Wednesday, February 6, 2013

Amish Bread

I received a grain mill as a gift along with five pounds of wheat berries.  When choosing a recipe I decided to go with one that seemed most appropriate to go along with fresh ground wheat.  I went with an Amish bread recipe.  It was a good choice.  Delish!

Amish Bread

Makes 2 - 9x5 inch loaves

 2 cups warm water (110 degrees F/45 degrees C)
 2/3 cup raw sugar
 1 1/2 tablespoons active dry yeast
 1 1/2 teaspoons salt
 1/4 cup vegetable oil
 6 cups whole wheat 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 F (175 degrees C) for 30 minutes.

Remove from oven and turn out of pan onto a rack.  Tap on the bottom of a loaf to test for doneness - it should sound somewhat hollow.

Allow to cool - if you can - before slicing.

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