If you’ve ever wanted to bake a bread that’s soft, slightly sweet, and perfect for family breakfasts or afternoon tea, then this Homemade Amish Sweet Bread Recipe will become your new go-to. It’s a simple, comforting loaf that captures the rustic charm of Amish baking—rich with warmth, buttery goodness, and that perfect tender crumb that makes every slice a delight. Whether you’re a seasoned baker or trying your hand at bread for the first time, this recipe brings a touch of homey tradition right into your kitchen.
Ingredients You’ll Need
These ingredients couldn’t be more straightforward, yet each plays a vital role in creating the texture and flavor that make this bread so irresistible. From the creamy milk to tenderize the dough to the gentle sweetness of sugar, every item is essential for achieving that classic Amish touch.
- Warm milk: Helps activate the yeast and adds tenderness to the bread.
- Granulated sugar: Sweetens the bread lightly and fuels the yeast for a perfect rise.
- Active dry yeast: The magic that makes your bread rise beautifully and become fluffy.
- Unsalted butter, softened: Adds richness and a melt-in-your-mouth texture.
- Large egg: Binds and enriches the dough while contributing to a lovely golden crust.
- Salt: Balances the sweetness and enhances all the other flavors.
- All-purpose flour: The structure powerhouse that forms the soft, pillowy loaf you’ll adore.
How to Make Homemade Amish Sweet Bread Recipe
Step 1: Activate the Yeast
Start by mixing warm milk and sugar in a large bowl to create the perfect environment for the yeast. Sprinkle the active dry yeast on top and allow it to foam for 5 to 10 minutes. This foam tells you the yeast is alive and ready to work its magic, giving your bread that wonderful rise.
Step 2: Combine Wet Ingredients and Flour
Once the yeast is foamy, add the softened butter, egg, and salt to the bowl. Begin stirring in the all-purpose flour a cup at a time, mixing until a soft dough forms that pulls away from the sides of your bowl. This gradual addition ensures your dough isn’t too sticky or dry.
Step 3: Knead the Dough
Whether you’re using a dough hook on a mixer or your own two hands on a floured surface, kneading is where the dough truly comes alive. Patience during the 5–6 minutes with a mixer or 8–10 minutes by hand develops the gluten, resulting in a tender yet springy texture you’ll love.
Step 4: First Rise
Transfer your dough to a greased bowl, cover it, and find a warm corner for it to grow. Letting the dough rise for 1 to 1.5 hours until it doubles in size is critical—it creates that fluffy, airy crumb that makes this bread so irresistible.
Step 5: Shape the Loaf
After the first rise, gently punch down the dough to release built-up air. Shape it into a classic loaf and place it into a greased 9×5-inch loaf pan. This step shapes your bread and prepares it for the final rise before baking.
Step 6: Second Rise
Cover the loaf loosely and let it rise again for 30 to 45 minutes. Wait until it’s just peeking over the edge of the pan—this final puff-up guarantees a light texture and beautiful oven spring.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (175°C) and bake the loaf for 30 to 35 minutes. The bread should turn a gorgeous golden brown and sound hollow when you tap the bottom. This baking time locks in moisture while developing a soft-crust exterior.
Step 8: Cool and Slice
Let your loaf cool for 10 minutes right in the pan to settle, then transfer it to a wire rack to cool completely. Slicing too early can make the bread gummy, so patience here yields the perfect texture for your first taste.
How to Serve Homemade Amish Sweet Bread Recipe
Garnishes
This sweet bread is lovely on its own, but try a pat of butter or a drizzle of honey to enhance its natural sweetness. Fresh fruit preserves also pair beautifully, bringing a burst of flavor to each bite without overshadowing the bread’s delicate taste.
Side Dishes
Serve this bread alongside warm soups or hearty stews to soak up cozy flavors. It’s excellent with a cup of tea or coffee for breakfast, or with scrambled eggs and bacon for a comforting brunch that feels both hearty and special.
Creative Ways to Present
Turn your Homemade Amish Sweet Bread Recipe into delightful French toast by slicing thick and soaking it in a cinnamon-spiced custard. Or, cube the bread and toast the pieces with a sprinkle of cinnamon sugar for a crunchy, sweet snack perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for up to 3 days, giving you easy access to soft, homemade slices for quick snacks or sandwiches.
Freezing
If you want to keep this bread longer, freezing is a great option. Wrap the whole loaf tightly in plastic wrap and then foil to protect it from freezer burn. It keeps beautifully for up to 3 months and can be thawed overnight at room temperature.
Reheating
To enjoy your bread like it’s freshly baked, reheat slices in a toaster or warm them in a low oven wrapped in foil. This restores softness and brings back that irresistible warmth perfect for spreading butter or jam.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
While you can substitute some whole wheat flour, it will change the texture and density of the bread. Using about half whole wheat and half all-purpose flour is a good balance to maintain softness without losing that tender crumb.
What if my yeast doesn’t foam?
If the yeast doesn’t foam after 10 minutes, it may be expired or the milk might have been too hot or cold. Try with fresh yeast and ensure your milk is warm but not hot to touch, around 110°F (43°C), for best results.
Can I add raisins or nuts to this bread?
Absolutely! Adding raisins or chopped nuts can give added texture and flavor, making this bread even more festive. Fold them in with the flour for an even distribution throughout the loaf.
How do I know when the bread is fully baked?
The loaf should be a deep golden brown on top and sound hollow when you tap its bottom. If you have a kitchen thermometer, the internal temperature should be about 190°F (88°C) to ensure it’s thoroughly baked.
Is this bread suitable for sandwiches?
Yes, this bread’s slightly sweet, soft texture makes it fantastic for sandwiches—especially breakfast sandwiches or those with mild, creamy fillings. It holds up well without overpowering your favorite sandwich ingredients.
Final Thoughts
There’s something truly special about baking your own bread, and this Homemade Amish Sweet Bread Recipe makes that joy accessible to everyone. It’s simple, comforting, and irresistibly delicious—perfect for filling your home with the warm scent of fresh bread and creating meaningful moments around the table. Give it a try and watch how it becomes a beloved staple in your kitchen and heart.
Print
Homemade Amish Sweet Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 1 loaf (9×5-inch)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Amish Sweet Bread is a soft, slightly sweet loaf with a tender crumb and golden crust. Perfect for breakfast or as a snack, this bread combines warm milk, yeast, butter, and sugar to create a delightful homemade treat that’s easy to prepare and bake from scratch.
Ingredients
Wet Ingredients
- 1 cup warm milk
- 1/4 cup unsalted butter, softened
- 1 large egg
Dry Ingredients
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
Instructions
- Activate Yeast: In a large bowl, mix warm milk with granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Combine Ingredients: Add softened butter, egg, and salt to the foamy yeast mixture. Stir in the flour one cup at a time until a soft dough begins to form.
- Knead Dough: Knead the dough either using a mixer fitted with a dough hook for 5 to 6 minutes or by hand on a floured surface for 8 to 10 minutes, ensuring a smooth and elastic texture.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape Loaf: Punch down the risen dough to release air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaf loosely and let it rise again for 30 to 45 minutes until the dough rises just above the edge of the pan.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Softened butter should be at room temperature for easy mixing.
- Kneading is crucial to develop gluten, which gives the bread its texture.
- If the crust browns too quickly, tent the bread with foil during baking.
- Store leftover bread in an airtight container to keep it fresh.
