Amish White Bread + Video

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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 one is a keeper!

titled (shown on cutting board) 4-ingredient 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.

slices of Amish white bread

Amish White Bread

Ingredient Notes

  • Active dry yeast 
  • Warm water – You could also use milk or beer. They are both tasty options. Just be sure to warm the liquid in the microwave until it feels warm to the touch. If you have a cooking thermometer, that’s even better; For the best rise, you want the liquid at a temperature of 110°F. 
  • All-purpose flour
    Do not use bread flour or whole wheat flour, as they are much heavier
    than AP flour. This can cause your Amish white bread to be dense and doughy.
  • Granulated sugar – This sandwich bread recipe is very forgiving. You can adjust the sugar up or down according to your preference. You can also substitute another sweetener – honey is a great choice.
  • 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.
soft slices of homemade bread next to crock of butter

RECIPE VIDEO

Watch the video below to see how easy it is to make this sandwich bread!

Sandwich Bread Recipe Instructions

  1. Gently combine the ingredients
    Avoid overworking the ingredients, which can create a dry loaf of bread.
  2. Knead the dough
  3. Shape 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.
  4. The first 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.
  5. 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.
  6. The second rise
    Cover and let rise in a warm place until doubled, about 30-45 minutes. 
  7. Test 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 Bread Making Tips:

  • 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. 
homemade hamburger buns on cooling rack


Kitchen Tools for Making Amish White Bread

  • Stand Mixer
  • Bread Pans – This Amish bread recipe will give you two loaves of bread, so be sure you have two standard sized loaf pans.
  • Large Mixing Bowl

Enjoy!

With love from our simple kitchen to yours. 

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slices of Amish white bread

Other Simple Bread Recipes


Amish white bread slices

Amish White Bread + Video

Donna Elick
Amish White Bread is a 4-ingredient recipe for a soft and tender, slightly sweet white bread. This sandwich bread recipe is a keeper!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 35 mins
Cook Time 30 mins
Rising Time 1 hr
Total Time 2 hrs 5 mins
Course Bread
Cuisine American
Method Oven
Servings 24 slices (2 loaves)

Ingredients
 

  • 1 1/2 tablespoons active dry yeast, 2 packets
  • 2 1/2 cups warm water, 110° to 120°F
  • 2/3 cup granulated sugar
  • 8 tablespoons unsalted butter, 1/2 cup, divided
  • 1 tablespoon kosher salt
  • 6-7 cups all-purpose flour

Instructions
 

  • 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 the tops with the remaining butter.
  • Let the bread continue to cool for at least 30 minutes before cutting or you risk smooshing the bread as you slice it. I can never wait, but it is best if you can.

Video

Donna’s Notes

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 top 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).
Bread 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 it for up to 6 months. I recommend slicing it before freezing.

Nutrition

Serving: 1 slice | Calories: 169cal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 293mg | Sugar: 6g | Fiber: 1g | Calcium: 7mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for Amish bread recipe

Originally published June 2013. Updated and republished April 2020.

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65 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.

  2. 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!

  3. 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!

  4. 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?!

    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!

    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!)

    3. I have a Hamilton Beach bread machine and use it all the time for bread, but have not tried this recipe (likely too much for the machine). I generally use recipes calling for 3.5-4.5 cups of flour. I use the dough setting 1.5 hours and add wet then dry ingredients, then the yeast. I knead it and let it raise the last time and bake. Kitchen Aids are nice. I have one, but I am not going to waste it on bread.

  5. 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

    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

    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.

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

  7. 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.

    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,

    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?

  8. 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!

    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!

  9. 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?

    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

  10. 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.

  11. 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

  12. 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?

    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.

  13. 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.

  14. 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!

  15. 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?

  16. 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.

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