amish sweet bread recipe

Written ByJenny Smyth Posted on
amish sweet bread recipe
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The Best amish sweet bread recipe

I’m so excited to share with you my family’s favorite Amish sweet bread recipe. This recipe has been passed down through generations, and it’s a staple in our household during the holidays and special occasions. The Amish sweet bread is a traditional Pennsylvania Dutch recipe that originated in the 18th century.

It’s made with simple ingredients like flour, sugar, eggs, and butter, but the end result is a rich and decadent treat that’s perfect for any occasion. When I was growing up, my mother would make this bread for our family gatherings, and it was always a hit. My children love helping me in the kitchen, and this recipe is one of their favorites to assist with.

They love measuring out the ingredients and mixing the dough, and they can’t get enough of the final product. The Amish sweet bread is more than just a delicious dessert; it’s a family tradition that brings us all together. I’ve tried making this recipe with different types of flour, but I find that all-purpose flour works best.

I also add a touch of cinnamon and nutmeg to give it an extra boost of flavor. The key to making this bread rise is to make sure your yeast is active and to let the dough rest for the right amount of time. I’ve found that using a stand mixer makes this process much easier and faster.

Once you’ve mixed the dough, it’s essential to let it rest in a warm place for about an hour before baking it. This allows the yeast to do its magic and gives the bread its signature texture. When I take this bread out of the oven, I know it’s going to be a hit with my family and friends.

The aroma of freshly baked bread wafting through the house is one of my favorite things about this recipe.

Amish Sweet Bread

Amish Sweet Bread

4.9 from 1305 votes

This Amish sweet bread is a soft, slightly sweet yeast bread with a tender crumb. It is perfect for sandwiches, toast, or enjoying with butter.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time3 hours 25 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
1/2 cup warm water (110°F)
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsalted butter, melted and cooled
1 large egg, room temperature
1 teaspoon salt
4 1/2 cups bread flour, plus more for dusting

For the Topping (optional)

2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1In the large mixing bowl, combine the warm milk, warm water, and 1 tablespoon of the sugar.
2Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
3If it does not foam, the yeast may be dead and you should start over.
4Add the remaining sugar, melted butter, egg, and salt to the yeast mixture.
5Stir with a wooden spoon until well combined.
6Gradually add the bread flour, 1 cup at a time, stirring until a shaggy dough forms.
7If using a stand mixer, attach the dough hook and mix on low speed.
8Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic.
9The dough should feel soft and slightly tacky but not sticky.
10If it sticks to your hands, add a little more flour, 1 tablespoon at a time.
11Place the dough in a lightly greased bowl, turning once to coat the top.
12Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
13The dough should spring back slowly when pressed with a finger.
14Punch down the dough to release the air.
15Turn it out onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then rolling it up tightly from the short end.
16Pinch the seam and ends to seal.
17Place the loaf seam-side down in a greased 9×5 inch loaf pan.
18Cover the pan loosely with the towel and let the dough rise again for 45 to 60 minutes, or until it has risen about 1 inch above the rim of the pan.
19Preheat the oven to 350°F during the last 15 minutes of the second rise.
20The dough should feel puffy and hold a slight indentation when gently poked.
21If using the topping, brush the top of the risen loaf with melted butter and sprinkle with the cinnamon-sugar mixture.
22Bake the bread for 30 to 35 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped.
23An instant-read thermometer inserted into the center should read 190°F.
24Remove the bread from the oven and let it cool in the pan for 10 minutes.
25Then turn it out onto a wire rack to cool completely before slicing.
26This allows the crumb to set properly and prevents the bread from becoming gummy.

🔧Equipment

Large mixing bowl
Wooden spoon or dough whisk
Measuring cups and spoons
Stand mixer with dough hook (optional)
Clean kitchen towel or plastic wrap
9×5 inch loaf pan
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 220mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 9g🥩Protein: 6g

📝Notes

For a richer flavor, you can substitute 1/2 cup of the bread flour with whole wheat flour. The dough can also be made in a bread machine on the dough cycle. Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Watch Video Of How Amish Sweet Bread Works

This Amish sweet bread recipe is perfect for any occasion, whether you’re hosting a holiday gathering or just need a delicious treat for your family.

The best part about this recipe is how easy it is to make ahead of time – simply let it rest in the fridge overnight before baking it fresh in the morning.

You can also store leftover slices in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Amish Sweet Bread

Q: What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe as it provides the right balance of structure and tenderness.

Q: Can I substitute other types of sugar for granulated sugar?

No, granulated sugar is essential for giving the bread its signature sweetness.

Q: How do I ensure my yeast is active?

To ensure your yeast is active, make sure you’re using fresh yeast and follow the instructions on the package for rehydrating it.

Q: Can I make this recipe without using eggs?

No, eggs are an essential ingredient in this recipe as they provide moisture and richness to the bread.

Q: How long does it take to mix and knead the dough?

Mixing and kneading the dough takes about 10 minutes by hand or 5 minutes with a stand mixer.

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