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Amish Country Bread

amish country bread on a napkin

It has been awhile since I have posted a bread recipe.  As a family of 3 we don’t go through a ton of bread in one sitting, so lots of my bread ends up in the freezer.  Then every so often I get in a “clean out the freezer” mode.  That is what has happened over the last month or so.  It is finally pretty empty, so I am back to making bread!

I was searching for a new bread recipe to try awhile ago, and I saw this one on quite a few sites.  It looked hearty, and crusty; which is what I was looking for.  I made this one night that we were having soup for dinner.  I always love bread with my soup, and this was a good one to have around.  It is slightly sweet, which you could change by reducing the sugar if that isn’t your thing.  It was hearty and stuck up to the dunking, which I always do with my bread and soup.  It would also make great toast or even a sandwich.

amish country bread on a napkin

I still have a loaf of this in the freezer that I think I might have to take out this week.  We have had amazing spring weather these last couple weeks.  It has been in the 50’s and 60’s with lots of sun.  That is all about to change in a couple of hours….we are supposed to get 6-12 inches of snow tonight 🙁  Soup and bread is on the menu tomorrow!

Yield: 10

Amish Country Bread

amish country bread on a napkin

Amish Country Bread

Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes


  • 4 Tbls sugar
  • 2 Tbls butter, , melted
  • 3 tsp salt
  • 1 1/2 cup hot water, (about 115 degrees)
  • 2 Tbls rapid rise yeast
  • 5 cups bread flour
  • 1 egg white
  • 1 Tbls water
  • 1 tsp kosher salt
  • 1 tsp rosemary


  1. Using a stand mixer, mix together the sugar, butter, salt, water, and yeast. Let set for 5 minutes until nice and foamy.
  2. Add the flour, 1 cup at a time until it forms a ball.
  3. Turn onto a floured surface and knead for 8-10 minutes.
  4. Place dough in a greased bowl, cover and let rise until doubled in size (about 30 minutes).
  5. Punch down the dough, divide into 2 equal balls. Roll into a ball, and place side by side on a baking sheet. Cut cross slits in the top. Cover and let rice for another 30 minutes.
  6. Preheat oven to 400 degrees.
  7. Mix together the egg white and the water. Brush over the top of each ball of dough. Sprinkle evenly with salt and rosemary. Bake for 20-25 minutes. It will be golden brown and sound hollow when you tap on the bottom.


Adapted from One More Moore

Nutrition Information



Serving Size

10 Servings

Amount Per Serving Calories 278Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 958mgCarbohydrates 52gFiber 2gSugar 2gProtein 9g

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Erin S
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Tuesday 13th of March 2018

I see that these comments are 5 years old but I figured I might as well ask my question anyway. Why do you not let the stand mixer do the kneading? I figure there must be a reason. I've been making bread for decades but now with arthritis in my hands, I can't knead bread dough for very long. I used to love to knead the dough, a great stress reliever! Thanks.

Erin S

Wednesday 14th of March 2018

I am sure the mixer would work great for kneading. Sometimes I like to knead by hand to know when I really am done. But if you are experienced and it means you can make it that way, then go for it!

Katrina @ In Katrina's Kitchen

Wednesday 17th of April 2013

This looks like the perfect summer bread. Yum! I would be ripping pieces off all day :)

Lora @cakeduchess

Tuesday 16th of April 2013

What an incredible bread, Erin. So fluffy and so perfect. I can't wait to bake this!

Jocelyn @BruCrew Life

Monday 15th of April 2013

That is an amazing looking bread! Soup and bread is perfect snow day food!!!


Thursday 11th of April 2013

I have been itching to make homemade bread. My fear of yeast and dough keeps me from just doing it, but when I see beautiful bread like this I want to give a go. :) Well done. :)

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