After making bread in my childhood, I never wanted to return to it until I saw this easy wheat bread recipe! It's so so easy and turns out every time!
Course
Food Extra
Cuisine
American
Prep Time1hour10minutes
Cook Time38minutes
Cooling Time10minutes
Total Time1hour48minutes
Servings2loaves
AuthorJanssen Bradshaw
Ingredients
2 3/4cupswarm water
1/4cupsugar
1/4cupoil
1Tinstant yeast
1Tsalt
1Tvital wheat glutensee the brand I buy below
1Tnonfat dry milk
1/2cupwhite flour
4 - 6cupswhite wheat flour
Instructions
Mix the water, sugar, oil, yeast, salt, gluten, dry milk and white flour together in the bowl of a stand mixer fitted with a dough hook. Add two cups of the wheat flour and then continue adding until the dough forms a ball and the sides of the bowl are mostly clean. The dough should be soft but not overly sticky. Knead for 10 minutes.
(Alternatively, mix everything together in a bowl, stir with a wooden spoon and then, when it's come together enough, knead by hand for about ten minutes. Homemade bread AND a workout! Bonus).
Grease two bread pans. Divide the dough in half (I use a big knife) and shape each half into a loaf. Place the loaves into the bread pans and cover with a dish towel. Let them rise for 60-90 minutes (or until they've filled out the bread pan and have risen about an inch or so over the top of the pan. Carefully place the pans in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes.
Let cool in pans for about 10 minutes then remove from pans and let cool completely on a wire rack. Refrigerate overnight, then slice the entire loaf.