Amish Loaf Bread

Serves: Varies | Prep Time: 35 min | Cook Time: 15-55 min

 

Ingredients

• 6 cups (about 24oz - 1.5lb - or 680g) Better Batter Gluten Free Original Flour
• 1 1/2 tsp salt
• 3 cup whole milk or milk substitute
• 1 packet active dry yeast
• 2/3 c honey
• 4 Tbsp butter or df margarine
• Optional: one egg white, 1/4 c water, and sesame seeds

 

Instructions:

Preheat the oven to 375 degrees. Grease and flour two 9x5 inch loaf pans; 10 mini pie tins; or 2 hamburger bun molds.

 

Combine Ingredients. In a large mixing bowl combine the Better Batter flour and salt and set aside.

 

Combine and Heat. In a large saucepan or microwave safe container, combine the milk, butter, and honey. Heat until the butter just begins to melt (about 5 minutes on the stove on low heat, or about 1 1/2 minutes in the microwave). Do not let the mixture get hot! Allow to cool for a few minutes, or until lukewarm.

 

Stir and add the packet of yeast. Stir again and let sit for 5 minutes.

 

Add the liquid mixture to the flour mixture and stir with your hand vigorously, until the mixture is thick and looks like chocolate chip cookie dough, about 10 minutes. Alternately mix on high speed of stand mixer for 4 minutes.

 

Spoon into the loaf pan or tins. Wet hands and smooth surface of dough. Take a wet finger and run it around the edge of the pans to make a small indentation/groove. this will allow your bread to rise in an even dome.

 

Brush. If desired beat the egg white and water together. Brush lightly over the dough and sprinkle with sesame seeds.

 

Bake. Let rise 40-50 minutes and bake:

• For loaf bread bake for 45-55 minutes
• For mini tins bake 20-30 minutes
• For hamburger tins, bake 15-25 minutes

 

Sh. The crust should be golden brown but not hard. Let cool for ten minutes, then turn out onto a wire rack, and cover with a tea towel - this will keep the crust soft! Let cool completely before slicing or serving.