Simple Amish White Bread

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I’m always on the look out for my next favorite bread recipe, and this one is high on the list. There is a lot of liquid in this recipe, so I used all the 7 cups of flour and my dough was slightly tacky but smooth. Don’t fret about the full stick of butter – you should be able to cut each loaf into 18 slices, so that stick goes a long way. Thanks for reading, enjoy!

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*I loved the texture and flavor of this bread and I decided to make the suggested buns.

Simple Amish White Bread Recipe – The Slow Roasted Italian

makes 2 9×5” loaves or 16 big hamburger buns
  • 1 ½ tablespoons active dry yeast (2 packets)
  • 2 ½ cup warm water (110° to 120°)
  • 1/2 cup granulated sugar
  • 8 tablespoons unsalted butter, divided
  • 1 tablespoon kosher salt
  • 6-7 cups bread flour (I used all 7)
Directions –
Melt ¼ cup of butter.  I microwave on high for 30 seconds at a time until it is mostly melted.  I recommend covering with a paper towel to avoid messes.  Set aside.
In the bowl of a stand mixer add sugar and water.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
Add melted butter, 4 cups flour and salt.  Mix on low, using dough hook, until smooth.  Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups).  Turn to medium and knead for 5 minutes.  Your ball of dough should be tacky (not sticky).  If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it).
Turn onto a floured board; knead about 10 turns. Place 1 tablespoon butter in a large microwave safe bowl.  Heat butter in the microwave until butter is melted.  Place dough into bowl, turning once to grease top. Loosely cover with plastic wrap and a cloth over top and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down and shape into two loaves (or 16 hamburger buns).  I like to make half and half.  Place loaves in greased 9-in. x 5-in loaf pans.  For hamburger buns, grease a cookie sheet.  Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350°.  Bake for 30-35 minutes or until golden brown.
If bread starts to brown too quickly, cover with aluminum foil.  When bread is removed from the oven, brush with remaining butter.  Serve and enjoy!
Hungry for More?
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Milk and Honey Bread

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Egg Bread

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photo (3)Whole Wheat Sandwich Bread

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Hamburger Potato Buns

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Quick Post: Once you have made homemade buns, there will be no going back to store-bought! These are fluffy, flavorful and substantial enough for all your toppings. Thanks for reading, enjoy! 🙂

Hamburger Potato Buns – adapted from King Arthur Flour

**Recipe modified for a double batch**

  • 4 cups AP flour (5oo grams), hold back about 1/4 cup
  • 2 cups white whole wheat flour (240 grams), hold back about 1/4 cup
  • 1/2 cup potato flour
  • 4 tablespoons sugar
  • 2 1/2 teaspoons salt
  • 4 tsp instant yeast
  • 1 stick unsalted butter, melted
  • 2 cups milk, warmed

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Directions –

1) Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.

2) Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled in bulk.

3) Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.

4) Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2″ to 3″ between them; flatten gently.

5) Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the buns for 15 to 20 minutes, or until they’re light golden brown.

7) Remove them from the oven, and brush them with melted butter, if desired.

8) Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Hungry for More?

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Mashed Potato Burger Buns

6

Brioche Buns

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Beautiful Burger Buns

Soft and Fluffy Cinnamon Rolls

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Verdict: These were really good and I only made some minor modifications – 1/4 cup butter and 1 cup brown sugar in the filling, 1 tablespoon of cinnamon, and  a pinch of salt. My husband likes my go-to cinnamon roll recipe just a bit more, but likes this frosting recipe better. These rolls are so much bigger than those (about 3 inches in diameter), and they are lighter – just stop yourself from adding too much flour. The dough rolls out easily, but it’s not as easy to slice into rolls. I need to invest in some flavorless and wax-free dental floss – that would definitely help. Thanks for reading, enjoy!

Go to AverieCooks.com for the recipe: Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

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Honey Buttermilk Bread

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Quick Post: Plush interior, nice chew, light, with a dark crust; and great for egg sandwiches! Thanks for reading, enjoy!

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…and look: toasty perfection 🙂

Honey Buttermilk Bread – adapted from Restless Chipotle

** makes two – 8 x 4 inch loaves **

  • 2 1/4 tsp. yeast
  • 1/4 cup warm water
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 – 5 1/2 cups white bread flour ( 635 grams – 698 grams)

Directions –

Combine 5 cups of bread flour along with the other dry ingredients inside your standing mixer bowl. Pour the liquids over top and mix until it forms a shaggy dough. Knead on low speed for 5 minutes, adding remaining flour 1 tablespoon at a time if needed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in prepared loaf pans, lightly cover with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Milk and Honey Bread

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As I ate a slice, I was reminded of these Austrailian Toaster Biscuits that my grandma gave me when I was a kid. Sadly, those are no longer available, but these are a great substitute 🙂 The loaf is rich and delicious;  and a nice crumb, soft, but sturdy enough for your sandwiches. It’s much more rich, (read: fat-filled) than your average sandwich bread and the loaves disappeared quickly in this house :/ I will make this one again soon! Thanks for reading, enjoy 🙂

