Privacy guaranteed - Your email is not shared with anyone.

Welcome to Glock Forum at

Why should YOU join our forums?

  • Reason #1
  • Reason #2
  • Reason #3

Site Description

Amish Bread

Discussion in 'Food Forum' started by JohniusMaximus, Sep 8, 2008.

  1. JohniusMaximus


    May 12, 2004
    So I stole this from another site but it's too good not to share. It's awesome as a sandwich bread.

    2 cups warm water (110 degrees. Don't kill the yeast!)
    2/3 cup white sugar
    1 1/2 tablespoons active dry yeast
    1 1/2 teaspoons salt
    1/4 cup vegetable oil
    6 cups bread flour

    In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
    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.
    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.
    Bake at 350 degrees for 30 minutes.
  2. Rob96

    Rob96 Millennium Member

    Aug 21, 1999
    Allentown, PA.
    I just go to an Amish farm and buy it. Along with Shoo Fly pie, and corn pie.

  3. mitchshrader

    mitchshrader Deceased

    Jun 14, 2005
    no, partially hydrogenated vegetable oil (nutritionally a net loss, good furniture sealer) .. isn't amish.

    nor is the white flour (left unsaid) and white sugar.

    AMISH bread?

    try a real sourdough recipe with triple sifted fresh ground hard red wheat, double rise, use up the clabber from your churning in it..

    and you MIGHT be about to Amish standard.

    they may SELL that stuff you're claiming they make, but if they do it's cause they don't like you much.
  4. JohniusMaximus


    May 12, 2004
    Shoot, I didn't name the stuff. I just liked the taste. I'll re-name it Not From a Store White Bread if it'll make everything alright.
  5. major

    major Rejected member

    Aug 19, 2001
    Cochrane, Alberta
    ROFL........nope, too late. You know you're playing to a tough crowd when you are criticized for the name used in a bread recipe.:whistling: