The Homestyle Amish Kitchen Cookbook Read Online Free PDF Page B

lukewarm water
7 cups flour, approximately
½ cup melted butter
cinnamon and sugar mixture
Sugar Glaze (recipe follows)
    Heat milk and water together until scalded. Cool slightly.
    Mix together shortening, sugar, eggs, and salt. Add milk and stir well. Add dissolved yeast and stir well. Add about half the flour and mix well. Turn out on a floured surface and add the remainder of the flour as needed while kneading until smooth, about 5 minutes.
    Place dough in a large bowl, cover with a towel, and let rise till double in bulk, about 1 hour. Roll dough out to ¼-inch thickness. Cut with biscuit cutter. Roll each piece out so it’s long and thin. Dip in melted butter and dredge in the cinnamon and sugar mixture. Roll each piece up and place in a baking pan, with their sides not quite touching. Let rise about 30-45 minutes, then place in a preheated 350° oven and bake until done, about 15 minutes. Can glaze with Sugar Glaze if desired.
    Sugar Glaze
1½ cups powdered sugar
2-3 T. water
    Mix together until well blended and to desired consistency. Drizzle over cooled cinnamon rolls.

 
    Egg Bread
1½ cups scalded milk
½ cup butter
½ cup sugar
4½ tsp. (2 packages) active dry yeast
½ cup warm water
½ tsp. sugar
2 eggs, beaten
9 cups flour, more or less
2 tsp. salt
    In a large mixing bowl, pour scalded milk over butter and sugar; cool.
    In a small bowl, dissolve yeast in warm water with ½ tsp. sugar and let stand for 5 minutes.
    Add the yeast mixture to the milk mixture and stir. Alternately add the eggs and three cups flour; then add the salt and beat for 3 minutes. By hand, continue adding the rest of the flour, and knead until the dough is light and elastic. Place the dough in a greased bowl and turn so all sides are covered. Cover and let rise until double.
    Shape into 3 loaves and place in greased loaf pans. Let rise again for about 15 minutes.
    Bake at 425° for 10 minutes and then turn down oven to 350° and continue baking for 30-40 minutes longer.

Adding a little sugar to the water used to dissolve the yeast will make the yeast more active. Your bread will turn out better .

 
    German Dark Rye Bread
3 cups regular flour
4½ tsp. (2 packages) active dry yeast
¼ cup baking cocoa powder
1 T. caraway seeds
2 cups water
⅓ cup molasses
2 T. butter
1 T. sugar
1 T. salt
3–3½ cups rye flour
    In large mixing bowl combine regular flour, yeast, cocoa powder, and caraway seeds until well blended.
    In a saucepan combine the water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to melt butter. Add to dry mixture. Beat at low speed for 30 seconds and then turn to higher speed and beat for 3 minutes more.
    By hand, stir in enough rye flour to make a soft dough. Turn out onto floured surface and knead until smooth, adding more rye flour as needed, about 5 minutes. Cover; let stand for 20 minutes.
    Punch down and divide dough in half. Shape each half into a round loaf; place on greased baking sheets or 2 greased pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with a sharp knife. Let rise until double, about 45-60 minutes.
    Bake at 400° for 25-30 minutes or until bread looks done. Remove from baking pans and cool on wire racks.

 
    Ginger Pumpkin Bread
12 T. butter (1½ sticks), melted
1 15-oz. can pumpkin
3 eggs
2½ cups flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 cup sugar
1 cup brown sugar, packed
Sugar Glaze (recipe follows)
    Whisk together the butter, pumpkin, and eggs.
    Mix together the flour, baking powder, ginger, salt, sugar, and brown sugar and add to the pumpkin mixture until just combined. Do not overmix.
    Divide batter between two greased loaf pans and bake at 375° for 50-55 minutes.
    Cool for 10 minutes and then turn out on a rack to cool completely. Glaze with Sugar Glaze, if desired.
    Sugar Glaze
1½ cups powdered sugar
2-3 T. water
    Mix together until well blended and to desired consistency. Drizzle over cooled