Wednesday, February 9, 2011

Wheat Bread

Sorry for my lack of posts lately.  Don't be deceived, I have been doing plenty of baking/cooking (one thing in particular which has been baking for say a good 9 months now).  I just haven't been on the ball with taking pictures of said food.  That's where I fail :(
I didn't have enough wheat flour for the usual Wheat Bread recipe I use, so I googled a new one and found this one at Tammy's Recipes (which by the way, has some really neato recipes that I need to try!).  This was a great recipe.  Not as dense as the one I usually make, but still really good.  In fact I made it twice within 4 days!  It is one I will have to keep coming back to.  It is super easy and tasty! 

 (not actual picture of bread, but pretty close!)

*1 cup warm water (110-115 degrees F)
*1 tablespoon milk
*2 tablespoons oil
*2 tablespoons honey
*2 tablespoons brown sugar
*1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (I used one packet of active Dry Yeast-rapid rise)
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes (I just mixed it in my Bosch using the dough mixer for 5-6 min-worked perfectly!). Place dough in a greased bowl, turning once to grease top. Cover with a towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. Lightly cover with foil if it looks like it is browning fast.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth.