Making Amish bread dough for Kolaches Part 1

I'm going to break this into 2 parts.  Some of you may know how to start bread dough already, but for those who would like to learn, here ya' go.  Please let me know how these posts are doing for you and if you have any requests.  They are much appreciated and I want this to be an interesting blog for everyone!

A friend of mine wanted some home made kolaches and knows of my bread making efforts, so I agreed to give it a whirl and take you ALL with me!!

So here we go!

To get started, this is what you need:

a mixing bowl (5 - 6 quart)

yeast

2 1/4 c warm water

1 T sugar

whisk

 Yeast for the bread.  If you KNOW that your yeast is active, you can speed through this step.  I did it the slow way to show you how to find out before your bread turns out like a hockey puck.

Into the mixing bowl, put 2 tsp yeast and about 1T sugar.  This sugar is not for sweetening at this time.  This is to feed the yeast once you add the water and will be eliminated during the next step called "blooming" or "proofing" your yeast.

Next, let's discuss water temperature. It's VERY important to get your yeast going.  A lot of recipes say 110 degrees which I agree with, but usually, I can't find my thermometer. Instead, just warm up your tap water to where you would normally wash your hands (in the winter).  It needs to be very warm, but not hot or scalding.  Just remember, if it hurts you, it'll kill your yeast!

So, continuing on, add 2 1/4 c warm water to the yeast and sugar and whisk the crap out of it!  Go for it! Ok, stop and let it sit for about 5-10 minutes.  The warmer it is in the room, the faster the next step will happen.

Bread making is a great way to take out the frustrations of the day, so don't be shy, whip away!

Well, the picture didn't come out so well, did it?  When it's proofed, it looks like VERY  fine bubbles as in a bubble bath or dishwater.  Anyway, it will be strikingly different than when you walked off for those few minutes.  Enough of that.  Your yeast is working and it's time to make some bread!

Here's what you need next:

(since I'm making hot kolaches, I'm making a sweet bread)

1/2 c sugar 

1 tsp salt

1/2 c oil

5 1/2 c flour

Mix all these with a dough hook (or by hand until blended).

If you don't have a Kitchenaid mixer, some other kind of powerful mixer, or bread machine, then I suggest you do the rest by hand.  I don't because I have some back problems and have learned to work smart, not hard in my old age! lol.  

Mix until the dough starts to become "stretchy" (that means gluten is forming) and if doing by hand, this is the time to start taking frustrations out on the dough.  Use your fist and punch the dough and stretch it, fold the stretched part back to the center and punch some more.  The idea is to get all the yeast  to touch some part of the flour so it can work with the gluten and form air bubbles. Now walk away for another 5-10 minutes (you work too hard!) This is called "resting".

Mix it some more in the same manner as before.  

You should start to notice that the dough is getting smoother now and not so lumpy.  That means that the gluten is forming up (yea!).

Time for a long break.  Put the dough in a bowl that's big enough for the dough to double in size.  Put some saran wrap over the top and sides of the dough ball.

Now a WARM, wet wash rag....

And a towel to hold in the heat.

Now go watch a movie and wait for it to double in size.

Like this

Uncover it, punch it down, mix it some more, slap it around, punch it, go ahead, you know you want to!

or just be calm and do it in the mixer! lol

Ok, I'm stopping the post here, it seems a little long and I'm new at this.  This is where you would shape the loaves, rolls, or whatever else you want to make, oil your pan and the top of the loaves and let it double again (this recipe makes 2 9x5 loaves).  Bake at 350 degrees for about 25 - 30 minutes until, when you turn out the loaf and tap on the bottom, it sounds hollow and it's done.

See the next post to watch me shape and put together some kolaches! Enjoy!