A COOL JUNE DAY
The weather was pleasant this morning, a relief after unseasonable hot and dry days. I had not baked for a few weeks so I quickly made a batch of Amish Sweet Bread.
AMISH BREAD
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
Directions
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 loaf pans. Allow to rise for 30 minutes. Bake at 375 degrees.
After hanging 4 loads of laundry on the line, I poked about in the kitchen garden. I picked our first strawberries (1/2 lb.), weeded the onion and carrot beds, and noticed that despite the woodchuck, we have some young pea pods.
AMISH BREAD
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup oil
6 cups bread flour
6 cups bread flour
Directions
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 loaf pans. Allow to rise for 30 minutes. Bake at 375 degrees.
After hanging 4 loads of laundry on the line, I poked about in the kitchen garden. I picked our first strawberries (1/2 lb.), weeded the onion and carrot beds, and noticed that despite the woodchuck, we have some young pea pods.
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