Saturday, April 18, 2020

4-Ingredient Amish White Bread + VIDEO

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!

4-Ingredient Amish White Bread
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.

Amish White Bread

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.

Amish White Bread

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.

http://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

http://amzn.to/2npi3zd

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. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite scrumptious bread recipes: 

Milk and Honey White Bread
Honey Wheat Oatmeal Bread
Pretzel Buns



See How Easy it is to Make 4-Ingredient Amish White Bread. Watch the video!


Yield: 2 Loaves
Author:

Homemade No-Yeast Bread

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. Punch dough down and divide into two loaves. 
  8. 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.
  9. 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. 
  10. Preheat oven to 350°F.   
  11. Cover and let rise in a warm place until doubled, about 30-45 minutes.  
  12. 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.
  13. Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
  14. Remove the bread from the pans and brush with the remaining butter.
  15. 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. 
 DONNA'S NOTES
  1. 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.
  2. 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.
  3. If bread starts to brown too quickly, cover with aluminum foil.  
  4. 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).  
  5. 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.


4-Ingredient Amish White Bread 



Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

44 comments:

  1. Is it me or my browser? I can't seem to find a link to the Amish white bread. I can use the one for pretzel rolls and milk and honey white, but really would like a recipe that works for rolls too.

    ReplyDelete
    Replies
    1. It is directly below the Honey Wheat Oatmeal Bread. Here is the printable link for you.

      http://theslowroasteditalian-printablerecipe.blogspot.com/2013/06/simple-amish-white-bread.html

      Thanks!

      Delete
    2. Thanks! Sometimes I just don't see the bread for the recipes. I love your stuff!!

      Marianne

      Delete
  2. I haven't made my own hamburger buns yet this year, I need to make these.

    ReplyDelete
  3. Get outta Amish White Bread TOWN! Pinned this.. bad boy- and I can't Wait until I try this! YUM! We are a bread loving family-- thank you Donna!

    ReplyDelete
  4. Your bread looks beautiful-what a great job for a first time! There is just something very satisfying making bread isn't there? Have an awesome week!

    ReplyDelete
  5. What do you use to mix when you're one of the Planet's Unfortunate Souls That's has not yet been upgraded to a KitchenAid, or any high class stand up mixer? This girl is still pulling a hand mixer out...or just her hand to mix :/. Help?!

    ReplyDelete
    Replies
    1. I burned up 3...yes, 3 mixers by using them to make bread. As we're retired, we watch our spending, so I thought, if frontier women could make bread without a mixer, I can. I have wire whisks, so I got all of my liquids ready, sifted my flour, got my yeast to bloom to about 1/2" of creamy, yeasty perfection, donned my plastic gloves and mixed the hell out of it! I actually took the full 10 minutes to knead, and in the end produced 2 loaves of this scrumptious bread! That was last night...and we ate one loaf in place of supper! So..sue me!

      Delete
    2. Try the King Arthur Flour Company dough whisk. $16 dollars for a "manual" mixer. It.s designed to do this job. We use it for all but large mixes (and we have a Kitchen Aid stand mixer!)

      Delete
    3. Try mixing and kneading in a food processor. Works well.

      Delete
  6. Start the recipe the same. Add flour and mix with a hand mixer until it becomes difficult to mix. At that point pour mixture to a well floured surface and knead by hand adding flour a cup at a time until incorporated.

    Add flour until dough is tacky, not sticky. This video is helpful http://www.youtube.com/watch?v=dWj8oHMPFm0

    ReplyDelete
  7. I don't know what I keep doing wrong, but my bread keeps coming out dense. Frustrated.

    ReplyDelete
    Replies
    1. Are you using a stand mixer? Also how long are your letting the dough rise? Perhaps it is not rising long enough.

      If you need more help you can catch us on Facebook or email us for a quick response.

      Hope that helps!

      Donna

      Delete
    2. Also make sure your yeast is fresh. My bread is dense when my yeast is old or when I get a bit generous with the flour.

      Delete
  8. can you use all purpose flour for the bread flour? I can't seem to find a recipe that uses regular flour. Thanks!!!

    ReplyDelete
  9. I think you made a mistake recipe calls for 8 tbs butter but in instructions you only said melt 4 tbs and put 1 tbs in bottom of bowl to roll dough in.

    ReplyDelete
    Replies
    1. The remaining butter is clalled for at the end of the recipe. You brush the loaves with it. Enjoy!

      Delete
  10. Does this bread freeze well? I have made this recipe several times and it is very delicious!

    ReplyDelete
    Replies
    1. It freezes beautifully! I wrap it in plastic wrap and then slide it into a freezer bag (or wrap in plastic and then aluminum foil) . We love this bread! Enjoy,

      Delete
    2. Do you freeze the dough or the bread? If freezing the dough, do I do all the steps right before putting it in the oven or at what point do you put it in the freezer?

