Amish White Bread I know that it's a bit of a contradiction in terms to put the words Amish and KitchenAid together, but this is an Amish bread recipe from a clipping that I adapted for the KitchenAid. I know a lot of folks love their bread machines, and I own one. It's in the garage. Frankly using a KitchenAid stand mixer really makes the process of bread making so much more simple and the result is two large loaves instead of just one small one. Of course if you don't own a stand mixer you can certainly still make this by hand - with a little more elbow grease.
When using bread flour, this recipe produces a beautiful fluffy, tender and light loaf that just melts in your mouth. You can certainly substitute all purpose flour, but you'll have smaller loaves. Adding 2 teaspoons of vital wheat gluten per cup of all purpose flour seems to help. This is simply a delicious bread and is definitely a keeper.
Recipe: Amish White Bread for the Kitchen Aid ©From the Kitchen of Deep South Dish Prep time: 1 hour 30 min incl rise time | Cook time: 40 min | Yield: 2 loaves Ingredients 2 cups warm water (110 degrees), separated 1/3 cup granulated sugar , separated 1-1/2 tablespoons active dry yeast 1-1/2 teaspoons kosher salt 1/4 cup canola or vegetable oil 5-6 cups bread flour , separated Instructions Microwave water for about 3 minutes or until it reaches 110 degrees F. Put yeast into a separate small bowl, add about 1 teaspoon of the sugar to the yeast and about 1/4 cup of the warm water. Stir well and let sit for about 10 minutes, or until yeast foams up and doubles. Attach the dough hook to your mixer and add 4 cups of the flour to the mixing bowl; turn the mixer on speed 1. Add the salt and the remaining sugar and mix together. Add the remaining warm water, the yeast mixture, and the oil; mix. Scrape the sides of the bowl, turn to speed 2 and begin to add the remaining flour, 1/2 cup at a time, until dough cleans the sides of the mixer bowl and clings to the hook. It is possible that you may not use all of the flour. Continue kneading on speed 2 for about 2 minutes or until dough is smooth and elastic but still slightly sticky. Spray top of dough and sides of mixing bowl with a light coat of non-stick spray, turn the dough over and spray the top. Cover bowl with plastic wrap and place into a warm, draft free spot for about 1 hour or until doubled. Punch down and turn dough out onto a lightly floured surface. Separate into two pieces, cover with a towel and allow to rest for 10 minutes. Flatten into a rectangle and roll up, pinching the seams together and tucking in the ends. Spray two 9 x 5 inch loaf pans with non-stick cooking spray and place the shaped loaves into the pans. Put in a warm spot and allow to rise for 30 minutes, or until dough has risen about 1-inch above pans. Bake at 350 degrees for 30 to 40 minutes. To Prepare by Hand: Stir all of the ingredients together by hand using a sturdy wooden spoon. When dough comes together and cleans the side of the bowl, turn dough onto a floured surface and knead, using the heel of your hand to push on the dough, folding it and turning it a quarter turn, until the dough is smooth and elastic but still a little sticky. How long will depend on your speed and strength!! Place in the greased bowl, cover, let rise and continue with the recipe. Bread Machine: For a 1-1/2 pound loaf, halve water, sugar, salt and vegetable oil, and use 2 teaspoons bread machine yeast and 2-3/4 cup bread flour. Place into bread maker according to manufacturer's directions - mine adds liquid, then dry ingredients minus yeast on top, lightly tap and make a well in center for the yeast. Source: http:// PRINT THIS Requires Adobe Reader - download it free! ©Deep South Dish
Kitchenaid Bread Bowl Attachment Recipes
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The Best Homemade Bread Recipe
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Classic White Crusty Bread Recipe
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ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.Using 5 ingredients, this bread is easy to make. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. This recipe uses a Dutch oven, but I'll show you how to get great results without one too.
Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. It really is the best.
No Knead Crusty White Bread Recipe
The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan).
The steam helps to prevent the crust from setting on the bread right away. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.
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The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden.
Deep South Dish: Amish White Bread For The Kitchenaid
As you can see in the comparison image below, the column on the right shows the results of baking the bread free-form on a flat baking sheet, with a water bath in the oven.
The seam still opened up quiet nicely (the steam from the water bath helps with that) and the flavour was still very good, but the bread was a little more dense and the crust was more crunchy - this is likely because the bread is exposed directly to the heat of the oven, rather than being protected in the pan.
So you can do your second prove in a
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