Tuesday, April 23, 2013

Wheat Bread

I usually half this recipe so it only makes 2 loaves at a time.

4 cups water (110 degrees)
2 TBS yeast
1 TBS salt
1/3 cup oil or butter
1 cup honey or sugar
1 1/2 tsp dough enhancer (opt)
3/4 cup flour gluten
9-10 cups flour (about 3 white and 7 wheat)

Add yeast to warm water and mix. Let stand for 5-10 minutes. Add salt, oil or butter, sugar or honey, dough enhancer, and flour gluten and start mixing at low speed. Add flour one cup at a time until dough pulls away from sides of bowl. Change to kneading hook if using a mixer. Knead until dough is soft and pliable, about 7 minutes. Let rise until doubled in mixer or clean, oiled bowl, covered with damp cloth. Divide into 4 sections and let rest for 5 minutes. Shape each into a loaf and place in greased loaf pan. Cover and let rise 30-60 minutes more, until almost double in size. Bake 350 for 30-35 minutes.

Dough has fully risen and is ready to be placed in oven when you press it lightly with your finger and the dough does not spring back.
Press dough into greased pan, take it out again, turn it over and put it back in. This will place a fine layer of oil on bread as it rises.
Basting bread with butter after removing from oven softens the crust.
If in a hurry, raise bread for half the time in a 170 degree oven.

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