Amish Egg Bread Recipes

GRANDMA'S AMISH BREAD

Steps:

• In a large bowl combine 2 cups of the flour with the yeast.
• In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
• Slowly add the milk mixture to the flour mixture beating well.
• Add the eggs and beat well.
• Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
• Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
• Place dough into a lightly oiled bowl, turning once to coat.
• Cover bowl with a warm cloth that is slightly damp.
• Let rise 30 to 45 minutes or until double in size.
• Punch down and divide in half.
• Cover portions with the cloth and let rest 10 minutes.
• Shape dough into 2 loaves and put into greased loaf pans.
• Let rise again until double.
• Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
• Remove from pans and cool completely on a wire rack.
• When completely cool wrap and store in a cool, dry place.

AMISH EGG-IN-NEST

Steps:

• Butter a skillet and bread.
• Turn heat on medium
• Cut a hole out of the center of the bread.
• Crack an egg into the hole.
• Fry on each side 2 - 3 minutes.
• The "hole" can be fried and butter or seated separately with jelly and butter.

AMISH BUTTERED EGG NOODLES

Steps:

• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

AMISH SOFT HONEY WHOLE WHEAT BREAD

Steps:

• Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
• Put flour, salt, and gluten in bowl.
• Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
• Add more wheat flour and knead until smooth.
• Let set in warm place for about an hour until double in size.
• Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
• Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
• Enjoy!

HOMEMADE EGG BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

AMISH BUTTER AND EGG DINNER ROLLS

Steps:

• Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
• Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
• Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
• Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
• Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
• Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

AMISH FRIENDSHIP GINGERBREAD

Steps:

• Preheat oven to 325 degrees.
• Combine wet ingredients: starter, egg, oil, applesauce, milk or cream, vanilla, and molasses. Stir well.
• Combine dry ingredients: flour, baking powder, baking soda, salt, spices, and pudding mix in a separate bowl. Whisk until well-combined.
• Add dry mix gradually to wet mix, and stir until barely combined. Stir in candied peel if using.
• Spread in greased loaf pan.
• Bake (at 325 degrees) approximately one hour. Check it at fifty minutes to determine baking time for your oven!
• Remove from oven and cool on a rack. When BARELY warm to the touch, spread cream cheese frosting over top of loaf. I like runny, glazey, drippy frosting--if you like it thicker, you'll need more frosting and a light hand to keep from tearing pieces off the top of this tender loaf!

AMISH FRIENDSHIP BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
• In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
• Bake in preheated oven for 50 to 60 minutes.