The Perfect Wheat Bread
Instructions
- In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.
- Add 1/4 cup sugar directly into the water and recheck the temperature. Wait for it to cool, or microwave for a few seconds at a time until 110 degrees is reached.
- Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. You will notice the yeast will settle to bottom of the measuring cup and then all rise to the top in a few minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.
- In a mixer bowl, add your salt and oil. Stir in two cups of flour. Pour in your proofed yeast water and mix well using the dough hook.
- One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.
- Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if yo need to add a bit more flour. (this step takes the place of kneading the dough for 8-10 minutes by hand)
- Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.
- Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.
- When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half and form two loaves. Place in well oiled 9×5 bread pans. Let loaves rise in warm place for another 30 minutes, or until most of the dough has risen about a inch above the top of the pans.
- Bake at 350°F, 175°C for 25-30 minutes or until the tops are a rich brown and tapping on the tops sounds hollow. Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and cooling on wire racks.
Note:
Yields 2 - 9×5 loafs of bread perfect for sandwiches or most anything else.
For The Perfect White Bread, use 6 cups of all purpose flour instead of 3 wheat and 3 all purpose.
Wheat Bread done and ready to be eaten - Yum! |
4 Years Ago Today
Looks delicious!
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