I have to resurrect this thread. Starting the bread as I type. Proofing. I don't bake generally but this I've got to try.
Amish White Sandwich Bread
- Thread starter roller
- Start date
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My wife used to bake bread all the time. She was thrilled when I said I was going to bake bread this morning. Then she went into hysterics as I was going through the motions and she checked on my progress. We haven't laughed so hard for so long in quite a while. To say I made a mess is putting it lightly. If this turns out good I'll be amazed and it will prove than ANYBODY can make this recipe!
The yeast was good we had on hand, but the bread flour we had in the cabinet was old with an expiration date of 8/13. I probably "aerated" it too much and had to use 8 cups of flour to get it to a workable stage in the KitchenAid. Still, it was one moist, sticky batter. May come out like a rock, but may be good. Sure was tasty raw! Just popped it in the oven to bake. Loaves below were just prior to putting in the oven.
If it is a fail it will make great bread pudding. If it succeeds, wow, this is one forgiving recipe!
More pics to follow
.
The yeast was good we had on hand, but the bread flour we had in the cabinet was old with an expiration date of 8/13. I probably "aerated" it too much and had to use 8 cups of flour to get it to a workable stage in the KitchenAid. Still, it was one moist, sticky batter. May come out like a rock, but may be good. Sure was tasty raw! Just popped it in the oven to bake. Loaves below were just prior to putting in the oven.
If it is a fail it will make great bread pudding. If it succeeds, wow, this is one forgiving recipe!
More pics to follow
.
My wife made the recipe using fresh bread flour, plus she better followed the instructions on the KitchenAid stand mixer for making bread. She made one loaf and a pan full of cinnamon rolls out of one recipe. My wife prides herself on her family's cinnamon roll recipe, but she said the recipe made with the Amish Bread took the flavor to a whole 'nuther level. She bakes them just the way I like 'em; a little under-done so the ones in the middle are oooey gooey. We made them last night and the pan is already almost half gone!
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leah elisheva
Master of the Pit
Looks like you did a great job with both...I still make it a couple times a month...so easy !!!!!! Glad you gave it a try...
ycastane
Smoke Blower
I've wanted to try a bread recipe for the longest, definitely will try this this weekend but I have a question, the kneading, does it have to be done by hand or can the kitchen aid do it all and just let it proof or the kitchen aid does the mixing and I have to do the kneading!?
ycastane
Smoke Blower
The first time I made bread I kneaded by hand, the second time I made rolls and used the KA to knead.
Seemed to turn out ok.
Seemed to turn out ok.
ycastane
Smoke Blower
I've been looking at this recipe for a looooong time.... finally I'm giving it a try.....
I fed my sourdough starter and had some to discard.... WELL..... I'll discard it in a loaf or 2 of bread.....
Changed the original recipe with.....
1 TBS dry yeast
4 cups AP flour + 4 TBS wheat gluten
1 C Light Rye flour
1 C Sour Dough starter (non bleached white flour and light rye flour)
It's in the oven now at 375.... tic toc tic toc...
Looks like I split the loaf in half pretty close...... Second rise to 1" above the pan..... Back in 30 ish....... GAWD I love the smell of SD.....
Looks good.....
The hole in the loaf on the right is the temp probe.... final temp was 198 at 30 minutes....
Pretty good.... bride said it was AWESOME.... she's trying to make me the permanent bread cook me-thinks....
While it is hot, it is really soft... good crumb..... when it cools I will know if it is "heavy" enough for my likings...
I added the Light Rye to make it heavier... maybe I will add whole wheat and rye next time to get the "heaviness"
I am looking for.....
Thanks Roller..... this is my BEST bread to date..... :2thumbs:
I fed my sourdough starter and had some to discard.... WELL..... I'll discard it in a loaf or 2 of bread.....
Changed the original recipe with.....
1 TBS dry yeast
4 cups AP flour + 4 TBS wheat gluten
1 C Light Rye flour
1 C Sour Dough starter (non bleached white flour and light rye flour)
It's in the oven now at 375.... tic toc tic toc...
Looks like I split the loaf in half pretty close...... Second rise to 1" above the pan..... Back in 30 ish....... GAWD I love the smell of SD.....
Looks good.....
The hole in the loaf on the right is the temp probe.... final temp was 198 at 30 minutes....
Pretty good.... bride said it was AWESOME.... she's trying to make me the permanent bread cook me-thinks....
While it is hot, it is really soft... good crumb..... when it cools I will know if it is "heavy" enough for my likings...
I added the Light Rye to make it heavier... maybe I will add whole wheat and rye next time to get the "heaviness"
I am looking for.....
Thanks Roller..... this is my BEST bread to date..... :2thumbs:
Last edited:
With loaves like those, I'll be making more and maybe even buns.... with sausage gravy on 'em....
Thanks Joe... I was really surprised when I was watchin' 'em rise... then the nice brown color.... :yahoo: .... don't know how I did it... must be Rollers fault.... HAHAHAHA
Your welcome guys...I am making some as I type this...None better....I have stopped buying bread...
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