Old Order Amish Bread

This Old Order Amish Bread is a basic white sandwich bread, but I got so much enjoyment out of making it.  There's just something about working and kneading the dough.  This bread is wholesome and healthier than store bought bread because it has no preservatives. It makes you feel so good to know you've made it with your own hands.  Not to mention the heavenly smell of the fresh bread baking in the oven.

I enjoy making artisan breads, no knead breads and other beautiful breads, but every time I make a loaf of basic white or whole wheat bread, it reminds me why I started baking bread to begin with.  There's just something about the art (and science) of making bread that hooks you and keeps you coming back for more.

This particular bread-baking adventure started when my sister and I took my mom and step dad to a Mennonite restaurant this past weekend.  It's called 211 Main Street Restaurant and Bakery.  They make the most delicious cakes and breads.

I almost bought some bread but then I remembered, I bake my own bread.  Just kidding, but I was tempted.  I even tried to get the recipe for one of their whole grain breads, but to no avail.  Trish (one of the proprietors) said that Bob (the baker) doesn't really follow a specific recipe and never makes the bread the same way twice.  I think they just want to keep their recipe secret.  Can't say that I blame them. 

So, I did the next best thing...

I came home and looked through my cook books.  I found a recipe that I had been wanting to try for awhile but just hadn't gotten around to it.  I had bookmarked it for future reference. This bread recipe is from one of my favorite bread cookbooks: Bernard Clayton's New Complete Book of Breads.  It's not a whole grain bread but it sounded so homey and delicious, I just couldn't help myself.

According to Mr. Bernard, this bread is prized among the Old Order Amish families in northern Indiana. The recipe came to him by way of his wife's grandmother, who was a member of the order.  It is traditionally made with a premium bread flour milled from hard spring wheat, which is the type of bread flour that you usually find in supermarkets these days.  You can use all-purpose flour for this bread, but to be authentic, you should use bread flour.  I haven't tried making this bread with all-purpose flour, but the version I made with bread flour is wonderful. 

How to make this delicious and simple bread:

Old Order Amish Bread
Makes: 2 loaves

Ingredients:

• 5 to 6 cups bread flour (I used about 5 cups)
• 1 package dry yeast
• 1/3 cup sugar
• 2 teaspoons salt
• 1 1/2 cups hot water (120 degrees - 130 degrees)
• 1/3 cup cooking oil
  

Directions:

Grease two medium (8 1/2 x 4 1/2-inch) baking pans.

In a large mixing bowl, measure 2 cups flour, the yeast, sugar, salt, water, and oil. Stir with a wooden spoon or beat with a mixer flat beater until it is well blended.  Add additional flour, 1/2 cup at a time, working it together first with the spoon and then with your hands, or if in the mixer, the flat beater and then the dough hook, until a rough mass has formed and the dough has cleared the sides of the bowl.  The dough will be elastic but not sticky.  If the moisture breaks through the surface, dust with flour.

I started with a wooden spoon, then switched to my Danish dough whisk to finish the job.

Turn the dough onto a generously floured work surface and knead with a strong push-turn-fold motion or under the dough hook for about 8 minutes. If the dough seems slack and doesn't hold its shape, add additional flour and work into the mass.

Wash and grease the work bowl, then return the dough to it.

Cover the bowl tightly with plastic wrap.

Leave the bowl at room temperature until the dough has doubled in bulk, about 1 hour.

Turn back the plastic wrap and punch down the dough.  Replace the plastic wrap and leave the dough until it has risen again, about 45 minutes.

Turn the dough onto the work surface, punch down, and knead briefly to work out the bubbles.

Divide the dough into 2 pieces.

Shape the dough into loaves, place them in the pans and cover the loaves with plastic wrap or wax paper.

Leave at room temperature until the dough has risen about 1" above the edge of the pans, 40 minutes.

Preheat the oven to 400 degrees 20 minutes before baking.  Put the loaves in the hot oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes until the loaves are a golden brown.  The loaves will be done when a toothpick inserted in the center of the loaf comes out dry and clean.

