Fresh from the Oven: Amish Milk Bread Like Grandma Made
There’s just something about the smell of warm, homemade bread that turns a house into a home. If you grew up around a farmhouse kitchen—or wish you did—this Amish milk bread is as close as you’ll get to bottling that memory. Simple, soft, and kissed with butter, it’s the kind of loaf that barely cools before someone’s slicing into it with a slab of Amish butter ready.
Now I’ll warn you—this bread is dangerously good straight from the oven. That golden crust, shiny from melted butter? Irresistible. We almost didn’t get a picture before someone had “just a little piece.”
So here’s the question of the day: Do you eat yours with honey, jam, or just a big ol’ smear of salted butter? Let me know down below!
Ingredients You’ll Need
Just the basics, y’all—simple ingredients, big payoff.
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1 cup warm water (about 110°F)
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1 cup warm milk (also about 110°F)
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⅔ cup sugar (feel free to use less if you like it more savory)
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1½ tablespoons active dry yeast
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1½ teaspoons salt
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¼ cup vegetable oil, or melted butter/coconut oil (cooled to ~100°F)
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5½ cups bread flour (you may need slightly more or less)
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2 tablespoons butter, melted (for brushing tops)
How to Make Amish Milk Bread
This bread takes a little time, but the steps are simple and soothing. Here’s how it all comes together:
1. Wake Up That Yeast
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In a large bowl, stir together the warm water, warm milk, and sugar until the sugar dissolves.
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Whisk in the yeast and let it sit for about 5–10 minutes, until it looks nice and foamy. That’s how you know it’s alive and kickin’.
2. Mix the Dough
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Stir in 1 cup of flour and whisk until smooth.
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Add salt and oil (or butter), then begin adding flour one cup at a time.
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Keep mixing until the dough pulls away from the bowl and looks smooth and soft.
3. Knead It Right
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By hand: Knead on a floured surface for about 10 minutes, adding flour as needed.
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By mixer: Let the dough hook do the work for about 5 minutes on medium speed.
4. Let It Rise
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Place the dough in an oiled bowl, turning it once to coat the top.
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Cover with a damp cloth and let it rise in a warm spot for about 1 hour, or until doubled in size.
5. Shape and Rest
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Punch down the dough and knead for a few minutes.
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Divide into two equal pieces, let them rest for 5 minutes, then shape into loaves.
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Place into greased 9×5-inch pans and brush with melted butter.
6. Final Rise & Bake
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Let the loaves rise again for 30 minutes, or until they’ve puffed up just above the rim of the pan.
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Bake at 350°F for 30 minutes, or until golden and the bottoms sound hollow when tapped.
For the Softest Crust Imaginable
As soon as the loaves come out of the oven, brush the tops with more melted butter (don’t skip this!). Then cover them with a clean tea towel and let them sit for 5 minutes. This little trick locks in steam and gives you the softest crust ever.
After that, remove the loaves from the pans and let them cool completely on a rack. If you can wait that long…
Tips, Variations & Freezer Ideas
This bread is as versatile as it is delicious. Here are a few ways to make it your own:
🌀 Flavor Ideas:
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Dinner rolls: Shape into small balls and bake in a buttered dish.
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Sweet rolls: Add a cinnamon-sugar swirl and glaze.
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Cinnamon swirl bread: Roll it up with brown sugar and cinnamon before baking.
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Add-ins: Stir in up to 2 cups of raisins, chocolate chips, or chopped nuts.
🧊 Freezing Tips:
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Let the bread cool completely before freezing.
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Wrap tightly in plastic wrap, then foil or a freezer bag.
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To thaw, leave at room temp or toast slices straight from the freezer.
Let’s Talk Bread Memories
Warm, buttered, fresh-from-the-oven bread might just be the most comforting thing you can make. So tell me—how do you serve your milk bread? And what do you slather on it? I’d love to hear if this reminds you of your childhood, your grandma, or maybe something from a roadside Amish market.
Drop a comment and share your favorite way to eat it!
