Wheat Sandwich Bread From Amish Starter Recipes

AMISH SOFT HONEY WHOLE WHEAT BREAD

Steps:

• Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
• Put flour, salt, and gluten in bowl.
• Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
• Add more wheat flour and knead until smooth.
• Let set in warm place for about an hour until double in size.
• Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
• Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
• Enjoy!

WHEAT SANDWICH BREAD FROM AMISH STARTER

Steps:

• Put water, starter and olive oil in mixer's bowl. Add remaining ingredients. Using dough hook attachment, mix on speed 2 until dough begins to form a ball on the dough hook, about 2 minutes. You may need to add a little more water, especially since whole wheat flour really soaks up the moisture.
• Now, increase the mixer's speed to 3 and let the dough hook knead the dough for four minutes on speed 3. If the dough starts creeping up past the guard on the top of the hook, it's because the dough is a bit too dry. Just sprinkle in a little water.
• After the four-minute knead by the mixer, let the dough rest in the bowl for about 5 minutes. This will help further develop the strands of gluten.
• Do a window pane test: Break off a little piece of the dough and roll it into a ball. Gently flatten the ball with your fingers and tease/stretch the dough out as if you're making a tiny pizza, getting it as thin as you can. If the dough is elastic and you can stretch it into a "window pane" through which light shines, the gluten is well developed and you're ready to proof the dough.
• If the dough rips instead of stretches, it's not kneaded quite enough. Give it a quick one-minute knead on speed 3. This is why I left it in the mixer bowl while letting it rest. ;).
• When the dough's ready turn it out into an oiled bowl and cover the bowl loosely with plastic or a damp tea towel. Place bowl in a warm place. I put the bowl in the oven with its light on, along with a bowl of hot water.
• When the dough's about doubled in size (roughly 90 minutes, but this can vary a bit), punch down the dough. Then, it rise another 45 minutes or so to develop more flavor. The second rise helps it develop more flavor.
• Punch down the dough then turn dough out onto lightly floured counter. Gently roll it out into a rectangle about 9" long and 6" wide. With your fingers, roll the flattened dough into a log, retaining tension as you do so. It's important you create surface tension on the loaf as you roll it up. Pinch the resulting seam together and tuck the ends under a bit.
• Place loaf into a greased loaf pan seam-side-down, cover with a lightly floured tea towel, and let rise about an hour. In a standard 9x5" loaf pan, the dough should rise until it's domed a bit above the loaf pan's top.
• Preheat oven to 375°F With a sharp knife or a razor blade, gently slash the top of the loaf about 1/2" deep all along the top. Bake loaf for 30-35, rotating the pan in the oven once about half way through. The bread is done when you can can turn the loaf over in an oven mitt and a thermometer inserted in the bottom of the loaf registers between 190-195°F The loaf will sound hollow if you thump the bottom.
• Note that ovens vary, and you may need to tent the loaf with tinfoil if the top crust is getting too dark.
• Let loaf cool in pan for 5 minutes, then turn out onto a cooling rack. Let the loaf cool *completely* before you slice it.

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

HEALTHIER AMISH FRIENDSHIP BREAD STARTER

Steps:

• Dissolve yeast in water in a small bowl. Let stand 10 minutes. Combine 1 cup all-purpose flour and 1 cup sugar in a 2-quart container. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
• On days 2 through 4: Stir starter with a spoon. Day 5: Stir in 1 cup white whole wheat flour, 1 cup sugar and 1 cup milk. Days 6 through 9: Stir only.
• Day 10: Stir in 1/2 cup each all-purpose and white whole wheat flour, 1 cup sugar, and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

ALL WHOLE-WHEAT SANDWICH BREAD

Steps:

• Put the whole wheat flour and vital gluten in a food processor, add the salt and yeast, and process for 5 seconds. With the machine running, add the sweetener, the oil or butter, and most of the milk through the feed tube (you'll need a little less milk if you're using a liquid sweetener). Process for about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it's too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
• Use a little more of the oil to grease a large bowl. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rest on a lightly floured surface for about 15 minutes, covered.
• Using only enough white flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle as described in the headnote; let it rest for a few minutes. Use the remaining oil or butter to grease an 8 1/2 by 4 1/2-inch loaf pan. Place the loaf in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
• Heat the oven to 350 degrees. Brush the top of the loaf lightly with water, then put in the oven. Bake for about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the loaf pan) or the internal temperature reads about 210 degrees. Remove the loaf from the pan and cool on a wire rack.