One of our favorite recipes for good homemade bread is the Amish White bread recipe. It is simple, easy, and oh so yummy!!
Grab these 6 ingredients (that you probably already have on hand- lol) and go make yourself a loaf!
Here is the simple recipe!
Combine:
* 2 cups warm water
* 1-1/2 Tbsp yeast
* 1/4 cup sugar
Let sit for about 5 min to activate the yeast.
Then add:
* 1/4 cup olive oil
* 2 tsp salt
* 6 cups of flour
I add it to my bread machine and put it in the dough setting (see video below).
Let it kneed and rise.
Once finished, grease 2-9x5 pans, roll into loaves.
Let rise for about 20 min.
Bake at 350* for 25 min.
Butter the tops of loaves when you remove them from the oven.
Allow to cool for 10 min and remove from pans- enjoy!
Grab these 6 ingredients (that you probably already have on hand- lol) and go make yourself a loaf!
Here is the simple recipe!
Combine:
* 2 cups warm water
* 1-1/2 Tbsp yeast
* 1/4 cup sugar
Let sit for about 5 min to activate the yeast.
Then add:
* 1/4 cup olive oil
* 2 tsp salt
* 6 cups of flour
I add it to my bread machine and put it in the dough setting (see video below).
Let it kneed and rise.
Once finished, grease 2-9x5 pans, roll into loaves.
Let rise for about 20 min.
Bake at 350* for 25 min.
Butter the tops of loaves when you remove them from the oven.
Allow to cool for 10 min and remove from pans- enjoy!
Sourdough English Muffins
So simple and easy to make plus totally healthier and then there is the satisfaction of making them yourself.
Grab your amazing sourdough starter to make a sponge about 4-12 hours prior to making them so that it is good and bubbly.
To make your sponge you are going mix 25 g of starter + 50 g water + 50 g flour in a clean jar and let it rise until doubled (again depends on your starter, the temperature of your house, etc.) but typically 4-12 hours.
The night before prep:
After the sponge rises, you will mix the up the dough and allow it to sit overnight.
Mix:
125 g sponge
20 g (1 Tbsp) honey (sugar or maple syrup can be used)
240 g (1 cup) milk (I use raw milk but any milk can be used)
5 g (1 tsp) sea salt
Also, save for later: a 40 g (1/4 cup) cornmeal (for sprinkling on top and bottom)
It can be omitted if you don’t have any.
- Add all of the ingredients (except the cornmeal) into a large bowl and mix. I use a wooden spoon handle or my hands to mix well. Cover and let rest for 30-60 minutes. Then turn the dough out onto a floured surface and knead for 5 minutes.
- Place the dough back in the bowl, cover it and allow it to ferment at room temperature for 10-14 hours (overnight works best)
- After the fermentation period, turn the dough out onto a floured surface. Sprinkle with a little bit of flour to help with sticking while you roll it out or press it out with your fingertips. You want to get the dough to about ½ inch thick.
- Grab a cookie sheet and parchment paper. Sprinkle it with cornmeal. Use a 3-inch biscuit cutter (or a wide mouth jar lid) to cut your round muffins out and place them on parchment paper. Then sprinkle the tops with cornmeal and cover them with a towel. Let them rise for 1 hour.
- Grab your cast iron skillet(or a non-stick skillet) and heat it over LOW heat. Place 4 muffins into the skillet about 2 inches apart, cover, and cook about 3-4 minutes per side.
Cut them open and enjoy!
I love them with a slab of butter and some jam!
You can even store these in the freezer for up to 3 months… if they last that long
God Bless!
Amanda
* Inspired by Little Spoon Farm *
How to Make Yogurt
Making your own yogurt isn’t as hard as one may think. It is actually a very simple and easy thing to do plus you have the added benefit of knowing exactly what is in your yogurt.
There are two ways that I recommend making yogurt: the good old fashion way(aka stovetop) and the new-fangled way(aka in the Instant Pot). Both ways require two simple ingredients: milk(raw or store-bought but I recommend at least 2% or thicker) and a starter yogurt(plain yogurt or Greek yogurt)
The Old Fashion Way
Ingredients
1 gallon of milk- preferably raw or whole
8 oz of starter (plain yogurt or plain Greek yogurt)
Instructions
Heat milk in a stainless steel pan over medium heat until it reaches 165-185 degrees.
Cool, either by sitting on the counter or in a cool water bath until the temperature drops to 110 degrees.
Add culture-2 oz of starter (of yogurt from a previous batch, store-bought yogurt) per quart of milk(so 8 oz for a gallon). Gently stir just enough to incorporate into the milk.
Pour into mason jars and put the jars into the oven with the light on for 8-24 hours. I like to place in warm water (110-115 degrees) and put in the oven but some just place the jars in too. The light should provide a consistent heat of about 110 degrees.
Put jars into the refrigerator until the yogurt is cold and set.
Once the yogurt is set you can pour off the liquid whey from the top or strain the yogurt using cheesecloth for a thicker consistency(Greek yogurt).
Enjoy!
The New- Fangled Way
Ingredients
1 gallon of milk- preferably raw or whole
8 oz of starter (plain yogurt or plain Greek yogurt)
Instructions
Pour milk into Instant Pot(IP), hit yogurt button and then hit adjust until you select the “Boil” option
Walk away and it will shut off when it is done (magic!!)
Once it is done boiling, you can allow to cool on its own or put it in a cold water bath until the temperature is down to 110 degrees
Once the milk reaches 110 degrees you can gently add the starter yogurt
Again select the yogurt button and adjust it from “boil” to anywhere from 8-24 hours.
Once the allotted time is up, put yogurt into mason jars and allow it to cool and set up in the refrigerator.
Once the yogurt is set you can pour off the liquid whey from the top or strain the yogurt using cheesecloth for a thicker consistency(Greek yogurt).
Enjoy!
God Bless!
Amanda
