Amish Egg Bread

Susan Feliciano

By
@frenchtutor

This recipe is loosely based on Challah bread. I call it Amish because of the sourdough and the sorghum I use to sweeten it. We buy our sorghum from a Mennonite village, which is a branch of the Amish.
You can substitute honey for the sorghum if you like, or for a stronger flavor, use molasses.
For a good sorghum substitute, mix half molasses and half dark corn syrup.


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Rating:
★★★★★ 1 vote
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Serves:
1 braided loaf
Prep:
1 Hr 50 Min
Cook:
35 Min
Method:
Bake

Ingredients

1 c
active sourdough starter, room temperature
1/2 c
warm water (120°)
1/2 Tbsp
raw sugar
1 pkg
yeast (2 1/4 tsp)
1/4 c
sorghum
1/2 Tbsp
oil
2 large
eggs, room temperature
1 tsp
salt
2 c
whole wheat flour
1 c
unbleached bread flour, plus more for kneading

Step-By-Step

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1Make your sponge:
Stir together sourdough starter, water, sugar, and yeast in a large mixing bowl. I use the one with the KitchenAid stand mixer. Place the bowl in a little warm water, and let stand for 10 minutes.

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2Remove bowl from water. Add in the sorghum, oil, eggs, and salt. Combine well. Stir in the 2 cups of whole wheat flour, then place bowl on stand mixer with dough hook. Sprinkle on 1/3 cup of the bread flour and start the mixer. Add remaining flour a little at a time as it kneads, until dough is smooth and elastic and pulls clean away from sides of bowl. Continue to knead about 3 minutes past this point. The amount of flour required will vary depending on the consistency of your sourdough starter and the humidity in the air.

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3When kneading is complete, cover mixing bowl with a damp towel and place bowl in about 2 inches of hot tap water in your sink. This will provide the perfect 80° rising place. Allow to rise for 1 hour.

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4After 1 hour, punch down dough in bowl. Oil your work surface (I use my countertop) and the surface of the dough. Work with oiled hands and divide dough into 3 equal pieces. I weighed my pieces to make sure they were the same, but you can eyeball it if you like.

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5Pull and roll each piece into a long thin rope for braiding. Keep hands and surface oiled - I use oil in a spray bottle.

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6Pinch together the 3 pieces of dough at one end, and braid. Pinch together the other end and tuck ends under slightly.

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7Spray a baking sheet with oil and dust with cornmeal. Place braid on cornmeal, reshaping as necessary for a nice, pretty braid.

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8Oil the top of the braid one more time, and cover it with the damp towel. Then put it in a warm place to rise for 30 minutes. I prop mine over my sink to which I have added about 4 inches of hot water.

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9After 15 minutes, preheat oven to 325°. After 30 minutes, make an egg wash by stirring together 1 egg and a tablespoon of milk or cream. Brush top of loaf thoroughly. Bake loaf at 325° for 30 minutes. You may want to turn the pan around halfway through if your oven cooks unevenly. Bread is done when it sounds hollow when tapped on the bottom.

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10Cool loaf on a wire rack for 30 minutes before slicing.

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11Serve with butter, or slice and use for grilled sandwiches.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Healthy
Hashtags: #challah, #sorghum