Knowledge

Amish Sweet Bread Recipe

  • You know, that’s like the hybrid between a dinner roll and a regular loaf of bread. Looks extremely soft to the touch though! What foods would you pair it with. 🙂

    • You’re right, it is sort of like that. We love making grilled cheese sandwiches out of it but it’s also great toasted or as a side with most dinner dishes, including soups. It really is soft and so delicious!

  • Courtney

    Can this be made in a bread machine?

  • Jacqueline Sanders

    How do you convert this for a bread machine if have add flour one cups at a time? Also how much do you cut the sugar by to make it a wee bit healthier?

    • Jacqueline, just put all of the flour in at the same time. 🙂

      I’ve cut it down to a few tablespoons (or 1/4 cup) and it still tastes great.

  • I am going to enjoy trying this recipe. On another note about your sickness – have you considered that you might have allergies you didn’t realize? In our house, we finally discovered that our sickness coincides with alder season, and whether the house is dusty. We have taken care of the dust, and with a new heat pump in the house, we are having a much better time. All our symptoms matched yours. You may have different allergies, but even in the winter, there are tree pollens from yew, alder, etc. There is a free app you can download to see what pollens in your area are coinciding with your sickness, called pollen.com allergy alert. Good luck to you, and thanks for the recipe!
    Jen Dean

    • Jen, I’ll have to take a look! I’ve always had this problem so it just is what it is to me but it’d be nice to not be sick all winter! Thanks Jen!

  • Kim

    Looking forward to trying this recipe just as soon as I get more bread flour.

    Sorry that you are so ill.

    Not sure if it is allergies or will be diagnosed but if you are sickly tired, achy, have certain areas that are really sore, almost feels like a major flu bug, it is worse when weather is changing or damp…….look into Fibromyalgia.
    I too was sick and tired of being sick and tired.
    It took 2 yrs to come to the diagnosis but it is a process of elimination. A rheumatologist that specializes in Fibro will have an answer usually in one visit.
    Some doctors will not accept this diagnosis as they think it is in your head but perhaps read up on it and see if it applies. I am usually worse in damp, cold, changing weather.

    Feel better soon!

    • Kim, that is an interesting thought. I hadn’t thought of that before, mostly because I only get sick during the winter time when it gets really cold and sick germs are everywhere. I’m glad that you were able to figure out what was going on with you. But thank you so much! I will look into it!

  • Kiki

    New to bread baking. I have a small household. Thoughts on baking one loaf and freezing the other half of the dough for future use? Yea or nay? lol

    • Hey Kiki, I’m not sure about freezing the dough, I’ve never tried that, but you could definitely bake the loaf and then freeze it and then thaw it when you’re ready to eat it!

  • ashley

    Silly question…new to bread baking, do you bake both loaves at the same time or one at a time?

  • I did make your recipe and it was delicious! My family wants me to make more and I am doing that today. We used it to make sandwiches, toast, sliced with soup. Amazing stuff! Thanks for sharing!

    • Angela, glad you enjoyed it! It really is delicious! Thanks so much for letting us know!

  • Monica

    Lovely to be in this group. I am going to try this bread for sure..I just love different types of bread.. Thanks for the opportunity ..

  • Myrna

    All the breads that I’ve made have a second rising after shaping and putting the loaves in the pan. You recipe doesn’t say to do that. Does this recipe not need a second rising?

    • Myrna, you’re right, I did add in the second rising (just barely) but it doesn’t necessarily need it. There are times when I’ve only been able to let it rise for a few minutes while the oven is heating and it ends up just fine. Do the second rising just to be safe. Thanks for the comment!!!

  • Katie

    This might be a silly question, but do I use self rising flour or all purpose flour? Thanks!

  • Katie, you can just use regular all purpose flour. 🙂

  • Heidi

    For the bread machine would you cut recipe in half and depending on that answer do you know what pound setting to use?

    • Heidi, I’m going to be completely honest with you. I have no idea. I have never used a bread machine before. I’m really sorry. My best guess would be that you definitely cut it in half. Anyone else know?

  • Carrie

    I helped (really I just supervised!) my 11 year old daughter make this tonight. SO easy and SOOOOO GOOD! Thanks for sharing!

    • Carrie, that’s awesome! Isn’t it great when the kids can make the food?! Thanks for letting us know you liked it!

  • Veronica

    Do you know how long you would bake this if you made it into rolls? I’m thinking one loaf, one pan of rolls…new to breads though, so I am not sure on the bake time. Can’t wait to try it!

    • Veronica, make the bread the same way. I would make the rolls about 2 inches in diameter and bake just like rolls but only for about 15-20 minutes depending on where you are. Just keep a close eye on them. Let me know how they did! -Kim

  • denise condreay

    I wonder if you added pineapple juice instead of water if it would work…taste like Hawaiian bread?

