Amish Egg Bread
By
Susan Feliciano
@frenchtutor
1
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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Ingredients
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1 cactive sourdough starter, room temperature
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1/2 cwarm water (120°)
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1/2 Tbspraw sugar
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1 pkgyeast (2 1/4 tsp)
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1/4 csorghum
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1/2 Tbspoil
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2 largeeggs, room temperature
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1 tspsalt
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2 cwhole wheat flour
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1 cunbleached bread flour, plus more for kneading
How to Make Amish Egg Bread
- Remove 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.
- After 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.