Sarah
12-29-2009, 04:11 PM
Makes 1 loaf
3/4 c. warm water (105-115 F)
1 pkg. active dry yeast
3/4 warm milk
2 T. honey
2 T. vegetable oil
1 t. salt
2-2 1/2 c. all purpose flour
2 c. whole wheat flour
Place 1/4c. water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1 1.2 c all purpose flour.
Here's where the dough hook comes in handy: Stir in whole wheat flour and enough AP flour to make soft dough. Knead about 6-8 minutes until smooth and elastic.
Place in greased bowl, cover, let rise in warm place in doubled in size. Punch dough down. Place on lightly floured surface. Roll to 12x8 in. rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9x5 loaf pan. Cover, let rise in warm place until doubled.
Bake at 375 for 35 or until done.
*I like to add about 1 T. vital wheat gluten to mine. It helps the dough rise better.
http://i236.photobucket.com/albums/ff130/sahaynes1/IMG_1111.jpg
3/4 c. warm water (105-115 F)
1 pkg. active dry yeast
3/4 warm milk
2 T. honey
2 T. vegetable oil
1 t. salt
2-2 1/2 c. all purpose flour
2 c. whole wheat flour
Place 1/4c. water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1 1.2 c all purpose flour.
Here's where the dough hook comes in handy: Stir in whole wheat flour and enough AP flour to make soft dough. Knead about 6-8 minutes until smooth and elastic.
Place in greased bowl, cover, let rise in warm place in doubled in size. Punch dough down. Place on lightly floured surface. Roll to 12x8 in. rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9x5 loaf pan. Cover, let rise in warm place until doubled.
Bake at 375 for 35 or until done.
*I like to add about 1 T. vital wheat gluten to mine. It helps the dough rise better.
http://i236.photobucket.com/albums/ff130/sahaynes1/IMG_1111.jpg