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 degrees F degrees C for 30 minutes. You might also like. Amish White Bread See how to make delicious oven-baked sandwich bread.
Cook 5-star weekday dinners every time. Per Serving: calories; 2. Full nutrition. I made it! Grandma VanDoren's White Bread.
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My review. Edit review. Most helpful positive review breadguy 13 3.
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Read more. Most helpful. Most positive. That was formed into rolls though. Two rolls were baked so they would stick together it resembled the number 8. W would rip them apart and share half. The outside was always crispy and the inside soft and chewy! Thank you for sharing this!
Has anyone else had this problem? I just saw another comment about how if you used coarse salt do half of what it says above it. I will try that! Ai, ai, ai! It is poison.
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It leaves a nasty aftertaste. And always add something dark, like wheat germ, flaxseed, a crushed up weetabix, a bunch of bran flakes: something. You are making an investment of time and flour and it should have a fiber pay-off. Twice, consistency has not allowed for formation of dough balls. Thus, I pulled out my scale and measured my cup of flour.
My new cups measure four ounces, which causes a huge problem when a measured cup of flour should equal 5 ounces. I was short on my bread a whole cup.
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So, consider measuring your flour and see if that addresses your bread issues. Because even if you have left over dough for the next day you still have to let it sit out for 30 mins before putting it in the oven! Sounds like a good recipe but a very misleading tagline.
I was very excited about a short bread recipe! Hi, thanks for this recipe. This was the easiest bread I have ever made. We loved it. It seemed like it took quite a bit of flour when making the balls to get the moisture out but they never made it to the nice, smooth round balls in the pictures. Its so simple, will use this again, thanks :. I wonder what I am doing wrong? I used bleached flour instead of unbleached. My bread came out with a very hard crust and the inside was doughy.
I really want to learn to make this bread properly… Help! I forgot this the first time, and my bread turned out like yours did. The water helps keep the outside from baking too quickly while giving the inside time enough to get done. I made this bread. I made the three rounds. I have 2 left. My boys and husband loves it.
Really simple. I might use some herbs we have in the garden. I made this bread for the first time today. I did make a change to it though. It came out super crunchy on the outside, moist and soft on the inside. Made one long french loaf and 2 small round loaves. Thinking about adding fresh rosemary next time. Thanks for a great quick, no fuss, no mess recipe for bread. I tried adding a ton of flour and it is still super soupy. Why are only a few of us having this problem.
FYI — it worked to just add flour until it was a dough consistency. I kneaded it for a bit to work it in then let it sit for 30 minutes then popped it in the oven. The bread is wonderful. Can you set it on the pan to cool or put it somewhere else to cool? It takes a little longer to cool, a rack is definitely the best, but a cutting board will work for sure. Good luck! Cooked it at and for 30 to 40 minutes on a pizza stone….
The first loaf was fine. Made this tonight. It was delicious. I had to add a bit more water to the dough because it was a bit dry. I also added some olive oil to the top before baking it. Will be making this again, definitely. I just happened across your blog and i love your step by step recipe, its been so nice having fresh baked bread my husband and my six year old LOVE it, have some baking right now, thanks again…….
Hi I was at a loss as to how I could show my mom and step dad how grateful I am for all they have done for me this last week. Thanks so much. It rising as i type and I cant wait to see how it comes out. I typically start the oven preheating at the same time I leave the dough to rest to insure the oven is quite hot when I am ready to bake.
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