Homemade Amish Milk Bread – A Ranch Favorite

At Laree Ranch, baking bread is more than just a chore—it’s a way to nourish our family while making the most of the fresh milk from our dairy cow, June. This Amish Milk Bread recipe is soft, slightly sweet, and has a unique twist with a subtle sprinkle of dry ginger. The ginger adds a hint of warmth that complements the buttery, tender crumb. While I love using a stand mixer with a dough hook to simplify the process, this recipe can also be made by hand or with a bread machine. However you choose to make it, this bread is a homestead staple!

Amish Milk Bread Recipe

Ingredients:

• 1 cup whole milk (warm, around 110°F)

• 2 ¼ teaspoons (1 packet) active dry yeast

• 3 tablespoons sugar

• 1 ½ teaspoons salt

• ¼ teaspoon dry ginger (optional, but highly recommended!)

• 3 tablespoons unsalted butter (melted and slightly cooled)

• 3 cups all-purpose flour (plus more for dusting)

Instructions:

1. Activate the Yeast:

In the bowl of your stand mixer, combine the warm milk, yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, showing that the yeast is active.

2. Incorporate the Ingredients:

Add the salt, dry ginger, and melted butter to the yeast mixture. With the dough hook attachment on low speed, slowly mix in 2 cups of flour. Once combined, gradually add the remaining 1 cup of flour, a little at a time, until the dough comes together and pulls away from the sides of the bowl.

3. Knead the Dough:

Continue kneading the dough in the stand mixer on low speed for about 5-6 minutes, or until it becomes smooth and elastic. If kneading by hand, this will take about 8-10 minutes.

4. First Rise:

Transfer the dough to a lightly oiled bowl, turning it to coat all sides. Cover with a damp tea towel and let rise in a warm spot until doubled in size, about 1 hour.

5. Shape the Loaf:

Punch down the dough and turn it out onto a lightly floured surface. Shape it by pressing the dough into a rectangle, then tightly rolling it from one short end to the other. Pinch the seam to seal and tuck the ends under. Place the dough seam-side down into a greased 9x5-inch loaf pan.

6. Second Rise:

Cover the pan with a damp tea towel and let the dough rise again in a warm spot until it doubles in size, about 30-40 minutes.

7. Bake the Bread:

Preheat your oven to 350°F. Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

8. Cool and Serve:

Remove the bread from the pan and let it cool on a wire rack before slicing. Serve warm with butter, jam, or your favorite toppings. It’s also perfect for sandwiches, French toast, or any dish that calls for soft, flavorful bread.