11
Bread
100% Whole Wheat Bread
*Use mixer equipped with dough hooks.
1
1
⁄
2
teaspoons (7.5 ml) active dry yeast
1 cup (250 ml) warm water
5 tablespoons (75 ml) vegetable oil
5 tablespoons (75 ml) honey
In a large bowl sprinkle yeast over water. Let stand 5 to 10 minutes or until
foamy. Stir to mix, then add oil, honey, salt, and egg. Mix. Add 2 cups (500 ml) of
the flour and mix for about 1 minute. Let stand about 20 minutes until bubbly
and starting to rise. Add 1 more cup (250 ml) flour and mix.* Add enough of the
remaining flour until dough forms a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise 30 minutes or until
double in size. Punch dough down and let rise 1 hour. Punch down. Shape
into loaf. Place into 9x5 inch (23 x 13 cm) greased loaf pan and let rise until
double in size, about 30 minutes. Bake at 400°F (205ºC) for 30 minutes.
Substitution:
For this whole wheat bread, do not substitute all-purpose flour
for any of the whole wheat flour.
Success Tip!
To shape loaves, roll out the dough to a rectangle, with the shorter side
being slightly longer than the length of the pan. Starting at the shorter end,
roll up the dough. Tuck the end under and place in the greased loaf pan.
Basic White Bread
*Use mixer equipped with dough hooks.
1
1
⁄
2
teaspoons (7.5 ml) active dry yeast
1
1
⁄
4
cups (310 ml) warm water
1
1
⁄
2
tablespoons (22.5 ml) butter or
margarine, melted
In a large mixing bowl, combine yeast and
1
⁄
4
cup (60 ml) warm water. Stir until
dissolved. Add remaining warm water, butter, sugar and salt. Stir until mixed.
Add 3 cups (750 ml) of flour and mix* until blended. Add enough of the remain-
ing flour until dough forms a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise until double in size,
about 1 hour. Punch dough down and shape into loaf. Place loaf into 9x5-inch
(23 x 13 cm) greased loaf pan and let rise until double in size, about an hour.
Bake at 400°F (205ºC) for 30 minutes.
Success Tip!
Warm water for dissolving dry yeast should be between 105°F (41ºC) and
115°F (46ºC). If a thermometer isn't available, run hot water over your wrist.
It should feel very warm, but not uncomfortably hot.
1
⁄
2
teaspoon (2.5 ml) salt
1 egg
3 to 3
1
⁄
2
cups (750-875 ml) whole
wheat flour
2 tablespoons (30 ml) sugar
1 teaspoon (5 ml) salt
3 to 3
1
⁄
2
cups (750-875 ml)
all-purpose flour
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