In Search of Bread
Now that’s we’ve mastered the Amish white bread recipe we wanted to stretch our baking wings a bit and see if we could accomplish something a little more difficult. And, to be completely honest, we want something with a little more flavor to it.
For Christmas we asked for and received Maggie Glezer Artisan Baking. Most of the recipes require a sourdough starter, which we don’t have, so we decided to try “Judy Unruh’s Wedding Zwieback.” You can use the recipe to make sturdy rolls but we used it in a pan to make sandwich bread. I (N.) think this is the best one we’ve tried so far but it takes a lot of time and steps to make it.
First you mix the ingredients and refrigerate for at least 8 hours (but they recommend up to two days for the best flavor), then let it warm to room temperature, about 2 hours. Shape the dough and let it proof for two hours before baking for about 45-50 minutes.
You can certainly mix it the night before but it will still take another day for the rest. We had our bread with dinner that night and it was yum!
I think this it the perfect sandwich and toast bread. It has a nice thin crust and a dense, fine grained texture I haven’t found in any other loaf of bread.