Whole Wheat Bread (via Taste of Home Everyday Light Meals) |
- 2-1/4 cups all-purpose flour
- 1-1/4 cups whole wheat flour
- 3/4 cup finely chopped walnuts (omitted)
- 2 tablespoons brown sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1 teaspoon salt
- 1 cup water
- 1/3 cup reduced-fat plain yogurt (no yogurt on hand, we used sour cream)
- 2 tablespoons butter
Directions
- In a mixing bowl, combine 1 cup all-purpose flour and the rest of the dry ingredients (I used the bowl from my KitchenAid, since that's where I'd be doing the mixing/kneading).
- In a saucepan, heat water, yogurt (sour cream) and butter to about 120-130F (I just heated until the butter melted in. Either way, let it cool to 110F or below before you move to the next step)
- Pour liquid ingredients into dry ingredients. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough (we always wind up using all the flour). Turn out onto a floured surface; knead until smooth and elastic, about 4 minutes (On the KitchenAid, I used the dough hook the entire time. I turned it on low, added the liquid, then slowly added the remaining flour and let it knead for about 2-3 minutes)
- Shape dough into a ball and place on a baking sheet coated with nonstick cooking spray (we used a lightly greased pizza stone). Cover and let rest in a warm place for 20 minutes. (I highly suggest lightly scoring an "X" into the top of the ball with a knife to prevent a mushroom shaped bread. Unless you're into that sort of thing, then do what feels natural)
- Bake at 400F (200C, Gasmark 6) for 25-30 minutes, (we generally go about 27 minutes) or until golden brown. Turn out on a wire rack to cool.
Good times! |
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