- 1 cup (240ml) whole milk, warmed to 110°F
- 2 tbsp sugar (plus 1 tsp for activating yeast)
- 2¼ tsp (1 packet) active dry yeast
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp salt
- 5–6 cups all-purpose flour, divided
🥛 For richer flavor: Use whole milk and real butter — they make all the difference.
🍳 Instructions
- Activate the yeast
- In a large bowl, combine warm milk, 1 tsp sugar, and yeast.
- Let sit 5–10 minutes until foamy (proofs the yeast).
- Mix wet ingredients
- Stir in remaining sugar, melted butter, eggs, and salt.
- Add flour gradually
- Gradually mix in 4 cups of flour using a wooden spoon or stand mixer with dough hook.
- Add more flour, ½ cup at a time, until dough pulls away from the sides and is soft but not sticky.
- Knead the dough
- Turn onto a floured surface and knead 5–7 minutes until smooth and elastic.
- Or use mixer for 4–5 minutes.
- First rise
- Place dough in a greased bowl, cover with a clean towel.
- Let rise in a warm place for 1–1.5 hours, until doubled.
- Shape & second rise
- Punch down dough and divide in half.
- Shape each half into a loaf and place in two greased 9×5-inch loaf pans.
- Cover and let rise again for 30–45 minutes, until puffy.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 30–35 minutes, until golden brown and internal temperature reaches 190°F.
- Optional: Brush tops with melted butter after baking for a soft crust.
- Cool & enjoy
- Remove from pans and cool on a wire rack before slicing.
🔁 Want extra shine? Brush tops with milk before baking.
✅ Tips for the Best Homemade Loaf
🔄 Easy Variations to Try
❓ Frequently Asked Questions
❓ Can I make it ahead?
Yes! After the first rise, refrigerate overnight. Let sit 30 mins before shaping and baking.
❓ Can I freeze the bread?
Absolutely! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature or toast straight from frozen.
❓ Can I use instant yeast?
Yes — no need to proof. Mix it directly with the flour.
❓ Why is my bread dense?
Common causes: Too much flour, under-rising, or cold kitchen. Keep dough warm during rise.
Final Thoughts
You don’t need a bakery to make bread that feels like a hug.
With Amish White Bread, you get all the flavor, softness, and soul — in a recipe that’s been passed down through generations for one reason:
👉 It works.
So next time you’re craving something warm, wholesome, and made with love…
skip the plastic-wrapped loaf.
Make this instead.
Because the best bread isn’t bought —
it’s kneaded, risen, and shared. 💛
