Food recipes
Whole Wheat Bread
Whole Wheat Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry honey butter, without salt salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, u...
Whole Wheat Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.
Mix in 1 cup of each of the whole-wheat and all-purpose flours.
Transfer to a lightly floured surface and knead until dough is smooth and elastic.
Place the dough in a very lightly oiled large bowl and cover with plastic wrap.
Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
Heat the oven to 375.
Gently press down the dough and divide it into two equal pieces.
Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.
With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.
Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205, 35 to 45 minutes.
Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.
Mix in 1 cup of each of the whole-wheat and all-purpose flours.
Transfer to a lightly floured surface and knead until dough is smooth and elastic.
Place the dough in a very lightly oiled large bowl and cover with plastic wrap.
Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
Heat the oven to 375.
Gently press down the dough and divide it into two equal pieces.
Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.
With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.
Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205, 35 to 45 minutes.
Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.