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March 25, 2010

Amish White or Wheat Bread

I tried a lot of bread recipes before I finally came up with one my family actually liked. This one is soft and tasty and easy to slice, and they LOVE it. A trick I learned is to not bake the bread in the bread machine itself, just use it to knead the bread, then transfer it to a loaf pan and bake in the oven. It works every time.

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Bread Machine White or Wheat Bread

For wheat bread 1 1/8 cups Warm Water, about 110 degrees (For white bread, decrease water to 1 cup)
2 1/2 teaspoons Yeast
1/4 cups Honey or Sugar
1 teaspoon Sea Salt
2 tablespoons Butter, melted, plus extra
(For wheat bread) 2 cups All Purpose Flour (For white bread, increase white flour to 3 cups and omit wheat flour)
(For wheat bread) 1 cup Whole Wheat Flour

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Place water, yeast and honey into the bread machine and allow to proof for 10 minutes. Mixture should look foamy and bubbly. Add salt, butter and flours.
Set bread machine to dough setting and turn on. Check dough after 10 minutes to make sure it's not to wet or to dry. If it is, add water or flour, a tablespoon at a time until it is the right consistency. (It should be slightly sticky to the touch, and clearing the sides of the bread machine pan)
Once the dough cycle reaches it's first rest period, (This is 20 minutes on my machine) remove the dough and place into a well greased 9 1/2 x 5 bread pan.
Brush top of dough with melted butter and cover with a kitchen towel in a warm place. Allow to rest for 30 minutes, then place into a pre-heated 350 degree oven. Bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes, then turn out onto a rack and allow to cool completely. Slice and enjoy.

Adapted from an Amish Bread Recipe


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