Created by, Kate S. Rovner- Plano, TX
1st Place- Bread Baking
This whole wheat bread is perfect and easy to make bread to have with any meal!
- 2 (1/4-oz.) envelope active dry yeast
- 1/2 c. warm water (100° to 110°)
- 2 tsp. sugar
- 3 c. whole wheat flour
- 1 1/2 c. milk
- 1/2 c. honey
- 2 tsp. salt
- 1/4 c. butter, softened
- 2 1/2 to 3 c. bread flour
In a 2-cup liquid measuring cup, combine yeast, water and sugar; let stand for 5 minutes. In bowl of a heavy-duty mixer fitted with paddle attachment, beat yeast mixture, 1 1/2 cups whole wheat flour, milk, honey, salt and butter at medium-low speed until blended. Stir in remaining whole wheat flour. Add bread flour, 1/2 cup at a time, beating after each addition. Let stand 15 minutes. Attach dough hook and knead at medium speed for 5 minutes or until smooth and elastic. Place dough into well-greased bowl, turning to grease top. Cover with a dishcloth; let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Generously spray 2 (8 1/2 x 4 1/2-inch) loaf pans with nonstick spray. Punch dough down and divide into
2 equal portions. Shape each into a loaf and place into prepared pans. Cover with dishcloth and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in bulk. Heat oven to 350°. Bake loaves for
20 minutes. Cover loosely with foil and bake 15 additional minutes or until internal temperature of loaves reaches 190°. Remove from oven, remove from pans and cool on wire racks. Yields 2 loaves.
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