Easily Slice-able Everyday Bread with a touch of Whole Wheat nutrition.
Ingredients
2 & 1/2 cups unbleached bread flour
1/2 cup whole wheat flour
2/3 cup warm water
1/2 cup milk
2 tablespoons sugar
1 & 1/4 teaspoons salt
2 & 1/4 teaspoons active dry yeast
1 tablespoon warm water
4 tablespoons butter (softened or just melted)
Start by mixing the milk with the warm water to make a room temperature amalgamation.
In a large bowl or your designated mixer with dough hook, combine all of the ingredients and stir until just combined.Turn mixer on medium for about 2-3 minutes, or until the dough is smooth and naturally pulls away from the sides of the bowl.
(optional: hand knead with oiled hands for 6-8 minutes)
Place dough in a lightly greased bowl and cover. Place in a warm area of your kitchen and allow to rise for about 1-2 hours. The dough does not need to be 'doubled' in size, but needs to be sufficiently 'puffy'.
Takes me about 1 hour and 15 minutes every time.
To save dishes and mess, I temporarily remove the dough from the mixer bowl and wipe the inside of the bowl with a vegetable oil coated paper towel, place the dough back in, cover and place on the stove top for an hour. This is about the size of your initial ball of dough.
Lightly grease a 8 to 9" bread loaf pan. After your dough has risen, place it on a lightly oiled work surface, shape into an 8 inch roll. Place into the greased loaf pan, cover with lightly greased plastic wrap. Allow to rise a second time, 60 more minutes. When the dough has risen enough to create approximately a 1 inch dome over the pan, it is ready to bake.
Pre heat your oven to 350 degrees.
Place your bread into the preheated oven and bake for 30-35 minutes.
Your bread should now be crusty and golden brown
Allow pan to cool (30min). Transfer to a wire rack and allow to completely cool before slicing. Can be stored in a plastic bag at room temperature.
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| Enjoy! |
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