    • Denise! I have no idea but I’ll have to try it! If you try it first, let us know!

  • Anna

    Just made it! Only my second time making bread and it turned out great! I just used a heaping 1/3 C sugar instead of 2/3 C and its still sweet. I plan to use it for my husband’s sandwiches for his lunches. Thank you!

    • Anna, thanks so much for the feedback! I agree, it’s still amazing with less sugar and I’m so glad it turned out well for you!!

  • Anna

    Ok so I already made another batch. My husband said he can’t eat store bought bread anymore and today I used a loaf to make croutons and bread crumbs! I think I’m addicted to making bread now

    • Anna! That’s awesome! I’m so happy for you. Homemade bread really is the best, especially this sweet bread. Thanks for letting us know!

  • Melanie Ballinger, RN

    What a delightful simple homemade bread. I will be using this for family and friends who are not gluten free. I would love to chat with you about how you can heal your body from the inside out using only natural supplements and possibly less yeast in your diet. I am a practicing RN who deals with many folks with what you have been describing as feeling sick and I am also a hospice RN who sees the bad end of folks who have made bad choices for their diets and lives. I know you would love to be in a state of great health every day.

    • Melanie, thanks for your comment! I am actually doing really well but I will keep you in mind. I really only get sick in the cold winter months so until about October, I should be in great health!

  • Patricia

    Is it a problem to let it rise longer than 1 hour? I was thinking of leaving it overnight.

    • Patricia, I probably wouldn’t leave it overnight on the counter. The taste and texture will probably be off. However, you could try leaving it in the refrigerator overnight! That should slow down the process and it should be pretty close to the normal recipe once it’s made.

  • Debra

    Gonna make this bread!!! Thanks. As to your health problems…Pardon my presumptuousness in commenting but perhaps your Vit. D level is down. I was always sick until a Dr. found my level was way low. Now I take supplements and I am hardly ever sick anymore. It improves the immune system. My pharmacist said she has the same issue. I also took a high level prescription for a while, too, but now only supplement form. Most blood work doesn’t check for Vit. D unless the Dr. specifically asks for it. Worth a try. Good luck!

    • Debra, that would actually make sense. I assume I usually get vitamin D from the sun which I’m out in all summer and when it’s warm and then in the winter, I never see the sun. Thanks for the idea!

  • Tammy

    All I have is rapidrise yeast. How should I alter this recipe to have success in making this bread?

    • Rapid rise just means that you can skip the first step of letting it proof. So mix the water, sugar, yeast, oil, and salt and keep on going!

  • Kibbie

    I’m fairly new to baking bread, and every time, with every recipe, I get very soft, but very dense bread. What can I do to make it lighter, more like sandwich bread?

    • Hey! Homemade bread is naturally more dense but you can try using bread flour as it is lighter.

  • Channy

    Making this now! It’s on the counter rising for an hour. Can’t wait!! We’re going to be eating the bread with a chicken crock pot meal. Thank you for the recipe!

  • Jane

    Made this today intending it to be a side with dinner…however…my family had other ideas lol. Instead of bread, half was turned into strawberry rolls and the other half into blueberry rolls. They turned out wonderful! I can’t wait to try it as a bread like its meant to be lol Now, to think of a different side to make with dinner……

  • Ruth

    Going to try this bread, sounds so yummy! Have you Heard of Plexus products? So many of my friends have tried it and have had amazing results with feeling good. I just received my products today and am planning on giving it a go. Hope it does for me what it has done for others. I can get you information if your interested. Hope you start feeling better soon!

  • Nicki Heckenlively

    Thank you for this fantastic recipe! Made this last night and it turned out so beautiful not to mention the wonderful aroma. Took to work this morning to share with co-workers and served with honey-butter. Got rave reviews such as Absolutely Delicious!! Thanks again…new favorite.

    • Oh good, Nicki! I’m so glad you enjoyed it! Honey butter sounds amazing with this bread (I may or may not eat honey butter plain).

  • Deana

    This recipe is rising as I type. What if it doesn’t double in the hour time frame?

    • Deana, sorry I’m just seeing this! If it doesn’t double in the time frame, or it’s not even close, I’d recommend starting over. If it’s close to doubling though, I’d bake it anyway, especially as it has another chance to double again in the bread pan. How did it end up turning out?

  • Theresa

    I am so upset, I have made this bread 9 times and only once has it risen correctly. I had to throw all the others away. I have tried everything and read everything I can find. Do you have any suggestions. It usually rises a little the first time but almost none the second time. Thanks

    • Theresa, without being there with you, my only suggestion is to make sure the yeast is correct every time. Use a thermometer with the water temperature and mix in the yeast and sugar. Let it proof, or sit and foam for 10 minutes. Make sure once all of the flour is mixed in, continue mixing/kneading for 5 minutes. Then when it’s sitting to rise, make sure it’s in a warm place. You could even heat up the oven to 170°F, turn off the oven, and then place the bowl of dough into the oven.

