I've been making bread and dinner rolls quite frequently with Roller's Amish White Sandwich Bread recipe with only one minor change - I only use 1/3 cup sugar. My changes to the recipes are in RED. I'm happy to say I made no high altitude adjustments to either the White or Whole Wheat and it has always come out perfect!!!!!!
I used Bob's Red Mill Unbleached Unbromated White and Stone Ground Whole Wheat Flours
http://www.smokingmeatforums.com/t/113196/amish-white-sandwich-bread
Roller's Amish White Sandwich Bread Recipe
Ingredients
4 cups whole wheat flour (Only used 3.5 cups)
2 cups gold medal bread flour
2TBS of wheat gluten
and had to add about 1/4 cup more water
After forming the loaf and before the second rise I brushed the top with milk and Agave Nectar, for the rolls I brushed the tops with milk and sprinkled with Poppy Seeds.
We had the rolls with Dutch Oven Elk Sirloin Roast, potatoes, carrots etc. BF isn't real keen on Whole Wheat Bread but he loved the rolls and toasted some of the bread this morning - said it was great with cinnamon sugar sprinkled on it.
Thanks for looking!
I used Bob's Red Mill Unbleached Unbromated White and Stone Ground Whole Wheat Flours
http://www.smokingmeatforums.com/t/113196/amish-white-sandwich-bread
Roller's Amish White Sandwich Bread Recipe
Ingredients
- 2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar (reduced to 1/3 cup)
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
- 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.
4 cups whole wheat flour (Only used 3.5 cups)
2 cups gold medal bread flour
2TBS of wheat gluten
and had to add about 1/4 cup more water
After forming the loaf and before the second rise I brushed the top with milk and Agave Nectar, for the rolls I brushed the tops with milk and sprinkled with Poppy Seeds.
We had the rolls with Dutch Oven Elk Sirloin Roast, potatoes, carrots etc. BF isn't real keen on Whole Wheat Bread but he loved the rolls and toasted some of the bread this morning - said it was great with cinnamon sugar sprinkled on it.
Thanks for looking!