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Amish Country Bread

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Amish Country Bread

It has been awhile since I have posted a bread recipe.  As a family of 3 we don’t go through a ton of bread in one sitting, so lots of my bread ends up in the freezer.  Then every so often I get in a “clean out the freezer” mode.  That is what has happened over the last month or so.  It is finally pretty empty, so I am back to making bread!

I was searching for a new bread recipe to try awhile ago, and I saw this one on quite a few sites.  It looked hearty, and crusty; which is what I was looking for.  I made this one night that we were having soup for dinner.  I always love bread with my soup, and this was a good one to have around.  It is slightly sweet, which you could change by reducing the sugar if that isn’t your thing.  It was hearty and stuck up to the dunking, which I always do with my bread and soup.  It would also make great toast or even a sandwich.

Amish Country Bread

I still have a loaf of this in the freezer that I think I might have to take out this week.  We have had amazing spring weather these last couple weeks.  It has been in the 50’s and 60’s with lots of sun.  That is all about to change in a couple of hours….we are supposed to get 6-12 inches of snow tonight 🙁  Soup and bread is on the menu tomorrow!

5 from 1 vote
Amish Country Bread
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Amish Country Bread
Prep Time
1 hr 10 mins
Cook Time
25 mins
Total Time
1 hr 35 mins
 

Amish Country Bread

Course: Side Dish
Servings: 10
Calories: 271 kcal
Ingredients
  • 4 Tbls sugar
  • 2 Tbls butter , melted
  • 3 tsp salt
  • 1 1/2 cup hot water (about 115 degrees)
  • 2 Tbls rapid rise yeast
  • 5 cups bread flour
  • 1 egg white
  • 1 Tbls water
  • 1 tsp kosher salt
  • 1 tsp rosemary
Instructions
  1. Using a stand mixer, mix together the sugar, butter, salt, water, and yeast. Let set for 5 minutes until nice and foamy.
  2. Add the flour, 1 cup at a time until it forms a ball.
  3. Turn onto a floured surface and knead for 8-10 minutes.
  4. Place dough in a greased bowl, cover and let rise until doubled in size (about 30 minutes).
  5. Punch down the dough, divide into 2 equal balls. Roll into a ball, and place side by side on a baking sheet. Cut cross slits in the top. Cover and let rice for another 30 minutes.
  6. Preheat oven to 400 degrees.
  7. Mix together the egg white and the water. Brush over the top of each ball of dough. Sprinkle evenly with salt and rosemary. Bake for 20-25 minutes. It will be golden brown and sound hollow when you tap on the bottom.
Recipe Notes

Adapted from One More Moore

Nutrition Facts
Amish Country Bread
Amount Per Serving
Calories 271 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 957mg 40%
Potassium 67mg 2%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 6g
Protein 7g 14%
Vitamin A 1.5%
Calcium 1.1%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  9. I absolutely love the appearance of this bread – it’s beautiful!! Such a fun change from a typical loaf. I don’t envy that much snow heading your way, I’ll keep my fingers crossed the weather people are wrong 🙂

    Reply

  17. I know it’s been a while, but your blog looks great! And so does this bread! I’m with you, I need a good crusty piece of bread for dunking with soup. Love it!

    Reply

    • We LOVE bread to, so I always have to portion some for the freezer first or we would go through way too much!!

      Reply

    • Thankfully they were wrong, and we only got about 2 inches of snow, and that is almost all melted already. I am ready for spring to get here and stay!

      Reply

  28. This Amish Country Bread is gorgeous. I bake bread at home all the time but haven’t try my hands on making Amish Country Bread before. Can’t wait to test it out. 😉

    Reply

    • Jackie – I am in Fort Collins, Colorado. Luckily they were way off with their prediction, and we only got about 2 inches! It should be gone by Friday!

      Reply

  31. My tiny little freezer is constantly full. It’s ridiculous. I need to stop buying stuff and use what I already have!

    And this bread looks awesome. I don’t make it often because it’s just a disaster calorie-wise. But I love it! 🙂

    Oh and sorry about the snow. We’re having the same issues over here…

    Reply

  33. I have been itching to make homemade bread. My fear of yeast and dough keeps me from just doing it, but when I see beautiful bread like this I want to give a go. 🙂 Well done. 🙂

    Reply

  37. I see that these comments are 5 years old but I figured I might as well ask my question anyway. Why do you not let the stand mixer do the kneading? I figure there must be a reason. I’ve been making bread for decades but now with arthritis in my hands, I can’t knead bread dough for very long. I used to love to knead the dough, a great stress reliever! Thanks.

    Reply

    • I am sure the mixer would work great for kneading. Sometimes I like to knead by hand to know when I really am done. But if you are experienced and it means you can make it that way, then go for it!

      Reply


      • Thank you so much for your reply! I have the bread baking now…my family will be thrilled. I know what you mean about kneading by hand b/c you’ll know when the dough is ready. I have been kneading the dough by hand a bit after the mixer but before it is ready for the first rising. My ancient hands can handle that much.

        Reply

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