Printable Amish Bread Recipe

Low Sodium Artisan Bread and NoKnead! Tasty, …

WebFeb 26, 2021 · As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. …

1. In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
2. Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
3. Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don’t expect it to “double”.
4. When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.

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Homemade Amish White Bread NeighborFood

WebSep 17, 2021 · Preheat the oven to 350 degrees. Place the pans in the oven and bake for 30-35 minutes or until golden, deep brown. Remove the …

1. In the bowl of an electric mixer, mix together the sugar and warm water. Sprinkle the yeast over top, and let it set for 10-15 minutes, or until foamy and bubbly.
2. Stir in the salt, vegetable oil, and half of the flour. Add the remaining flour and use the dough hook to mix the dough together on medium high speed for several minutes. The dough will be pretty sticky.
3. Generously flour a clean surface and your hands. Turn the dough out onto the flour and knead it for 2-3 minutes. Place the dough in a clean, oiled bowl and cover it with saran wrap. Place in a warm place to rise for 1 hour, or until doubled in size. Grease two 9 inch bread pans.
4. Punch the dough down with your fist, re-flour your surface and turn the dough out again. Divide the dough into two even sections (weigh it if you want to be really precise). Press each section into a rectangle, about 9 x 13 inches in size. Roll the dough, starting on the short side. Fold the ends down and pinch the seams together. Place each section of dough in the greased pans. Cover with saran wrap and let rise until doubled again, about 45 minutes.

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