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In Search of Bread

January 24, 2009

Tuna Mayonnaise Sandwich, originally uploaded by SeetYing.

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.

6 Comments leave one →
  1. January 24, 2009 9:19 am

    I love making bread! I have a sourdough starter that has been living in my fridger for a few years. Every couple weeks it gets to come out so I can make some english muffins or bread.

    There’s just something about homemade bread!

  2. January 24, 2009 10:17 am

    OK. You must have read my mind – guess what we’re doing today? I’m making a couple of loaves of egg bread and a big batch of rolls.

    Nothing like homemade bread to warm up a day when the bottom seems to have fallen out of the thermometer!

  3. January 24, 2009 12:48 pm

    Heh, I’m a barbarian with a baking machine 🙂 However I recently tried a no-kneed bread from a recipe in the latest issue of Mother Earth News. Turned out really well, not only did it taste good, but the loaf looked like it was made by a professional baker. I was childishly proudof it.

  4. January 25, 2009 3:33 am

    oh, ilike the photo, its stunning.

  5. Red Fern permalink
    January 26, 2009 7:21 pm

    For the past several months I’ve been baking more things and more frequently than ever in my life! I keep thinking the urge to bake will sort of fade away but every week, I do it again! My favorite bread lately is called “Ecology Bread”. Cannot remember where I picked up the recipe but it has oats in it, is very simple to make and produces a wonderful, soft yet dense loaf. I think of it as the wonder bread loaf: it makes for very soft and wonderful sandwich slices. Also I shape some of it into rolls that are yeasty and delish!

    Happy baking!


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