I’ve always had a soft spot for the kind of bread that makes the whole house smell like home. You know, that warm, yeasty aroma that feels like a hug from the kitchen? The first time I made Amish Sweet Bread, I wasn’t chasing perfection, I just wanted something to spread butter on while it was still steaming.

It actually started on a quiet Sunday afternoon when I realized I’d run out of store-bought bread. Instead of heading out, I thought, why not try making my own? I found an old Amish recipe that used simple ingredients: water, sugar, yeast, flour, salt, and oil, nothing fancy, nothing intimidating.

By the time the loaves came out of the oven, golden and glossy, my kitchen looked like a small bakery (minus the chaos of real bakers). One slice in, and I knew I was in trouble. It was soft, just sweet enough, and completely addictive. Since then, it’s become my go-to loaf for mornings, lazy weekends, and just about any mood that calls for comfort. Try my Christmas Figgy Pudding and Best Monkey Bread for more baked and tasty treats.

Why I Keep Coming Back to It – Ethan’s Honest Take!

• Simple Pantry Staples: No fancy ingredients, no specialty flours, just stuff you probably already have at home.
• Soft and Pillowy: Every bite melts in your mouth, the kind of bread that makes you close your eyes for a second.
• Smells Like Home: The mix of sugar, yeast, and warmth fills the air with the kind of scent that makes neighbors wander over “just to say hi.”
• Beginner Friendly: If you’ve ever been scared to bake bread, this recipe is your confidence booster.
• Perfect for Everything: Toast it, butter it, make French toast, or eat it plain, standing by the counter (guilty).
• Freezer Friendly: I bake two loaves, eat one, and freeze the other for “emergencies.” Works every time.
• Affordable Comfort: For a few dollars, you get two loaves that taste better than anything you could buy.
• Feels Like a Little Win: There’s something magical about pulling warm bread out of your own oven like, “Hey, maybe I am figuring out adulthood.”

Real-Life Cooking Notes from Ethan

• Warm Water Trick: Not too hot, not too cold — think “a comfy bath.” Too hot kills the yeast; too cold makes it lazy.
• Let It Bubble: Give your yeast time to proof. Those bubbles mean life; no bubbles, no bread (learned the hard way).
• Sugar Does More Than Sweeten: It feeds the yeast and helps the bread brown beautifully. Don’t cut it short.
• Knead With Love: Ten minutes by hand or five with a mixer, it’s your arm workout for the day, and totally worth it.
• Patience Pays Off: Let the dough rise fully. Rushing it gives you heavy bread instead of the dreamy, fluffy kind.
• Grease the Pan Well: There’s nothing sadder than losing half your loaf to the pan, trust me, I’ve done it.
• Check the Bottom: Tap the loaf; it should sound hollow when done. It’s the little “bread applause” moment I love.
• Slice When Cool (If You Can): It’s tempting, but slicing too early squishes the crumb. I usually fail at this rule, and I regret it every time.

Amish Sweet Bread Recipe

This classic homemade bread is soft, golden, and comforting — perfect for sandwiches, toast, or simply enjoying with a pat of butter. With just a few pantry staples, you can bake fresh, fluffy loaves right at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Additional Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 2

Course: bread

Cuisine: American

Calories: 164

Ingredients Equipment Method

Ingredients

  

• 2 cups warm water 110 degrees F/45 degrees C
• ⅔ cup white sugar
• 1 ½ tablespoons active dry yeast
• ¼ cup vegetable oil
• 1 ½ teaspoons salt
• 6 cups bread flour

Equipment

• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Clean kitchen towel or plastic wrap
• Two loaf pans
• Oven
• Wire cooling rack

Method

 

1. Prepare Yeast Mixture: Dissolve sugar in warm water, stir in yeast, and let it proof for 5–10 minutes until frothy.
   
2. Mix Dough: Add oil and salt to the yeast mixture. Gradually stir in flour until a soft dough forms.
   
3. Knead: Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Shape & Second Rise — Punch down the dough, divide it into two loaves, and place each in an oiled loaf pan. Let them rise again for 30 minutes.
   
6. Bake: Preheat the oven to 350°F (175°C). Bake the loaves for 30 minutes or until golden brown and hollow-sounding when tapped.
   
7. Cool: Remove from pans and let the loaves cool on a wire rack before slicing and serving.

The Last Bite

If you’ve never made bread before, start here. It’s forgiving, it’s comforting, and it tastes as if you tried way harder than you did. There’s no better feeling than butter melting on a slice of something you baked from scratch.

And if you burn the first loaf? Don’t worry. The second one will be perfec,t and honestly, that’s half the joy of being an amateur cook.

Best Ways to Enjoy Amish Sweet Bread!

1. Warm With Butter: Honestly, this alone could solve most bad days.
2. Classic Toast: Crispy edges, soft center — unbeatable with coffee.
3. French Toast Upgrade: The slight sweetness makes it perfect for soaking.
4. Simple Sandwiches: Turkey, ham, or even peanut butter taste better on this bread.
5. Morning Ritual Bread: One slice, one quiet moment — repeat as needed.
6. Late-Night Snack: Toasted with honey or jam hits differently after dark.
7. Gift-Worthy Loaf: Wrap it up warm, and suddenly you’re everyone’s favorite person.

Storage and Make-Ahead Tips

• Room Temperature Storage: Keep wrapped loosely for up to 3 days for best texture.
• Freezer Friendly: Slice before freezing so you can grab one piece at a time.
• Reheat Gently: A quick toast or warm-up brings it back to life instantly.
• Avoid the Fridge: Refrigeration dries bread out faster than you’d expect.
• Double Batch Smartness: Bake once, freeze one, thank yourself later.
• Wrap While Cool: Trapping steam makes the crust soggy.
• Label the Date: Future-you deserves clarity.

Amish Sweet Bread FAQs (Real Questions I Get)

1. Is this bread very sweet? No — it’s lightly sweet, not dessert-level.
2. Can I make it by hand? Absolutely, and it’s very forgiving.
3. Why didn’t my bread rise? Likely water temperature or inactive yeast.
4. Can I reduce the sugar? Slightly, but remember it feeds the yeast.
5. Does it work for sandwiches? Yes — especially simple, cozy ones.
6. Can I add cinnamon or raisins? Definitely, just fold them in gently.
7. Is it good for beginners? This is one of the best starter breads out there.