Amish White Bread Recipe

I’ve always found a deep comfort in making simple bread for my family, especially when it’s a soft, tender loaf like this one.

This specific amish white bread recipe takes that comfort and adds a truly show-stopping element: a rich, gooey maple pecan swirl that fills the kitchen with an incredible aroma while baking. It’s perfect for a weekend brunch or a special treat. This recipe transforms simple pantry staples into a family-friendly favorite, proving that a little extra effort yields amazing results.

The reward is a warm slice of bread where the tender crumb meets a rich, buttery swirl of maple and toasted pecans, taking this amish white bread recipe from classic to extraordinary. Whether for Sunday brunch or an after-school snack, this loaf promises pure comfort in every bite.

Ingredients

• Warm Water: 120 ml (1/2 cup) warm water (105-110°F or 40-43°C). This warm water activates the yeast; ensure it is not too hot or too cold, or the yeast won’t proof properly. Use a kitchen thermometer for accuracy to ensure a perfect start to your dough.
• Active Dry Yeast: 7 g (2 1/4 teaspoons). Active dry yeast is essential for a good rise and light texture in this amish white bread. Check the expiration date to ensure your yeast is fresh and active.
• Granulated Sugar: 75 g (1/3 cup + 1 tablespoon), divided. Granulated sugar feeds the yeast and provides sweetness and browning to the bread. We divide the sugar: a small amount for the initial yeast proofing, and the rest for the main dough.
• Warm Milk: 240 ml (1 cup) (105-110°F or 40-43°C). Whole milk provides richness and helps create the soft, tender crumb characteristic of Amish white bread. Dairy-free alternative: Use warm full-fat oat milk or almond milk, which may slightly alter the final texture.
• Unsalted Butter (Dough): 55 g (4 tablespoons), softened, plus extra for greasing. Softened unsalted butter adds flavor, tenderness, and structure to the dough. Ensure the butter is truly softened (not melted) for proper incorporation into the dough.
• Table Salt: 5 g (1 teaspoon). Salt is crucial for controlling yeast activity and enhancing the overall flavor profile of this amish white bread recipe. Do not omit or reduce salt significantly, or the bread will taste bland.
• All-Purpose Flour: 540-600 g (4 1/2 to 5 cups), approximately, divided. All-purpose flour yields the classic soft texture needed for this amish white bread recipe. Start with 4.5 cups and add flour gradually as needed during kneading, aiming for a smooth, elastic dough that is slightly tacky but not sticky.
• Unsalted Butter (Swirl): 28 g (2 tablespoons), melted. Melted butter combines with the maple syrup to create a rich base for the swirl filling. Let the butter cool slightly before mixing with other swirl ingredients to prevent clumping.
• Pure Maple Syrup: 80 ml (1/3 cup). Pure maple syrup provides the gooey sweetness for the swirl filling. Use real maple syrup (not pancake syrup) for the best flavor and texture in the swirl.
• Finely Chopped Pecans: 60 g (1/2 cup). Pecans add a delightful crunch and nutty flavor to contrast the soft bread and gooey swirl. Walnuts can be used as a substitute if pecans are unavailable.
• Ground Cinnamon: 2 g (1/2 teaspoon). Cinnamon adds warmth and a classic pairing to the maple and pecan swirl.
• Alcohol-Free Vanilla Extract: 5 ml (1 teaspoon). Vanilla extract enhances the sweetness and depth of flavor in both the bread dough and the swirl.
• Powdered Sugar: 15 g (1 tablespoon), for dusting. Powdered sugar adds a final decorative touch to the finished loaf.