Milk and Honey Bread – adapted from The Slow Roasted Italian

  • 4 ½ teaspoons active dry yeast (2 packets)
  • 2-1/2 cups warm milk
  • 1/2 cup honey
  • 6 tablespoons butter, melted
  • 1 tablespoon kosher salt
  • 6 – 7 cups all-purpose flour ( 750-875 grams )
Directions –
In the bowl of a stand mixer, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
Add butter and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.  Allow to knead for about 5 minutes.  You should have a ball of tacky (not sticky) dough at this point.
Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350° for glass and dark pans (375° for light metal pans).  Brush tops with melted butter.
Bake at 350° for 30-35 minutes or until golden brown

French Toast Sticks

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My kids loved these, but what’s not to love? I like that the whole pan is finished at one time, so no standing by the stove waiting to flip each piece of bread. I used four thick slices of this egg bread, and there was just enough custard for them. Next time I will have to double the recipe so we have quick, no-effort school breakfasts perfect for those mornings when I just need five more minutes of sleep! 😉 Thanks for reading, enjoy!

Baked French Toast Sticks – adapted from Iowa Girl Eats

  • 4 slices Texas Toast (or other hearty, thick-cut bread)
  • 3 eggs
  • 1/2 cup milk
  • 1 Tablespoon melted butter, slightly cooled
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • a pinch of salt

Directions: 

  1. Preheat oven to 350 degrees then spray a baking sheet with non-stick spray very well and set aside. Cut bread slices into thirds then set aside.
  2. In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the French Toast Sticks with non-stick spray before flipping halfway through.
  3. To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.

Parmesan Garlic Bread

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When in doubt – add more carbs and cheese, right? I wanted a quick garlic bread recipe to go along side this loaded potato soup for our dipping pleasure. The garlic/butter mixture added great flavor to this simple french loaf; and it’s less work that our favorite garlic bread recipe. Thanks for reading, enjoy!

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Parmesan Garlic Bread – adapted from Simply Scratch

  • 1 loaf of Italian Bread (*I used a loaf of this bread*)
  • 4 TBSP Unsalted Butter, softened at room temperature
  • 2-3 TBSP olive oil
  • 3 cloves of Garlic, minced
  •  1 tablespoon Shallots, minced
  • 1 tablespoons Parsley, minced (I used about 1 tsp of dried parsley)
  • Parmesan Cheese, freshly grated
  • Salt and freshly cracked Black Pepper, to taste

Directions –

Preheat oven to 400 degrees.  Cut your french bread in half and then take the two halves and split those down the middle lengthwise. Combine the garlic, shallots, parsley, salt, black pepper, softened butter, olive oil and Parmesan. Mix until all the ingredients are combined. Slice the Italian loaf lengthwise and heavily smear half of the butter mixture on each of the halves. Bake for 7 minutes – take the bread out and sprinkle your grated cheese over top each piece. Place back in the oven until the cheese melts and is nicely browned – about 3-5 minutes. Cut into slices and enjoy!

Cinnamon Rolls

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I wanted to try a new recipe for cinnamon rolls besides our go-to fave. I love the richness of the dough, but it does require 5 eggs and it makes 12 huge rolls. I sent a batch of these with my husband to share with volunteers this weekend; and made this smaller batch with some minor changes just to suit our preferences. Instead of white sugar, I used brown sugar for the filling and significantly less cinnamon. I also swapped the water and milk for buttermilk; and I used less butter in the filling – only two tablespoons. Oh, and instead of making 11 rolls (weird number) I made 8 slightly larger rolls that fit in the baking dish better.

Verdict: These were okay, and I guess good in a pinch if you don’t have lots of eggs on hand. The glaze is missing something too – cream cheese in my opinion. The dough was not nearly as easy to work as the other recipe, and it was actually really frustrating to cut into rolls. The differences were much more obvious because I had just made the overnight rolls…so I was really aware and very picky. I probably won’t bother making these again only because we’ve already found the best recipe. Thanks for stopping by!

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Easy Cinnamon Rolls – heavily adapted from Sally’s Baking Addiction

Rolls-
  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 tsp instant yeast (1 packet)
  • 3/4 cup buttermilk
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg
Filling-
  • 3 Tablespoons unsalted butter, softened to room temperature
  • 1 heaping tsp ground cinnamon
  • 1/3 cup brown sugar
Glaze-
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk

Directions –

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rise until doubled in bulk – about an hour.
  4. Turn out the dough onto a lightly floured surface and shape in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 8 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise overnight in your refrigerator.
  5. In the morning, take the rolls out and allow to rise until they become puffy. Preheat the oven to 350F. Bake for 25-30 minutes until lightly browned.
  6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and milk together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Buttermilk Oatmeal Bread

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I love making bread – actually, I love that I know how to, and that it’s been three years since I tried it out for the first time. I remember feeling so intimidated by yeast (silly now that I think about it), but I’m so glad I got over that 🙂 When I see my daughter smiling as she’s smelling fresh from the oven bread, I know it’s something that she will always love and remember about me. I can’t wait to pass on what I have learned to her, so she can pass her knowledge onto someone else.

