Thursday, December 9, 2010

Marylynne's Whole Wheat Bread

Submitted by Emily Daniel

NOTE: For our November Cooking Club, Emily gave us a wonderful demonstration on how to make bread.  She had great tips to share and we enjoyed the fruits of her labors.  Thanks, Emily!

This is our family's favorite sandwich bread. It goes great with a hearty soup the first night, makes excellent toast the next morning, and then sandwiches for lunch.

4 cups Whole Wheat Flour (freshly ground)
1 Tbsp. Salt
1Tbsp. Dry Yeast
1/3 cup Oil
1/3 cup Honey
2 1/4 cups Hot Water
2 cups White Flour

Mix first three ingredients in a large metal mixing bowl. Into a medium bowl add the Hot Water. Using the same 1/3 measure cup, add to the water the oil first and then the honey.

Add White Flour 1 cup at a time, mixing in well after each cup. Mix last cup in with hands, kneading as you mix. When it is mixed in well enough that the dough no longer sticks to your hands, rub the bottom of the bowl with Canola Oil. Continue kneading just until mixed well and ball of dough is greased.

Turn over in bowl and cover with a piece of plastic wrap that has been greased or sprayed with Pam. Let rise until double in bowl, about 30-60 minutes.

Punch dough down. Turn out on a smooth surface and knead until smooth ball forms.

Cut into two equal pieces and form two loaves, using a rolling pin to expel air bubbles.

Let rise just until even with top of pan, about 20-30 minutes.

Bake at 375 degrees for 30-35 minutes.

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