinnamon with ¼ cup sugar.
- Brush risen loaf with melted butter and sprinkle with cinnamon sugar.
- Bake at 350°F (175°C) for 30-35 minutes, until golden and a skewer comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, don’t over-knead. You can double the recipe to make two loaves and freeze one for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Why You’ll Love This Classic Amish Bread
This recipe is a winner for so many reasons! First and foremost, it yields a supremely soft and tender loaf, with a subtle sweetness that’s absolutely irresistible. Forget overpriced artisan breads from the bakery, this Amish bread is budget-friendly, allowing you to create a bakery-quality loaf for a fraction of the cost.
And let’s not forget that delicious, buttery cinnamon-sugar topping! It’s the perfect finishing touch. If you enjoy the simplicity of quick breads, you could also try banana bread, but this Amish bread has a unique touch of sweetness that makes it special. So, ditch the store-bought stuff and give this easy, delicious recipe a go!
What to Serve Classic Amish Bread With:
This classic Amish bread is incredibly versatile making it a great loaf to keep around the house. Enjoy a slice of the bread warm with a pat of butter for a comforting experience.
You can also cut the loaf and make french toast sticks to enjoy on a lazy Sunday morning. Create the perfect sandwich by layering your favorite deli meats inside of the cut loaf for a quick grab-and-go lunch. Pour a glass of cold milk or a steaming hot coffee to compliment the flavors of the loaf.
Top Tips for Perfecting Classic Amish Bread
- Milk Temperature is Key: The milk needs to be warm, but not too hot, to activate the yeast properly. Aim for around 110°F. If it’s too hot, it can kill the yeast.
- Don’t Over-Mix: Over-mixing the dough can result in a tough bread. Mix until the ingredients are just combined.
- Proper Rising: Ensure to let the dough rise in a warm place (around 75-80°F) to encourage proper rising. A cold environment will make the dough rise very slowly, while too hot of a place can cause the dough to over-proof.
- Adjust Sugar to Taste: I recommend following the suggested amount on the recipe card but you can adjust the sugar to taste.
- Ingredient Substitutions: Some substitutions include using brown sugar for a more caramel flavor or using a dairy alternative.
Storing and Reheating Tips:
- Storing:
- Room Temperature: Wrap the bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for 2-3 days.
- Refrigerating: For longer storage, you can refrigerate the bread, but it may dry out slightly. Wrap it well and store it in the refrigerator for up to a week.
- Freezing: To freeze the bread, wrap it tightly in plastic wrap followed by a layer of aluminum foil. Store it in the freezer for up to 2-3 months.
- Reheating:
- Room Temperature: If the bread is stored at room temperature, you can simply slice and eat it as is.
- Refrigerated: To reheat refrigerated bread, you can toast individual slices or warm the entire loaf in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
- Frozen: Thaw the frozen bread in the refrigerator overnight or at room temperature for a few hours. Once thawed, reheat the bread as you would refrigerated bread.
Avoid microwaving the bread as it can make it tough and rubbery.
Final Thoughts:
This Amish bread recipe is more than just a recipe; it’s an experience. It’s the joy of creating something delicious with your own hands, the anticipation as the aroma fills your kitchen, and the satisfaction of sharing a homemade treat with loved ones. So, go ahead, give it a try! You might just find yourself transported to a simpler, sweeter time. Happy baking!
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Feel free to explore, save, and share your favorites – there’s a whole world of cozy, homemade magic waiting for you!
FAQs
Can I use a different type of flour?
While all-purpose flour is recommended for its consistent results, you can experiment with bread flour for a slightly chewier texture or whole wheat flour for a nuttier flavor. Keep in mind that using alternative flours may require slight adjustments to the liquid content.
Can I add nuts or dried fruit to the dough?
Absolutely! Adding 1/2 cup of chopped nuts or dried fruit is a fantastic way to customize this bread. Incorporate them into the dough after the first rise.
What if I don’t have active dry yeast?
You can substitute with instant yeast. If using instant yeast, you can skip the initial step of activating the yeast in warm milk. Simply add the instant yeast directly to the dry ingredients.
My bread is browning too quickly. What should I do?
If your bread is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking. This will help prevent the top from burning while allowing the inside to cook through.
Yummy