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Light Wheat Bread
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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
In a large mixing 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. Editor's Note:
To bake without refrigeration, cover dough and let rise in a warm place until
doubled, about 1 hour. Bake as directed.
Yield: 2 loaves.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |