4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!
There is just something about making your own bread. It is unlike any other 'domestic' task. It is especially wonderful when it is this easy.
RECIPE INGREDIENTS
- Active dry yeast
- Warm water - You could also use milk or beer. They are both tasty in bread recipes. Just make sure to warm them in the microwave, until they feel warm to the touch.
- All-purpose flour - Do not use bread flour or whole wheat flour, as they are much heavier than AP flour. As a result, the bread will be dense and doughy.
- Granulated sugar - This recipe is very forgiving. You can adjust the sugar up or down according to your preference. You can also substitute another sweetener like honey in this recipe.
- Salt - Fine grain kosher salt is the best for bread recipes like this one.
- Butter - I personally prefer unsalted butter so I can add the salt to my liking. If you use salted butter you can cut down the salt in the recipe by 1/4 teaspoon.
How to make 4-Ingredient Amish White Bread
The complete ingredient list and instructions are shown in the recipe card at the bottom of this post.Recipe tips for the perfect loaf of bread
- Combining the ingredients
- Kneading the dough
- Shaping the dough for the rise - fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
- Getting a good rise - Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted. Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.
- Shape the bread for the bread pans - Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
- The second rise - Cover and let rise in a warm place until doubled, about 30-45 minutes.
- Testing for doneness - Bake for 30-35 minutes or until the loaf is pale brown in color. If you turn the bread over and tap on it, it should sound hollow.
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Helpful Tips to make Simple Amish White Bread Recipe:
- Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
- You can make this recipe without a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back). Proceed with remaining instructions.
- If bread starts to brown too quickly, cover with aluminum foil.
- For hamburger buns, grease a cookie sheet. Divide dough and roll into balls. Gently press on dough balls with the palm of your hand (creating a bun shape).
- 4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.
What you will need to make Simple Amish White Bread Recipe:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite scrumptious bread recipes:
Milk and Honey White BreadHoney Wheat Oatmeal Bread
Pretzel Buns
See How Easy it is to Make 4-Ingredient Amish White Bread. Watch the video!
Yield: 2 Loaves
Simple Amish White Bread Recipe
4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!
prep time: 5 Mcook time: 30 Mtotal time: 35 M
ingredients:
- 1 1/2 tablespoons active dry yeast (2 packets)
- 2 1/2 cup warm water (110° to 120°)
- 2/3 cup granulated sugar
- 8 tablespoons (1/2 cup) unsalted butter, divided
- 1 tablespoon kosher salt
- 6-7 cups all-purpose flour
instructions:
How to bake 4-Ingredient Amish White Bread
- Melt 4 tablespoons butter. I microwave on high for 30 seconds at a time until it is mostly melted. I recommend covering with a paper towel to avoid messes. Set aside.
- In the bowl of a stand mixer add sugar and water. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow the yeast to sit for about 5-10 minutes while the it blooms and becomes aromatic.
- Add melted butter, 4 cups flour, and salt. Mix on low, using the dough hook, until smooth. Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups). Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
- Turn the dough onto a floured board; knead about 10 turns. To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat. When you are finished kneading your dough should be smooth and elastic.
- Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
- Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted. Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and divide into two loaves.
- Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
- Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly.
- Preheat oven to 350°F.
- Cover and let rise in a warm place until doubled, about 30-45 minutes.
- Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
- Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
- Remove the bread from the pans and brush with the remaining butter.
- Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can.
- Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
- You can make this recipe without a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back). Proceed with remaining instructions.
- If bread starts to brown too quickly, cover with aluminum foil.
- For hamburger buns, grease a cookie sheet. Divide dough and roll into balls. Gently press on dough balls with the palm of your hand (creating a bun shape).
- 4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.
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