Friday, December 31, 2010

Warm Wheat Bread

Oh My Goodness, this is really great wheat bread! Of course, I didn't just come up with  the recipe myself- I'm not a good cook, I just use other people's good recipes! This recipe is from a wonderful recipe blog, called www.justgetoffyourbuttandbake.com. You should head over there and check out all of her amazing recipes. This recipe is copied and pasted directly from her website. Try this, it's better than Great Harvest wheat bread (at least, that's what Dallin says)!
(sorry, not the best picture, again)
 

*** I cut this recipe in half and it made two loaves, and you can freeze the extra loaf in two large ziploc bags***

WHOLE WHEAT BREAD
4 cups water
1/2 Cup shortening or butter
1/2 cup sugar
1/2 cup Molasses
1 Tablespoon salt
2 Tablespoons yeast
and
1/2 teaspoon sugar in 1/2 cup warm water.
9 cups Whole Wheat Flour
2 cups White Flour
DIRECTIONS:
Mix above ingredients together.  Add 6 cups of whole wheat flour and mix well, until smooth. Cover this dough and let rise til doubled (about 20 minutes).  Now add 3 cups more Whole Wheat flour and 2 cups White flour.  Mix well, and knead for about 10 minutes.  The dough should be a soft firm, but not sticky.  All the dough will pull away from the sides of the bowl, and you can form a nice ball of dough.
Cover and raise till double.  (about 45 minutes).  Punch down (knead for 5 minutes) and put into 4 loaf pans.  Let rise until dough is risen about 1 to 1 1/4 inches above the sides of the pan.  Bake at 350 degrees for about 40 minutes.  I like to bakes my loaves in the middle of the oven.  For the last 10 minutes of baking time, I place a loose foil tent over the tops, so that they don’t get to brown.
You will know that the loaves of bread are done, by tapping the tops of the loaves.  If it sounds hollow, that is a good indication they are not doughy on the inside!

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