Saturday, June 2, 2012

Crock Pot Amish White Bread

Crock Pot Amish White Bread
2 cups warm water (110 degrees F/45 degrees C)
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
This recipe is for a 4.5 quarter crock pot.  If using a larger crockpot…omit dividing dough and skip the SMALLER DOUGH portion of this recipe!

In a large bowl, dissolve the sugar & salt  in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix oil into the yeast. Mix in flour one cup at a time.  For the first few cups, the paddle attachment works well.  Then change to dough hook.   When dough is slightly sticky,  place on lightly floured surface.   Divide dough.  (I do 2/3 and 1/3). Using the larger ball of dough: Form into ball.  Place in a well sprayed crock pot lined with parchment paper.   Turn crockpot on HIGH and cover.  Let cook between 2 and 2.5 hours.  Place under broiler when done on low for about 6 minutes (possible rotating half way through) if you prefer a browned top.

Smaller ball:   Place in a well oiled bowl, cover tightly with plastic.  Allow to rise until doubled in bulk, about 1 hour.  Punch dough down. Knead for a few minutes, and shape into loaf and place into well oiled  8x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes

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