Amish White Bread

 This white bread recipe is an old time Amish recipe. Its soft, moist and delicious. The original recipe makes two full 9 x 5 loaf pans, but I have broken the recipe down to make just one loaf for your convenience. If you are like me, I really like to try a recipe to see if I truly like it, hence it's easier to try making just one loaf as opposed to two, just in case. Throughout the years when I was strictly on a GF diet as I had been told I was allergic to wheat, I find cutting recipes in half saves you cost, time, and money until you find you truly like them.

The bread is thick, yet fluffy. Moist yet firm. My husband, who is a diabetic, and usually mainly eats a whole grain bread, really enjoyed. When I get his approval on my baking then I know it's good.

The process might seem like it takes a little more time than usual to some, but that is because of the rising time, not the actual assembly. I honestly feel it's one of the best loaves I have made to date.

It is made with the homemade "bread "flour mix that I posted the recipe for yesterday. No need to buy the expensive stuff in the stores. It holds up nicely to sandwiches, toasts beautifully, and the sugar in the recipe gives it that unique taste Amish bread is known for. No need for an electric mixer, just a few simple tools and little bit of love. So, get out your equipment and let's begin.

1/2 cup water, warmed to 110 degrees

1/2 cup rice milk warmed to 110 degrees (this lowers the protein count than that of regular milk)

1/4 cup granulated sugar

3/4 T active dry yeast

3/4 teaspoon salt

1/8 cup vegetable oil, or melted butter cooled to 100 degrees

2 3/4 cups of bread flour (homemade recipe posted previously) a little more for rolling

1 T softened butter to grease 9 x 5 bread pan

Begin by combining the warm milk and warm water in a large bowl. Next sprinkle the yeast into the liquids and whisk gently for a few seconds. Let this mixture sit undisturbed for about 5 to 10 minutes.

If it becomes foamy your yeast is active, and BLOOMING.

Gently stir in the granulated sugar. Then gently add in the melted butter. The sugar provides food for the yeast, which causes the bread to rise nicely. Slowly add in the salt, then start adding the flour a little at a time, slowly with a whisk or sturdy spoon, making sure the flour is mostly incorporated before adding more. As the dough comes together it will become too thick to stir easily. At this point switch to using your hands slightly coated with some butter. You are looking for a shaggy textured dough that's just starting to pull away from the sides of the bowl at this point.

Turn the dough out onto a lightly floured surface. Continue to knead the dough by pushing it away from you with the heal of your hand then folding it back over itself. Continue kneading the dough for about 8 minutes this way. It will be sticky and a bit unruly at first but the longer you knead it the smoother and more elastic it becomes. When the dough springs back slightly when you poke it with your finger its ready. In a large butter or oiled bowl, place the kneaded ball of dough, flipping it over so the top is coated with oil also. Cover tightly with saran wrap. Place bowl in center of your unlit oven. Let rise until doubled in size, about 45 minutes to an hour.

When the dough has doubled, turn out onto a flat lightly floured surface and flatten into a rough rectangle. You may use a floured rolling pin for this step if you desire, or your hands. Then starting from one of the long sides, tightly roll up the dough like a jelly roll. Pinch the seam shut tightly. then tuck the ends under to create a nice loaf shape as you place it in the buttered 9 x 5-inch loaf pan.

Cover the pan loosely with saran wrap and set in a warm place to rice until about an inch above top of pan. Preheat your oven to 375degrees. Once bread is risen place in center of oven and bake 30 to 35 minutes. The bread is done when internal temperature registers at 190 to 200 degrees (88 - 93 C)    Turn loaf out onto a cooling rack, bottom side up. Cool completely before slicing.

To some this may seem time consuming. But let me tell you that when you sink your teeth into a warm slice of this bread you will realize it was worth every minute! Enjoy.

Till next time. God Bless.

Lee

Bread flour without the high price tag.....

 Good morning, everyone. I woke up this morning to a bright but icy looking day. Mind you, I love the beauty of the winter snow, yet the cold seems to seep deep into my bones.  I canceled plans to shop and have lunch with my daughter today as I feel it's just too cold of a day to be out in this weather walking in and out of stores. I'll probably regret it later as the day progresses as I love spending time with her and only occasionally get to do so with her busy work schedule. Yet she was the one who would be driving on the icy roads after having to clean off the ice from her car. Warm the car, come pick me up.... Mothers LOVE ....

 Today I want to share with you a recipe to make your own bread flour. If you like to make homemade bread as I, you know that bread flour is not cheap. You might as well buy bread off the shelves which would be cheaper than buying a bag. Using regular white flour in a recipe that calls for bread flour, well, if you are like me, you have found out by now it just doesn't work!  Yet regular white flour is so much cheaper, and a staple I'm sure you already have on hand.

 You can make bread flour out of white all-purpose flour by increasing its protein content, which is necessary for a better rise and a chewier texture in breads. Yet it doesn't raise the protein content to the extent of regular bread flour!

 King Arthur bread flour has 16 grams of protein per cup. The recipe that I am sharing has 10.5 grams per cup. Is quick and easy to mix, takes two ingredients and makes delicious homemade bread! Yes, if you were told by your Dr that you don't need to watch your protein levels you can add a bit more of the vita wheat gluten to each cup to increase the protein content, but the recipe I am sharing made the bread I made turn out soft, fluffy, had a perfect rise, and was totally delicious. And it's still cheaper if you make your own.

