By Kevin Williams
This recipe comes to us from from the same Amish cook who gave us the homemade baking mix recipe last week. This is a recipe for homemade wheat bread and she’s refined and honed this recipe from her home in the Holmes County, Ohio hills. She is a member of the New Order Amish Fellowship and, while horse and buggy, they do allow limited electricity for appliances like freezers and phones. I love this recipe because it truly is one that has been crafted out of experience and tradition in this woman’s kitchen.
Mrs. Stutzman writes:
This is one of my own recipes. The bread never fails to be nice and soft. It freezes really well. I slice it while fresh and freeze it, then when we need more bread, we take it out and allow it to thaw in the bag. It will still be fresh.
Mrs. Stutzman does not give a baking time, so you’ll have to really keep an eye on it. The only thing she says about baking time is this:
A too hot oven will brown the loaves too fast and they will look done when they really aren’t.
So, my advice: keep it at 325 and just, like she says, keep watching for the golden brown look.
Serves: 4 loaves
- 4 1 /2 water
- 1 /2 cup coarsely ground wheat flour
- 3 /4 cup vegetable oil
- 1 cup sugar
- 3 teaspoons salt
- 2 tablespoons yeast
- Approx 12 - 13 cups of flour
- Bring 3 cups water and the wheat flour to a boiling point.
- Cover and turn off heat and then let it set awhile.
- In a bowl, add 1½ cups water, oil, sugar, salt and yeast.
- Add enough flour to mix and knead into a moderately stiff dough.
- Let rise until double in size and bake at 325 until nicely browned.