Amish Bread (Non-Yeast) is a delightful twist on traditional bread, offering a simple way to enjoy homemade goodness with minimal fuss. With a creamy texture and a hint of sweetness, the recipe is sure to please everyone at the table.
When exploring ingredient options for the recipe, consider using alternative oils like vegetable or avocado if canola is not available. For a nut-free version, simply omit the pecans or substitute with sunflower seeds if allergies are a concern. It’s also crucial to choose fresh ingredients, especially the Granny Smith apple, as it adds a delightful tang to the bread.
Bread & Rolls
Amish Bread (Non-Yeast) Recipe
Ingredients
- 3 cups flour
- 3 cups sugar
- 3 cups milk
- cooking spray
- 1 cup sugar
- 3/4 cup canola oil
- 1 cup chopped pecans
- 1 (6 ounce) box vanilla instant pudding mix
- 3 eggs
- 2 cups flour
- 1 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 granny smith apple, skin on, chopped
Instructions
- On day 1, combine 1 cup flour with 1 cup sugar in a bowl. Add 1 cup milk and stir until well mixed. Cover the bowl and keep it at room temperature.
- On days 2 to 4, stir the mixture daily and re-cover it after each stir.
- On day 5, add another 1 cup flour and 1 cup sugar to the mixture. Pour in 1 cup milk and stir again. Cover and let it sit at room temperature.
- For days 6 to 9, just give the mixture a stir each day and keep it covered.
- On day 10, preheat your oven to 350°F. Spray mini loaf pans with cooking spray and sprinkle the sides and bottom with sugar, using about 1 cup sugar or as needed.
- In a separate bowl, combine 1 cup flour and 1 cup sugar. Add the to the mixture. Next, incorporate 1 cup milk and stir to combine. Divide the entire mixture into three equal batches, as we are making multiple loaves.
- To each batch, add 3/4 cup canola oil, 1 cup chopped pecans, 1 box (6-ounce) vanilla instant pudding mix, 3 eggs, 2 cups flour, 1 cup sugar, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon vanilla, and the chopped Granny Smith apple. Note that the batter will be very thick.
- Once combined, divide the batter into the prepared mini loaf pans, filling each pan half to two-thirds full. Bake for around 35 minutes, or until the loaves are well risen, golden brown, and a skewer inserted into the center comes out clean. Allow cooling, whether in or out of the pans.
- Enjoy the bread warm or at room temperature. It’s delicious on its own but even better toasted with a pat of butter. Plus, it freezes well for later enjoyment.