Sunday, December 13, 2009

Some tasty wheat bread

I feel like a successful bread baker! lol... Yesterday I was hankering for a grilled cheese sandwich (which I never did make), but the only bread we have is rye (which I made for David, but I am not really a fan of rye), so I decided to try my hand at wheat. This is just a basic bread recipe, I have now tried the rye and wheat alterations and can wholeheartedly recommend both!

WHITE BREAD: (Basic Recipe)
Recipe from the website
2-1/2 cups all purpose flour
2 packages instant active dry yeast
1/4 cup sugar
1 Tbsp salt

1 cup water
1 cup milk
1/4 cup vegetable oil

2 eggs, beaten

1. Lightly spoon flour into measuring cup, level off.
2. Combine flour, yeast sugar and salt in a large mixer bowl; blend.
3. In a saucepan, heat the water, milk and oil together until very warm (120 to 130 degrees F).
4. Add eggs and heated mixture to flour mixture.

1. Blend at low speed until moistened.
2. Beat 3 minutes at medium speed.
3. With a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough.
4. In bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes).

1. Place dough in a greased bowl; cover with a cloth or loose fit lid.
2. Let rise in a warm place until light and double in size, about 45 minutes.

1. Punch down dough to remove air bubbles; divide dough into two parts.
2. From dough into desired shapes; place in greased pans according to Shaping and Baking directions (follows).
3. Cover, let rise in a warm place until light and doubled in size, about 30 minutes.
4. Bake at 375 degrees F according to shape until loaf sounds hollow when lightly tapped. If loaf becomes too brown, cover with aluminum foil during last 10 minutes of baking.
5. Immediately remove from pans; cool.

1. Follow white bread recipe.
2. After beating with mixer, stir in 3 cups of Whole Wheat flour instead of white flour.
3. Knead in 3/4 to 1-1/4 cups white flour.

Follow White Bread recipe. After beating with mixer, stir in 3 cups medium rye flour instead of white flour. Knead in 1-1/4 to 1-3/4 cups white flour (rye flour dough usually remains slightly sticky). Rye dough should not completely double in size. Add 1 Tbsp freshly crushed Caraway Seeds with rye flour.

Also, please note, I did follow Alton Brown's recommendations for rising and punching down (or redistributing the yeast cells). The wheat bread was so light and fluffy! I wish I could send you a piece! :)

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