Thursday, August 2, 2012

Crock Pot Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
This recipe is for a 4.5 quarter crock pot. If using a larger crock pot…omit dividing dough and skip the SMALLER DOUGH portion of this recipe!

In a large bowl, dissolve the sugar & salt in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix oil into the yeast. Mix in flour one cup at a time. For the first few cups, the paddle attachment works well. Then change to dough hook. When dough is slightly sticky, place on lightly floured surface. Divide dough. (I do 2/3 and 1/3). Using the larger ball of dough: Form into ball. Place in a well sprayed crock pot lined with parchment paper. Turn crock pot on HIGH and cover. Let cook between 2 and 2.5 hours. Place under broiler when done on low for about 6 minutes (rotating half way through) if you prefer a browned top.

Smaller ball: Place in a well oiled bowl, cover tightly with plastic. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and shape into loaf and place into well oiled 8x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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