Colonial Sandwiches

Name: Colonial Sandwiches
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)

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)

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.