Amish Sourdough Bread Recipes

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AMISH SOURDOUGH BREAD



Amish Sourdough Bread image

This is Eric's favorite

Provided by Stormy Stewart

Categories     Savory Breads

Number Of Ingredients 1

see below

Steps:

  • 1. 1 cup sugar 1/2 cup oil 1 tsp salt 1 - 1/2 cups warm water 1 cup Amish friendship batter 6 cups bread flour or regular flour. (I use regular flour) Mix all ingredients thoroughly. Oil bottom & sides of large bowl & put bread dough in. Let stand overnight at room temperature. In morning, punch dough down 4-5 times and divide into 3 equal balls. Kneed each ball 8-10 times and put into 3 greased and floured loaf pans. Brush tops with oil and cover with oiled foil. Let stand 4-5 hours or all day. (If dough has not risen well, put small pan of water on bottom rack in oven, heat to 200 degrees, turn off oven. Put dough on top rack for 1-2 hours.) Bake at 350 degrees for 30-40 minutes. (Cover with foil after lightly browned.)

AMISH SOURDOUGH BREAD/STARTER



Amish Sourdough Bread/Starter image

Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you want! Traditionally, starter is given to friends and family in 1 cup increments, after the 10 days. You can also freeze 1 cup in zip lock bags for future use. I know it sounds like a lot of sweetener, but the yeast needs this sugar to feed itself, bread will not be sweet. Starter can be used for many other breads, such as doughnuts, cinnamon buns, etc. Follow recipe using 1 pkg yeast and 1 cup of starter. Prep time doesn't count 10 days to prepare starter. Nutrition Information is for total ingredients so won't be accurate.

Provided by manushag

Categories     Low Cholesterol

Time 1h20m

Yield 2 loaves, 30 serving(s)

Number Of Ingredients 15

2 1/4 teaspoons dry yeast
1/4 cup warm water
3 cups flour
3 cups sugar or 3 cups honey
3 cups milk
2 1/4 teaspoons dry yeast
1 cup warm water
1 cup milk
2 tablespoons honey
2 teaspoons salt
1/4 cup vegetable oil
2 eggs
1 cup whole wheat flour
6 -7 cups flour
1 egg white

Steps:

  • For starter, dissolve yeast in warm water. Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK). This is day 1 of 10 day prep. Use a plastic or glass container.
  • Leave starter on the counter covered, and stir daily.
  • On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination) and 1 cup milk. This is called 'feeding' the starter.
  • Continue to stir daily. On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk. Starter can now be divided and given away or frozen. I usually wait a day to bake after feeding starter.
  • If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
  • If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
  • To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature.
  • Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.
  • Knead dough for 10 minute in mixer. Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
  • Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball. Oil inside of mixer bowl.
  • Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled. Press down, cover with a clean towel and allow to rise in a warm place until doubled.
  • Punch down and divide into two loaves. At this point, 1 ball can be made into 12-14 rolls. Divide into even balls, (if you have a scale, about 2-1/2 oz. each) place on greased cookie sheet, pressing down to a flat disc. Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
  • Cover and allow to rise for 1 hour, or until double in size.
  • Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
  • For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log. Roll two sides under and place log seam side down in greased loaf pan. Brush top with egg white and sprinkle with seeds. Bake at 375° for 25 minutes. Remove from pan and thump bottom of loaf. It should sound hollow when done.
  • You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze. When you are ready to bake, remove from wrap and place in greased loaf pan. Cover and allow to defrost and rise in a warm spot. Brush with egg white and sprinkle with seeds. Bake as usual.

Nutrition Facts : Calories 275.9, Fat 3.8, SaturatedFat 1.2, Cholesterol 16.9, Sodium 179.2, Carbohydrate 54.4, Fiber 1.6, Sugar 21.2, Protein 6.2

AMISH SOURDOUGH CINNAMON BREAD STARTER AND BREAD INSTRUCTIONS



Amish Sourdough Cinnamon Bread Starter and Bread Instructions image

found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.

Provided by Shawn C

Time P10DT1h

Yield 4-5 loaves

Number Of Ingredients 20

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 cup all-purpose flour, sifted
1 cup white sugar
1 cup warm milk
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 cups plain flour
1 (5 1/8 ounce) box instant vanilla pudding
1 cup raisins (optional)
1 cup chopped nuts (optional)
1/2 cup sugar
1 1/2 teaspoons cinnamon

Steps:

  • In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
  • In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.
  • Mix thoroughly or the flour will get lumpy when you add the milk.
  • Slowly stir in warm milk and dissolved yeast mixture.
  • Loosely cover the mixture with a lid or plastic wrap.
  • The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
  • For the next 10 days handle starter according to the instructions below for Amish Friendship Bread.
  • Day 1: Do nothing: refer to date on bag should be day 10 of mix.
  • Day 2: Mush the bag.
  • Day 3: Mush the bag.
  • Day 4: Mush the bag.
  • Day 5: Mush the bag.
  • Day 6: Add to the bag- 1 c plain flour, 1 c sugar, 1 c milk, and mush well.
  • Day 7: mush the bag.
  • Day 8: mush the bag.
  • Day 9: Mush the bag.
  • Day 10: follow instructions below--.
  • Pour the entire contents of the bag into a large metal bowl.
  • add 1 1/2 cups plain flour, 1 1/2 cups sugar, 1 1/2 c milk. mix well.
  • lable four ziploc bags with date and Day 1.
  • fill each of the four bags with 1 cup of batter. (these are the starter bags to give out to friends). If you don't keep one for yourself you will have to wait until someone gives you a starter batter.
  • Preheat oven to 325 degrees.
  • to your remaining batter you need to add the bread making ingredients.
  • grease bottom and sides sides of 2 large loaf pans or spray with pam butter flavor or bakers joy.
  • mix pan coating mix and dust the insides of each pan with it coating sides and bottom of each pan well.
  • pour batter evenly into the 2 loaf pans and sprinkle any remaining dusting mix on the top of the batter.
  • bake approximately 1 hour until toothpick comes out clean. cool until bread loosens from the pan easily. turn onto serving dish or wire rack.

Nutrition Facts : Calories 1568.9, Fat 62.7, SaturatedFat 10.6, Cholesterol 152.3, Sodium 1207.2, Carbohydrate 237.6, Fiber 4.2, Sugar 158.8, Protein 18.2

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Top Asked Questions

How do you make Amish sourdough bread starter?
To bake: Place 1 cup of starter in bowl of mixer. Put mixer on slow speed using a dough hook, and add all ingredients. All ingredients should be room temperature. Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour.
What do you use to make Amish friendship bread?
The Amish friendship bread starter is sweeter than a regular sourdough starter and uses yeast to give it a jump start. It is then customary to feed the starter with flour, water or milk, and sugar or honey before removing a cup to use.
Do you need yeast to make Amish Bread?
Unlike the original recipe, this recipe uses NO ADDED YEAST but relies on 1 cup of bubbly Amish Friendship Bread starter and a cool, slow rise to make what is arguably one of the best and most satisfying bread recipes you’ll ever try.
How to make sourdough bread with whole wheat flour?
Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil, 1 cup whole wheat flour, 2 eggs, 2 tsps. salt, approximately 6-7 cups white flour. You can add more whole wheat and less white, as preferred.

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