(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.
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!
I am making this! I’m obsessed with the Amish lately…..i know random….
LikeLike
Ha, ha. Thanks for the laugh. This looks fantastic.
LikeLike
I love reading your blog, Courtney! This looks delicious! I may need to dust off the KitchenAid!
LikeLike
I can totally here that infomercial voice. You bread is so beautiful!
LikeLike
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.
LikeLike
Very impressive and so easy, my kind of recipe! My recipe links for “Breads” is dismally short so I need to post some bread recipes soon! This one looks perfect!
LikeLike
Considering I have a KitchenAid mixer, I don’t think I have an excuse now…I’ve got to make bread sooner or later! I’m that scared person in your infomercial, haha.
LikeLike
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!
LikeLike
I made this last night…we LOVED it! Thank you Courtney!!! And it turned out beautifully. You have restored my faith in baking bread. 😉
LikeLike
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 🙂
LikeLike
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!!
LikeLike
What a gorgeous loaf of bread! I’d love to bake bread this year, and this would be a great place to start.
LikeLike
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
LikeLike
Oh my these look so good..I can only imagine how good they tasted coming out of the oven..
bookmarked to try soon
LikeLike
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
LikeLike
Wow I’m impressed, bread is one of those things I am yet to master fully… Looks great!
LikeLike
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!
LikeLike
Evelyn, it just good old fashioned all-purpose. 🙂 I can’t wait to hear how it goes!
LikeLike
Pingback: Just What We Kneaded « Eat, Play, Love
I have tried this twice and it just will not rise. Help!!!!
LikeLike
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! 🙂
LikeLike
At what speed do you knead it with the KA? Thanks!
LikeLike
I usually do about medium speed. 🙂
LikeLike
Courtney, can i use bread pans?
LikeLike
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. 🙂
LikeLike