Showing posts with label easy breads recipes. Show all posts
Showing posts with label easy breads recipes. Show all posts

Saturday, September 30, 2017

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.


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


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.


Wednesday, November 5, 2014

Double Cream Cheese Glazed Pumpkin Mini-Loaves

Glazed Pumpkin Mini-Loaves

There's nothing's as comforting "Double Cream Cheese Glazed Pumpkin Mini-Loaves" topped with our Golden Pumpkin Spice Syrup


Makes 6 Mini Loaves or 3 7x3-inch Loaves
3½ cups all-purpose flour2 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 cup extra virgin oil1/2 cup apple sauce1 1/2 cups sugar1/4 cup packed brown sugar4 eggs1 (15 ounce) can pumpkin puree or fresh pumpkin puree

1 (8 oz) package of Philadelphia Cream Cheese , softened
1/2 cup Can't Believe Its Not Butter, softened
2 cups powdered sugar
½ tablespoon fresh lemon juice
2 teaspoon vanilla extract

1/2-1 cup Golden Pumpkin Spice Syrup 


Preheat the oven to 350°F. Grease and flour pans.

In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In the bowl of a stand mixer, combine the oil and apple sauce.

To the oil mixture, add the sugars, mixing until combined.

Add the eggs, one at a time, mixing until combined.

Mix in the pumpkin until thoroughly combined. 

Scrap down the sides to be sure it’s all incorporated.

Add half of the flour mixture and mix until just combined, be careful not to over mix.

Add the remaining flour until no streaks of flour remain. 

Divide the mixture evenly among the prepared baking pans. 

Bake the mini loaves for 20 minutes. 

Rotate the pans, front to back, and bake for an additional 20 minutes, until a toothpick inserted in the center comes out clean. 

Bake the larger loaves for 25 minutes, rotate, and 25 additional minutes.


While you are waiting:

Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.  

Add sugar, lemon juice, vanilla.  

Mix on medium until mixture is light and fluffy, about 5 minutes.  

Set aside.

Completing Loafs 

Remove 6 Mini Loaves from oven.  

Spread evenly half of the frosting between 6 loaves.  

Allow to cool slightly and repeat.  

Then drizzle with Golden Pumpkin Spice Syrup 

Serve and enjoy!