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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
  • Total Time
    Prep: 20 min. + rising Bake: 30 min. + cooling
  • Makes
    2 loaves (12 slices each)

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 8x4-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.
Nutrition Facts
1 slice: 92 calories, 1g fat (0 saturated fat), 1mg cholesterol, 152mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

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