Sunday, February 22, 2009

The Easiest bread (so far)

So this week I made whole wheat bread with brown sugar, rather than honey from this website. I cut it in half, which I doubt caused any problems, but the bread did not turn out well, despite the straightforward directions. It did not rise as much as it should have. It does however, taste fantastic and I would definitely be willing to try this bread until I get it right. It is probably the only whole wheat bread I've loved eating without jam. But it probably won't work for sandwiches this time. I know I posted the link, but to help you cut it in half (or to help me cut it in half next time), since I can never remember how many tablespoons are in a cup (though it shouldn't be that hard).

Whole Grain Wheat Sandwich Bread

2 1/2 tablespoon, 1/2 teaspoon plus 1/2 Tablespoon brown sugar, divided
1 cups warm water (105F-114F)
1 packages active dry yeast (2 1/4 teaspoon)
2 1/2 to 3 cups whole wheat flour
3/8 cup powdered milk
1 teaspoons salt
2 1/2 tbsp and 1/2 teaspoon oil


1. Dissolve 1/2 Tbsp. brown sugar in warm water in a small bowl or measuring cup. Add yeast and let mixture stand.

2. Place 2 cups flour, powdered milk, remaining brown sugar and salt into mixer bowl. Attach bowl and with dough hook, mix on Speed 2 (low speed) for about 15 seconds, until ingredients are combined. On the same speed, gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer. Stop and scrape bowl as necessary. (Note that I just stirred this with a spoon, which might be my problem. I usually knead dough with my hands)

3. Continuing on same speed, add remaining flour, 1/4 cup at the time and mix until dough clings to hook (it will be very sticky and thick). Knead dough on speed 2 until sides of the bowl are clean.

4. Place dough in a greased bowl and cover with a dish towel (note, use a damp towel or plastic wrap). Let rise in a warm place, free from draft, about 1 hour or until doubled in bulk.

5. Punch dough down and divide in half. Shape each half into a loaf* and place into a greased loaf pan. Cover and let rise in a warm place, free from draft, about 1 hour or until doubled in bulk.

6. Bake at 400F for 15 minutes. Reduce oven temperature to 350F and bake 30 minutes longer. Remove from pans immediately and cool on wire racks. (Note: I think this might be a problem, next time I'm going to try baking it on 350 for the full 45 minutes)

*To shape dough into a loaf, roll into a large rectangle, about 9×14 inches. Starting at the short end, roll dough tightly and pinch to seal the seam. Pinch ends down and turn them under, placing the dough seam side down in a loaf pan.

I finally learned what this meant, thanks to this video on youtube. I should really start watching food network more...

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