LIGHT WHOLE WHEAT BREAD
 |
| Light Whole Wheat Bread |
 |
| Light Whole Wheat Bread |
 |
| Light Whole Wheat Bread |
Whole Wheat Bread (Light)
Ingredients
3 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.
 |
| PLEASE CLICK HERE |
No comments:
Post a Comment