Saturday, September 8, 2012

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Homemade Wheat Bread

One of my good friends makes the most amazing bread. I love eating it and the best part is that Cati loves eating it too. She shared her bread recipe with me a while ago and it's taken me so long to make it myself (yeah, yeah I'm still scared of yeast). I finally did and it came out just like her bread and I was so proud of myself. I can make bread!

Homemade Wheat Bread
Source: 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 (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

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

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.

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.

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.

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.

Leftover bread can be stored in an airtight bag or frozen until needed.


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