Homemade Wheat Bread with Blueberry Lemon Preserves and Amish butter.
This recipe calls for Prairie Gold - delicious wheat flour. Here is some more information: http://www.wheatmontana.com/retail/flourpancake-mixes/prairie-gold®/prairie-gold-flour
Mix 1 cup of warm water, 2 Tbsp of yeast and 2 Tbsp of sugar or honey in mixer bowl. Mix on low and allow yeast to bloom (about 10 minutes). Add 1 1/2 cups warm water, 1/4 cup of sugar or 2 Tbsp of honey, 3 Tbsp of EVOO and 3 cups of Prairie Gold Flour. Mix and let stand for 30 minutes. Switch to the dough hook. Add 1 tsp. salt and the rest of the flour, slowly, only adding enough flour so that the dough cleans the bowl. Too much flour will cause the bread to be very dense and stiff. Knead the dough for about 5 - 7 minutes, then turn it into a large greased bowl. Flip the dough to coat the top, then cover with plastic wrap and let it raise in a warm area for 1-1 1/2 hours, until almost doubled in size.
Grease 2 loaf pans and raise again for 30 minutes, brush tops with beaten egg and sprinkle with desired toppings. Bake on 350 for 45 - 50 minutes, until golden brown. Let the bread cool in the pan for 10 minutes, then finish cooling on wire racks.
*or white unbleached flour - feel free to experiment with different flours in this recipe, depending on what your family will eat. Prairie Gold Flour is a great transitional flour if you are switching your family over to whole wheat. This recipe is very flexible when it comes to flour.
Also, makes awesome, hearty rolls that are perfect with soup!!!
Try mixing half Prairie Gold and half all-purpose or bread flour in cookies, too!