Instructions

1. Activate the Yeast: In a large bowl, combine the warm water, 15 g (1 tablespoon) of the granulated sugar, and the active dry yeast. Stir gently to dissolve the ingredients and let sit for 5-10 minutes. The mixture should become foamy, indicating the yeast is active and ready to use.
2. Combine Wet Ingredients: Add the warm milk, the remaining 60 g (1/4 cup) granulated sugar, 55 g (4 tablespoons) softened butter, salt, and alcohol-free vanilla extract to the yeast mixture. Stir until well combined, ensuring the softened butter is fully incorporated into the liquid ingredients. The mixture should be a consistent temperature to avoid shocking the yeast.
3. Knead the Dough: Gradually add 540 g (4 1/2 cups) of the all-purpose flour, mixing with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour (up to 60 g / 1/2 cup) as needed, until the dough is smooth, elastic, and no longer sticky. The final dough should bounce back slightly when poked gently. If the dough feels dry or stiff during kneading, add a tablespoon of milk at a time to maintain the soft texture of this amish white bread recipe.
4. First Rise: Lightly grease a clean large bowl with butter. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. When I make this amish white bread recipe for family brunch, I start the first rise early in the morning and let it go for the full 90 minutes; the time may vary depending on the temperature of your kitchen.
5. Prepare the Swirl Filling: While the dough rises, prepare the maple pecan swirl. In a small bowl, combine the 28 g (2 tablespoons) melted butter, pure maple syrup, finely chopped pecans, and ground cinnamon. Stir well to create a thick, spreadable mixture. Set aside at room temperature until the dough is ready for shaping.
6. Shape the Loaf: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 30 cm x 40 cm (12 inches x 16 inches). Evenly spread the maple pecan swirl mixture over the entire surface of the dough rectangle, leaving a 1 cm (1/2 inch) border clear along one of the long edges.
7. Roll and Seal: Starting from the long edge opposite the clear border, tightly roll the dough into a log. Pinch the seam firmly along the clear border to seal it securely. A tight roll ensures the swirl stays contained and creates a visually appealing spiral.
8. Second Rise: Lightly grease a 23 cm x 13 cm (9 inch x 5 inch) loaf pan. Carefully transfer the dough log to the prepared pan, seam-side down. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 30-45 minutes. The dough should nearly double in size and crown above the rim of the pan before baking.
9. Bake the Bread: Preheat your oven to 190°C (375°F) during the final rise. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 90-93°C (195-200°F). If the top browns too quickly, loosely tent the loaf with aluminum foil for the remaining bake time.
10. Cool and Serve: Remove the bread from the oven and immediately turn it out onto a wire rack. Let it cool completely for at least 1 hour before slicing; this is crucial for the internal swirl to set properly. Serve slices on a simple white ceramic plate, and dust with powdered sugar and extra pecans from the swirl mixture for garnish.

Tips for a Perfect Swirl Loaf

Here are a few pointers to ensure your amish white bread recipe turns out perfectly soft and fluffy, with a beautiful, gooey swirl.

Don’t overdo the flour during kneading

While you want the dough to be elastic, adding too much flour will make the finished bread dense and dry, counteracting the desired soft texture of amish white bread. Aim for a slightly tacky feel. Starting with 4.5 cups and adding flour gradually as needed ensures a lighter texture for this family-friendly treat.

Make sure the swirl ingredients are evenly spread

For a uniform spiral, distribute the maple pecan mixture evenly across the dough rectangle. Ensure you leave a clean edge to seal the loaf properly, preventing the filling from oozing out during baking.

The final rise is critical for softness

Allow the loaf to complete the second rise until it crowns above the pan. If you bake it too early, the texture will be dense; if you let it rise too long, it may collapse during baking.

Test for doneness to guarantee a good crumb

The best way to know when bread is done is to check the internal temperature. A temperature between 195-200°F (90-93°C) ensures the bread is cooked through without being dry, resulting in a perfectly moist crumb.

Storage and Serving Suggestions

For short-term storage (1-2 days)

Keep the bread in an airtight container at room temperature. Sliced bread will dry out faster, so keep it whole until ready to serve.

For long-term storage (up to 3 months)

Slice the cooled bread completely and freeze it in a freezer-safe bag. To thaw, simply take out individual slices as needed or let the entire loaf thaw on the counter for easy meal prep recipes. This method makes it a great option for healthy snacking.

Serving suggestions

This maple pecan swirl bread makes an incredible French toast or bread pudding. It’s also delicious simply toasted with butter or enjoyed plain alongside coffee for a comforting breakfast.

