So in 2020 I learned how to make sourdough bread thanks to my friend Tracey Deschaine at Dixie Picnic in Malvern. But I don’t want to be a one trick pony and by year end I had made German Christmas Stollen and no knead bread as well.
I heard this Amish Baking cookbook was a good one, so I decided to order myself a copy. Why? Because some of the best bread I’ve ever tasted has been Amish baked. And I had a Pennsylvania German grandmother who was an amazing baker, so I was curious.
As much as I like to cook, baking bread from scratch was very intimidating to me. So I just keep trying new recipes, and today it is the “white bread” recipe from this cookbook.
I was going to mess with it and split it in half but I just decided to make the recipe as written the first time to see how I did.
Here is the recipe:
1 package yeast (2 1/4 tsp.)
1 tsp. sugar
2 1/2 cups of lukewarm water, divided
1 1/4 tsp. salt (I would increase this a smidge next time.)
1/3 cup sugar (white or organic white)
1 3/4 Tbsp. shortening (I used butter)
7-8 cups flour (I used a scant 8)
1. Dissolve the yeast and teaspoon of sugar in half cup lukewarm water. Do this in a little bowl and put to the side.
2. In a large bowl mix 2 cups of water, salt, sugar, and shortening. Then add the yeast mixture and, gradually, the flour.
3. Knead the bread until smooth and elastic. Place in a greased bowl, cover and sit in a warm place to rise until double. For me, this took about 45 or 50 minutes and I greased the bowl with canola oil.
4. When the bread has done its first rise, punch it down again. Let rise until double again.
5. Split into two loaf pans lined with parchment and let rise until double again.
6. Bake at 350°F for 1/2 hour
Super puffy and fun bread to make. Two nice loaves. I will add more salt next time, however.
Try the recipe and buy the cookbook! I bought my copy used off of eBay.
Have you ever done gluten free?
No I haven’t. I have friends who bake gluten-free but I never have