Saturday, July 31, 2010

Wheat Bread

This is the world's easiest wheat bread, and in this hot weather, it goes through the rises quickly. Since we have tomatoes ripening on the vine, I thought this would be the perfect bread for tomato sandwiches. It also makes excellent toast.

You will need:

1/2 cup warm water
2 1/4 teaspoons granulated dry yeast
2 tablespoons granulated sugar
2 cups whole milk, scalded
3 tablespoons butter, melted
2 teaspoons salt
2 cups whole wheat flour
4-5 cups bread (strong) flour

Proof the yeast in a large bowl with the water and sugar. Add the milk after it cools to lukewarm, and add the butter. Beat in the salt, and 2 cups of whole wheat flour. Mix well (I use a wooden spoon, but a mixer is fine). Add the bread flour a cup at a time until you have a dough that is no longer sticky and can be kneaded. Knead well until smooth-about ten minutes. Place in a buttered bowl, turn once to coat, and cover with cling film. Set in a warm place to rise until doubled-about 2 hours. Punch dough down, let rest ten minutes, then divide in two. Shape loaves and place in well-buttered pans. Dust tops lightly with flour, then cover with a dishtowel. Let rise another 30-40 minutes, or until nearly doubled. Meanwhile, preheat the oven to 375 degrees F.

Bake the loaves 35-40 minutes, or until they have an internal temperature of around 200 degrees F. Remove from pans and cool on racks. Makes two generous loaves.

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