Amish Milk Bread

Amish milk bread recipe

The Spruce

  • Total: 3 hrs 10 mins
  • Prep: 2 hrs 30 mins
  • Cook: 40 mins
  • Servings: 20 servings
Nutritional Guidelines (per serving)
51 Calories
3g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 51
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 82mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Amish milk bread is a light, slightly sweet white bread that is traditionally made in Amish communities in America. It's fantastically moist, and is ideal for anywhere you'd typically use white bread—sandwiches, toast, and french toast.


  • 1/4 cup warm water (95 to 110 F)
  • 2 (0.25-ounce) packages active dry yeast (or 1 1/2 tablespoons)
  • 2 cup milk (room temperature)
  • 1 tablespoon ​brown sugar
  • 1 teaspoon salt
  • 2 tablespoons butter (soft)
  • 6 cups bread flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Amish milk bread
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  2. In a large bowl, mix together the warm water and yeast.

    Yeast in bowl
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  3. Add the milk, brown sugar, salt, and butter. Stir.

    Add the milk to the mixture
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  4. Add 4 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl.

    Add four cups of flour
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  5. Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.

    Turn the dough on a floured surface
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  6. Place dough in a medium greased bowl. Turn dough over in the bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour.

    Place dough in a greased bowl
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  7. Punch down dough.

    Punch down the dough
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  8. Turn dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.

    Pressing down on dough
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  9. Divide dough into 2 equal parts. Shape each dough half into a loaf.

    Divide dough into two parts
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  10. Place each loaf in greased, 9 x 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.

    Put dough in loaf pans
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  11. Preheat oven to 350 F. Bake bread in oven for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped.

    Bake bread until golden
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  12. Remove breads from pans and let cool on a rack.

    Let bread cool on a rack
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  13. Serve and enjoy.


  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 and 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
  • Store brown sugar in an airtight container to keep it from becoming hard.
  • When measuring out the brown sugar, always pack it down into the measuring cup or spoon unless the recipe tells you to do otherwise.
  • Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
  • You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
  • Learn how to braid bread dough.