Gently warm milk, water, butter and sugar on the stove until they're 90 to 100 degrees. Be careful not to over heat the pot, and if you do, make sure it cools to a comfortable skin temperature before proceeding.

Add the yeast to the warm milk mixture, ensuring it's no more than 100 degrees or you'll kill the yeast. Allow the yeast to dissolve for 5-10 minutes.

Stir in the salt and then begin adding the flour a few cups at a time. Once you've added about 4 cups remove the spoon and begin to knead the remaining flour into the dough.

Knead the dough until it comes together, about 3-5 minutes. Allow the dough to rest for 5 to 10 minutes before kneading again until the bread dough forms a smooth dough, about 5-8 minutes.

Allow the dough to rise in a warm place, covered by a damp towel until it's doubled in bulk, about 1 hour.

Punch down the dough and knead for 3-5 minutes to remove any air.

Cut the dough in half and knead until it forms smooth loaves. Place the loaves into prepared loaf pans.

Preheat the oven to 350 so it can begin heating while the bread is in its final rise.

Allow the bread to rise in the loaf pans in a warm place (ie. by the wood stove or next to the preheating stove) for 30 to 40 minutes until the bread has risen about 1 inch above the top of the pan.

Bake the amish white bread for about 30 minutes at 350 degrees until the tops are browned.

While the bread bakes, melt about 1 tablespoon of butter and have it ready to brush the loaves immediately after they come out of the oven.

Once the loaves are done, remove from the oven and brush with melted butter (this ensures a soft top crust, prefect for sandwiches).

Allow the bread to cool completely before cutting.