Saturday, October 6, 2012
Fall Bread Baking Day
Went to a yard sale and scored on a very old antique pine picture frame that we hung over Sister, a vintage oil painting. The plaster is falling off the frame and gives it a perfect deconstructed look that I strive for sometimes. I bought a white artificial punkin for a quarter so my day started out good.
Came home, baked a Spice Cake with Pecan Coconut glaze and some of my wonderful Amish White Bread.
It was a simple day, but a blessed day. I love simple days, the first leaf of Autumn, low sun shining in the windows of my home, warmth in the slight chill of the evening and God in my heart, on my mind, within my soul.
Here is the reciept if you haven't copied it before. So easy and really foolproof.
Amish White Bread
2 cups warm water (110 degrees F/45 degrees C [I just use warm tap water, no thermometer]
2/3 cup white sugar
...1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour [I use regular white flour, sometimes self-rising even]
In a large bowl, dissolve sugar in the warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil and add to yeast. Mix in flour one cup at a time. [I use the bread hook on my Kitchenaid.]
Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with a damp cloth and allow to rise until doubled in bulk, about 1 hour. [I place mine in the microwave to rest.]
punch dough down, turn out onto floured surface and knead for a few minutes. Divide in half, shape into two loaves and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes or until dough has risen above the pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Have a blessed afternoon and when you pray, say a quick prayer for me and Frank please. Pamela