Our Adventures in Baking ~ Amish White Bread

I saw a recipe for Amish White Bread online at deepsouthdish dot com for ‘Amish White Bread for the KitchenAid’ and as we had been looking for a good sandwich bread recipe, my wife and I decided to give it a try.

We’ve baked this Amish White Bread twice now, and made a couple of minor alterations to the recipe on the second batch.  This bread looks great, tastes great, and the texture is ideal for open face sandwiches using a fork and knife, and for toasting – but our slices pull apart too easily to make a traditional sandwich between two slices of bread, as the bread would easily crumble when the sandwich was picked up.

On the second batch we limited the amount of sugar in the dough to only the initial starter portion with the yeast, as we didn’t want the slices overly sweetened.  Since the first batch didn’t fill our 9″ bread pans high enough the first time around, I added some additional flour and a tablespoon of water to the dough in the mixing process to give the dough a little added volume which worked, but next time we’ll use oil instead of water.

Here are the photos from the first two batches of our Amish White Bread, and this is a recipe we plan on making again and again ~ enjoy! 🙂

Our Adventures in Baking ~ Chewy Italian Rolls

This is a follow-on post about King Arthur Flour’s recipe for ‘Chewy Italian Rolls’ ~ which have turned out to be our absolute favorite rolls!  We freeze the rolls and usually thaw two rolls overnight for warming up in the oven for breakfast the next morning.  They’re delicious, hefty and chewy rolls, without being dense or rubbery, packing in wonderful flavor ~ simply heavenly, served warm out of the oven with butter and preserves for breakfast ~ enjoy! ☼ 🙂

Our Artisan Bread ~ White Whole Wheat Bread

This is my fourth post of baking artisan bread using a King Arthur Flour ‘No-Knead Crusty White Bread’ recipe, except this time we experimented by using White Whole Wheat Flour for half of the flour used for the batch of dough.  We loved the result of the ‘No-Knead Crusty White Bread’ recipe, and wanted to see how it worked with King Arthur Flour’s White Whole Wheat Flour as a variation on the theme.

The benefit of using this recipe is having a large batch of dough available in the refrigerator for up to a week, with the option of using only the amount of dough needed for the day’s requirement.  It turned out that our first batch of the White Whole Wheat Bread mixture varied from the original Crusty White Bread loaves in a couple of ways.  The white whole wheat flour must be somewhat denser and not as light and airy, and as a result the air holes within the loaves were smaller and the bread was a little denser.  The other difference was that the crust was thick and chewy, as opposed to thick and crusty in the original recipe.

At that point we experimented in letting the dough rise for longer periods at room temperature before baking, after removing it from the refrigerator.  This technique seemed to allow the air pockets to develop further before baking, but mostly just under the top crust leaving large holes in each slice.  The taste of the White Whole Wheat Bread was wonderful regardless, but our preference is to stick with the original recipe, which is our favorite!  Here’s a gallery of photos showing our experimentation with White Whole Wheat Bread ~ enjoy! ☼ 🙂

Our Artisan Bread ~ Round Three

This is round three of my wife and I baking artisan bread using a King Arthur Flour’ recipe for ‘No-Knead Crusty White Bread’ – the third and last of three batches from the original batch of dough from the recipe. This recipe is a keeper, producing wonderfully tasting bread with a well textured crust and a nice dispersion of air holes throughout the loaf.  Our next adventure in baking will be to pick out another different recipe and begin experimenting with a variety of bread recipes, and I’ll share the results here with you.  In the meantime, enjoy the photos of our third loaf of artisan bread!

Our Artisan Bread ~ Round Two

This is round two of my wife and I baking artisan bread using a King Arthur Flour’ recipe for ‘No-Knead Crusty White Bread’ – the second of three batches from the original batch of dough from the recipe.  My wife formed this loaf, and learned a few new lessons.  I formed the first loaf, and didn’t fuss with the shape, and when I cut the crosses on top of the dough, I did more pulling of the dough than cutting.  My wife spent more time forming the dough today, and instead of cutting the marks by pulling the knife as I did, she simply pushed down into the dough which left the nice, decorative marks.  Live and learn – she’s the Master Baker for years and years, and I’m simply the apprentice!  The taste was just as fabulous as before, with a nice crunchy crust and distribution of air holes throughout the loaf – I’ll let the photos explain the rest! ☼ 🙂

Baking Our First Artisan Bread

Today my wife and I baked our first loaf of artisan bread using a King Arthur Flour’ recipe for ‘No-Knead Crusty White Bread’ – the result tastes even better than our loaf of bread looks like in the photographs – and there’s dough enough left in the refrigerator for baking two more loaves in the coming days! ☼ 🙂