Monday, January 4, 2010

Amish White Bread

I love homemade bread! When I was young and my grandmother would come to visit she would make bread every Monday. Then she would save a few pieces of the bread dough for when my sister and I came home from school. She would fry the dough in oil and while it was still warm put butter and molasses on it. *omg* Tonight is going to be some sort of potato soup/chowder dinner. That means my family will automatically expect this delicious bread.
Recipe found at my Grandmas.
Download Recipe
Ingredients
1 cup warm water (110 ⁰F)
1/3 cup sugar
2-1/4 teaspoons active dry yeast
3/4 tsp salt
2 tbsp vegetable oil
3 cups bread flour (I use all purpose most of the time)
Directions
Once again here is my grandmother's way…
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes. Shape into loaf, and place into well oiled 9x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes
Forget that! Here is my lazy man's way…
Throw ingredients into your bread machine in the order suggested by manufacturer and set function to dough setting. I use the dough setting because I don't like the look of my bread machine's baked loaf. When dough setting is complete shape into loaf and continue recipe above.

3 comments:

The Lumberjack's Wife said...

Sounds yummy! I have never tried to make my own bread before. Sad, I know. But I am scared of active dry yeast. I have made banana bread and cornbread. Does that count?

Michelle said...

If it can be sliced and buttered it totally counts! *lol* If it weren’t for my bread machine I wouldn’t make yeast breads either. I do however have a baking confession. As much as I love to cook and bake from scratch I make my cornbread from a box mix. It rocks! And I have yet to find a recipe that compares.

Gail Smith said...

for the 2nd kneading , do you put it on floured surface again or just knead in bowl? How do you get your top so shiny?

gsmith3417@comcast.net

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