Menir rice (Oryza sativa L.) amazake powder was used as sugar substitute in white bread to increase its health benefits such as anti-obesity and to increase the value of menir rice, which is a by-product in rice milling. Amazake contains reducing sugars which serves as fermentable substrate for Baker’s yeast in bread making due to enzymatic hydrolysis of starch by Aspergillus oryzae (yellow koji mold). Amazake powder was produced by drying amazake which was made by saccharifying rice koji, and the best rice koji fermentation time yielding menir rice amazake powder with the highest reducing sugar content needed to be determined. Five koji fermentation time were assigned (0/control, 24, 28, 72, 96 h), and fermentation time of 72 h produced amazake powder with the highest reducing sugar content. Compared to granulated sugar, the powder had lower whiteness and purity. The effects of substituting sugar with menir rice amazake powder (100% substitution) on the physico-chemical and sensory properties of white bread were observed. Using menir rice amazake powder as sugar substitute resulted in the reduction of specific volume, height, fermentation/baking loss, and increase in loaf firmness and crust lightness. No changes were observed in term of crumb color, aw, and some proximate aspects. In term of sensory properties, substituting sugar with amazake powder resulted in bread characteristics (crust and crumb color and texture, sweetness, off-odor and flavor) with lower acceptance. But the overall acceptance was still in the same criteria with bread made with sugar, which was “slightly liked” (5.0±1.2 as compared to 5.5±1.0). This means substituting sugar with menir rice amazake powder decreased the physical and sensory qualities of the bread due to lower fermentable substrate content, but it was still perceived as “slightly liked” by the panelists.