If you’re craving a warm, tender, and slightly sweet bread that feels like a hug from the heartland, you’re in the right place. This Homemade Amish Sweet Bread Recipe is a timeless classic that perfectly captures the warmth and simplicity of Amish baking traditions. Delicately soft with just the right hint of sweetness, this bread is a versatile treat that makes breakfast, snack time, or even an after-dinner delight feel extra special. Its golden crust and pillowy crumb will have you reaching for another slice before you know it!
Ingredients You’ll Need
Preparing this Homemade Amish Sweet Bread Recipe is all about simple, wholesome ingredients that come together to create something truly comforting. Each component plays an essential role in building the bread’s rich flavor, soft texture, and beautiful golden color.
- 1 cup warm milk: Activates the yeast and provides moisture for a soft crumb.
- 1/4 cup granulated sugar: Adds just enough sweetness to enhance the natural flavors.
- 2 1/4 teaspoons active dry yeast: The magic ingredient that makes the bread rise.
- 1/4 cup unsalted butter, softened: Adds richness and tenderness to the dough.
- 1 large egg: Helps bind the dough and contributes to its lovely color.
- 1 teaspoon salt: Balances flavors and strengthens the dough.
- 3 1/2 cups all-purpose flour: The foundation of the bread, providing structure and heft.
How to Make Homemade Amish Sweet Bread Recipe
Step 1: Start the yeast mixture
Begin by warming your milk to just the right temperature—think about warm bath water. Stir in sugar until it dissolves, then sprinkle the active dry yeast on top. This little step wakes up the yeast, letting it bubble to life in just 5 to 10 minutes, signaling that your bread will rise beautifully.
Step 2: Combine the wet ingredients
Once your yeast mixture is bubbly, stir in the softened butter, the egg, and salt. These ingredients bring richness and depth while balancing sweetness in the final loaf. They also help create that soft, moist texture that feels so comforting.
Step 3: Add the flour gradually
Now it’s time for the flour—add it one cup at a time to keep the dough manageable. With each addition, mix gently until a soft dough begins to form. This slow approach gives the flour a chance to absorb moisture evenly, making kneading a breeze.
Step 4: Knead the dough thoroughly
Whether you use a mixer with a dough hook or your own two hands on a floured surface, kneading for about 5 to 10 minutes is key. This step develops the gluten, which creates that perfect chewy, airy texture Amish bread is known for.
Step 5: First rise
Place your dough in a greased bowl and cover it to keep in the warmth and moisture. Let it rise in a cozy, draft-free spot for 1 to 1.5 hours until it doubles in size. This patience yields a lighter, fluffier loaf.
Step 6: Shape and second rise
Punch down the risen dough gently—you’re releasing the air pockets to get an even crumb. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover it loosely for a final rise of 30 to 45 minutes until it peeks above the pan’s edge, promising a beautiful oven spring.
Step 7: Bake to golden perfection
Heating your oven to 350°F (175°C) is the final preparation. Bake for 30 to 35 minutes until the crust turns a lovely golden brown and sounds hollow when tapped. That golden hue is what you want for both flavor and appearance.
Step 8: Cool before slicing
After baking, let the bread rest for 10 minutes in the pan, then transfer to a wire rack to cool completely. This cool-down time allows the moisture to redistribute so every slice is perfectly tender, not gummy.
How to Serve Homemade Amish Sweet Bread Recipe
Garnishes
A fresh slice of this Homemade Amish Sweet Bread Recipe sings on its own, but you can elevate the experience with a simple pat of creamy butter or a drizzle of honey for extra sweetness. Toast it lightly and add your favorite jam, and you have pure morning bliss.
Side Dishes
This bread pairs beautifully with a steaming cup of coffee or tea, making it perfect for breakfast or afternoon snacks. For a hearty meal, serve alongside homemade soup or a warm bowl of chili—the sweet softness of the bread complements savory flavors wonderfully.
Creative Ways to Present
Get creative by making French toast with this bread, soaking slices in a cinnamon-egg batter and frying until golden. You can also use it for bread pudding or layer with cream cheese and fresh fruit for a decadent treat that’s bound to impress at brunch.
Make Ahead and Storage
Storing Leftovers
To keep your Amish sweet bread fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It will stay soft and tasty for up to three days, perfect for enjoying gradually without feeling rushed.
Freezing
If you want to savor this bread later, freezing is your friend. Slice before freezing for convenience, wrap each slice or the whole loaf tightly, and freeze for up to 3 months. Just thaw at room temperature or pop slices directly into the toaster when ready to eat.
Reheating
To bring back that fresh-out-of-the-oven warmth, reheat slices in a toaster or oven at a low temperature. A quick few minutes enhances the texture and revives the delicate aroma, making each bite feel freshly baked.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for part of the all-purpose flour for a nuttier flavor and added fiber, but keep in mind it may make the bread denser. Start with replacing half the flour and see how you like the texture.
Do I have to use warm milk?
Yes, warm milk helps activate the yeast properly, ensuring the dough rises well. Too hot and it can kill the yeast; too cold and the yeast won’t activate. Aim for a temperature similar to warm bath water, around 100 to 110°F.
Can I add mix-ins like raisins or nuts?
Absolutely! Adding raisins, chopped nuts, or even dried cranberries is a wonderful way to customize the bread. Fold them in after the first rise during shaping to distribute evenly without interfering with the dough’s rising process.
What makes Amish sweet bread different from regular sweet bread?
Amish sweet bread is known for its soft texture and mild sweetness that is never overpowering. The recipe tends to emphasize simple, natural ingredients with a slow rise for a tender crumb and golden crust, reflecting homemade, old-fashioned goodness.
How do I know when the bread is fully baked?
Look for a golden brown crust and tap the bottom of the loaf—it should sound hollow. This hollow sound signals that the inside is baked through and not doughy. If you’re unsure, use a thermometer; the internal temperature should be around 190°F.
Final Thoughts
Trying out this Homemade Amish Sweet Bread Recipe is like inviting a piece of cozy tradition into your kitchen. Its simplicity, warmth, and delightful flavor will quickly make it a go-to favorite. So why not roll up your sleeves and bake a loaf today? You might just find that this tender, sweet bread becomes a cherished staple in your household as it has for so many others.
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 pan)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Homemade Amish Sweet Bread is a classic, soft, and slightly sweet loaf perfect for breakfast or an afternoon snack. It features a tender crumb and golden crust achieved through a simple yeast dough rising and baking process. Ideal for those who enjoy traditional, homemade bread with a hint of sweetness.
Ingredients
Liquids
- 1 cup warm milk
- 1 large egg
Dried Ingredients
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
Fats
- 1/4 cup unsalted butter, softened
Instructions
- Activate yeast: In a large bowl, mix the warm milk with sugar. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine ingredients: Add the softened butter, egg, and salt to the yeast mixture. Gradually stir in the all-purpose flour, one cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough: Knead the dough either in a stand mixer with a dough hook attachment for 5 to 6 minutes or by hand on a floured surface for 8 to 10 minutes until the dough is smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the dough: Punch down the risen dough to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf loosely and allow it to rise again for 30 to 45 minutes, until the dough rises just above the edge of the pan.
- Bake the bread: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the milk is warm (around 110°F or 43°C) to properly activate the yeast but not so hot that it kills the yeast.
- Softened butter is key for proper mixing—do not use melted butter.
- For even better flavor, let the dough rise in a slightly warm environment, such as inside a turned-off oven with the light on.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
