Amish Bread (adapted)

Posted by Marianna at recipegoldmine.com on 2/10/2002, 12:40 pm

Millie's Amish Bread (January 28, 2002 Kitchen Bites) is just terrific! It has great texture and chew. You can't ruin it.

Best of all, you can double the recipe if you have a 2-pound loaf bread machine. So it's as easy to make two loaves as one. Just keep an eye on it toward the end of the dough cycle and remove it if it's going to spill over, and flour a large surface area on which to put the dough.

This is my adaptation of Millie's recipe. It specified 2 3/4 cup all-purpose flour and 1/4 cup sugar. Millie didn't specify pan size so I chose 5 x 9-inch. I added the option of baking at 350 degrees F.

Place in bread machine pan in order given:

1 cup plus 2 tablespoons hot water
1/4 cup canola or other non-saturated oil
3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon bread machine yeast

Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes. Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature). Bake in 350 to 375 degree F oven for 25 to 35 minutes.