Wednesday, June 09, 2010
Wheat Bread Icebox Risen
This bread worked wonderfully. By 9 AM I had fresh bread from the oven, without baking during the heat of the day.
You Will Need:
2 1/4 teaspoons granulated dry yeast
1/4 cup warm water
2 cups milk, scalded
1 tablespoon butter (melted in milk)
2 tablespoons granulated sugar
2 cups whole wheat flour
2-3 cups bread flour
In a large bowl, dissolve the yeast in the water and a pinch of the sugar. When milk is warmed just to the point of butter melting, pour over yeast and add remaining sugar and salt. Stir in the whole wheat flour. Add the bread flour a cup at a time until you have a dough that is no longer too sticky to knead. Knead until smooth. Let rise until doubled in a greased and covered bowl-about 2 hours.
Punch dough down and fit into well-buttered baking pans. Brush the tops lightly with melted butter and cover loosely with cling film. Set in the fridge overnight. In the morning, heat the oven to 375 degrees F. While oven heats, let bread warm to room temperature for 20 minutes. Bake 30 minutes, remove from oven and brush with melted butter (or just run a stick over it) and return to the oven to bake another 10-15 minutes until done. Loaves will be dark, should sound hollow and have an internal temperature of around 200 degrees F. Cool on racks.