Homemade Bread Recipe
This is a recipe that I got in my cooking class, It turned out wonderfully the first time I made it. The second time I used this recipe I was a little too generous on the flour and made it a bit too dense, although It still tasted wonderful. It's a very easy recipe and doesn't take too long to make.
2 1/4 to 2 3/4 white flour
2 pkg. yeast
1/4 C. sugar
3/4 t. salt
2/3 C. milk
2/3 C. water
6 T. butter
In a medium sized bowl, combine all the whole wheat flour and 1/2 C. white flour; mix in yeast, sugar, and salt, stirring well. Heat milk, water, and butter in a small saucepan to 125 degrees. (Your butter may not melt completely.) Make sure liquids are not hotter than this, or it will kill your yeast and your bread wont rise. Mix liquids into flour mixture in bowl with electric mixer on low speed for about 30 seconds. Stop mixer and scrape sides of the bowl with a spatula; then beat mixture on high speed for 2 minutes. With a spoon, stir in enough additional flour to make a soft dough. (Make sure you are mixing it well enough that it is not too sticky but yet you are not putting in too much flour)
Place dough on a floured surface, and kneed about 6-8 minutes. Cover dough and let it "rest" for about 10 minutes. (This will make the dough to shape and roll out later.) While dough is still resting heat over to 200 degrees.
Divide into 4 equal pieces. Using a rolling pin, roll each piece out to a rectangle about 4-inches by 6-inches. Starting at the 4-nch side, roll up tightly; pinch seam to seal. Press ends to seal, and tuck under loaf. Place loaf, seem side down, in a greased mini loaf pan.
Place loaves in a 200 degree for 20 to 30 minutes to allow dough to rise. When dough has risen to double its size, turn temperature up to 350 degrees, and bake for 15 to 20 minutes, or until done. Cool on a wire rack. Then.. enjoy!!
Light Wheat Bread
(makes 4 small loaves)
1 1/2 C. whole wheat flour2 1/4 to 2 3/4 white flour
2 pkg. yeast
1/4 C. sugar
3/4 t. salt
2/3 C. milk
2/3 C. water
6 T. butter
In a medium sized bowl, combine all the whole wheat flour and 1/2 C. white flour; mix in yeast, sugar, and salt, stirring well. Heat milk, water, and butter in a small saucepan to 125 degrees. (Your butter may not melt completely.) Make sure liquids are not hotter than this, or it will kill your yeast and your bread wont rise. Mix liquids into flour mixture in bowl with electric mixer on low speed for about 30 seconds. Stop mixer and scrape sides of the bowl with a spatula; then beat mixture on high speed for 2 minutes. With a spoon, stir in enough additional flour to make a soft dough. (Make sure you are mixing it well enough that it is not too sticky but yet you are not putting in too much flour)
Place dough on a floured surface, and kneed about 6-8 minutes. Cover dough and let it "rest" for about 10 minutes. (This will make the dough to shape and roll out later.) While dough is still resting heat over to 200 degrees.
Divide into 4 equal pieces. Using a rolling pin, roll each piece out to a rectangle about 4-inches by 6-inches. Starting at the 4-nch side, roll up tightly; pinch seam to seal. Press ends to seal, and tuck under loaf. Place loaf, seem side down, in a greased mini loaf pan.
Place loaves in a 200 degree for 20 to 30 minutes to allow dough to rise. When dough has risen to double its size, turn temperature up to 350 degrees, and bake for 15 to 20 minutes, or until done. Cool on a wire rack. Then.. enjoy!!
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