Versatile is certainly the right word for this bread! I've made it with bread flour, white flour, and half whole wheat flour/half white flour. I let it cool in the pan for about 10 min. before turning the bread out onto a large plate and rubbing a thin coat of butter all over the crust. I like to make 1 loaf regular Amish Bread and the other loaf Raisin Amish Bread. To do so, follow step #1 as normal. For step #2, stir in the salt, oil, and 1c. flour. Divide between 2 bowls. To the 1st bowl (regular dough), add 2 1/2c. flour. For the 2nd bowl, add 1 tsp. cinnamon, 1 tsp. white sugar, 1/8 tsp. nutmeg, 1/3-1/2 c. raisins; stir, then mix in 2 1/2 c. flour. Knead each dough separately, and allow to rise in 2 well-oiled bowls. Follow remaining steps as original recipe.
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Versatile is certainly the right word for this bread! I've made it with bread flour, white...