      I’m sorry it’s not working for you! That is so frustrating!

    • BlueSchmoo

      Also make sure the yeast is fresh

    • CherylStearns

      I don’t know if you tried this or not, but be sure your water is warm enough. It’s always “hotter” than I would think it should be, but use a thermometer.
      My other suggestion would be to mix the salt with the flour, and NOT stir it directly into the yeast mixture. I don’t know if it really matters, but other recipes I’ve made do it that way.
      Good luck!

  • Theresa

    Thank you for your reply, I have tried all those things. Today I tried again. It didn’t rise very much the first time. It has tiny holes in the dough. When I punched it down to rise the second time it had holes then too.

    • Have you tried actually baking it? I’ve baked this before without it rising and it ends up rising anyway, not as much as it should be it does turn into a nice loaf.

  • Jen

    I have a hard time believing you don’t know where you found this recipe, since it is identical in every way to the “Amish White Bread” recipe on Allrecipes.com that has been posted since 2000 and has almost 4000 reviews at 4.8 stars. You are a fraud.

    • Kim

      Hey Jen! Thanks for your comment. You’re right, it is the same! Unfortunately, recipes get passed around and around and or can get recreated with the same ingredients. As I just had a piece of paper with ingredients and instructions on it from years ago, it is hard to remember. Thanks though! Glad you were able to find a good recipe on All Recipes!

    • Brandi Sustaire

      Wow…really….why do you have to be so mean….it’s just a recipe…

      • Jen

        It’s a recipe that was already posted over 16 years ago to rave reviews. Then a blogger has an IDENTICAL IN EVERY WAY “handwritten” version that she blogs about, even though a quick Google search would that the recipe she has is a top search result and has been reviewed almost 4,000 times. It’s disingenuous at best. Yeah, though, ok; I’m “mean” for pointing out the truth.

  • IntoGraphics

    Is it possible to store this bread outside the refrigerator for a day or two, without it being crumbly and drier the next day already ?

    Is there an ingredient that pro bakers add to their bread recipes to keep it soft and supple for a few days outside the refrigerator?

    All bread that I bake is perfect and delicious on the day it’s baked. But the next day it’s already drier, crumbly and falls apart when cutting slices.

    Cheers,
    Robert

    • Robert, I am not sure about an ingredient that makes it so soft and supple. Usually as soon as my bread cools, I’ll keep wrap it in a cloth and put it into a plastic bag. Some bakers use oils, lecithin, and even milk/fat (like oil or butter) can help keep it soft. This is the main bread recipe I use, along with the Artisan bread on this website, and don’t have problems with it getting too dry or crumbly.

      I happened to have a 2-day old Amish Sweet Bread loaf sitting around today so I took a video of slicing it for you. It definitely doesn’t fall apart. You can view it on our channel here: https://youtu.be/ytexVP9Plt0 and I’ll put it at the bottom of the post.

    • IntoGraphics

      Answering my own question. (I know. I know.)
      After almost 3 days, outside the refrigerator, this bread started to become drier and crumbly. It was never difficult to cut slices (didn’t fall apart).
      That’s 3 times better than the other 7 recipes I tried before. o/

  • Lisa Ann Morgan

    I love this recipe and have been making bread least twice a week and never had a problem with it rising. I do use half the sugar that it calls for unless I am making carmel or orange rolls.

  • Chris Weins

    I am a great cook, but can’t bake at save my life! Your recipe seems easy enough, I have the dough proofing right now.

  • Brenda Spann

    How do I get the instructions for the Amish Sweet bread recipe?

    • Kim

      Sorry you can’t see it. It’s pasted here:

      Ingredients
      2 cups water (110° F)
      2/3 cups sugar
      1 1/2 tablespoons yeast
      1 1/2 teaspoons salt
      1/4 cup oil
      5.5-6 cups flour
      Servings: 2 loaves
      Instructions
      Combine water, sugar, and yeast and let it proof.
      When yeast mixture is a creamy foam with little bubbles (about 10 minutes), mix in oil and salt into the yeast mixture.
      Slowly mix in one cup of flour at a time. Use as much flour as needed to create a good, non-sticky dough.
      Knead dough for about 5 minutes.
      Oil a bowl, place the dough in it, and cover with a slightly damp cloth to let rise. Let rise for about 1 hour or until doubled.
      After it has risen, punch cough down. Divide in half and shape loaves.
      Place loaves into 2 well-oiled 9×5″ loaf pans. Allow to rise for about 30 minutes.
      Bake at 350°F for 30 minutes or until cooked through. Place on a wire rack to allow to cool.

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