HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
AMISH EGG BREAD
This recipe is loosely based on Challah bread. I call it Amish because of the sourdough and the sorghum I use to sweeten it. We buy our sorghum from a Mennonite village, which is a branch of the Amish. You can substitute honey for the sorghum if you like, or for a stronger flavor, use molasses. For a good sorghum substitute, mix...
Provided by Susan Feliciano
Categories Other Breads
Time 2h25m
Number Of Ingredients 10
Steps:
- 1. Make your sponge: Stir together sourdough starter, water, sugar, and yeast in a large mixing bowl. I use the one with the KitchenAid stand mixer. Place the bowl in a little warm water, and let stand for 10 minutes.
- 2. Remove bowl from water. Add in the sorghum, oil, eggs, and salt. Combine well. Stir in the 2 cups of whole wheat flour, then place bowl on stand mixer with dough hook. Sprinkle on 1/3 cup of the bread flour and start the mixer. Add remaining flour a little at a time as it kneads, until dough is smooth and elastic and pulls clean away from sides of bowl. Continue to knead about 3 minutes past this point. The amount of flour required will vary depending on the consistency of your sourdough starter and the humidity in the air.
- 3. When kneading is complete, cover mixing bowl with a damp towel and place bowl in about 2 inches of hot tap water in your sink. This will provide the perfect 80° rising place. Allow to rise for 1 hour.
- 4. After 1 hour, punch down dough in bowl. Oil your work surface (I use my countertop) and the surface of the dough. Work with oiled hands and divide dough into 3 equal pieces. I weighed my pieces to make sure they were the same, but you can eyeball it if you like.
- 5. Pull and roll each piece into a long thin rope for braiding. Keep hands and surface oiled - I use oil in a spray bottle.
- 6. Pinch together the 3 pieces of dough at one end, and braid. Pinch together the other end and tuck ends under slightly.
- 7. Spray a baking sheet with oil and dust with cornmeal. Place braid on cornmeal, reshaping as necessary for a nice, pretty braid.
- 8. Oil the top of the braid one more time, and cover it with the damp towel. Then put it in a warm place to rise for 30 minutes. I prop mine over my sink to which I have added about 4 inches of hot water.
- 9. After 15 minutes, preheat oven to 325°. After 30 minutes, make an egg wash by stirring together 1 egg and a tablespoon of milk or cream. Brush top of loaf thoroughly. Bake loaf at 325° for 30 minutes. You may want to turn the pan around halfway through if your oven cooks unevenly. Bread is done when it sounds hollow when tapped on the bottom.
- 10. Cool loaf on a wire rack for 30 minutes before slicing.
- 11. Serve with butter, or slice and use for grilled sandwiches.
AMISH BUTTER AND EGG DINNER ROLLS
Soft, light, buttery rolls that are perfect with pretty much any meal of the day.
Provided by Rebekah Rose Hills
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
- Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
- Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
- Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
- Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
- Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 28.3 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 228.4 mg, Sugar 4.3 g
AMISH "FANCY" BUTTER AND EGG DINNER ROLLS
Another recipe that I brought home from my trip to an Amish community in northern Indiana. When I asked why they were called "fancy" rolls, I was told by an old Amish woman that they had butter, sugar AND egg, making them too fancy for everyday meals. These were reserved for fancy occasions, such as weddings and parties. This...
Provided by Family Favorites
Categories Other Breads
Time 50m
Number Of Ingredients 6
Steps:
- 1. Please Note: The original family recipe does not contain any additional salt because you are using salted butter both in the dough and on top. Feel free to add a small amount, if you wish. However, it's not really necessary. Place warm water and sugar in mixer bowl. Stir until sugar is dissolved. Add yeast and mix well. Let stand for 10 minutes until it gets foamy.
- 2. Add very soft butter and beaten egg. Mix well. With dough hook, gradually start to mix in flour. Add flour until a ball of dough forms and cleans bottom and sides of mixer bowl. Dough should not be sticky to the touch. When you reach this point, set on setting 2 and knead for 5 minutes.
