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Light Wheat Bread
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
24 Servings
Prep: 20 min. + rising Bake: 30 min. + cooling
Ingredients
4 to 5 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1-1/2 teaspoons 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 (12 slices each).
Editor's Note:
To bake without refrigeration, cover dough and let rise in a warm place until doubled, about 1 hour. Bake as
© Taste of Home 2013
2 of 2
Light Wheat Bread
(continued)
Editor's Note:
directed.
Nutrition Facts:
1 slice equals 92 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 152 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchange:
1 starch.
© Taste of Home 2013