Easy Amish Bread + Video

4-Ingredient Amish Bread creates a soft and tender, slightly sweet white bread. It’s so easy to make, it’s nearly impossible to mess up! After just one bite, you’ll know this Amish white bread recipe is a keeper!

 

Amish Bread

There is just something about making your own bread.  It is unlike any other “domestic” task. It is especially wonderful when it’s this simple!

With this easy sandwich bread recipe, you can enjoy perfectly fluffy, slightly sweet white sandwich bread in 2 hours.

No special machine is required, though a stand mixer will save you some time and effort!

Slice up your freshly baked loaf for toast and sandwiches, or use the dough as a base for cinnamon swirl bread.

Ingredient Notes and Substitutions

• Warm Water – You could also use milk or beer — 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 easy 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, cut down the salt in the recipe by 1/4 teaspoon.

Amish White Bread Recipe Tips and Tricks

• Shape the dough twice.

For the first rise, fold the sides of the dough over into the middle, then 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.

Before the second rise, place divided dough on a lightly floured countertop. Pat one of the halves into an oval.

Fold the top third of the dough into the middle, then use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third, like you are folding a letter.

Then, fold the dough in half. Pull the ends down and tuck under like a package to make a smooth loaf. Nestle into a loaf pan and repeat with the other dough half.

• Create a shiny, golden brown crust.

Whisk together a whole egg and 1 tablespoon water, then brush the mixture over the top of the Amish bread loaf before it goes in the oven.

If the top starts to brown too quickly, loosely tent it with aluminum foil until the loaf is finished baking.

• Testing for doneness.

Your Amish white bread should be a pale golden color when it’s done — unless you added the egg wash.

Once it’s out of the pan, turn the loaf over and tap it. It should sound hollow if it’s cooked through.

Storing and Freezing Amish White Bread

Homemade Amish white bread will stay fresh for 4 to 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 up to 6 months. I recommend slicing it first, adding a piece of parchment between each slice. Freeze in a zip-top bag or tightly wrapped in foil.

This way, you can thaw just what you need — plus sliced bread thaws faster than a whole loaf!

Kitchen Tools You Will Need

• 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

Amish Bread Recipe FAQ

How do you make Amish bread without a mixer?

Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the butter, salt, and flour using a wooden spoon.

Turn the 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 the recipe as instructed.

Is kneading with a mixer the same as by hand?

While not quite the same, it’s certainly more efficient and less tiring!

Modern mixers often come with a dough hook, mimicking the motion created with hand kneading.

You may miss out on some of the air pockets that give hand-kneaded bread its incredible texture, but the difference is barely noticeable.

Can I use this Amish bread recipe to make hamburger buns?

You bet! Grease a cookie sheet and preheat your oven to 400°F.

Divide Amish bread dough and roll it into balls, then gently press on dough balls with the palm of your hand to create a bun shape. Let the divided dough rise as instructed.

Once risen, bake for 10-12 minutes. Cool and cover with a clean kitchen towel to keep them soft until serving.

Enjoy!

With love from our simple kitchen to yours. 

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Other Simple Bread Recipes

Easy Amish Bread + Video

Donna Elick

Make Amish Bread with this 4-ingredient recipe for soft, tender, and slightly sweet white bread. This easy sandwich bread recipe is a keeper!

5 stars from 5 reviews

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Rising Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Bread

Cuisine American

Method Oven

Servings 24 slices (2 loaves)

Equipment

• stand mixer
• 2 loaf pan
• mixing bowls
• wire cooling rack

Ingredients

 

1x2x3x

• ▢ 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!

Originally published June 2013. Updated and republished April 2020.

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