Wheat Sandwich Bread From Amish Starter Recipes

Steps:

• 1. Mix sugar, flour and salt. Add water. Stir well and add yeast. Let set until it rises a bit, then add vegetable oil. Mix well, then add flour. Mix well. Let rise until double. Form into 3 loaves and let rise. Bake at 350° for 25-30 minutes.
• 2. Just a little side note - have you ever wondered why some of the loaves of homemade Amish bread have fork marks on them? I push fork marks into the dough before it rises to help prevent air bubbles from forming in the bread.
• 3. If you want to try this, push fork marks into the bottom of the loaves of dough and then place that side of the loaf down in the pan.

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!

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!

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.

Steps:

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.