OLD FASHIONED AMISH BREAD

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Old Fashioned Amish Bread is a yeast bread the Amish call church bread.  The Amish usually attend church in the home of one of their community members on Sundays and remain for lunch after the services.  This old fashioned Amish bread is the type bread usually served at the church meals.  This bread is wonderful with your favorite jams and jellies slathered in butter and served with coffee.  Old fashioned Amish Bread makes a great bread with any meal.  Share a loaf with a friend or neighbor.

1/2 cup warm water
1 package active dry yeast (1 package contains 1/4 ounce of yeast or 2 1/4 teaspoons)
1/3 cup white granulated sugar
2 more cups water
1 1/4 teaspoons salt
2 tablespoons shortening (I use Crisco)
5 to 7 cups all-purpose flour

Dissolve the yeast in the 1/2 cup warm water and set aside.  In a pan on top of the stove heat the other 2 cups water, sugar, salt and shortening just until warm and sugar is dissolved and shortening is melted.  Do not boil.  In a large mixing bowl add 4 cups flour and pour in the water with the salt and shortening.  Mix with a spoon.  Then add the dissolved yeast and water to the flour.  Add the other 3 cups flour a little at a time mixing with a spoon until the dough comes together and you can make it into a ball.  Spread some flour on a cutting board or counter top and knead the dough several times.  Grease a large bowl or crock (I use olive oil but you can use whatever oil you have).  Put the dough in the crock and turn over once so both sides are greased. Put in a warm spot and let rise for 3 hours. (I put in my oven and turn the oven light on)  Remove and punch the dough down with your fist.  cut the dough in half. Grease 2 (9 x 5) bread pans and spread the dough in the pans.  Let rise another 1 1/2 hours.  Bake in preheated 350 degree oven for 30 minutes.  Makes 2 loaves.  Enjoy!

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6 Comments

  1. Gayle Smith says:

    Mine didn’t rise. What did I do wrong? I did put it in a warm place.

  2. Do you just stir once a day for sour dough starter.

  3. Donna Cook says:

    Why 3 hours for the rising? Usually 1 1/2 or2 hours is plenty of time.

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