Post by JJ Judkins on Jul 7, 2010 13:55:23 GMT -6
* Exported from MasterCook *
AMISH AYLMER BREAD
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For each loaf use:
1 cup very warm water
1 tsp. melted lard OR cooking oil
1 tsp. salt (scant)
1 Tbsp. sugar
1 tsp. dry yeast
3 cups flour
(milk may be used as part of liquid, if desired)
divide into loaves. Brush grease over
loaf and prick deeply with fork. This is
to release air bubbles. Let rise
Combine first 5 ingredients in order given. Let stand until yeast dissolves.
Stir in half of flour, beat until smooth (by hand, DO NOT use electric mixer). Add remaining flour. Work dough on greased board or in bowl. Knead vigorously with both hands 5 to 10 minutes, or until the dough squeaks.
Grease hands lightly if dough wants to stick while working.
Cover. Set in warm place (out draft) to rise until double. Knead lightly. Let rise again until double. Knead. Let rise again, punch down and divide into loaves. Brush grease over loaf and prick deeply with fork. This is to release air bubbles. Let rise double size.
Bake 30 minutes or until, 350° done: at 400° for 15 minutes remaining 15 minutes. For 8 loaves, use 2 rounded Tbsp. yeast.
Source: Recipes from the Heart of Missouri
Copyright: Copyright 1997,1998 by Elizabeth Edgar
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Per Serving (excluding unknown items): 1425 Calories; 4g Fat (2.5% calories from fat); 40g Protein; 300g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
AMISH AYLMER BREAD
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For each loaf use:
1 cup very warm water
1 tsp. melted lard OR cooking oil
1 tsp. salt (scant)
1 Tbsp. sugar
1 tsp. dry yeast
3 cups flour
(milk may be used as part of liquid, if desired)
divide into loaves. Brush grease over
loaf and prick deeply with fork. This is
to release air bubbles. Let rise
Combine first 5 ingredients in order given. Let stand until yeast dissolves.
Stir in half of flour, beat until smooth (by hand, DO NOT use electric mixer). Add remaining flour. Work dough on greased board or in bowl. Knead vigorously with both hands 5 to 10 minutes, or until the dough squeaks.
Grease hands lightly if dough wants to stick while working.
Cover. Set in warm place (out draft) to rise until double. Knead lightly. Let rise again until double. Knead. Let rise again, punch down and divide into loaves. Brush grease over loaf and prick deeply with fork. This is to release air bubbles. Let rise double size.
Bake 30 minutes or until, 350° done: at 400° for 15 minutes remaining 15 minutes. For 8 loaves, use 2 rounded Tbsp. yeast.
Source: Recipes from the Heart of Missouri
Copyright: Copyright 1997,1998 by Elizabeth Edgar
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1425 Calories; 4g Fat (2.5% calories from fat); 40g Protein; 300g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0