Amish Community Cookbook by Carole Roth Giagnoavo

Author:Carole Roth Giagnoavo
Language: eng
Format: epub
Publisher: Fox Chapel Publishing

Makes 4 loaves

• 2–3 packages yeast

• 1 cup warm water

• ½ cup (1 stick) margarine

• 1 ⅓ cups powdered milk

• 2 teaspoons salt

• 4 cups hot water

• 12 cups flour, divided

• 1 ⅔ cups plus 1 tablespoon sugar, divided

• 4 teaspoons cinnamon

Dissolve yeast and 1 tablespoon sugar in the warm water. Stir and set aside. Measure the margarine, ⅔ cup sugar, powdered milk, and salt into a bowl. Add the hot water, stirring until margarine is melted. Stir in 6 cups of the flour. Add the yeast mixture. Gradually add at least 6 cups more flour to make a dough that is easy to knead.

Turn dough onto floured board and knead at least 100 times. Put into bowl and seal. Set aside in warm place for about 1 ½ hours until doubled in bulk. Punch down and divide into 4 parts. Let rest 10 minutes. Mix 1 cup sugar with the cinnamon. Roll each portion of dough into a 7 × 15-inch rectangle. Brush lightly with water. Sprinkle ¼ cup of the cinnamon-sugar mixture over the dough. Roll up as for a jelly roll. Moisten edge and seal. Place in a well-greased pan. Repeat with the other three portions. Let rise in a warm place until loaves reach just above top of pans. Bake at 350°F for 35–40 minutes.

Tip: If you allow bread to cool in the baking pan, its bottom and sides will get soggy. Cool bread on a rack instead.

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