FAQs for Amish White Bread

Why didn’t my dough rise?

The most likely culprit is inactive yeast or improper water temperature. Ensure your warm water temperature is between 105-110°F (40-43°C); if it’s too hot, it kills the yeast, and if too cold, it stays dormant. Check for foamy texture after 5-10 minutes during proofing.

Can I make this Amish white bread recipe in a stand mixer?

Yes, you can. Use the dough hook attachment and mix on medium-low speed for about 5-7 minutes. This shortens the hands-on kneading time significantly compared to the 8-10 minutes required for hand kneading this easy Amish white bread recipe.

What makes Amish white bread different from regular white bread?

The key difference is the use of milk and a higher amount of sugar, which creates a softer, more tender, and slightly sweeter crumb compared to standard white bread, which typically relies only on water. This makes it a very family-friendly option for healthy eating.

Can I make this swirl loaf ahead of time?

Yes, you can prepare the dough and place it in the refrigerator for the first rise (the cold fermentation method). This will significantly extend the rising time (up to 24 hours), developing more flavor. Let the dough come to room temperature before shaping.

My swirl filling oozed out while baking. How can I fix this?

Ensure you roll the dough tightly and pinch the seam securely. If the filling is too liquid, add slightly more pecans or reduce the maple syrup slightly next time. I find that I get the cleanest swirl lines when I chill the formed loaf for 15 minutes before baking.

How do I get the perfect golden-brown top?

To achieve a deep golden color and shine, brush the top of the loaf with a simple egg wash (one egg whisked with a tablespoon of water) before baking. If it browns too fast, loosely tent with aluminum foil.

Conclusion

This gooey maple pecan swirl takes a classic amish white bread recipe and turns it into a luxurious treat that’s still simple enough for a weeknight bake. Pin this easy recipe to save it for later when you need a comforting dessert bread or family dinner side.

amish white bread recipe

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• Author: Alyssa Bennett
• Total Time: 180 minutes
• Yield: 1 loaf (12 servings) 1x
• Diet: General

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Description

A soft, tender Amish white bread loaf featuring a rich maple pecan swirl. This classic comfort food is transformed into an extraordinary treat perfect for brunch or a snack.

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Ingredients

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• 1/2 cup warm water (105-110°F)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup + 1 tablespoon granulated sugar, divided
• 1 cup warm milk (105-110°F)
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 4 1/2 to 5 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1/3 cup pure maple syrup
• 1/2 cup finely chopped pecans
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar

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Instructions

1. Proof Yeast: In a large bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-10 minutes until foamy.
2. Mix Wet Ingredients: Add the warm milk, remaining granulated sugar, softened butter, salt, and vanilla extract to the yeast mixture. Stir until fully combined.
3. Knead Dough: Gradually incorporate the flour (starting with 4.5 cups). Knead on a lightly floured surface for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
4. First Rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
5. Prepare Swirl Filling: While the dough rises, combine the melted butter, maple syrup, chopped pecans, and cinnamon in a small bowl.
6. Shape Loaf: Punch down the risen dough and roll it into a 12×16 inch rectangle. Spread the maple pecan swirl mixture evenly over the dough, leaving a 1/2 inch border on one long edge.
7. Roll and Seal: Roll the dough tightly into a log, starting from the long edge opposite the clear border. Pinch the seam securely to seal.
8. Second Rise: Place the dough log seam-side down in a greased 9×5 inch loaf pan. Cover and let rise for 30-45 minutes until almost doubled.
9. Bake Loaf: Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and the internal temperature reaches 195-200°F (90-93°C). Tent with foil if browning too quickly.
10. Cool and Serve: Immediately remove the bread from the pan onto a wire rack. Let cool completely (at least 1 hour) before slicing. Dust with powdered sugar to serve.

Notes

If the dough feels dry or stiff, add a tablespoon of milk at a time during kneading. Ensure the loaf cools completely for at least 1 hour before slicing so the internal swirl can set properly.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 300 kcal
• Sugar: 12 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg