Sunday, December 09, 2012

New bread recipe

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This is the new bread recipe I'm's currently on it's first rise.   I used butter instead of shortening, and I used 1 cup 3% milk and 1 cup of water in place of the 2 cups water.   My new Christmas KitchenAid did all the work for me.... ohhhh I can't wait for fresh bread!   I hope it turns out.

Dec 31, 2012 update:  I realized that I didn't say how it turned out! turned out quite well, but just not what I'm looking for.  I found it somewhat cake like...  not light and fluffy...It did slice very easily!   Perhaps I should try it again as written instead of adding milk.  Hmmm.   Overall though, I think my baguette recipe is closer to what I'm looking for.    Maybe I'll just try making it in loaf pans instead of baguette shaped....

Verdict:   Meh.....   I've gone back to other recipes

Amish White Bread

Basic white yeast bread recipe
Course: Breads
Cuisine: American
Prep Time: 5 Hr
Cook Time: 30 Min
Total Time: 5 Hr 30 Min
Serves: 2


  • 1/4 ounce dry yeast
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 cups water
  • 2 1/2 tablespoons shortening
  • 6-7 cups all-purpose flour or 6 -7 cups bread flour,
  • 1/8-1/4 cup butter


  1. 1 Dissolve yeast in 1/2 cup warm water.
  2. 2 In large bowl, combine sugar, salt, 2 cups water and shortening.
  3. 3 Stir in yeast mixture.
  4. 4 Gradually add flour to form a soft dough.
  5. 5 Turn onto floured surface and knead until smooth.
  6. 6 Place in a greased bowl and cover and let rise for about 2 hours.
  7. 7 Punch down and divide into 2 portions and form loaves.
  8. 8 Place in greased 9 x 5 loaf pans and prick tops with fork.
  9. 9 Let rise until higher than pans (about 2 hours).
  10. 10 Bake at 375 degrees for 25 to 30 minutes.
  11. 11 Cool for ten minutes.
  12. 12 Rub butter all over tops of loaves.
  13. 13 Place pans on sides until loosened.
  14. 14 Remove bread from pans and cool completely on racks.
Amount Per Serving
Calories: 145.7
Fat: 23
Cholesterol: 2.5 mg
Sodium: 203.7 mg
Carbohydrate: 26.7 g
Fiber: 0.9 g
Protein: 3.3 g

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