Journal GeckoFood's Journal: Old Order Amish White Bread 2
This weekend I found the time to make bread, after several weeks of not having the time to do so. I chose to make Old Order Amish Bread, from Bernard Clayton's New Complete Book of Bread. It's a very easy white bread to make that's a little on the sweet side. I would have preferred to make a focaccia or ciabatta again, or even a good heavy rye, but I did not have the time or the flour to make the more interesting breads.
=====
Old Order Amish Bread
- 5-6 cups white bread flour
- 1 package active dry yeast
- 1/3 cup sugar
- 2 teaspoons salt
- 1 1/2 cups hot water (120-130 degrees)
- 1/3 cooking oil
Mix 2 cups flour, yeast, salt, sugar, water and oil in a large mixing bowl. Add remaining flour, 1 cup at a time, until dough is not sticky and is elastic. Turn onto floured work surface and knead until smooth and satiny, about 8 to 10 minutes. Sprinkle with additional flour as needed while kneading. Place dough in greased bowl and cover tightly with plastic wrap. Allow dough to rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough, replace plastic wrap and let rise until doubled in bulk again, approximately 1 hour. Turn dough out onto work surface again, and press flat by hand (does not need to be rolled out or pressed too flat). Cut the dough into 2 pieces, shape into loaves, and place shaped loaves in greased or Teflon-coated baking pans. Cover with greased wax paper and allow to rise in a warm place until loaves have risen roughly 1" above the top of the pans, about 1 hour. Preheat oven to 400 degrees. Place loaves in oven and bake for 10 minutes. Reduce oven temperature to 350 degrees and bake for an additional 30 minutes or until golden. Remove the loaves from the oven, turn from pans immediately, and place on wire racks to cool.
Yeah! (Score:2)
Re:Yeah! (Score:2)
This particular bread is about as easy and straightforward as it gets. And, because of the rising times, I could work on other things in the interim.