Amishbreadforthebreadmachine Recipes
AMISH BREAD
My husband's ancestors were Amish and Mennonite. This delicious recipe is adapted from an old Amish recipe, but made in the bread machine.
Provided by SHOOSEYQ
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
- When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.3 g, Fat 4.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 97.7 mg, Sugar 4.2 g
AMISH BREAD FOR THE BREAD MACHINE
This bread is very light and airy. It is due to the fact the bread is put through the rising cycles twice.
Provided by southern chef in lo
Categories Yeast Breads
Time 4h5m
Yield 1 1/2 pound loaf
Number Of Ingredients 6
Steps:
- Add ingredients in order given.
- Select basic bread cycle. Let it go until the bread completes the 2nd rising. Then turn off the machine and restart it on basic cycle again.
- Let cook as normal.
Nutrition Facts : Calories 1292.2, Fat 38.7, SaturatedFat 5.1, Sodium 784.6, Carbohydrate 209.2, Fiber 6.8, Sugar 33.9, Protein 24.7
AMISH BREAD - BREAD MACHINE
Make and share this Amish Bread - Bread Machine recipe from Food.com.
Provided by Starfire aka Wendy
Categories Breads
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
- When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.
- My machine takes 2 1/2 hours from start to finish (baked).
Nutrition Facts : Calories 193.8, Fat 5.8, SaturatedFat 0.4, Sodium 117.7, Carbohydrate 31.4, Fiber 1, Sugar 5.1, Protein 3.7
AMISH DINNER ROLLS (BREAD MACHINE)
In my quest for the perfect fluffy and flavourful dinner roll recipe for my bread machine I came across a treasure on the King Arthur Flour site. It soon became a family favourite. However, I found that I often didn't have the mashed potato and potato water it required right at hand to quickly mix up a batch whenever I wanted, so I experimented and modified the original recipe in order to use instant mashed potato flakes instead. I now keep a box in my pantry exclusively for this recipe. Note: Sometimes I substitute 2 cups of the all-purpose flour with whole wheat flour. The resulting rolls are just as heavenly this way too! The preparation time does not include the machine cycle or the rising time. I usually allow approx. 4 hours to get them into the oven.
Provided by 4sweeper
Categories Yeast Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last).
- Program the machine for 2 lb dough cycle, and press Start.
- Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball.
- DON'T SKIP THIS STEP! Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.
- To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This will make quite large rolls. If you prefer smaller rolls you can easily get 24 from this amount of dough.
- Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. If I'm making 24 soft-sided rolls I use a baking sheet with a rim and create six rows of four buns.
- Cover the pan(s) with a proof cover or lightly greased plastic wrap, (I just use a clean dish towel) and allow the rolls to rise for about 2 hours, until they're quite puffy.
- Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, until they're golden brown. In my convection oven I bake two trays at a time (the large buns) on the convection bake setting for about 18 minutes.
- Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.
Nutrition Facts : Calories 197.3, Fat 5.4, SaturatedFat 3.1, Cholesterol 35.2, Sodium 270.9, Carbohydrate 32, Fiber 1.2, Sugar 4.5, Protein 4.8
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