Baking Bread in An Amish Home

Baking Bread in An Amish Home
Adapted from amish365.com
Baking Bread in An Amish Home

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from amish365.com

Ingredients

  • 1

    package active dry yeast

  • 2 1/2

    cups lukewarm water

  • Lard (the size of an egg); you can substitute shortening here if needed

  • 2

    tablespoon sugar

  • 1

    tablespoon salt

  • Enough bread flour to make a soft dough (usually about 5 cups)

Directions

1. Grease pans and set aside. 2. In a small bowl, dissolve the yeast in a ½ cup warm water. 3. In a large bowl, combine the lard, sugar, salt and the remaining 2 cups of water. 4. Add the yeast mixture to the bowl and stir until combined. 5. Add the flour, ½ cup at a time, mixing until the dough is elastic and doesn’t stick to the sides of the bowl. 6. Cover the bowl loosely with a damp cloth and let rise until double in size, about 1½ hours in a warm, draft-free place. 7. Punch the dough down and place on lightly floured surface. 8. Cut the the dough into 2 equal portions. 9. Punch down a little more and form each into a loaf. 10. Place the dough into greased loaf pans. 11. Cover with a damp cloth and let rise again until the dough is level with the loaf pan, about 40-50 minutes. 12. Pierce each loaf several times with a fork. 13. While the dough is rising, preheat oven to 325 degrees. 14. Bake the bread for 40-45 minutes. 15. The bread is done when it sounds hollow when tapped on top. 16. After removing the bread from the over, brush with butter for a softer crust. 17. Remove the bread from the pans and place on cooling rack. 18. The bread freezes well and will keep for up to 6 months.

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