|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*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.|
Amish milk bread is an airy, slightly sweet white bread that is traditionally made in Amish communities in America. It's fantastically moist and ideal for anywhere you'd typically use white bread, like sandwiches, French toast, or bread pudding. Simple ingredients, and a little patience yield a wonderful loaf of bread without the additives or preservatives that are common in store-bought sliced bread.
This kind of white bread is richer in flavor and softer in texture than other sandwich loaves. Its creamy color toasts to a beautiful golden and indulgent slice that is simply perfect when smeared with butter and spreads. This is an easy-to-slice bread, with the perfect hint of sweetness.
For our recipe, we recommend using bread flour, as it has higher protein content and produces a lighter crumb. Bread flour is able to absorb more liquid and moisture, which in return produces a better shape in the bread and also loaves with a higher rise. Lastly, use bottled water instead of tap water to make the bread, as water softeners and chlorinated public water can sometimes kill the yeast needed to make the dough rise. Any milk you have at hand will do fine, from whole to low fat, and even dry milk if needed.
2 1/4-ounce packets dry active yeast, or 1 1/2 tablespoons
1/4 cup water, warm; 95 to 110 F
2 cups milk, room temperature
1 tablespoon brown sugar, packed
1 teaspoon salt
2 tablespoons butter, soft
6 cups bread flour, divided
1 teaspoon vegetable oil
Steps to Make It
Gather the ingredients.
In a large bowl, gently stir together the yeast and warm water.
Add the milk, brown sugar, salt, and butter. Stir well to incorporate.
Add 4 cups of flour and mix well. Add enough of the remaining flour, a little at a time, to make a dough that follows the spoon around the bowl.
Turn the 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.
Grease a large bowl with vegetable oil and place the dough in it, turning it over 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.
After one hour, firmly punch down the dough.
Turn dough out onto a lightly floured board and knead for 5 minutes, or until the bubbles are out of the bread.
Divide dough into 2 equal portions. Shape each dough half into a loaf.
Place each loaf into a 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.
Preheat oven to 350 F. Bake the loaves for 40 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the loaves from the pans and allow them to cool down on a rack.
Serve and enjoy!
Can I Make My Own Bread Flour?
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. But you don't specifically need to buy bread flour to enjoy its benefits when baking. A quick and easy shortcut is to add 1 1/2 teaspoons of wheat gluten to each cup of all-purpose flour to produce bread flour like what you'd buy at the store.
Brush the Loaves
Brushing the loaves before or after baking with different ingredients produces different results. Depending on what you like in a loaf of bread, there's something you can do to enhance the crust texture:
- Brush the loaves with melted butter immediately after baking to produce a soft crust.
- Brush the loaves with milk before baking to produce a dark, shiny crust.
- Brush the loaves with a beaten egg white before baking to produce a shiny crust.
- Spraying loaves with water while they bake will produce a crispy crust.