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Light Wheat Bread Recipe

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I bake twice a week because my family loves it. But I wanted a simple, foolproof recipe. After experimenting with several, I came up with this light-colored wheat bread, and my husband and children always want more. -Holly Shirk, Grantville, Pennsylvania

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32 Servings
Prep: 20 min. + rising Bake: 30 min.

Ingredients

4 to 5 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 tablespoon salt
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1 tablespoon butter

Directions

In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.
Divide dough in half; shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and refrigerate for up to 12 hours.
Remove from the refrigerator; let stand in a warm place for 30 minutes. Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.

Editor's Note: To bake without refrigeration, cover dough and let rise in a warm place until doubled, about 1 hour. Bake as directed.

Nutrition Facts: 1 serving (1 slice) equals 69 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 225 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Light Wheat Bread published in Reminisce September/October 2003, p48

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