Basic Per Loaf Bread

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Ingredients

For each loaf you wish to make, use the following measurements.

  • 1 cup warm water about 110° (or use half water and half milk)
  • 1 tsp. melted shortening butter, or vegetable oil
  • 1 scant tsp. salt
  • 1 T. honey sugar, or other sweetener
  • 1 tsp. active dry yeast for 4 loaves, use 1 rounded tablespoon
  • 3 cups all-purpose flour

Instructions

  • In a mixing bowl, stir together the water, melted shortening, salt, and sugar.
  • Sprinkle the yeast over the top of the mixture and let it stand until the yeast dissolves and starts bubbling a bit, about 10 minutes.
  • Stir in half of the flour (1½ cups flour for each loaf) and beat until smooth.
  • You can use an electric mixer for this part if desired, but you can also mix by hand using a large wooden spoon.
  • Add enough of the remaining flour to make a dough ball that holds together and comes away from the sides of the bowl.
  • Place the dough onto a floured work surface and knead well for 5 to 10 minutes, adding more flour as needed to keep the dough from sticking.
  • Put the dough into a large greased bowl and grease all the surfaces of the dough as well.
  • Cover it with a towel and let it rise until double, about 1 to 1½ hours.
  • Punch down and then lightly knead the dough for a minute or so, grease all the surfaces once again, and let it rise in the greased bowl a second time until double.
  • Punch down the dough and form into a loaf (or however many loaves you’ve decided to make).
  • Place the loaf seam side down into a greased loaf pan and let it rise until almost double, about 45 minutes.
  • Preheat the oven to 400°.
  • Place the loaf in the preheated oven and then immediately turn the heat down to 350°.
  • Bake about 30 minutes or until done.
  • Remove the loaf from the oven, grease the top if desired, take it out of the baking pan, and cool on a wire rack.
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Course Bread
Cuisine Amish