WHOLE WHEAT BREAD
4 cups White Wheat or Whole Wheat Flour
2 Tbsps. Yeast
1/3 cup Dry Milk
2 tsps. Salt
½ cup Butter, cut into 8 pieces and softened
1-2 Tbsps. Honey or Sugar (personal preference here)
1 cup Warm Water
- Fit your Food Processor with the Dough Blade or your Standing Mixer with the Dough Hook.
- Combine the Flour, Yeast, Dry Milk and Salt in your Food Processor or Mixer.
- Run, just to mix the ingredients together.
- Add the Butter and run to mix.
- Combine the Honey with the Water; while the Processor or Mixer is running, slowly add the Water/Honey mixture. (If using Sugar, add with the Flour)
- You should have a soft Dough – if the Dough is too dry, add more Water, a Tablespoon or two at a time. If the Dough is too wet, add more Flour; be careful while adding Flour – you want to have a soft dough, not too wet and not too dry.
- Once the Dough has formed and is of the right consistency, let the Processor run for 1 minute and/or the Mixer for 6-7 minutes.
- Transfer the Dough to a greased bowl, cover with plastic wrap and allow to raise up at room temperature until doubled in bulk. This will take about 2 hours.
- When the Dough has risen, punch it down and press out the Carbon Dioxide that has formed.
- Shape into rolls or bread and place on a greased baking sheet and allow to rise again until doubled in bulk.
- Bake in a 375 degree oven until the rolls or bread is a dark golden brown. (Internal temperature should be about 204 degrees) Or the bread if tapped on the bottom should sound hollow.
- Allow to cool in the pan for about 15 minutes and then remove to a cooling rack.
- To loosen the bread for a loaf pan, run a straight-edged spatula around the sides before turning it over.
Yield: 10 Burger Size Rolls or 1 large loaf of Bread
Note: If making the bread by hand, combine the yeast with ½ cup warm water and the Sugar or Honey that goes into the Dough. This will give you a faster and better rise.