Amish Bread

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I have mentioned my love of making bread. There is something about the mixing and kneading, working with your hands and then watching the bread rise. I am still gaining experience to learn the effects of more or less rise on the consistency of the bread. I have a good feel for the right consistency of the dough. All bread makers talk about a certain tackiness. Simply, the dough needs to retain some moisture but have a certain give when you knead it.

This bread was quite simple. When using rapid rise, patience and time is not needed. As I continue to learn, I think I favor the slow rising yeast but when time is limited, rapid rise is worth it.

Recipe
Amish Bread (adapted from Daydreams):
Ingredients:

4 tbsp sugar
2 tbsp butter
3 tsp salt
1 1/2 cups of hot water
2 tbsp rapid rise yeast
5 cups all-purpose flour

Directions:

Put all the ingredients but the flour in a mixer and let sit for a few minutes. The yeast will begin to bubble. Add the flour in small batches and mix with a dough hook on low speed until fully combined. Then continue mixing on level 2 or 3 for 8 – 10 minutes. You want the dough pull off the side of the mixer and onto the hook. Remove from the mixer and place in a metallic bowl greased with olive oil rolling the dough into a ball with the oil. Cover and let rise until doubled in size, about 30 minutes.

Remove from bowl, punch down and divide into 2 rounds and placed on a greased cookie sheet. Cut decorative slits on the top of each round (I would encourage you to wait to do this step until the dough has had its second rise). Let the dough rise again, another 30 minutes. Rub the top of each loaf with egg white wash (1 egg white and 1 tbsp of water). Bake at 400 degrees for 20 – 25 minutes. I needed the full amount of time. Enjoy.

Please let me know what your experience is with using rapid rise versus the regular rise yeast.

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