Food recipes
Amish Bread II
Amish Bread II Ingredients: wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking leavening agents, yeast, baker's, active dry sugars, granulated salt, table water, bottled, generic water, bottled,...
Amish Bread II
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
water, bottled, generic
Directions:
Proof the yeast in 3/4 cup warm water and 1/4 cup sugar.
Add the rest of the ingredients once the yeast is lively.
(Depending on the moisture of the batter, I don't always need to add the additional 2 tbs.
warm water.)
Mix well.
Turn the batter out on a floured surface and knead thoroughly, about 10 minutes.
Coat a bowl with oil or butter.
Put the dough in the oiled bowl (make sure to coat the top surface of the dough with oil, too) and allow it to rise until it has doubled in bulk.
Punch the dough down and shape into bread pan.
Allow it to rise again.
The second rise usually only takes about 1 hour.
Bake for 25 - 30 minutes in a 350F oven.
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
water, bottled, generic
Directions:
Proof the yeast in 3/4 cup warm water and 1/4 cup sugar.
Add the rest of the ingredients once the yeast is lively.
(Depending on the moisture of the batter, I don't always need to add the additional 2 tbs.
warm water.)
Mix well.
Turn the batter out on a floured surface and knead thoroughly, about 10 minutes.
Coat a bowl with oil or butter.
Put the dough in the oiled bowl (make sure to coat the top surface of the dough with oil, too) and allow it to rise until it has doubled in bulk.
Punch the dough down and shape into bread pan.
Allow it to rise again.
The second rise usually only takes about 1 hour.
Bake for 25 - 30 minutes in a 350F oven.