Basic Wheat Bread

Basic Wheat Bread - Yummy!
Recipe Number: 1325
Contributor: Soozee

Serves: 2 Loafs
Calories Per Serving:
Preparation Time: 30 Minutes or so plus rise and bake time
Difficulty: Average

Ingredients:

1/4 Cup of Warm water - 105 degrees
1 package of dry or compressed yeast 1 teaspoon more for bread machines (cut the ingredients in half for your bread machines - except for the yeast and water)
1 3/4 Cups of scalded milk (see directions below)

2 tablespoons of Melted butter or margerine
1/2 Cup of Honey
3 Cups of Whole Wheat Flour
3 Cups of All purpose White Flour
Extra Sifted flour for the kneading proscess

Cooking Instructions:

You need 2 bread pans - either size - the 5 2/4 x 9 1/4 or the 4 1/2 x 8 1/2 are fine. They can be metal or glass - doesn't matter. For mixing, a heavy pottery bowl is nice, it holds the heat best but any 4 quart + bowl will do.

You need about 6 cups of the flour - you can use all white flour if you prefer - but don't use all Whole Wheat and sift an extra good amount for dipping out as you need it - it makes it much more conveniant. Heat the milk to just below the boiling point to scald it, and then let it cool to about 105 degrees - you don't need to test it - just make sure you can dip your finger into it without burning yourself and don't let it cool to room temperature. - so, I always heat my milk up first while I prepare the rest of the ingredients to allow it to cool off a bit.

OK - here we go:

The warm water - about 105 degrees. I never worry about the temp - what I do is run the tap water and put my finger under it - as soon as the water is hot enough - it "bites" you - that is the right temperature.

Pour the water into your bowl - I usually run warm water over my bowl and dry it off just as I start so that I am not starting with a cold bowl. - add the yeast and stir until yeast is disolved. Stir in the milk, add the butter, salt and honey; stir until well blended. I use a large wooden spoon.

Stir in 3 cups of flour - I usually use 1 1/2 of each kind, but it doesn't matter - one cup at a time. Add the 4th cup and beat the dough until it is smooth and elastic, rest when you get tired, lol - mix in the 5th cup to make the dough stiff.

Measure your 6th cup and sprinkle about half of it on your counter top or wooded bread board. Turn out your dough into the middle of the sprinkled flour. Keep a coating of flour on the dough as you begin to knead.

With floured hands, fold the bread towards you with your fingers; firmly push away with the heal of your hands. Add more flour as it is kneaded in - until the dough no longer sticks.

Kneading is finished when non-sticky and the dough is smooth and satiny. Don't worry if you use more than the 6 cups of flour - add more flour from your extra pile as you need it. Put the finished dough back in your bowl - I usually spray the bowl lightly with Pam - cover it with a dish towel and set in a warm place to rise - about 80 degrees.

Let the dough rise until almost doubled - about 1-2 hours.
Punch the dough down - squeeze out air bubbles with your hands - form into a ball - grasp in the center and divide into 2 equal portions.

Form each loaf - put into greased bread pans - cover and let rise again - about 1 hour.

Cook at 375 (a little lower if you are using glass pans - about 350) Bake until nicely brown - and bread starts to pull away from the sides of the pans, about 45 minutes - Turn loafs out as soon as you take them out of the oven and let cool.

Serving Suggestions:

I put in the full directions on making this bread for the novice bread maker.

Cut ingredients in half for single loaf, but leave water and yeast amounts the same.

This is my favorite Basic Bread recipe - it is wonderful bread - not too dense - excellent flavor. And BTW - this is my own recipe. I make alot of bread and experiment with them.

Additional Comments:

Best served warm - but cuts well for sandwiches. This bread is great for meat sandwiches or just plain with butter.>