Easy & Quick Amish Bread
photo by Baby Kato
- Ready In:
- 2hrs
- Ingredients:
- 6
- Yields:
-
2 loafs
- Serves:
- 24
ingredients
- 2 cups warm water, 105-115 F degrees
- 2⁄3 cup sugar
- 1 1⁄2 tablespoons active dry yeast
- 1 - 1 1⁄2 teaspoon salt
- 1⁄4 cup vegetable oil or 1/4 cup unsalted butter
- 6 cups bread flour, I use white bleached it works fine
directions
- I use a mixer with a dough hook but it is just as easy to mix by hand if you don't have one.
- Proof the dough in a warm draft free place, I turn the stove on warm (150 F) when the yeast is proofing the turn off when I add the flour.
- ==============================.
- In your mixer bowl pour warm water and sugar, stir until sugar is dissolved.
- After sugar dissolves stir in yeast and allow the yeast to proof until yeast gets to a creamy foamy state. about 5-10 minutes max. depending on how warm the water is.
- After yeast proofs mix in oil and salt into the yeast.
- mix in flour 1 cup at a time, after all four has been mixed(6c.) it it will still be a little sticky. do not add more flour to the mixer.
- Turn bread out onto a well floured surface an knead until smooth .
- Place dough in a well oiled bowl and turn dough to coat with oil.
- Cover bowl with a damp cloth/towel and allow dough to rise in a warm place and double in size. about 1 hour.
- After dough doubled punch center down and tun onto your floured surface again an knead for a few minutes, and then divide the dough n 1/2 and shape into loaves .
- Place the 2 loaves in well oiled bread pans and let rise a second time for about 30-45 minutes, until dough rises about 1-2 inches above the pans. If you happen to forget about them an they rise higher , no harm you just will have a bigger loaf.
- I proof them in the oven the then just turn the heat on.
- Bake a 350 degrees for 30-35 minutes.
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Reviews
-
What a excellent recipe, super instructions and great results. I made exactly as written and it did produce a wonderful tasty loaf of bread. It was tall, flavorful and had an excellent crumb. Soft and tender bread was enjoyed by all. I still can't believe that I made this. Thanks so much for making me look good. Made for Pac Spring Safari 2013.
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Excellent recipe! I proofed the yeast in the low oven ( with the door open and the oven turned off-i was afraid it would be too hot) until bubbly. I then i added the oil and salt. I put the whole mix into the cuisinart food processor ( my new toy). I then added the flour a bit at a time and I let the dough blade do the rest. I let the machine knead for a few minutes. After the dough was nice and smooth and elastic, I let the dough rest until doubled( covered with a moist towel). I punched the risen dough down and kneaded lightly. I placed the loaf into a pan-my pan was a bit long and the loaf didn't mushroom a lot( on e again I covered the loaf with a towel. When risen properly- "proofed" I baked the dough for about a 1/2 hour. until a thermometer read 195 F. PS, Proofed dough means: when tested after the second rise, the dough leave a small indent that springs back over a number of seconds-it may not spring back entirely. Overproofed=leaves an impression that doesnt spring back. Underproofed=will bounce back aggressively and will not leave an indentation at all. THANK YOU ravenn2- I am trying a bunch of bread recipes and yours is wonderful
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I rarely leave reviews, but had to about this bread. I even joined the site just so I could. This was one of the easiest bread recipes I have ever made. It was so good. We ate with extended family the night I made it and everyone ate the loaves before they even had time to cool. The only changes I made were to use regular All Purpose flour. (Didn't have bread flour) and I rubbed the tops with a stick of melted butter after they came out of the oven. Wonderful. Will make again and again and again.
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Really easy and foolproof recipe! I gave the landlord a loaf and it looked like I spent all day kneading and baking! This produced two beautiful loaves of very tasty, simple, bread. I used instant yeast because I was feeling a bit lazy, and it turned out stunning! Thank you for the excellent recipe! Made for PAC Spring '09.
RECIPE SUBMITTED BY
Hello,
I am a avid cook and I have the "ginnie pigs " to prove it. I am married to a loving husband and have a wonderful son. I decided to stop working and stay at home to raise my son. I have been able to be a At-Home Mom and love it.
I started cooking when I was 10 in my grandmothers kitchen. I have been cooking and creating ever since. The only thing I haven't mastered is the art of Canning.. I know its easy , but for some weird reason if something can go wrong it will.
anyhow, to some me up in a nutshell I love to cook, I am honest some times to honest , I can be crud and rude with the best of them , and I am a laugh to be around, whether your laughing with me or at me .
MY Philosophy:
If it's broke, fix it.
If you don't like it. Change it.
If your not willing to put things the
way you want it, YOU HAVE NO RIGHT
TO B*TCH ABOUT IT!