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I have a amish recipe here it was given to me by a good friend from the Missouri thread
Amish Recipe
2 cups warm water (110 degrees F/45 degrees C)
1/3 cup white sugar
1 1/2 Tablespoon active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to poof until yeast resembles a creamy foam for about 15 minutes.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk about 1 hour. ( I usually turn on the oven on low heat for a less a minute and turn it off)
3.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes. Please watch this because when I cooked for a full 30 min it got a little to brown and hard. It really depends on your oven.
I also used this recipe to make cinnamon rolls. Which is to die for.... My hubby loves them and keeps asking me for more and more. LOL
This is from a wonderful friend of mine who is no longer with us. It's unusual in that you start with a cold oven, not a preheated one.
Cuban Bread
2-1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon salt
8 cups all-purpose flour
1 tablespoon cornmeal
2 tablespoons cold water · · ·
In large bowl dissolve the yeast in the warm water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
Brush top of loaves with cold water. Place in a cold oven.
Turn oven to 400 degrees F . Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
1 cup warm milk
2 tbs. shortening (1 butter, 1 lard) = I'd substitute this
1/3 cup sugar
1 tsp. salt
2 pkgs yeast
1/4 cup warm water
3 eggs
5-1/2 cups flour
Pour milk over shortening, sugar and salt into a large bowl. Stir until shortening has melted. Let cool.
Soften yeast in 1/4 cup water, add to cooled milk mixture.
Then add yeast, eggs, 3 cups of flour and mix until smooth
Add in 2 eggs, mix.
Turn out onto floured board.
Knead until dough is smooth.
Place in greased bowl and let rise until doubled.
Divide dough into 12 equal sized mound.
Shape each into a ball.
Place all 12 on a well greased cookie sheet equally separated.
Cover each with sweet crumbly cinnamon.
This and the other recipe came from a bakery class.
1 cup warm milk
2 tbs. shortening (1 butter, 1 lard) = I'd substitute this
1/3 cup sugar
1 tsp. salt
2 pkgs yeast
1/4 cup warm water
3 eggs
5-1/2 cups flour
Pour milk over shortening, sugar and salt into a large bowl. Stir until shortening has melted. Let cool.
Soften yeast in 1/4 cup water, add to cooled milk mixture.
Then add yeast, eggs, 3 cups of flour and mix until smooth
Add in 2 eggs, mix.
Turn out onto floured board.
Knead until dough is smooth.
Place in greased bowl and let rise until doubled.
Divide dough into 12 equal sized mound.
Shape each into a ball.
Place all 12 on a well greased cookie sheet equally separated.
Cover each with sweet crumbly cinnamon.
This and the other recipe came from a bakery class.
Looking at the recipe it kinda like a cinnamon rolls but easier version.... Is it??
It's a little like a cinnamon roll; it's a Mexican bread, a little lighter in texture and yes easier in some ways to make.
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