Amish White Bread

bobbyb

Tried my luck with baking again. Easy recipe and turned out pretty good.
Bob[p][p][p]

Unknown

bobbyb,
outstanding! when i saw this post i grabbed my bernard clayton book of breads and looked up amish bread and there's two recipes... old order amish and egg harbor bread. i think i need to do one of these soon.

Unknown

Rick's Tropical Delight,[p]The old order Amish bread has been our everyday bread for years. It is very good.[p]Dave

bobbyb

Rick's Tropical Delight,
I've been impressed with pics of your bread endeavors.
Mighty fine.[p]Here's the recipe I used. Quite easy, and great results.
Bob
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Amish White Bread
Recipe By: Betsy Burtis[p]
Ingredients[p] 1 packages dry yeast
1/2 cup water
1/3 cup sugar
2 teaspoons salt
2 cup water
2 1/2 tablespoons shortening -- melted
6 cup all-purpose flour -- or bread flour, to 7 cups
1/8 cup butter -- (1/8 to 1/4)[p]Instructions[p]Dissolve yeast in 1/2 cup warm water.[p]In large bowl, combine sugar, salt, 2 cups water and shortening. Stir
in yeast mixture. Gradually add flour to form a soft dough. Turn onto
floured surface and knead until smooth. Place in a greased bowl and
cover and let rise for about 2 hours.[p]Punch down and divide into 2 portions and form loaves. Place in
greased 9 x 5 loaf pans and prick tops with fork. Let rise until
higher than pans (about 2 hours).[p]Bake at 375 degrees for 25 to 30 minutes. Cool for ten minutes. Rub
butter all over tops of loaves. Place pans on sides until loosened.[p]Remove bread from pans and cool completely on racks.[p]Karen's Notes: This is my favorite home baked bread recipe. I got it
from an Amish cookbook years ago and no other bread recipe I have
tried beats it.[p]Recipe Notes[p]Weekends are my baking time. I've taken to making bread every
weekend, and there's no going back to store bought. This
makes the most consistently wonderful white bread I've ever had and
it is super easy. I use bread flour and I let my Kitchen Aid do all
the kneading. I also skip the butter on top of the loaves at the
end. I got this from recipezaar.com[p]I asked Betsy a couple of question. This is her response. Terry[p]Hi Terry,[p]The recipe says all-purpose or bread flour. I haven't used AP, but
give it a try. I would assume the results are good,
since the recipe says either or. I always start with about 6 cups
flour and let the mixer do it's thing for 3 to 5 minutes,
to see how the dough is doing, but every time I have made it I've
needed to add the whole 7th cup. We'll see how it does in summer with
higher humidity. Then I let it knead for about 10 or 15 minutes. It
should be about the feel of a baby's bottom
(not that I am in the habit of feeling baby's bottoms of course, but
the teacher of a bread class I took said that and it is
a good comparison), and it should no longer stick to the sides of the
bowl.

Unknown

bobbyb,
hey thanks! i'll compare to the recipes in my book and maybe give it a shot this weekend. most of my baking is with pre-made dough or boxed mixes...[p]i'm assuming you did that in a large? what was your setup? i'm thinking if it rises that high, it'll hit the dome of my medium.[p]thanks again for that recipe

Unknown

Old Dave,
i need to be making bread from scratch more often. i've only used clayton's book twice since i've got it. i guess i need to get some loaf pans, *L*

bobbyb

Rick's Tropical Delight,
Yes, did it in a large. Setup was platesetter, legs up, grid, pizza stone on grid. I think you gould just do it on a platesetter with no problems.
Bob