Tuesday, August 30, 2016

Authentic Amish Milk Bread

Authentic Amish Milk Bread

Authentic Amish Milk Bread

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

  • 5 1/3 cups bread flour, divided, plus more for surface 
  • 1 cup heavy cream
  • 1/3 cup mild honey (such as wildflower or alfalfa)
  • 3 tablespoons nonfat dry milk powder (such as Alba)
  • 2 tablespoons active dry yeast (from about 3 envelopes)
  • 3 large eggs, divided
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt (optional, but shouldn't be)
  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
  2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. 
  5. Turn out dough onto a floured surface and divide into 6 pieces. 
  6. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.

  7. Let shaped dough rise in a warm, draft-free place until doubled in size  1 hour.
  8. Preheat oven to 350° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash. 
  9. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 30 minutes for loaf. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Sunday, August 28, 2016

Amish Chicken Noodle Soup By Dennis Regling

Amish Chicken Noodle Soup

3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles or Kluski noodles.

Place chicken in pot with 2 quarts water.
Simmer until tender (about 2 1/2 hours).
Remove chicken from pot and strain broth.
Return broth to pot.
Remove meat from bones, chop or dice and return to pot.
Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.

Friday, August 26, 2016

Original Amish Monster Cookies

The Amish have big families and big events. This recipe makes a huge amount of cookies. You may want to use one fourth of the ingredients.
Be sure to Visit The Amish at www.visittheamish.com 
Original Amish Monster Cookies
Prep time:  
Cook time:  12 mins
Total time:  

Dennis Regling Loves Amish Monster Cookies
Amish Monster Cookies
  • 12 eggs
  • 4 cups brown sugar
  • 4 cups white sugar
  • 1 tablespoon clear Karo syrup
  • 8 teaspoons baking soda
  • 1 pound of butter
  • 18 cups oatmeal
  • 3 pounds peanut butter (plain or crunchy)
  • 1 pound chocolate chips
  • 1 pound M & Ms

  1. Mix the ingredients in the order given.
  2. Drop by spoonfuls onto greased cookie sheets.
  3. Bake at 350 for about 12 minutes (do not over-bake)