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Saturday, May 10, 2008

Whole Wheat Bread

In an effort to simplify my life, I’ve been attempting to make most of my food from scratch. With the price of bread going up, up, up, I thought I’d see about making bread from scratch.

Baking is really stretching me beyond my comfort zone because I’ve never done it before. I found the following recipe and baking it with ease.

The wheat bread loaf turned out terrific. I used it for my morning toast and made a delicious sandwich with it for lunch. It was a hit with the whole family too. My wife took some to work for lunch and my daughter made toast out of it.

The loaf after one day is almost completely gone. I guess I’ll need to make another. I got this recipe over at Tammy’s Recipes

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons dry yeast

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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