For those of us who, like myself, got a little over excited about the pantry secrets bread thing, and are now a bit dissapointed in the fruits of your labors; may I present a new recipe for bread that is soft, sliceable, and non-crumbly.
From: Allrecipes.com
Honey Wheat Bread
INGREDIENTS:
1 .25 oz package rapid rise yeast ( I used plain old active yeast and it works fine)
1 tsp white sugar
1/2 c warm water(110 degrees F)
1 12 oz. can evaporated milk
1/4 c water
1/4 c melted shortening
1/4 c honey
2 tsp salt
2 c whole wheat flour
3 c bread flour
2 Tb butter
1- Dissolve yeast and sugar in 1/2 c warm water
2- Combine milk, 1/4 c water, shortening, honey, salt and wheat flour in mixer. Mix in yeast mixture, and let rest 15 min. Add white flour, process until dough forms a ball. knead in bowl or by hand 10 minutes. Place dough in a buttered ( or sprayed w/ oil) bowl, turn to coat. Cover bowl with plastic wrap. Let rise for 45 minutes, or until almost doubled.
3- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. (I didn't need to do this, as I had no bubbles, maybe due to the yeast I used). Form loaves, place in buttered or greased 9x5 inch bread pans. Butter the tops of dough, and cover loosely with plastic wrap. Let rise in warm area until doubled; second rise should take about 30 minutes.
4- Place a small pan of water on the bottom shelf of the oven.PREHEAT TO 375.
5- Bake for 25 to 35 minutes, or until tops are dark golden brown. Slice when cool.
some day i will make bread again and i'll have to try all of these recipes.
ReplyDeleteTried this recipe today and it was Delicious!
ReplyDeleteUsed half the dough for Bread that was awesome and then the other half was made into Chicken Broccoli Braid that was exceptional if I do say so myself ;-)