This easy homemade Amish honey bread is soft, fluffy, and perfect for spreading butter and jam while it’s still warm from the oven. It works beautifully as toast or sandwich bread and adapts well to many uses. The recipe has been passed down through my family for decades—my Amish grandmother and mother made it regularly for their catering business. Today my mother, sister, and I still rely on this dependable, no-fail loaf.
Mom’s Amish Honey Bread
marilynpeight
30 mins
35 mins
2 hrs
Appetizer
Amish
3 loaves
Equipment
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Stand mixer
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Glass bread pans
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Whisk
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Gallon-sized zip-lock bags
Ingredients
- 1 1/2 tablespoons active dry yeast
- 3 cups warm water
- 1 teaspoon salt
- 1/3 cup honey
- 1/3 cup vegetable oil
- 1 cup whole wheat flour
- 6–7 cups bread flour
- Butter for slathering over tops of the bread (optional)
Instructions
Preheat oven to 350°F (start during the last 10–15 minutes of the final rise)
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In a large bowl (the stand mixer bowl works well), whisk the active dry yeast into the warm water. The water should be slightly warmer than room temperature for active dry yeast. Let the mixture rest 5–10 minutes until foamy.
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Whisk honey, salt, and oil into the yeast mixture, then whisk in the whole wheat flour. Transfer the bowl to a stand mixer and add one cup of bread flour. Mix on low to medium speed for a few minutes until incorporated. Add the remaining flour gradually (about 5 more cups), mixing between additions. If the dough is still very sticky, add bread flour 1/4 cup at a time until it becomes soft, pliable, and no longer sticks to the bowl. If it still clings to your fingers but not the bowl, you can turn it out onto a floured surface and finish kneading by hand. Be careful not to add too much flour, or the bread will become dense.
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Lightly oil a clean bowl, place the dough inside, and turn it to coat with oil. Cover with a tea towel and let the dough rest in a warm place for one hour, until doubled. After the first rise, shape the dough into loaves and place them into greased bread pans. Cover and let rise another hour. Some bakers prefer to punch the dough down before shaping, but shaping directly after the first rise works well here.
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Move oven racks to the center and bake at 350°F for 30–40 minutes, depending on loaf size, until the tops and bottoms are golden. If desired, slather butter on the tops after baking. Allow the loaves to cool before slicing.
Amish, Honey bread, soft and fluffy homemade bread
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Equipment for Mom’s Amish honey bread:
- Stand Mixer — mixing by hand works, but a mixer eases the process.
- Glass bread pans — useful to check the bottoms for doneness.
- Whisk — a large whisk is handy for dissolving yeast and mixing wet ingredients.
- Gallon-sized zip-lock bags — handy for freezing and storing loaves.
Step 1–3: Mix the dough as directed, cover with a tea towel, and let rest in a warm spot for one hour until doubled in size.
Step 3: Shape the dough into loaves and place into three greased bread pans. I prefer greasing pans with shortening for easiest removal.
“Texas Bread”
When my family moved to Texas in the late 1990s to help establish an Amish settlement, my grandmother and mother launched a catering business featuring Amish foods. This recipe became popular on their menu and earned the nickname “Texas bread.”
This recipe also adapts well to high-altitude baking.
Step 4: Bake in the preheated oven (350°F) on the center racks until the tops and bottoms are nicely golden, about 30–40 minutes depending on size. Let cool before slicing.
Note: I often check after 20 minutes, but avoid opening the oven too early to prevent collapse. Oven temperatures vary, so check for a golden color and a hollow sound when tapped to confirm doneness.
Cup cheese and peanut butter spread are traditional favorites for serving with this Amish honey bread.
Amish anecdote:
In the Amish communities where I grew up, this type of sweet white bread was commonly served at after-church meals. Many gatherings were held in homes, barns, or garages, and hosting church meant preparing large amounts of food and deep cleaning. The work was intense, but the shared meals afterward were memorable—kids ran and played while families enjoyed the feast.
Pin this recipe for later and feel free to tag me on Instagram with a photo of your loaf. Thank you for your support!
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