Light Whole Wheat Bread
LIGHT WHOLE WHEAT BREAD
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| Light Whole Wheat Bread |
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| Light Whole Wheat Bread |
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| Light Whole Wheat Bread |
Whole Wheat Bread (Light)
Ingredients3 cups All-PurposeFlour
1¼ cups WholeWheat All-Purpose Flour
¾ cups sugar
¼ cup warm water (for yeast)
salt
1 tablespoon butter
1 tablespoon vegetable shortening
1 slightly beaten egg (optional)
½ cup warm water
½ cup warm milk
Method
1. Blend flours, sugar, and salt together.
2. Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.
3. Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.
4. Warm milk.
5. Warm water.
6. Add all liquids and egg (optional) to the dry ingredients, until it all blends together.
7. Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)
8. Cover and leave it to rise for approximately 1 – 2 hours.
9. When risen punch down and loaf out into desired pans.
10. Cover and leave to rise again for approximately 1 hour.
11. Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.
12. Remove from oven and place on cooling rack to cool, brush with butter on top of bread.
13. Remove from pans and cool completing before bagging.
Whole Wheat Flour (Light) was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
For all photos on Whole Wheat Flour (Light),please click on the photos to this post here at Facebook.
If you decide to use a mixer such as the KitchenAid mixer, the directions and instructions are the same, just use the mixer speed to knead for the 10 minutes.
Bread
 Various leavened breads | |
| Main ingredients | Flour, water |
|---|---|
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture.
Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing.
Bread plays essential roles in religious rituals and secular culture.
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