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Chrissy's Best Bread Recipe Amish Style


Bread .... my total weakness! 

Bread is so universal! I mean really? How many things can you use to top it, put inside, around, dip it in, stuff it, or simply just eat fresh & warm from the oven? All I know is anytime there is fresh bread baked in my house it is gone quickly! 





This recipe i love because its soft in the middle, crispy on the outside and easy to make. I love baking my bread in my cast iron skillet too! A well seasoned cast iron skillet gives it a super beautiful browning underneath. This is a long time method for baking bread that has been tried and true since the 1800's. Making there bread over a open fire or on a wood stove. Why try to change or fix anything that isn't broken! 



 I recently purchased a new bread pan in the picture below and I love it!  It makes two loaves commercial style. It worked really amazing, as it kept my bread light and airy. I was very impressed by its light and easy to use system. clean up was a cinch and I was so impressed I added them to my kitchen store! 



Ingredients

6 cups of all purpose flour
2 cups warm water just barely warm not "HOT"
2/3 cups white sugar
3 teaspoons honey
2 tablespoons active dry yeast or 1 package
1/ 1/4 teaspoons salt
1/4 cup vegetable oil



Directions

In a large measuring cup or small glass bowl get your water add your sugar and then whisk or mix with a fork. Let yeast proof. You should be able to tell when it looks frothy. Set aside for a moment.

Next put flower and salt in large bowl. put a well or volcano crater in the center, pour in your water, yeast mixture into the crater. Add a quarter of the oil and start mixing with your hands. I rub some oil on my hands to keep the dough from sticking. keep gently folding and slowly add the remaining oil. Do not over kneed or your bread will be dense. 

set ball of dough in bottom of lightly oiled bowl. wrap with a towel to keep the draft off as it rises. 



Anywhere from 45-60 minutes you will need to punch it down with a fist just gently punch it back down. Let rise again 45 minutes. This time cut the dough in half and gently shape into loafs. 

Place in lightly oiled loaf pans and preheat oven to 350 degrees F. 

Now let loafs sit in the loaf pans for 30-35 minutes to allow dough to rise and form to pan. This will also help the bead be super light. 

Bake for 35-45 minutes, when the top is golden brown. 

I usually brush the top with 1 teaspoon melted butter and honey right when they come out of the oven. 

Cut serve and enjoy. I have made rolls, loaves, and biscuits with this recipe and they have all come out amazing!  


















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