This is a fantastic recipe for a honey and whole wheat loaf that is still a family favorite after many years.
4 cups white bread flour
1 1/2 cups whole wheat flour
2 cups very warm (but not hot) water about 100 degrees. A little warmer than body temp
1 stick butter softened
2 tsp salt
1/2 cup dark brown sugar, packed (or honey if you prefer)
4 tbsp white sugar
2 pkgs regular powdered yeast
Put white sugar and yeast in a small bowl. Add 1/2 cup of warm water. Whisk until yeast dissolves and set aside until the yeast activates and it gets foamy; this just takes a few minutes.
Mix the whole wheat flour with 3 cups of white flour, salt and brown sugar. Use dough hook on mixer. If you do not have a mixer with a dough hook, kneading by hand is just fine, though it will take a little longer. Add softened butter and warm water. Mix well. Add yeast mixture and add the rest of the white flour a little at a time, mixing well until dough comes away from the sides of the bowl and is just a tiny bit sticky. Dough should be smooth and elastic. Kneading in a mixer should take about 5-8 minutes or 10 minutes by hand. If kneading by hand use a lightly floured board to keep the dough from sticking to the counter.
Put the dough in an oiled bowl and turn over to oil all sides. Cover with a clean, damp kitchen towel or some plastic wrap. Let it rise in a warm place until doubled in volume. You will know it's doubled if you can poke two fingers into the middle of the dough and the imprint stays. This should take about an hour to an hour and 15 minutes. This is the time to put your feet up with a cup of tea and enjoy the feeling of accomplishment as your bread dough rises.
Turn the dough out onto a lightly floured counter and punch down. Knead with your hands a few times and then cut the dough in half. Put each half in a greased bread pan and let rise again until it's up to the top of the pans - about 40 minutes.
If you prefer a shiny crust, this is the time to brush the loaves with an egg wash made by beating one egg with a little water. Put pans in a preheated 375 degree F oven. Turn the loaves about halfway through for even baking. When your bread is nicely browned and sounds hollow when you tap on the tops, they're done. This should take about 30-35 minutes.
Remove from the oven and cool on a rack for about 5 minutes. Then run a knife around the edges of the pan and take the loaves out of the pans. Let the loaves finish cooling a bit on the racks before you rip them open and slather them with butter. Be proud! You have some beautiful homemade bread, and you made it yourself!
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