This easy homemade Amish Honey bread is soft and fluffy, perfect to spread butter and jam on top while it is fresh out of the oven. This bread is also great as toast, sandwich bread and so much more! This Amish Honey bread recipe has been passed on from my mother and Amish grandmother, who frequently made this bread to serve to their customers in their Amish catering business. Today this bread recipe is still being used by my mother, sister and I and has been a no-fail recipe for us!
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Mom’s Amish honey bread
- Stand mixer (linked below)
- Glass bread pans (linked below)
- Whisk (linked below)
- Gallon sized zip-lock bags (linked below)
- 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 (occident flour)
- Butter for slathering over tops of the bread (optional)
Preheat oven to 350. (at the last 10-15 minutes of the last rising session)
- In a large bowl (I like to use the bowl that comes with my stand mixer), whisk yeast and warm (for active dry yeast the water should be slightly warmer than room temp) water together. Allow to rest for 5-10 minutes.
- Whisk honey, salt and oil into the yeast/water mixture, then whisk in the whole wheat flour. Transfer the bowl to stand mixer, then add one cup of bread flour and mix on low to medium speed for a few minutes until flour is well incorporated. Repeat mixing process for the next 5 cups of flour, then check the dough; If it is still sticking to the bowl and seems wet you can add another 1/4 cup of bread flour at a time until you get the desired-non-sticky and soft, pliable texture. If it is no longer sticking to the bowl, but sticks to your fingers, you can remove it and knead by hand on a floured surface, adding a little flour at a time until it is soft and pliable and no longer sticks to your hands. Note* be careful not to add too much flour, or your dough will be stiff and bread will be dense.
- Lightly oil a bowl with olive oil, then place the dough inside and turn to coat. Cover the bowl with a tea towel and allow the dough to rest for one hour. After one hour, remove the dough from the bowl and shape into loaves. Place the shaped loaves into bread pans, then cover with a tea towel and allow to rise for another hour. Note* some may opt to punch the dough down at this point, but we have always had good success with simply shaping the dough into loaves, then allowing them to rest for another hour.
- Move your oven racks to the center of the oven, then bake the bread for 30-40 minutes (depending on the size of your loaves) see note* until the bread loaves are a nice, golden color. Slather butter over bread tops (optional), then allow to cool before slicing.
Equipment for Mom’s Amish honey bread:
- Stand Mixer Although you can mix the dough for this Amish honey bread by hand (which is how we did growing up Amish), a stand mixer makes things so much easier!!
- Glass bread pans I prefer to use glass bread pans because it makes checking the bottoms of the bread loaves for doneness a lot easier!
- Whisk I prefer to use a large whisk with a wire handle (the wire handles dry out better than metal or plastic handles) for mixing the yeast and wet ingredients.
- Gallon sized Zip-lock bags (not an ad) I prefer to use gallon sized bags for storing the bread loaves. These bread loaves freeze well in the sealed zip-lock bags as well. Speaking of bags, you can get a really cool bag organizer for your drawer. I don’t know about you, but my bags get really messy and scattered in the kitchen drawer, so a bag organizer is on my bucket list to get!
*Note I like to check mine after 20 minutes (but not before as that can cause the bread to collapse). Rather safe than sorry with baking bread and using different ovens, which can vary in temperature!
For more bread baking tips, head to my bread tips for beginners page.
Cup cheese and Peanut butter spread are a favorite among the Amish for spreading on Amish honey bread!
This type of white bread with honey is often used in the after church meal for the old order Amish. The Amish I grew up in didn’t have a church building, and instead families took turns hosting the church in basements, garages and even barns. Having the church was a big deal for my family and we spent a lot of time making huge amounts of food, deep cleaning the home and making sure the outdoors were in tip top shape!! After church we children liked to run around and play with the host families’ toys or pets. I don’t miss wearing the uncomfortable clothing or the fuss of preparing for church where we sat for several hours on hard, backless benches, but sometimes I do miss the delicious feast we got to enjoy afterward!
My parents, a few of my mom’s siblings and her parents, moved to Texas in the late 1990s to start an Amish settlement. While living there My Grandmother and Mother started a catering business featuring Amish foods, This Bread Recipe was then dubbed “Texas bread” as it was a popular item on the Menu!
This Bread works well in a high altitude as well! (tip from Mom).
The texture on this looks delicious!
Yes it is! That’s one of the reasons I love baking this bread, the texture is so fluffy and soft!
What size bread pan do you use?
I use Anchor glass bread pans which are 9inch.
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