Saturday, 20 October 2012

Basic Whole Wheat Bread




Basic Whole Wheat Bread

Ingredients

Basic Sweet Dough

1 package yeast
½ cup lukewarm water
1 teaspoon sugar
1 cup milk
⅓ cup sugar
1 teaspoon salt
½ cup shortening
1 beaten egg
2 cups whole wheat sifted flour
2 cups all-purpose sifted flour

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.
2.                  Pour milk, sugar, salt and shortening in a bowl.
3.                  Add egg.
4.                  Add yeast mixture to milk mixture.
5.                  Beat in flours.
6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.
7.                  Turn onto a lightly floured board and knead until the dough is of even texture.
8.                  Cover dough and let rise until double in size.
9.                  Punch down the risen dough and turn onto a lightly floured board.
10.              Loaf as desired.
11.              Cover and let rise.
12.              Bake in a 375° oven for 25 minutes.

  
Basic Whole Wheat Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.  I however, amended this recipe to make Whole Wheat Bread by amending the 4 cups of all-purpose flour to 2 cups each of whole wheat and all-purpose flour.  All other ingredients of the recipe received from “Food and Nutrition” class remained the same. 




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Thank You!


Shirley-Ann Pearman

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