- 3. Remove from mixer bowl and place in a large buttered bowl. Cover with saran wrap sprayed with cooking spray. Heat oven to 200 degrees. Place bowl on top of a hot pad and place on back burner. Allow to rise until doubled, about an hour.
- 4. Punch dough down. Divide into 12 equal pieces and form into rolls. I just learned this method of forming rolls on my trip to an Amish community. They could form a dozen of these rolls in minutes. Here is a great link showing how it's done. http://www.melskitchencafe.com/tutorial-shaping-perfect-rolls/
- 5. Place rolls in a greased 13x9 baking pan, sides gently touching. (Rolls may not fill pan at this point, but that's ok. As long as you keep them together, as a group, with sides lightly touching.) Cover with sprayed saran wrap and return to top of stove to rise, 35-45 minutes. When they are large, light and fluffy, bake at 350 degrees for approximately 20 minutes. (Watch closely as all ovens are different.)
- 6. Remove from oven and gently brush with melted butter. Enjoy!
- 7. For Crescent Rolls: After first rise, place dough on lightly floured counter (1-2 TB.) Form into a 13-14" circle. Using a pizza cutter, cut into 8 triangles. (For smaller crescents, you could cut into 10 triangles. Cutting into 8 makes a very large roll.)
- 8. Starting at wide end, roll to pointed end. Use a few drops of water to seal tip. Bend slightly forming crescent, then place on greased baking sheet, tip tucked underneath.
- 9. Let rise until doubled and then continue on as for round dinner rolls, brushing with melted butter when done. Baking time in my oven was approximately 15-18 minutes.
- 10. This is how big they are if you make 8. They are big boys. Cutting into 10 equal pieces would make a smaller dinner roll.
AMISH FRIENDSHIP BREAD I
A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!
Provided by JJOHN32
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P9DT40m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
- In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 15.5 g, Cholesterol 18.7 mg, Fat 5.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 89.1 mg, Sugar 6.9 g
AMISH SOFT HONEY WHOLE WHEAT BREAD
I've been looking for a soft all whole wheat bread, and I finally found it! This is in an Amish cookbook that I have, and I am writing it as it is written. I mix it with my KitchenAid. :) This is our sandwich bread that we have all the time on hand and the recipe can easily be cut into 1/3 to make just one loaf. :) 10/8/07 Corrections made to make bigger loaves. I usually use recipe #185778 to have a great rise.
Provided by SweetsLady
Categories Yeast Breads
Time 3h30m
Yield 3 loaves, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
- Put flour, salt, and gluten in bowl.
- Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
- Add more wheat flour and knead until smooth.
- Let set in warm place for about an hour until double in size.
- Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
- Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
- Enjoy!
Nutrition Facts : Calories 115.5, Fat 3.4, SaturatedFat 1, Cholesterol 9.3, Sodium 237.3, Carbohydrate 19.6, Fiber 2.5, Sugar 3.6, Protein 3.4
GRANDMA'S AMISH BREAD
This bread is from my Amish Grandma's recipe collection. My favorite times with Grandma were always centered around the kitchen and this was one of my favorites to make with her. I've updated it slightly, since Grandma didn't have electricity to work with, but it still tastes (almost) the same. This is still a family favorite at holiday gatherings and with Easter coming up it'll be a hit!
Provided by BelleTerre
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine 2 cups of the flour with the yeast.
- In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
- Slowly add the milk mixture to the flour mixture beating well.
- Add the eggs and beat well.
- Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
- Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
- Place dough into a lightly oiled bowl, turning once to coat.
- Cover bowl with a warm cloth that is slightly damp.
- Let rise 30 to 45 minutes or until double in size.
- Punch down and divide in half.
- Cover portions with the cloth and let rest 10 minutes.
- Shape dough into 2 loaves and put into greased loaf pans.
- Let rise again until double.
- Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
- Remove from pans and cool completely on a wire rack.
- When completely cool wrap and store in a cool, dry place.
Nutrition Facts : Calories 127.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 21.2, Sodium 62.3, Carbohydrate 21.6, Fiber 1, Sugar 1.7, Protein 4
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