Colonial Sandwiches
A modernized version of Colonial Sandwiches, featuring whole wheat bread with molasses, candied orange peel, and pecans, along with German Sandwiches made with Zweiback, jelly, and walnuts.
Ingredients
- 2.5 cups Whole wheat flour (For the Colonial Sandwiches bread)
- 1.25 cups Warm water (For the Colonial Sandwiches bread)
- 1.25 teaspoons Active dry yeast (For the Colonial Sandwiches bread)
- 0.5 teaspoon Salt (For the Colonial Sandwiches bread)
- 1.5 tablespoons Molasses (For the Colonial Sandwiches bread)
- 0.5 cup Candied orange peel (Finely chopped, for the Colonial Sandwiches bread)
- 0.5 cup Pecan nuts (Broken into pieces, for the Colonial Sandwiches bread)
- 1 tablespoon Butter (For greasing the baking tins)
- 12 slices Zwieback (For the German Sandwiches)
- 0.25 cup Jelly or marmalade (For the German Sandwiches)
- 0.25 cup English walnut meats (Finely chopped, for the German Sandwiches)
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Instructions
- 1In a large bowl, dissolve the yeast in warm water. Let stand for 5 minutes until foamy.
- 2Add the whole wheat flour, salt, and molasses to the yeast mixture. Mix until a shaggy dough forms.
- 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. During the last minute of kneading, add the candied orange peel and pecan nuts.
- 4Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- 5Grease two small loaf pans (approximately 5x3 inches). Divide the dough in half and place each half into a prepared pan, filling about one-third full. Cover and let rise for another 30-45 minutes, or until the dough reaches the top of the pan.
- 6Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- 7Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- 8Once the bread is completely cool, slice it and use it to make sandwiches with your favorite fillings.
- 9Spread thinly cut slices of Zweiback with jelly or marmalade, and sprinkle with finely cut English walnut meats. Cover with thinly cut slices and remove crusts.
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