The Amish Cook ~ Homemade
Bread
1 pkg. active dry yeast
½ cup plus 2 cups warm water or milk
1 heaping tablespoon lard or shortening
2 tablespoons sugar
1 tablespoon salt
7-8 cups all purpose flour
“In a small bowl, dissolve the yeast in
the ½ cup warm water. In a large mixing
bowl, combine the lard, sugar, salt and
the remaining 2 cups water [or milk].
Into the mixing bowl, stir the yeast and
enough of the flour to make a soft
elastic dough that doesn’t stick to the
sides of the bowl. Cover the dough with
a loose piece of cheeseclo0th or plastic
wrap and let rise till double (about 1 ¼
hours) in a warm, draft-free place, such
as a table close to the stove or a sunny
window sill. Punch the dough down, and
divide it into 2 balls. Form 2 loaves
with your hands. Put the loaves in
greased loaf pans. Cover with a damp
cloth and let rise again until double
(45-60 minutes). Bake in a 325° oven
for about 45 minutes. The bread will
sound hollow when it’s done. After
removing the bread from the oven, brush
the top with butter or margarine. This
will make for a softer crust.”
The
Amish Cook
by Elizabeth Coblentz with Kevin
Williams. p. 80
