Amish Country Bread

(Insert annoying Infomercial announcer voice.)

“Are you scared of making bread?

Does the idea of living yeast freak you out?

Do you think it takes hours and hours of work to make a loaf of gorgeous bread?

If you have been putting off making bread because it just seems too intimidating, have I got the recipe for YOU!”

Seriously, though, I have found the easiest, non-work-intensive, impressive looking recipe for bread.  If you have a KitchenAid with a dough hook, it’s only about 5 minutes total of actual work.  If you don’t, add about 10 minutes for kneading.

But really, 15 minutes invested for two fresh, golden loaves of homemade, delicious bread is so worth it!

The Recipe:

Amish Country Bread, adapted from One More Moore

4 T sugar

2 T butter, melted

3 t salt

1 1/2 c hot water

2 T yeast

4-5 c of flour (enough to form a dough ball that isn’t too sticky)

~~~~

1 egg white

1 T water

Kosher salt

~~~~

Put all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes, until the mix is bubbly.  Add the flour in small batches & mix with a dough hook for 8-10 minutes.

(If you don’t have a KitchenAid, just mix by hand until a dough ball forms and then knead on a lightly floured surface until dough is smooth and elastic.)

Remove & place in a bowl that has been greased.  Let dough rise until double in size (about 30 minutes, though it could be longer depending on the yeast you used).  Punch down and divide in half into 2 rounds.  Place on a greased cookie sheet.  Cut decorative slits on top – make sure to use a very sharp knife.

Let dough rise again.  Spread an egg white wash (the egg white and water mixed) over the top and sprinkle with kosher salt.

Bake at 400 degrees for 17-20 minutes, or until it’s golden in color and sounds hollow when you thump the top.

{Printable Recipe}

The Results:

Hopefully I’ve convinced you how easy this recipe is.  (If not, I really need to work on my writing skills!)

I dumped in some ingredients and pretty much let everything else do the work.  The only part I wasn’t sure about, was scoring the dough for the lovely looking top.  Hubs strongly encouraged me to make sure my knife was as sharp as it could be before I cut – so I sharpened it (something I still hate doing).  But the knife worked like a charm, so I guess it was worth it.

And they came out looking like this…

The bread is sweet and flavorful – perfect with a little butter or used for a fresh turkey sandwich (which we did and it was SO good!)

Run, don’t walk, to your cupboards – and make this.

You will impress yourself!

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25 thoughts on “Amish Country Bread

  1. Can I leave to work to go make these? Would that be a good excuse to go home?! I am not a huge bread baker and Yes, I am a bit afraid of labor intensive bread baking and it not turning out right. Sooooooo….I guess I better to this when I get home today because those loaves look A.Maze.Ing! Turkey sandwich on fresh bread…here I come. Excuse me, cough, cough, I think I am getting sick and might have to go home early.

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  2. Holy cr$p! I’m in! Those loaves are GORGEOUS! I’ve been so frustrated with bread I can’t even tell you. I got angry and gave up on it months ago. I’ve been planning to get back at it, but keep putting it off. But now with my new KitchenAid…my world is about to change. LOL. I hope anyway. I’ll let you know if I pull it off. And I will for sure be using this recipe to start with!

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  3. I am not a bread person at all as you now, but I can say this bread recipe looks easy enough for me to even make it. And I think I will try it. Just because I don’t eat a lot of bread.. doesn’t mean I can’t be a bread maker :)

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  4. Gorgeous!! I’m not afraid of bread baking it’s just the time involved so it’s more of a weekend baking project!! But always worth it to have your kitchen smelling of freshly baked bread!!

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  5. Hi Courtney,
    Your Amish Country Bread is just beautiful, sure wish I had a slice right now. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  6. I don’t know how I missed this post. Oh yum, these look amazing! I will have to brush up on my bread kneading skills! I don’t own a kitchen aid mixer! I guess this could count as my shoulder/bicep workout! lol

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  7. Can you tell me what type of flour I am to use?
    Bread flour, all-purpose flour, Self rising flour or 1/2 white flour and 1/2 wheat flour???
    I would love to try this recipe out this week.
    Thanks and I love your recipes!

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  8. Pingback: Just What We Kneaded « Eat, Play, Love

    • It could be a couple things, Trisha. Is your yeast expired? Also, it could be the temperature of the water killing the yeast. I believe the best temperature for the water should be between 105 and 115 degrees (if it’s too hot, the yeast will die). If you don’t see bubbles before adding the flour, then your yeast isn’t active and won’t help your bread rise. If your yeast is bubbly, you can ‘help’ the bread rise by setting it near or in a just barely warm oven with a damp towel over the top. I hope this helps! :)

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    • Hi, Linda,
      I would probably stick with the cookie sheets – bread is sometimes finicky, and I’m not sure if it would cook evenly all the way through in a pan. If you wanted to get adventurous and try it, I would just keep a close eye on it. :)

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