Showing posts with label Amish White Bread recipes. Show all posts
Showing posts with label Amish White Bread recipes. Show all posts

Saturday, September 30, 2017

Gluten Free Amish White Bread


 There's nothing in the world like "Gram's Gluten-Free Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.


Ingredients

2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Amish White Bread


 There's nothing in the world like "Gram's Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.


Ingredients

2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Flour or Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Thursday, October 30, 2014

Gramm's Amish White Bread



"Gramm's Amish White Bread" is one of my son-in-law's favorite home baked bread recipes. I have to admit her home-baked bread is absolutely delicious. Her recipe will give you two loaves of plain, sweet white bread that are quick and easy to make.

Recipe Provided By: H. Westefeld

Ingredients
2 cups warm water (110 F or 45 C)
2/3 cup white sugar or Splenda Granulated
1 1/2 Tablespoons active dry yeast
1 1/2 Tablespoons salt or sea salt
1/4 cup vegetable oil or extra virgin olive oil
+/- 6 cups flour

Directions
In a large bowl dissolve the sugar in the warm water.

Stir in yeast.

Allow to proof until the yeast resembles a creamy foam; about 10-15 minutes.

Then mix salt and flour into the yeast (adding flour into the mixture one cup at a time).

If you are using a mixer, knead the dough on a lightly  floured surface until smooth.

Coat a large bowl with the oil.

Place dough in the bowl and genitally turn the dough until it is fully coated.

Cover with a damp cloth and place in a warm draft free area and allow to rise until it doubles in size; about one hour.

Then punch dough down, knead for a few minutes, and divide then the dough in half.

Shape into loaves.

Coat two 9 x 5 loaf pans with the oil.

Place loves in the pans.

Cover with a damp cloth and place in a warm draft free area and allow to rise 30 minutes or until the dough has risen one inch above the rim of the loaf pan.

Bake at 350 degrees for about 35 to 40 minutes.

Remove from the oven and while hot turn bread out of the pan and place on a cooling rack.

Let rest for 30 to 45 minutes and serve.