Mastering Amish White Bread

• Active Prep: 15 minutes

• First Rise: 1 hour

• Shaping & Second Rise: 45 minutes

• Baking: 30 minutes

• Cooling: 45 minutes (Critical! Don’t skip.)

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Why This Recipe Works

Most homemade breads are either too dense or too crumbly. This Amish White Bread solves both problems. The secret is in the scalded milk (which deactivates a protein that weakens gluten) and the potato flakes (or flour), which lock in moisture like a sponge. The result? A loaf that stays fresh for 4 days and toasts like a dream.

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Nutrition Information (Per Slice, 1/2-inch thick, 1 of 18 slices)

Note: Nutrition is calculated for standard ingredients (whole milk, all-purpose flour, granulated sugar). Values are estimates.

*Percent Daily Values are based on a 2,000-calorie diet. Your values may change based on milk fat content or flour brand.

Allergens: Wheat, Milk, Soy (if using vegan butter substitute). May contain traces of eggs if processed on shared equipment.

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Ingredients

For the Bread:

• 2 cups (480 ml) whole milk (warmed to 110°F/45°C – think warm bath water)

• 1/2 cup (100g) granulated sugar

• 1/2 cup (113g) unsalted butter, melted and cooled slightly

• 2 large eggs, at room temperature

• 1 ½ teaspoons (9g) fine sea salt

• 2 tablespoons (15g) instant potato flakes (optional, but highly recommended for softness)

• 6 cups (720g) bread flour (or all-purpose flour), plus more for dusting

• 2 ¼ teaspoons (7g / 1 packet) instant yeast (or active dry yeast)

For the Finish:

• 2 tablespoons salted butter, melted (for brushing the hot loaves)

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Equipment Needed

• Stand mixer with dough hook (or a strong wooden spoon + arm strength)

• Large mixing bowl (glass or metal)

• Two 9×5-inch loaf pans

• Pastry brush

• Instant-read thermometer (optional, for milk temp)

• Kitchen scale (for best results)

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Instructions (Intensity Level: Relaxed & Steady)

Phase 1: Mixing (Intensity: Low | 10 mins)

1. Activate the yeast (if using active dry): In the bowl of your stand mixer, combine the warm milk (110°F), sugar, and yeast. Stir gently and let sit for 5-7 minutes until frothy. If using instant yeast, skip the wait—just add everything together.

2. Combine wet ingredients: Add the melted butter, eggs, and salt to the yeast mixture. Whisk briefly until the eggs are broken up.

3. Add dry ingredients: Add 5 cups of the flour plus the potato flakes (if using). Mix on low speed with the dough hook until a shaggy, sticky dough forms, about 2 minutes.

4. Knead: Add the remaining 1 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. It should be soft, slightly tacky, but not sticky. Knead on medium-low speed for 6 minutes (or knead by hand on a floured surface for 10 minutes) until the dough is smooth and elastic.

Phase 2: First Rise (Intensity: None | 1 hour)

5. Bulk ferment: Lightly grease a large bowl with oil or butter. Form the dough into a ball, place it in the bowl, and turn it to coat all sides. Cover tightly with plastic wrap or a damp tea towel.

6. Wait: Let it rise in a warm, draft-free spot (75-80°F is ideal) until doubled in size. This takes about 1 hour. Test: Poke the dough with two fingers—if the indentation remains, it’s ready.

Phase 3: Shaping (Intensity: Medium | 10 mins)

7. Punch down: Gently deflate the dough by pressing your fist into the center. Turn it out onto a lightly floured surface.

8. Divide & shape: Cut the dough into two equal halves (use a scale for accuracy: ~680g each). Roll each half into a 9×12-inch rectangle. Tightly roll the rectangle into a log, starting from the short end. Pinch the seam closed and tuck the ends under.

9. Pan: Place each log seam-side down into a greased 9×5-inch loaf pan.

Phase 4: Second Rise (Intensity: None | 45 mins)

10. Proof: Cover the pans loosely with greased plastic wrap. Let rise in a warm place until the dough crests about 1 inch above the rim of the pans. This takes 30-45 minutes. Do not over-proof, or the bread will collapse in the oven.

Phase 5: Baking (Intensity: Moderate | 30 mins)

11. Preheat: 15 minutes before baking, set your oven rack to the middle position and preheat to 350°F (175°C).

12. Bake: Uncover the loaves. Bake for 25-30 minutes, rotating the pans halfway through. The bread is done when the top is deep golden brown and the internal temperature reaches 190°F (88°C). No thermometer? Tap the bottom of the loaf—it should sound hollow.

Phase 6: Cooling (Intensity: Requires willpower | 45 mins)

13. Immediate butter brush: As soon as the loaves come out of the oven, brush the tops generously with melted salted butter. This softens the crust and adds flavor.

14. Cool in pan: Let the loaves rest in the pans for 5 minutes. Then, turn them out onto a wire rack.

15. Wait (Crucial): Let the bread cool completely for at least 45 minutes before slicing. Slicing warm bread will cause it to turn gummy and collapse.

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The Last of the Recipe (Pro Tips & Storage)

• Why the potato flakes? They absorb water and release it slowly, keeping the bread moist for days. If you skip them, add an extra 2 tablespoons of flour.

• Too brown, too fast? Tent the loaves loosely with aluminum foil after 18 minutes of baking.

• High altitude (above 3,500 ft): Reduce sugar by 1 tablespoon and add 2 extra tablespoons of water. Reduce first rise to 45 minutes.

Storage:

• Counter (3-4 days): Wrap tightly in beeswax wrap or store in a bread box. Never refrigerate (it accelerates staling).

• Freezer (3 months): Double-wrap cooled loaves in plastic wrap then foil. Thaw at room temperature, then refresh in a 300°F oven for 8 minutes.

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Final Note: Your First Loaf Will Be Imperfect. Bake It Anyway.

Do not chase the Instagram loaf. If your bread is a little lopsided or the crumb has a few tunnels, you have succeeded. You took flour, water, and patience, and you made food. That is mastery.

Did you make this Mastering Amish White Bread?
Leave a star rating below or tag @[YourWebsiteHandle] on Instagram. We love seeing your golden, buttery bakes.

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Recipe Card (Printable Summary)