Amish White Bread

wooden cutting board with loaf of bread.

3.86 from 7 votes

Milk, butter, and sugar in this recipe create a super soft white loaf with a shiny top. Perfect for sandwiches or just slathering with butter and enjoying.

Prep Time30

Cook Time45

rising time2

Total Time3 15

Course: Bread

Cuisine: American

Keyword: amish milk bread, amish white bread, milk bread recipe, soft white bread

Servings: slices

Calories: 129kcal

Author: Katie

Equipment

8 1/2 x 4 1/2 x2 1/2 loaf pan
Large mixing bowl (for first rise)
Plastic Wrap
Bread machine or stand mixer ((helpful but not necessary)

Ingredients

For the Bread

3 cups all-purpose flour
1 cup milk (may need up to 2 additional tablespoons)
2 tablespoons butter (melted)
2 tablespoons sugar
1 ½ teaspoons salt
2½ teaspoons instant yeast (SAF brand is recommended)

For Brushing the top

1 egg
1 teaspoon water

Instructions

Mix the ingredients. Add all the bread ingredients (flour, milk, melted butter, sugar, salt, and yeast) to an electric stand mixer or a large mixing bowl. Mix on low speed (or by hand with a wooden spoon) until a dough forms that holds together and does not stick to the sides or bottom of the bowl. If the dough seems too dry and crumbly, add more water, one teaspoon at a time. If it's too sticky, add more flour, one tablespoon at a time, until the desired consistency is reached.
Knead. Knead the dough by machine or by hand for 10-15 minutes until it is smooth and soft and reaches the windowpane stage (a translucent area appears when the dough is stretched). If you're using a stand mixer, allow the machine to rest for a few minutes every five minutes of kneading to prevent overheating.
The first rise. Shape the dough gently into a ball and place it into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place in a warm, draft-free area. Let the dough rise for about 60 minutes or until it is puffy and has doubled in size.
Shape. After the first rise, gently stretch the dough into a rectangle. The short side of the rectangle should be the same length as the long side of your loaf pan. Tuck in the corners and top of the dough, then roll it into a log. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
The second rise. Cover the loaf with heavily greased plastic wrap and place it back in a warm area to rise again. Let it rise until the dough is about one inch above the top of the loaf pan. Once it has risen, preheat your oven to 350°F (175°C). Before baking, generously brush the top of the loaf with the beaten egg mixed with water.
Bake. Bake the bread at 350°F (175°C) for 45-50 minutes, or until the loaf reaches an internal temperature of 200-210°F (93-99°C) and sounds hollow when tapped. Remove the bread from the loaf pan and allow it to cool completely on a wire rack before slicing. The bread will stay fresh for 2 days at room temperature or can be frozen for up to 2 months.

Notes

This is great with whole milk, but 2% works too. I wouldn't specifically buy whole milk for this recipe. :)

You want your dough to be soft and smooth as you knead. If it's too stiff, add a bit more milk.

Instant yeast is a good choice because it works faster and doesn't need to be activated in water first.

To make this dough in a bread machine, use the BASIC cycle to have the machine bake it completely, or use the DOUGH cycle, then remove the dough to shape, do the second rise, and bake.

You could also try using white whole wheat or bread flour. Just remember that any changes to the type or amount of flour will affect how much water you need. I usually start by substituting 1/3 of the flour and then adjust from there.

Nutrition