Wednesday, February 25, 2015

Rollers Bread

Rollers Amish Bread:
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour


  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

I followed everything except I placed the dough in a well oiled plastic bag and into the fridge after the first rise to retard the yeast. This adds more flavor to the bread. The dough sat in the fridge overnight and until I got home in the afternoon, probably 10-12 hours. I took the dough out of the fridge and punched it down. I divided it in half and into two loaf pans. I let it rise until doubled which took about 2 1/2 hours. Then I baked it in the oven at 350°f until I felt it was done. Turned out great and now we have homemade bread to enjoy!

Woke up to freezing rain again today. About a 1/4"-3/8" ice coating on the cars. I think the flag is frozen solid.

Snuck a piece of my wifes apple pie for breakfast!


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