I had a homemade batch of buttermilk that I needed to use up, plus we were almost out of sandwich bread. Thankfully Pinterest came to my rescue again! I doubled this recipe  and my sweetener of choice was raw honey. When I took it out of the oven, I smelled the honey and oats – so perfect! It has a great slightly chewy bite and flavor is mild enough for sweet or savory toppings. Thanks for reading, enjoy!

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Buttermilk Oatmeal Bread – adapted from Buttered Side Up

  • 1/2 cup water
  • 1 cup buttermilk
  • 1 tablespoon instant yeast
  • 1/4 cup sugar, maple syrup or honey, divided
  • 1/4 cup butter, melted and cooled
  • 2 cups all-purpose flour (250 grams)
  • 2 cups whole wheat flour (262 grams)
  • 1/2 cup old-fashioned rolled oats
  • 2 teaspoons sea salt

Directions:

1) Gently warm the buttermilk in a 4 cup or larger measuring cup. Add the oats, hot water, melted butter, sweetener and salt. Stir to combine and set aside until it cools slightly.
2) In a standing mixer bowl, combine the flours, (I always hold back at least 1/2 cup). Add the yeast, and buttermilk mixture and mix to combine.
3) Using the dough hook, knead until smooth and elastic, about 5-7minutes. Add flour as necessary. Return to mixing bowl and let rise until doubled, about 1-2 hours, depending on how warm your house is.
4) Form risen dough into loaves, buns or whatever shape you wish. Place in greased pans (if making a loaf use a 9×5-inch pan) and let rise until nearly doubled, about 1 more hour.
5) During the last 15 minutes of rising, preheat your oven to 350, bake loaves for 35 -40 minutes or until the internal temp is 190 degrees. Remove from pan and allow to cool completely on a wire rack before slicing.

Multi-Grain Bread

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I’m always looking for new sandwich bread recipes, so when I came across this one (thank you Pinterest!), I knew it was going to be the next loaf on my long list of recipes to try. This loaf tastes nutty and slightly sweet; and I like that there is a boost in flavor and fiber with this Bob’s Red Mill 7-Grain Hot Cereal. I’m glad the loaves turned out so well, because now I don’t have to find other recipes to make sure this doesn’t go to waste. Thanks for reading, enjoy!

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Multi-Grain Bread – adapted from Country Cleaver

  • 1 cup 7-grain Hot Cereal, such as Bob’s Red Mill
  • 2 ½ cups Boiling Water
  • ¼ cup Honey
  • 1 package Yeast
  • 1 Tbsp Salt
  • 3 cups All Purpose Flour, (15 ounces) *hold back at least 1/2 cup for kneading*
  • 1 ½ cup Whole Wheat Flour, 8 ¼ ounces
  • 4 Tablespoons Butter, melted and cooled
  • ½ cup Oatmeal

Directions –

1) Boil 2 ½ cups of water, pour over 7-grain hot cereal. Stir and let set until temperature cools to 100 degrees, about 1 hour.

2) Into stand mixer bowl fitted with dough attachment, pour in hot cereal. Add in honey and yeast. Turn on mixer and stir to combine. Lastly add in melted and cooled butter. Slowly add in flour. Knead until all ingredients combine. Cover with plastic wrap and let rest for 20 minutes. Add in salt. Knead again until salt has been combined – about 1 minute.

3) Remove dough from mixer bowl, and onto a lightly floured surface. Flatten and knead until dough shapes into a large ball. Pour a small amount of oil into a large bowl. Add dough to bowl and roll around bowl gently to ensure it is coated with oil. Cover with plastic wrap and towel to keep away light. Set aside in a warm place for one hour.

4) Remove risen dough from bowl and place on lightly floured surface. Pull and stretch dough into a 18×12 inch rectangle. Using a sharp knife divide in half so it measures 2 9″x12″ sheets. Starting from the top, tightly roll each dough sheet into a log. Flip and pinch all ends together with thumb and forefingers. Repeat with other dough log. Temporarily set aside.

5) Sprinkle oatmeal out onto surface and carefully set into two loaf pans. Gently cover with plastic wrap and set in warm place to rise a second time. Let rise for one hour.

6) Preheat oven to 350 degrees. If you do have a pizza stone, it is a good idea to put in oven and let come to temperature – not necessary, but does make crusts of bread extra crispy and helps distribute heat evenly in the oven.

7) Unwrap loaves and bake for 35-40 minutes or until the center of the loaves reaches 200 degrees. Remove from loaf pans and let cool on wire rack.