Sunday, May 15, 2011

Our Daily Bread

Our Daily Bread

 Honey Whole Wheat
Our absolutely favorite "go to" bread for every thing from having it with meals to your favorite sandwich.  It is easy to make and has a delicate wheat taste.  I baked it in my pullman pan and my intentions were to have a nice squared top pullman loaf but obviously, there was too much dough in the pan and by the time I checked it, Poof, it was already above the top of the pan, so I baked it to dome......who cares as long as it tastes wonderful right.  This recipe is from the Harvest Forum at Gardenweb and my friend Annie in particular.  This recipe makes two large loaves or really three small ones.  I usually halve the recipe and make one very large loaf. You won't be sorry you tried this loaf.  It's impossible to tell much about a loaf of bread from pictures and especially if it's just a picture of the loaf, so he's a picture of the crumb.  I just ate a sandwich and it turned out great.

The Crumb 


Honey Whole Wheat Bread

INGREDIENTS:
• 3 cups all purpose flour
• 3 cups whole wheat flour
• 2 pkg. active dry yeast
• 2 tsp. salt
• 1 cup milk
• 1 cup water
• 1/2 cup honey
• 3 Tbsp. oil
• 1 egg
PREPARATION:
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.

Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.

Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.

Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.
Now, all I do is put the wet ingredients on the bottom, the dry on the top, and press the "dough" button. The machine does all the work.

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