Remove the bread from the oven, turn it out from the pan immediately, and leave on a wire rack to cool.

This bread makes excellent sandwich bread, is good for toast and is great with peanut butter and jelly. 

This bread freezes well so I double-bagged the 2nd loaf and put in in the freezer.

I want to make a bunch of loaves and freeze them. They keep well in the freezer for 6 to 8 months.

Thanks for joining me in the bread-baking blog.

Happy Baking!
Cathy

Classic White Bread: BBA

The 40th bread in the BBA Challenge is Classic White Bread. White Bread is made from wheat flour in which the bran and often the germ have been removed. It is known under many names, including pullman, milk dough, pain de mie (bread of the crumb), and plain ole white bread. 

“There is no excuse for putting up with bad bread, particularly when a loaf prepared by hand and baked in one’s own oven is so little trouble and is likely to be so much better than most commercial products on the market.”  James Beard

This version is an enriched bread. It is a basic white bread that is good for sandwich bread, dinner rolls and buns.

White Bread (Variation 3) made with an overnight Sponge

You can view the recipe here.

Making the Sponge

To make the sponge, mix together the flour and yeast in a 4-quart bowl. Stir in the milk until all the flour is hydrated.

 

Cover the bowl with plastic wrap and ferment at room temperature for 45 to 60 minutes, or until the sponge becomes aerated and frothy and swells noticeably.

Making the Dough

To make the dough, add the flour, salt, and sugar to the sponge.  Then add the egg yolk and butter or other fat. Mix with a large metal spoon or using a mixer until all of the flour is absorbed and the dough forms a ball.  I used my Danish dough whisk.

Kneading the Dough

Sprinkle some flour on the counter and transfer the dough to the counter.  Knead the dough for 6 to 8 minutes and add extra flour if necessary to create a soft, supple, and tacky not sticky dough.

 

Fermenting the Dough

Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.

Cover the dough with plastic wrap.  Ferment the dough at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

Shaping the Loaves

Remove the dough from the bowl and divide it into two pieces.

Shape the dough into boules.  Mist the boules lightly with spray oil and cover with plastic wrap.  Allow to rest for about 20 minutes.

Then shape the boules into loaves as show below:

Flatten the dough with your hand and fold in the edges to make a rectangle about 5 inches wide and 6 to 8 inches long.

Roll up the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension.

 

   

Pinch the final seam closed with the back of your hand and rock the loaf to even it out.

Keep the surface of the loaf even across the top.  Place the loaf in a lightly oiled loaf pan. The ends of the loaf should touch the ends of the pan to ensure an even rise.

 

Proofing the Loaves

Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in them.

Mist the tops of the dough with spray oil and loosely cover with plastic wrap. Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.

 

Baking the Loaves

Preheat the oven to 350 degrees.  Brush the loaves with egg wash if desired and score down the center.  I brushed the loaves with egg wash but opted not to make the slash down the center.

Bake the loaves for 35 to 40 minutes, rotating them 180 degrees halfway through for even baking, if necessary.  I usually just do this to ensure it bakes evenly.

The tops should be golden brown and the sides, when removed form the pan, should also be golden.  The loaves should sound hollow when thumped.

 

 

When the loaves are finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving.

I thought this bread tasted good with peanut butter & jelly and as a grilled cheese sandwich.  However, I like the light wheat bread better. I prefer a little more flavor and at least some whole wheat in my sandwich breads.  My youngest son really liked it.  He ate most of the first loaf. 

I sliced the other loaf, placed it in a plastic bread bag, and froze it for future use. Now it looks like a loaf from the store.  I’m not sure if that’s a good thing.

I enjoyed this bread even though it is pretty basic. Will I make this one again?  Possibly, but probably not because there are too many other breads that I loved.  It’s still pretty good for a basic white loaf.

 

Thanks for joining us in the Bread Baker's Apprentice Challenge. The next bread in the Bread Baker's Apprentice Challenge is Whole Wheat Bread. (page 270 in the Bread Baker's Apprentice).

 

Happy Baking!

Cathy