Friday, April 18, 2008

Whole Wheat Bread

For automatic bread machines. I used hard winter white wheat in the photos.

Add to pan, mix with spoon, cover and let proof (proofing is the yeast softening, eating the honey and starting to grow) 5-8 minutes:
1 1/3 c. warm water
2 T. honey
2 t. yeast

2 T. oil
1/2 t. salt
3 c. WW flour
2 t. dough enhancer
2 T. milk powder
3 T. gluten powder
The dough enhancer and gluten powder are what make this recipe so light and soft.

Use dough cycle. When cycle is complete (make sure dough has risen to the top of the pan no matter how long it takes) Here is what it looked like when the timer when off. I just put that lid down and let it continue to rise until it was . . .
. . . all the way to the top of the pan. Patience my dear ones.

Shape into loaves on floured surface.

Grease well your baking sheet or bread pans-very important. Again, you may not think ill of me for using this trusty, old baking sheet. It is very washed and sanitary. Yes, I know I could get a steel wool pad and make it look much better but it would also scratch the surface and I don't want that. I like making 2 small free form loaves at this stage of empty nest life.

Cover and let rise until doubled in size, usually 45-55 minutes - again, as long as it takes to double. This batch took almost 1 hr. 20 minutes. Patience IS a virtue in many areas of life.

Bake in preheated 325* oven approximately 25-30 minutes depending on size of loaf/loaves. A good test for doneness is to tap the bottom of the loaf and it should sound hollow and a nice brown top. Cool. Slice. Enjoy. I use to rub butter on the top of the loaves as they came out of the pans but no more. Just butter on the slices :)