Friday, August 21, 2009

Amish Alymer Bread

(Photo source Allposters)

I'm back in the kitchen with my Amish cookbook. This time I am making Amish Aylmer Bread. Let me tell you, if you love to work with doughs, this is the bread recipe for you. The texture of the dough when kneading is so silky smooth. I wish you could experience how luxurious it feels.

I'm beginning to wonder about myself. As long as I have had this treasured book in my possession, I have perused the pages but never cooked from it. What was wrong with me!?! I think this might just become my new favorite cookbook. I can't wait to take it to the next level and start cooking some dinner menus from it.

Amish Aylmer Bread
For each loaf of bread you make use:

1 c. luke warm water
1 tsp. melted lard or cooking oil (milk can be used as part of liquid if desired)
1 tsp. salt (scant)
1 Tblsp. sugar
1 tsp. yeast
3 c. all purpose flour

In a large mixing bowl combine first 5 ingredients in order listed. Let stand until yeast is dissolved.

Stir in 1/2 of the flour mixture until smooth, then add in remaining flour.

Work dough on a greased board or in a bowl, kneading it vigorously for 5-10 minutes or until dough "squeaks."

Cover dough and let sit in a warm, draft free place until it doubles in size.

Knead dough lightly and let rise again until doubled in size. (Note: Do NOT punch dough down, just simply and gently knead it for about a minute or so.) Knead once again and let rise once more. (Note: Do NOT punch dough down, just simply and gently knead it for about a minute or so.)

After the third rise, punch dough down; divide and shape into loaves. (This dough is so silky feeling. It's like touching little clouds of Heaven.) Place dough into a greased bread pan.

Brush lightly with oil and prick the loaf deeply with a fork to release any air bubbles that may be trapped in the dough. Cover and allow to rise.

Bake for 15 minutes at 400* and then 15 minutes at 350* for a total cooking time of 30 minutes.

Grease top of bread once removed from oven. Remove from pan and allow to cool on a wire rack.

**For 8 loaves, use 2 rounded Tblsp. of yeast.

Click HERE for printable recipe.

Recipe Source: Amish Cooking, Deluxe Edition

1 comment:

Anonymous said...

I used to make this bread as a teenager years ago. I made 8 loaves at a time, by hand, due to being one of ten children. This bread was so tasty and smelled so good, my siblings would immediately devour nearly 4 of them right out of the oven. I have tried it using whole wheat or half whole wheat, but it just doesn't compare to plain white. By far some of the most delicious tasting bread out there!!!!