Amish Bread Recipe
2 c warm Water
2/3 c white Sugar
1-1/2 Tbsp Active Dry Yeast
1-1/2 tsp Salt
¼ c Oil
6 c White Flour
In a large bowl, dissolve the sugar in warm water, add in the yeast. Let sit 10 minutes until frothy.
Mix salt and oil into the yeast mixture. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth (3 minutes if using an electric stand mixer). Place in an oiled bowl, turn to coat dough ball. Cover with damp cloth. Let rise 1 hour.
Punch down dough and knead for a few minutes (or 10 seconds if using an electric stand mixer).
Divide dough in half. Shape into loaves in two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.
Bake at 350 for 30 minutes.
We double this recipe to make 4 large loaves on those bread pans with the little holes in them. It's an excellent recipe. I do lessen the sugar to 1 cup for a doubled recipe (rather than 1-1/3 c). Today we tried out a quick hamburger bun recipe that my cousin mentioned to me.
To avoid any copyrite problems I will refer you directly to the recipe on Raising Olives.
Hamburger Buns in 30 Minutes This is a large recipe which we made in our rather large stand mixer. I don't know how often other families get near lunch or dinner and say, "Oh no, we don't have any bread!" now you can have some good buns quickly. And of course with a large family you have enough people to have someone making lunch while someone else is preparing the buns :) That said, these were nice and soft on the inside not at all dry. We made them only with white flour but they recommend wheat or 1/2 and 1/2 (or whatever).
If you would like a twist on making bread here is the receipe we use (For one loaf, adjust for more)
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2 tsp yeast
2 Tbsp Honey
2 Tbsp Olive Oil
2 Tbsp Whole Milk
1/2 Tsp salt
1 Cup Bouncer High Gluten Flour
2 Cups 100% whole wheat flour
Place yeast, at room temp, in mixer bowl. Add tepid water (110-115F). Wait a few minutes for yeast to proof (bubble and froth).
Then add remaining ingrediants. I do the Oil first and then the honey. It makes the honey slide off the measuring spoon a little easier.
Mix all ingrediants for at LEAST 10 minutes. Whole wheat flour takes longer to absorb water.
Once mixed, allow to rise until doubled. Then punch down and place in loaf pan to rise again. We use olive oil to grease the bread pan and prevent sticking.
Once bread has risen to desired height, usually after 30-45 minutes, place in oven preheated to 350 minutes.
Bake for 30-33 minutes. Remove immediatly and place on wire rack to cool.
Allow to cool completly before slicing.
That is how we make our bread.
A few notes:
-Many flours in the USA are bromated. This is a checmical that makes dough rise more uniform. It is also highly toxic if not heated to a high temperature. Make sure your flour is NOT bromated.
- There are many types of whole wheat flour. Prairie Gold, Medium Hard Winter Wheat, Fine Hard Winter Wheat, Spring Wheat, etc. We use Medium grind Hard Red Winter Wheat flour. It makes wonderful bread.
- Avoid store bought white flour. It is usually chemically bleached. Yes, think clorox, put in a paper bag and sits on the shelf for months. Most of the vitamins and minerals are all missing by the time the customer buys it. This means your flour is nothing more than carbs from starch.
- If you have the time, grind your own flour. The country living grain mill is a wonderful machine. It can crack wheat for cereal or grind fine flour for cakes and bread. Coupled with organic grain you have the healthiest and freshest flour anywhere.
- Avoid White Sugar if at all possible. It is a highly processed sweetner. Use Honey where possible. Try using evaporated cane juice. This is simply crushed sugar cane juice that is evaporated. It has not been chemically treated to remove the molasses and concentrate the sugar.
- Use olive oil. It is the healthiest of all oils. Canola is almost 100% derived from genetically modified plants. The same goes for "vegetable" and corn oils.
Nothing beats homemade whole wheat bread.