      Delete
  11. I love to make bread and feel much the way you do when I pull the finished loaves from the oven. I have often thought I should make my own hamburger buns, but have never done so. This recipe has inspired me to make a batch. But when I was going through the directions, I thought that baking them for 30-35 minutes would definitely be too long. How long do you bake your rolls? I want my rolls to stand up to a hearty hamburger or a truly sloppy Sloppy Joe, but I want people to be able to bite into the roll.... :) Thank you, Donna!

    ReplyDelete
    Replies
    1. The cook time should be relatively the same. So perhaps check them at 25 minutes. Thump one on the top and if it sounds hollow you are done. But, I would bet they will still need to cook for 30 minutes. Enjoy!

      Delete
  12. I have a question. I am new to making bread. When visiting my daughter she gave me her bread machine. Now I mix my bread in the machine but I do not back it in the machine. I let it mix for about 7-10 minutes. I then take it out and put in my greased bowl. I place it in the over and let it rise for about 1 hour. I then take it out, get it ready for the loaf pan and let rise another 45-60 minutes. Then I turn the oven on 350 and bake. I said also this to show I make bread. With this recipe can I still mix it in the bread machine?

    ReplyDelete
    Replies
    1. I do not use a bread machine, but have heard of our readers using the machine to mix the dough. If you are familiar with the process I would absolutely give it a try. Enjoy and let us know how it goes.

      Best,

      Donna

      Delete
  13. Yummmm these turned out beautifully! This is my first successful attempt at making bread. I made a loaf and 8 hamburger buns. Thanks for the recipe! It was super easy.

    ReplyDelete
  14. Just wondering what classifies this as Amish?

    ReplyDelete
  15. We are a 2 person family. 1 loaf lasts about 4/5 days. Is it possible to make this recipe and freeze half of the uncooked dough? --Hawaii Girl

    ReplyDelete
  16. I'm new to making bread and have tried several recipes. This one is hands down the best! I'm making 2 loaves per week, 1 for our family and blessing another family with the other. However, I am having one problem with it. The bottom inch of the bread is always dense and hard. The rest is great, only the bottom is bad. Any idea what I'm doing wrong?

    ReplyDelete
  17. Hi, wouldn't 2 packets of yeast equal 2 1/2 TEAspoons?

    ReplyDelete
    Replies
    1. One single packet equals 2 1/4 tsp

      Delete
  18. i dont have a machine, always been afraid to try making bread, can you just use your hands? thank you

    ReplyDelete
    Replies
    1. Hi Tess, you can absolutely use your hands. Here are the instructions: 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 salt and the flour using a wooden spoon. Turn dough out onto floured counter top and knead for 10-12 minutes until dough is no longer sticky and holds its shape (when you poke it, it springs back). Proceed with remaining instructions.

      Enjoy and let me know how it goes.

      Delete
  19. For the last two years I've been making a recipe for sandwich bread from America's Test Kitchen. I decided to try this one for a change of pace. I'm in love! I live in bush Alaska and the only way to get fresh bread is to make it.

    ReplyDelete
  20. Donna, you wonderful human being! I tried this for my household as a little test alternative to my usual Italian style bread, and this Amish white went from experiment to household staple! I have been baking this 3 times a week (feeding my household and my neighbors now too!) for the last month, and the family just cannot get enough of it. I typically do hoagie-style sandwich rolls, though this bread is great as a full loaf, for hamburger buns, and, no joke, I even set aside from leftover dough in the fridge and it made a much applauded pizza crust! Haha!

    I just wanted to thank you for this recipe, and encourage anyone who sees this to give it a whirl! It is some of the best bread you can bake!

    ReplyDelete
  21. I've never had success making yeast bread that's why I use the bread machine. I was wondering if I made this in the machine and cut recipe in half do you think it would work?

    ReplyDelete
  22. Favorite homemade bread...only recipe I use...

    ReplyDelete
  23. bookmarked!!, I like your website!

    ReplyDelete
  24. Apprecіate tһe recommendation. Ꮮet me try it oսt.

    ReplyDelete
  25. Well I've just found your recipe and can't wait to try this bread. I used to make bread years ago, then stopped when all the children grew up and got married. Now we have 2 grandsons living with us, and I am wanting to make bread for them. I can't wait to start making bread again and I'm sure the boys will just love it. Many thanks I'll let you know how it goes.

    ReplyDelete
  26. Can this bread be made with 1/2 whole wheat four?

    ReplyDelete
  27. can I substitute fast acting instant yeast? It's the only kink I could find right now.

    ReplyDelete
  28. Great recipe, have made this and it's lovely. Am I the only one though who wonders why a "4 ingredient amish bread" has 6 ingredients? LOL thanks for sharing, it's yummy regardless!

    ReplyDelete
  29. Made this and both loaves were gone after one day! It turned out exactly like you said, delicious!! That was the last of my active dry yeast and I now only have Instant yeast can that be substituted? Boy I sure hope so! Thanks for the help!

    ReplyDelete
  30. I just made this bread, and it is BY FAR the best taste and texture of any bread I’ve ever made. It’s dense, yet fluffy and the taste is exquisite! Thank you so much for sharing this recipe.

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