Jack’s Favorite White Bread

This recipe is an evolution of several bakings over the years. The method is adapted from allrecipes.com Amish White Bread. The major changes in ingredients is listed below.

(photos from Jack’s kitchen)

Makes one loaf.

Ingredients:

1/2 cup water

2 tbsp sugar

2 1/4 tsp active dry yeast

1/2 cup buttermilk

3/4 tsp salt

2 tbsp vegetable oil

3 cups bread flour

1. In large bowl, dissolve sugar in water heated to 110F degrees. Stir in yeast and allow to set at room temperature until mixture is foamy.

2. Combine salt, oil and buttermilk into yeast mixture, followed by the flour a little at a time to keep the kitchen neat .

3. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn dough in the bowl to coat with oil. Cover with a cloth. Allow to rise until doubled in volume, about one hour.

4. Punch dough down and knead a few minutes. Shape as desired, or place into 9”x5” loaf pan. Allow to rise another 30 minutes, until loaf has risen about an inch over the pan. If necessary, given it another 15-30 minutes. 

5. Bake at 350F degrees for 30 minutes. We usually bake our bread in the smaller “upper” oven of our stove. It bakes more quickly, so our bread is done in 25 minutes.

Changes from original allrecipes.com recipe:

1. Changed sugar from 1/3 cup to 2 tbsp because it was too sweet.

2. Instead of 1 cup of water, liquids are 1/2 cup water, 1/2 cup buttermilk.

3. Baking time decreased by 5 minutes.

Homemade Country Style White Bread

This recipe is very appealing to families for a variety of serving uses. 

Excellent for sandwiches of any sort - grilled, toasted, as-is, or made into croutons for salads, soups and snacks, it's also a great recipe for those who use bread machines or knead by hand. We hope you enjoy it as much as we do!

Ingredients:

7-9 ounces milk (110-115F)

1.5 tsp salt

1 large egg

1.5 tbsp butter or margarine, softened

4 cups bread flour

3 tbsp sugar

2 tsp active dry yeast

Method:

All ingredients (other than milk) should be at room temperature, between 70-80F.

If using bread machine:

Measure all ingredients into bread machine pan and use “dough” setting. When bread machine cycle is complete about 1.5 hours later, roll dough into ball, shape loaf, place in pan, and allow to rise for about 90 minutes. If more time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.

Second Rising

If kneading by hand:

Heat milk to 110-115F, float the yeast on the warmed milk. 

Place dry ingredients in large bowl.

Beat egg in separate bowl.

Add egg, milk with yeast, and butter to dry mixture and mix or knead, according to your preference, until dough is elastic and bowl’s sides are clean. If necessary, add more flour or a little water.

Allow to rise in greased bowl until double in size (approximately 60-90 minutes). Punch it down on a floured surface, form into loaf, place it in loaf pan. Allow to rise about 90 minutes. If more time time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.

NOTE: Florida and other humid locations often need to adjust the water amount if making bread without the bread machine.

Sour Dough Bread

Sour Dough Loaf 

(with or without bread machine)

Sour Dough bread may be made with Starter Packets available at many on-line stores. Or keep your own Starter going all the time to bake fresh Sour Dough bread, rolls and hamburger buns at any time!

Our Recipe for the Starter is found here.

Ingredients:

2 cups bread flour

5 ounces of starter

3 ounces of water

1 1/4 tsp yeast

1 tbsp sugar

1/2 - 3/4 tsp of salt

Method:

If a bread machine is available, place ingredients in the machine pan and use “Dough” setting. When bread machine cycle is complete 1.5 hours later, roll dough into ball, shape loaf, place in loaf pan, and allow to rise for about 90 minutes. If more time is needed, give it another 30 minutes. Bake at 370F for 25 minutes.

If a bread machine is not available, heat water to 110F, float the yeast on the warmed water. Add this to the other ingredients in the mixer bowl. Mix until the bowl’s sides are clean, and the dough is a ball. If necessary, add a little more water or flour to obtain proper consistency.

Allow to rise in greased bowl until double in size (approximately 60-90 minutes). Punch it down on a floured surface, form into loaf, place it in loaf pan. Allow to rise about 90 minutes. If more time is needed, give it another 30 minutes.

Bake at 370F for 25 minutes.

Sour Dough starter provides a unique, yeasty flavor. Using additional yeast in the recipe decreases the time frame needed for the starter to rise.

NOTE: Florida and other humid locations often need to adjust the water amount if making bread without the bread machine.

Sourdough Starter for Breads

Have you wanted to make real sourdough bread, rolls or hamburger buns, but were intimidated by the process of creating "Starter"? Sourdough bread is distinctly flavorful , and produces great tasting rolls, croutons, buns, and breads. Many people prefer ordering the starter, and following the manufacturer’s directions. Here is our starter recipe, which lasts years, as long as it is used regularly.
Note: our sour dough bread recipe may be found on our website here.

