Amish White Bread







Hello my dear, and welcome to my blog, in this post i will give my homemade Amish White Bread recipe.
Ingredients:
2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour
Method:
Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and place in greased 9×5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.
*Bakers notes: I’ve decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.

Amish Chicken and Corn Soup
12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper

In a large pot, combine the water, chicken, onion, celery, carrots and bouillon. Bring
to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer
pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper.

Amish Baked Oatmeal
Sent in by Bakery Bunch Member Jessica Baker
via food.com
1/3 cup butter
2 large eggs
3/5 cup brown sugar
1 and 1/2 teaspoons bakin powder
1 and 1/2 teaspoons vanilla
1 teaspoon nutmeg or 1 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
2 tablespoons milk
3 cups oatmeal (regular or quick)
Melt butter.

Grease 1 and 1/2 quart baking dish and drop in eggs and beat well.
Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt.
Mix well, no lumps.
Whisk in butter and both measures of milk, then add oats.
Stir well, and refrigerate overnight.
Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
Serve hot with warm milk poured over.

Amish Connamon Bread
Sent in by Bakery Bunch Member Chastity Ray
via food.com
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs.
Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
Mix in separate bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
Add remaining batter to pans; sprinkle with last of cinnamon topping.
Swirl with a knife.
Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Amish Friendship Bread Starter
Sent in by Bakery Bunch Member Zac Weikal
via allrecipes.com
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water.
Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup
sugar.
Mix thoroughly or flour will lump when milk is added.
Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand until bubbly.
Consider this day 1 of the 10 day cycle.
Leave loosely covered at room temperature.
On days 2 through 4; stir starter with a spoon.
Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe,
and your favorite Amish Bread recipe.
Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day
process over again (beginning with step 2).

Amish Friendship Bread Without Starter : 




Sent in by Bakery Bunch Member Babs Hightower
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar
4 cups flour
2 tsp baking soda
Cinnamon Sugar
2/3 cups sugar
2 tsp cinnamon

For the batter cream together butter, sugar and eggs.
Add milk, flour, and baking soda.
Divide 1/2 of the batter into two greased loaf pans.
Mix in separate bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of the cinnamon sugar on top of the batter in each pan.
Add remaining batter to pans; sprinkle the remaining cinnamon sugar on top of each
Swirl with a knife.
Bake at 350 for 45-50 min. or until toothpick comes out clean when tested.
Cool in pan for 20 minutes before removing from the pan.

Amish Fruit Cobbler
Sent in by Bakery Bunch Member Cindy Loven
via Laura V. Hilton
1/2 cup butter
3/4 cup milk
2 cups sugar, divided
1 cup flour
1 1/2 teaspoons baking powder
2 cups fruit (peaches, apples, blueberries, blackberries, etc)

Preheat oven to 350 degrees.
In 8 x 11-inch pan, melt butter.
In mixing bowl, combine milk, 1 cup sugar, flour and baking powder.
Pour mixture over melted butter but do not stir.
Space fruit on top and sprinkle with remaining 1 cup sugar.
Bake for 35 minutes or until fruit is soft.
NOTE: This is for fresh or frozen fruit. If using canned, eliminate 1 cup sugar.

9 Shares