 The recipe is so simple and only takes two ingredients. Regular white flour and vital wheat gluten. First lets discus what wheat gluten in flour does. Wheat gluten is a protein that forms when flour is mixed with water. It gives dough its elasticity and allows it to stretch and hold air during fermentation, which creates the chewy texture in breads. 

1. It helps dough stretch n rise

2. Improves texture and chewiness

3. Makes dough easier to handle

So, if you have ever made bread in a bread machine using regular white flour when the recipe called for bread flour n it was a flop.... NEWS CAST...... There was not enough protein! Yet who wants to buy a bag of bread flour which costs $6 or more, has more protein than you may need, when you can make your own at a fraction of the cost???

Not I... Yes, you invest initially in the Vita wheat gluten and regular white flour but in the long run you will get so many more cups at a fraction of the cost by making your own.

So, here is the recipe. Its quick. Easy. You can make a big batch, small batch, just enough for your specific recipe. It stores well in a sealed airtight container for up to 6 months in a cool dry place, so you have it on hand when needed. It's a real game changer! You can make as many, or as few cups as you need. 

For every cup of bread flour you need, follow these directions:

Measure 1 cup of all-purpose flour into a bowl.

Remove 1 1/2 teaspoons of the flour

Then replace with 1 1/2 teaspoons of vita wheat gluten, whisk to combine

If you use a scale as I do:

Measure 115 grams of all-purpose flour on scale. Add 5 grams of vita wheat gluten to make 1 cup of bread flour

I know this mixture works as I made two large loaves yesterday, and my husband who usually eats whole grain breads has already had 3 slices.... Who's counting???? Happy baking...

Until next time. Have a Blessed day!

Lee

PS Bread recipe to follow next post.

New Beginnings:

 Hello readers. Well, a new year is here and a time for new beginnings. This past week many states here in the USA have been hit with severe snowstorms. Pa was one of those. I must admit as a child I sort of liked the snow. School cancelations, sled riding, building snowmen, snowball fights...Now that I am an older adult, I really can leave that all behind, and for the youth to enjoy. 

Give me a warm fireplace, a nice warm cup of tea and a tv remote and I'm set. Yes, yes, I know.... You got to move. That's were being active in the kitchen is my saving grace. Not only have I almost totally revamped my kitchen, but I have been trying new recipes to try and help save my kidneys.

Don't get me wrong. Even though I have given up a lot of things I use to enjoy, I still enjoy a few, but always in moderation! I no longer add salt to pretty much anything. I have really practically cut out chocolate almost completely, and use rice milk to really limit my phosphorus, potassium, and phosphorus. 

I don't avoid red meats completely, but do limit, and watch size proportions when I do partake. You got to give a little if you want to maintain n make an improvement.  Chicken, fish, n beans are mostly a staple now to limit some of that extra protein to lessen the stress on my kidneys.

My kidney levels are staying pretty level for my CKD3, it's my creatin levels that are higher than they should be. Either way I am still tweaking my diet. My new Dr told me to do what I have been doing, but to drink MORE water. Water, water, water...

So, with that being said, and since the temperature here is currently only 15 degrees. I am making something I haven't had for a longtime because of the sodium levels. I remember going to one of my favorite restaurants years ago, the Longhorn, n having a nice warm bowl of French onion soup. It's been years since I have had one and today with the freezing temperatures outside, I believe it's time! Not for the restaurant bowl, as it's loaded with sodium, but for the quick, somewhat easy recipe I found online.

I love onions, always have, I have even been known to just whip up an onion and butter sandwich from time to time.... Yeah, you heard that right. Bread, butter, onion, n black pepper! Yum!

The recipe that follows is" kidney friendly", although the stats for sodium, potassium, and phosphorus, were not listed with the recipe.

It's fairly easy, n only takes a minimal amount of time to make. I hope you enjoy.

 

Kidney Friendly Onion Soup

2 T Olive Oil

6 cups thinly sliced yellow onions (approx. 2 large)

6 cups no salt added beef broth

2 Bay leaves

2 T low sodium soy sauce

1/4 teas ground black pepper

6 slices, 1/2-inch-thick French bread

6T, about 2 0z shredded low phosphorus cheese, like Swiss or Gruyere

In large pot or Dutch oven heat oil. Add the onions and sauté over medium high heat, stirring occasionally, for about 15 to 20 minutes until they are soft and caramelized.

Stir in the fresh Thyme (or dried) low sodium soy sauce, black pepper and bay leaves. Cook for another minute until fragrant.

Pour in the broth, bring soup to a boil, then reduce heat to a simmer and cook, partially covered, for about 30 minutes to allow the flavors to combine.

While the soup simmers preheat your oven to broil. Place 6 oven safe soup bowels on a baking sheet. Ladle the soup into the 6 bowls. Top each bowl with one slice of the French bread and top with equal amounts of the shredded cheese on each. 

Broil the bowls under the broiler for 1 to 2 minutes, watching closely until the cheese is melted and bubbly. Serve immediately and enjoy.

Hope you enjoy. Till next time....

Lee