Some of My Favorite Bread Recipes

I have a few bead recipes that I make on a regular basis, they are my family's favorites. At the request of one of my readers I have decided to post them for all to enjoy. Have a blessed day and I pray that you all enjoy.

Amish White Bread
2 c. warm water
2/3 c. white sugar
1 1/2 T. active dry yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. bread flour*

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
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.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5" loaf pans. Allow to rise for 30 min., or until dough has risen 1" above pans.
Bake at 350 for 30 min. (I bake mine between 30-45 min. because of my oven being older.)
* I very often substitute whole wheat for half of the flour called for in this recipe. It makes for a healthier heartier bread with all the flavor of the original recipe.

Dark Pumpernickel Rye Bread
3 pk Dry yeast
1 1/2 c Warm water (105-115 degrees)
1/2 c Molasses
1 tb Caraway seeds
2 ts Salt
2 tb Shortening
2 1/2 c Rye flour
1/4 c Cornmeal
1/4 c Cocoa
2 c All-purpose flour; 2 to 2
-1/2
Cornmeal


Dissolve yeast in warm water in a large mixing bowl. Stir
in molasses, caraway seeds, salt, shortening, rye flour,
1/4 cup cornmeal, and cocoa. Beat at medium speed of an
electric mixer until smooth. Stir in enough all-purpose
flour to make a stiff dough. Turn dough out onto a lightly
floured surface. Cover and let rest 10 to 15 minutes.
Knead until smooth and elastic (5 to 10 minutes). Shape
dough into a ball, and place in a well-greased bowl,
turning to grease top. Cover and let rise in a warm place
(85 degrees), free from drafts, 1 hour or until doubled in
bulk. Punch dough down; shape into a ball. Cover and let
rise in a warm place, free from drafts, about 40 minutes or
until doubled in bulk.

Grease a baking sheet, and sprinkle with cornmeal. Punch
dough down, and divide in half. Shape each half into a
round, slightly flat loaf. Place loaves on opposite
corners of baking sheet. Cover and let rise in a warm
place, free from drafts, 1 hour. Bake at 375 degrees for 25
to 30 minutes or until loaves sound hollow when tapped.
Remove from baking sheet, and let cool on wire racks.

Cinnamon Swirl Bread
6 3/4 to 7 1/4 cups all-purpose flour
2 pkg. active dry yeast
2 cups milk
1/4 c. sugar or honey
1/4 c. butter
2 tsp salt
3 eggs

Sugar Mixture
1/2 c. sugar
2 1/2 tsp. cinnamon

Cream Cheese spread
4 oz. cream cheese
2 tbls. powdered sugar

In a large bowl combine 3 cups of the flour and the yeast. In a saucepan heat the milk, sugar, butter and salt until just warm. Add to the flour mixture along with the eggs. Beat at low speed for about 30 seconds then switch to high speed for another 3 minutes. Stir in as much of the remaining flour as you can working the final flour in with your hand to make a good solid dough. Turn onto a lightly floured surface and knead in the remaining flour until you have a stiff and elastic dough. Shape into a ball and place into a greased bowl, cover, let rise until double in size. Punch down the dough and then divide in half. Again cover and let it rest for 10 minutes. Roll each half of the dough into a rectangle then brush the entire surface with water. sprinkle half of the sugar mixture on each rectangle then roll the bread like you would a jelly roll. place with the sealed edges down into 2 greased loaf pans and bake at 375 for 35-40 minutes.

Cream Cheese spread
Mix the 2 ingredients together until smooth. Can add more or less powdered sugar according to taste.

I use this recipe instead of making cinnamon rolls. It makes a wonderful Sunday morning treat before going to Church and saves me from having a huge mess in the kitchen to clean up. Sundays are kind of hectic around here.

French Bread
1 C. warm water
2 1/2 C. bread flour
1 t. salt
1 1/2 t. yeast
1 egg yolk (save white for wash)
1 T warm water
1/2 t. sugar or honey



Place yeast, 1 T warm water and sugar or honey into a small glass (to proof yeast)

Put flour, salt in bowl and combine. Add egg yolk and work in (I use my hands), then add the proofed yeast mixture, blend. Add water and blend. Add a little more water if needed to make a fairly sticky dough. Knead for a good 15 minutes. Allow to rise in a dry, warm spot (cover with damp towel) until doubled in size. Punch down and knead for another 10 minutes, allow to rise again. Punch down and then divide dough in half. Shape into long loaves, make cut marks in top of loaves. Brush with egg white. Place into preheated 350* oven for about 20 minutes.