Sourdough starter needs to be stored in glass or ceramic containers, and may be stirred with wooden utensils. It cannot come into contact with metal, because the metal disables the live bacteria in the starter. Baking may be done in any type pan.

We do not have the “real” San Francisco starter. Our recipe came from Regal Kitchens.

Sourdough Starter:

2.25 teaspoons active dry yeast

16 ounces warm water

2 cups all-purpose flour


Click Here to see another person's description using the same recipe.

Every time starter is needed, Jack moves it from the refrigerator to the counter in the evening, and leaves it out overnight. He removes the amount needed the next day, replenishes it with the same amount of water and flour, stirs it in, and allows it to set out several hours, before placing it back into the refrigerator. The more starter used in the bread, the stronger the sourdough flavor. This is how much we use for one sourdough loaf.

Method:

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day. Cover loosely with plastic wrap or plastic cover; refrigerate.

To Replenish Starter:

After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 10 ounces (1.25 cups) of starter were removed to make bread, replenish remaining starter with 10 ounces (1.25 cups) warm water and 10 ounces (1.25 cups) flour. Stir well to blend, cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week, remove 1 cup starter and discard; then replenish with equal amounts of flour and warm water as instructed above.

NOTE: Starter needs to be fed regularly, which is why it is necessary to remove old starter and add new water and flour at least every week. 

Regal continues with HINTS FOR SUCCESSFUL SOURDOUGH BAKING:

1. Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react to the metal.

2. All ingredients, including starter, should be at room temperature (70-80F/21-27C). Cold ingredients slow down the activity.

3. When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until mixture bubbles. Cover and refrigerate.

4. If starter separates (liquid forms on surface), stir until blended before using.

5. If the liquid that forms on surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients.

6. Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starer’s strength and the rising times in the breadmaker are not long enough to allow proper rising without it.

NOTE: Hint 6 above - the sourdough starter still provides the rich, aromatic flavor desired in sourdough breads, even in the breadmaker.

Homemade Herb Bread

Homemade Herb Bread

(with or without the bread machine)

Ingredients

1 cup water

3 tablespoons olive oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons salt

1/4 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

1 tablespoon dried rosemary

2 1/2 cups bread flour

1 1/2 teaspoons active dry yeast

2 tbsp of fresh rosemary

drizzle of olive oil (additional)

kosher salt for top of bread (additional)

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press Start.

This cycle should be about 90 minutes.

Remove dough to a floured surface, divide in two equal portions, forming into oval loaves, and place on greased baking sheet (or a baking sheet lined with parchment paper).

Press 1 tbsp of fresh rosemary into the tops of each loaf, drizzle with olive oil and sprinkle with kosher salt.

Cover with cloth, place in warm area and allow to double in size, approximately one hour.

Bake at 375 for 25 minutes.

Serve warm with butter or saucer of olive oil and fresh cracked pepper for dipping.

(If no bread machine is available, just mix all ingredients thoroughly, knead, and allow to rise).

Herb Pull-Apart Rolls

adapted from Swanson Vitamins

1 package (1/4 ounce) active dry yeast

2 tablespoons Sugar

1 cup warm water (110°)

1/4 cup butter, melted

3 1/2 cups unbleached flour

1/4 teaspoon Thyme Leaves

1/4 teaspoon Oregano

1/4 teaspoon Dill

1 1/2 teaspoon Salt

2 tablespoons Extra Virgin Olive Oil

1/2 teaspoon garlic powder

In a large mixing bowl, dissolve yeast in warm water and add pinch of sugar. Let stand until bubbles around the edges; about 10 minutes. 

Stir in 1/4 cup melted butter and 2 cups flour, sugar, salt, thyme, oregano and dill and mix for about 1 minute.  (feel free to create your own mixtures of herbs)

Add the remaining flour, 1/2 cup at a time, until dough has pulled together. 

Remove dough and lightly oil the bowl with about 1 tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume (about 1 hour).

Punch the dough down and remove it from the bowl and place on floured surface. Roll the dough into a small to medium disk. Cut in 6 equal wedges. Divide each wedge into six smaller pieces (36 total). 

Grease a muffin tin with olive oil. Roll each piece into a small ball and place 3 balls in each section of a muffin tin.

Set aside and let rise for about 45 minutes or until they have doubled in size. 

Brush each top with olive oil. 

Bake at 400° for 15 to 20 minutes, or until golden brown.

Makes 12 rolls. Serving size 1 roll.

Consider using other herbs, cheese, or seasonings.

The photos show herbs blended in the dough, but feel free to add more herbs on top of the brushed olive oil.

Photo below (courtesy of Swanson) has herbs brushed on the surface as well.