Food recipes
Easy Peasy Whole Wheat Bread
Easy Peasy Whole Wheat Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled,...
Easy Peasy Whole Wheat Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
oil, olive, salad or cooking
Directions:
Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl.
Heat milk, water, honey and oil until very warm (not boilingit should just be a bit warmer than lukewarm).
Gradually add to the flour mixture; beat 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
Add 1 cup flour; stir until combined, scraping bowl occasionally.
With a spoon or clean hands, mix in enough of the remaining flour to make a soft dough.
(Note: I only used about 7 cups of flour instead of the whole 8 to 8 1/2.)
Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes (I kneaded for only about 2 minutes because I got lazy).
Cover kneaded dough and let rest 10 minutes.
Divide dough in half.
Roll each half to a 12 x 7-inch rectangle.
Beginning at the short end of each rectangle, roll up tightly as for a jelly roll.
Pinch seams and ends to seal.
Place, seam side down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans.
Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake in a preheated 375 degrees F oven for 35 to 45 minutes or until done (mine took about 30 minutes, but I discovered that my oven was cooking too hot).
Remove from pans; let cool on wire racks.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
oil, olive, salad or cooking
Directions:
Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl.
Heat milk, water, honey and oil until very warm (not boilingit should just be a bit warmer than lukewarm).
Gradually add to the flour mixture; beat 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
Add 1 cup flour; stir until combined, scraping bowl occasionally.
With a spoon or clean hands, mix in enough of the remaining flour to make a soft dough.
(Note: I only used about 7 cups of flour instead of the whole 8 to 8 1/2.)
Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes (I kneaded for only about 2 minutes because I got lazy).
Cover kneaded dough and let rest 10 minutes.
Divide dough in half.
Roll each half to a 12 x 7-inch rectangle.
Beginning at the short end of each rectangle, roll up tightly as for a jelly roll.
Pinch seams and ends to seal.
Place, seam side down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans.
Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake in a preheated 375 degrees F oven for 35 to 45 minutes or until done (mine took about 30 minutes, but I discovered that my oven was cooking too hot).
Remove from pans; let cool on wire racks.