Amish Milk Bread Recipe

Amish Milk Bread is a classic, soft, and slightly sweet bread that is perfect for any occasion. This traditional recipe yields a light, fluffy loaf with a tender crumb, ideal for sandwiches, toast, or simply enjoying with butter. The use of milk and sugar creates a rich, tender texture, while the slight sweetness adds a comforting flavor that everyone will love. Whether you are an experienced baker or a beginner, this recipe is easy to follow and will result in delicious homemade bread that will impress your family and friends.

Why You’ll Love This Recipe

Amish Milk Bread is known for its soft, pillowy texture and delightful taste. The bread has a delicate sweetness that makes it perfect for both savory and sweet spreads. The recipe offers two methods for making the bread—using a stand mixer or kneading by hand—allowing for flexibility depending on your preference. The addition of butter and milk creates a rich flavor profile, while the bread stays fresh and soft for days. Whether you are new to baking or an experienced home cook, this recipe guarantees delicious results every time.

Ingredients

• 1 cup water (110°F)
• 1 pinch powdered ginger (optional)
• 1 cup milk (110°F)
• ⅔ cup sugar
• 1 ½ tablespoons active dry yeast
• 1 ½ teaspoons salt
• ¼ cup vegetable oil (or coconut oil or melted butter)
• 5 ½ cups bread flour
• 2 tablespoons butter (melted)

Variations

• Reduce Sweetness: If you prefer a less sweet bread, reduce the sugar to half the original amount. The texture may change slightly, but it will still result in a delicious loaf.
• Use Coconut Oil: Instead of vegetable oil or butter, coconut oil can be used for a subtle coconut flavor that complements the bread’s richness.
• Add Whole Wheat Flour: You can replace some of the bread flour with whole wheat flour for a heartier texture and added flavor.
• Herbs or Spices: For a savory version, try adding dried herbs like rosemary or thyme, or a bit of ground ginger for a unique twist.

How to Make the Recipe

Step 1: Dissolve the Sugar

In a small bowl, combine the warm water and milk (around 110°F). Add the sugar and whisk until it dissolves. If you’re using ginger, whisk it in along with the yeast. Let the mixture sit for about 5 to 10 minutes until the yeast becomes foamy.

Step 2: Mix the Dough

Stir in 1 cup of flour and the salt. Add in the oil, then gradually add the remaining flour, one cup at a time, until the dough pulls away from the sides of the bowl.

Step 3: Knead the Dough

If using a stand mixer, knead the dough for about 5 minutes on low speed. If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Add flour as needed to prevent sticking.

Step 4: Let the Dough Rise

Oil a large bowl and place the dough inside. Coat the top of the dough with a little oil and cover it with a damp cloth. Let it rise until doubled in size, about 1 hour.

Step 5: Shape the Loaves

Punch the dough down to release air bubbles. Knead the dough for 3 minutes, then divide it into two equal portions. Shape each portion into a loaf and place them into greased 9×5-inch loaf pans. Brush the tops with melted butter and let the dough rise for another 30 minutes until the dough has risen about an inch above the pans.

Step 6: Bake the Bread

Preheat your oven to 350°F (175°C). Bake the loaves for about 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped. An instant-read thermometer should read 190°F (88°C) in the center.

Step 7: Cool and Serve

Once baked, brush the tops with additional melted butter for a soft crust. Place a clean tea towel over the loaves and let them cool for 5 minutes before removing them from the pans. Allow the bread to cool completely before slicing.

Tips for Making the Recipe

• Soften the Cream Cheese: Make sure the cream cheese is softened at room temperature for easier mixing.
• Perfecting the Dough: The dough should be soft but not too sticky. If it’s too sticky, add a bit more flour during kneading.
• Temperature Control: Be sure the water and milk are around 110°F. Too hot or too cold can hinder yeast activation.
• Resting Time: Allow the dough enough time to rise properly. If you rush the process, the bread may not turn out as fluffy.

How to Serve

Amish Milk Bread can be served in a variety of ways. Enjoy it as a base for sandwiches, toast it with butter for breakfast, or serve it alongside soups and stews. It’s also perfect for creating homemade garlic bread or making a delicious bread pudding for dessert.

Make-Ahead and Storage

Storing Leftovers

Store the cooled bread wrapped in plastic wrap or aluminum foil for up to 2 days at room temperature. For longer storage, freeze the bread by wrapping it tightly in plastic and then aluminum foil. You can store it in the freezer for up to 3 months.

Freezing

To freeze the bread, wrap the loaves in plastic wrap and then in aluminum foil. To thaw, simply remove the foil and plastic and let the bread come to room temperature before slicing.

Reheating

To reheat, wrap the bread in foil and bake in a 350°F (175°C) oven for 10 minutes or until warmed through.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Bread flour works best for this recipe, but all-purpose flour can be used if you don’t have bread flour on hand. The texture may be slightly different.

2. Can I make this recipe without sugar?

The sugar helps activate the yeast and adds a slight sweetness to the bread. However, you can reduce the sugar or omit it if you prefer.

3. Can I add herbs to this bread?

Yes, you can add dried herbs like rosemary, thyme, or oregano for a savory version of this bread.

4. How do I know when the bread is fully baked?

The bread should sound hollow when tapped on the bottom. You can also use an instant-read thermometer, which should register 190°F (88°C) in the center of the loaf.

5. Can I use a bread machine for this recipe?

Yes, you can use a bread machine to mix and knead the dough. Just follow the manufacturer’s instructions for your specific bread machine.

6. Why did my bread not rise properly?

If your dough didn’t rise properly, the water or milk may have been too hot or too cold, killing the yeast. Make sure the liquids are around 110°F. Additionally, ensure that your yeast is fresh and active.

7. Can I make this bread with whole wheat flour?

You can substitute part of the bread flour with whole wheat flour, but keep in mind that the texture may be denser.

8. How should I store this bread?

Store the bread wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, freeze the bread.

9. Can I make smaller loaves?

Yes, you can divide the dough into smaller portions and bake them in smaller pans, adjusting the baking time as needed.

10. How do I freeze this bread?

Wrap the bread tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Thaw before serving.

Conclusion

Amish Milk Bread is a timeless recipe that results in a soft, fluffy loaf with a slightly sweet flavor that will become a staple in your kitchen. Whether you make it using the conventional method, by hand, or with a bread machine, this bread is simple, satisfying, and perfect for any occasion. It’s ideal for making sandwiches, serving as a side to soups, or simply enjoying with butter. Make this bread today, and enjoy the delicious, homemade goodness!

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