Prep Time1 hr 30 mins Cook Time25 mins Total Time1 hr 55 mins Servings: 8
- 2 tsp dry active yeast
- 1 tsp sugar
- 1/2 cup water
- 2 1/2-3 cups flour, divided
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/3 cup plain yogurt
- 1 large egg
- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
- At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
- Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!
TIPS: For the most bubbles, don’t roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
Prep 20 mins Bake 45 mins Rising :2 hr 15 mins Total 3 hrs 20 mins Oven: 350 F
- 1 1/2 cups boiling water
- 3/4 cup large-flake rolled oats plus more for coating
- 1/2 tsp fine salt
- 2 Tbsp butter or vegetable oil
- 1/3 cup honey
- 1/4 cup lukewarm water
- 2 1/4 tsp active dry yeast
- 1/2 cup whole wheat flour (or more all purpose flour)
- 2 1/2 cups all purpose flour approximately
- Boil some water and measure out 1 1/2 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it’s too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don’t have a thermometer, let cool 5 minutes more and make sure it’s just lukewarm.
- Add the yeast to the lukewarm water. Stir and let stand 5 minutes.
- Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl.
- Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball.
- Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Grease an 8×4-inch loaf pan and set aside.
- Remove dough to a lightly floured surface and gently deflate it by pressing down on it with your palms.
- Form the dough into a rough oval, about as long as your loaf pan (set your loaf pan next to your work area to judge the length).
- Flip the dough over and pinch in from the sides to the center of the dough, pinching a seam down the middle.
- Pinch in the ends, as well.
- Flip it back over, right side up.
- Scatter some rolled oats on your work surface.
- Lightly brush your dough with water (not too much – just a light coating), then roll it over the oats, rolling to cover top, sides and bottom.
- Place dough into your prepared loaf pan.
- Spray a piece of plastic wrap with cooking spray and cover the top of the pan tightly. Allow to rise until doubled again, about 45-60 minutes.
- Preheat oven to 350F.
- When dough is ready, remove plastic wrap and bake in preheated oven for about 45 minutes, or until the loaf tests at least 200F with an instant read thermometer. If you don’t have a thermometer, insert a tester in the side and into the center. It should come out clean and dry. If in doubt, leave it in the oven a few extra minutes, as you probably won’t hurt it. *It is unlikely that your loaf will over-brown, but check it after about 35 minutes and if it looks like it may over-brown, lay a sheet of aluminum foil loosely over-top for the last part of baking.
- Remove loaf from oven and immediately remove from pan to a cooling rack to cool completely before slicing.
This bread keeps well for several days stored at room temperature, well wrapped. You can also freeze this bread up to 3 months, though it will best if used within the first month.
PREP TIME: 5 MCOOK TIME: 30 MTOTAL TIME: 35 M
- 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 bread flour or all-purpose flour
- 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.