This has become my new go-to bread. The crumb is soft and the crust is crackly and great!
I’ve heard of Amish bread for a while and this recipe has been bookmarked for many, many months. I’m so excited at how well it turned out!
This is a really simple, straightforward recipe. I hope you’ll try it really soon.
Amish Milk Bread
(Original recipe from The Spruce)
- 6 cups Bread Flour
- 1 tbsp Active Dry Yeast
- 2 cups Milk, at room temperature
- 1 tbsp Brown Sugar
- 1 tsp Salt
- 2 tbsp Butter
- 1/4 cup Warm Water
Mix together the warm water and yeast in a small bowl until the yeast is dissolved.
Add the milk, brown sugar, salt and butter. Stir to combine completely.
Add 4 cups of the flour to the mixture. At this point, I put it in a KitchenAid, and kneaded on a dough hook for 10 minutes. Continue adding flour until the dough comes together (I ended up adding the 2 remaining cups). The dough needs to be smooth, but firm.
Form the dough into a ball and place in a lightly oiled bowl. Roll the ball around so that the entire dough is coated. Cover the bowl with a muslin cloth and allow to rise for an hour.
Remove the dough onto a lightly floured bowl. Punch down the dough and knead for 5 minutes, removing any large bubbles.
Divide the dough into 2 equal parts. Shape each half into a loaf. Place each loaf into a greased 9×5-inch loaf pans. Cover with the muslin and allow to rise for 45 minutes, or doubled in size.
Bake the bread in a 180 deg C oven for 40 minutes and until top is golden brown. Remove from oven and turn out of the loaf pans. Cool loaves on a wire rack.