Amish Country Loaf

This recipe for Amish country loaf bread can be found of our bags of Artisan Bread Flour.

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Votes: 101
Rating: 3.3
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Servings 2loaves
Prep Time 30minutes
Cook Time 30minutes
Passive Time 90minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 101
Rating: 3.3
You:
Rate this recipe!
Servings 2loaves
Prep Time 30minutes
Cook Time 30minutes
Passive Time 90minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, combine sugar, water, and yeast. Set aside for 5 minutes.
  2. Add salt and oil to mixture and stir to combine. Add flour one cup at a time. Turn dough onto a lightly floured surface and knead until smooth, about 5 minutes. Place dough in an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Meanwhile, oil two 9x5-inch loaf pans.
  3. Punch down dough. Knead for three minutes. Divide in half and shape into two loaves, Place loaves into oiled 9 x 5-inch loaf pans. Cover and let rise for 30 minutes. While bread rises, preheat oven to 350°F.
  4. Bake at 350ºF for 30 minutes or until loaves are golden brown. Remove from pans and let cool completely on wire rack.
Products Used in this Recipe
Recipe Comments

23 thoughts on “Amish Country Loaf

    1. Recipe Specialist

      We have not tested this recipe with the use of Whole Wheat Flour. Keep in mind that Whole Wheat Flour is heavier than our Artisan Bread Flour and if used as a 1 to 1 replacement, your bread will be heavier. You may find that using 5-1/4 cups of Whole Wheat Flour in place of the 6 cups of Artisan Bread Flour, will produce a lighter bread loaf.

      Reply
      1. Sandy

        I made a recipe almost identical to this today. Only difference was I used only 1/3 cup sugar. I also used a couple tbsps more water. I used 2 cups Bob’s whole wheat flour & the rest this Artisan bread flour (took about. 3 1/2 cups of it). Turned out amazing! Next time I’ll try 3 cups whole wheat. But it definitely works in the proportions I listed!

        Reply
    1. recipe specialist

      Hi Lisa,
      You can make this recipe in a bread machine using a “white bread” setting, but please note that the recipe yields two loaves, so you will need to adjust the recipe accordingly.

      Reply
    1. recipe specialist

      Hi Janice,
      Our Gluten Free 1-to-1 Baking Flour works great for things like cookies, cakes, muffins, pancakes, and other items that use baking soda or baking powder, but it does not work well for yeast breads as it does not provide enough structure. We recommend using it as you would a pastry flour or similar. If you’re looking for a gluten free flour to make bread with, we would recommend our Gluten Free All Purpose Baking Flour. This flour does need to have Xanthan Gum added to it, but it can be used to make a great loaf of gluten free bread.

      Reply
  1. Yar zar

    Please ,I want to use 8 .4 loaf pan ,want use 200 g bread flour , make white bread .how many warm water, sugar ,salt, yeast, oil ? Please reply

    Reply
    1. recipe specialist

      Hello,
      If you modify this recipe too much, your results may vary. We would only suggest halving this recipe to make one loaf of bread. The amounts would be as follows:
      3 cups of flour which would be 432 grams
      1/8 cup of oil
      3/4 teaspoon salt
      2 1/4 teaspoon yeast
      1/8 cup sugar
      1 cup warm water
      Follow directions as written.

      Reply
      1. Beth Thomas

        Just curious as to why you would not also use half the amount of sugar? The recipe calls for a 1/4 cup of sugar for two loaves. So should I not use less sugar?

        Reply
        1. recipe specialist

          Hi Beth,
          The recipe above had listed an incorrect amount of sugar; the correct amount should be 1/4 cup of sugar for 2 loaves and if you wish to halve the recipe, the amount of sugar would be reduced to 1/8 cup. We regret the error, and thank you for bringing this to our attention.

          Reply
    1. recipe specialist

      Hi Terry,
      This recipe only has a few comments so if you try making this bread, please let us know how it works for you! We’d love to hear about your experience.

      Reply
  2. Chris B.

    I make this bread weekly and absolutely love it. I have made some variations such as adding olive oil infused with herbs which is delightful. I also make a version with 1/2 cup ground flax and 1/2 cup of wheat germ to add texture. My family loves it.

    Reply
  3. Roy Lewis

    This recipe makes a fabulous bread and has become one of our family’s favorites. Light, moderately soft, but with a great flavor. I occasionally add a cup of sourdough starter and/or substitute half the Artisan flour with Bob’s Red Mill Organic Ivory Whole Wheat with great results.
    By the way, I’ve used just 1.5 teaspoons of quick acting yeast with great results as well.

    Reply
    1. recipe specialist

      Hi Joseph,
      If you’d like to refrigerate the dough you can make these adjustments: mix the dough as directed and then refrigerate overnight. The next day remove from the refrigerator, shape into loaves, and then let the dough rise a second time until ready to bake. The second rise before baking may take longer than usual depending on the yeast activity.

      Reply
    1. recipe specialist

      To make a two pound loaf we may recommend the following amounts:
      1.5 cups water
      2-1/2 teaspoons dry active yeast
      1/8 cup plus 2 Tablespoons sugar
      1-1/4 teaspoon salt
      1/8 cup plus 2 Tablespoons oil
      4.5 cups Artisan Bread Flour
      Follow the instructions for your bread machine making a 2 pound loaf.

      Reply

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