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This is a great no-knead yeast bread recipe; it's easy to make and is a good general-purpose whole wheat bread. It makes a great PB&J! If you mix it by hand, it's good exercise as well. Hint: All yeast bread doughs rise best at about 85 degrees F. 1 (.25 ounce) package active dry yeast 2 tablespoons butter, chopped 1 1/4 cups warm water (110 degrees F) 3 tablespoons white sugar 2 teaspoons salt 1 1/2 cups sifted all-purpose flour, divided 1 1/2 cups sifted whole wheat flour, divided Mix together butter, sugar, salt, yeast, and 3/4 cup of each flour. Add warm water. Beat by hand about 300 strokes, or 3 minutes with an electric mixer. Add remaining flour, scraping bowl often. Mix until smooth. Cover with a clean cloth. Let rise until doubled in bulk. Stir dough down gently, and spoon into 9 x 5 loaf pan. It should be sticky. Pat down with floured hands to help shape. Cover again, and let rise for about 30 minutes. Bake at 375 degrees F for about 45 minutes. Cool on a cooling rack. If you bake the bread in a toaster oven (why waste electricity heating up a big oven for one loaf), cover the loaf pan with a doubled piece of aluminum foil after the top of the bread is as brown as you want it to keep the top of the loaf from burning. This recipe was added: 5 November 2003 |