Whole wheat bread

Yield: 1 servings

Measure Ingredient
2 eaches Envelopes active dry yeast
3 tablespoons Granulated sugar
3 tablespoons Brown sugar or honey
1 tablespoon Salt
1½ cup Warm water
½ cup Vegetable oil
¼ cup Mashed potatoes, without milk, or seasonings
2½ cup Whole wheat flour
2½ cup Bread flour
\N \N Melted butter for brushing of loaves

In a large mixer bowl, combine all of the ingredients in the order given, but reserve 1-¼ cups of bread flour. Mix well for 5 minutes. Gradually blend in the rest of the bread flour, using as much as needed to make a workable dough. Transfer to a floured surface, or use your electric mixer dough hook, and knead for 10 minutes. Place dough in a greased large bowl (use either white vegetable shortening or butter), cover with a towel and allow to rise in a warm place until dough doubles in size, approximately 2 hours.

Punch dough down very thoroughly to break up any large air holes that might have developed. Form into a smooth ball and place in the regreased bowl. Allow dough to rise until it doubles again in size, approximately 1-½ hours. Punch dough down again, cut in half, and form into 2 loaves. Place loaves in greased (8-½ x 4-½ x 2-¾ inches) loaf pans. With a dinner fork, prick each loaf 8 times, plunging the fork all the way down to the bottom of the pan; this keeps those nasty air bubbles from forming. Cover the loaves with a towel and let rise until they are double in size, approximately 1-½ hours. Preheat oven to 325 F. Bake the loaves for 15 minutes, then raise the temperature to 350 F. and bake for 20 to 25 minutes longer.

Remove pans from oven, brush tops of loaves liberally with melted butter, and tip the loaves out of their pans onto a wire rack to cool. This keeps the loaves from getting soggy from their own steam.

From: Cooking From Quilt Country Shared By: Pat Stockett Submitted By PAT STOCKETT On 11-17-94

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