a few questions....
I just finished making some Amish Bread, and I'll post the recipe that was given to me after a few questions. The bread came out great by the way!!! I used a Vanilla Jell-o pudding and added walnuts. But onto the questions:
1.) Does it matter what kind of bread pan I put it in? Does a metal or glass container work better for the cooking process?
2.) I had put my bread pans on the middle rack of the oven. Would having them higher or lower in the oven be better?
I appreciate any help with this for future cooking!!
Here's the recipe I went off of. I used a gallon sized freezer bag (for the double locking Ziploc) for the starter. I later poured the bread starter and additional items into a ceramic bowl and stirred with a wooden spoon. (I think I did good with the non metal portion of this)
Amish Bread
Important Notes:
DO NOT use any type of metal spoon or bowl for mixing
DO NOT refrigerate
If air gets into bag, let it out
It is normal for the batter to rise, bubble and ferment
Day 1: Do nothing--this is the day the batter was first prepared (see date on bag)
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk--and then mush the bag.
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Follow the directions below:
1. Pour entire contents of the bag into a NON-METAL mixing bowl.
2. Add 1 & 1/2 cups flour, 1 & 1/2 cups sugar, 1 & 1/2 cups milk then mix.
3. Put 1 cup of this batter into each of (4) 1 gallon zip lock bags. Mark the bags with the date prepared. This becomes Day 1. Give to friends along with a copy of this recipe. You may want to keep one bag of starter for yourself.
4. Preheat oven to 325 degrees.
5. To the remaining batter in the bowl add:
a. 3 eggs
b. 1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)
c. 1/2 cup milk
d. 1 cup sugar
e. 2 tsp. cinnamon
f. 1/2 tsp. vanilla
g. 1 & 1/2 tsp. baking powder
h. 1/2 tsp baking soda
i. 1/2 tsp salt (optional)
j. 1 cup walnuts (optional)
k. 2 cups flour
l. 1 large box of instant pudding (Note: Pistachio works really well.)
6. Grease 2 large loaf pans and mix additional 1/2 cup sugar and 1 & 1/2 tsp. cinnamon. Dust greased pans with half of this mixture.
7. Pour batter evenly into 2 pans and sprinkle the remaining sugar mixture over the top.
8. Bake one hour or until done. Cool until bread loosens from the pan evenly (about 10 minutes). Turn out onto serving dish. Serve warm or cool.