Each Monday I bake a loaf of bread (or two) for the week. No weird preservatives or ingredients that I can’t pronounce. And, it’s funny, one of my children had what we *thought* was a gluten sensitivity, but since I started making my own bread, the belly aches have disappeared! Here is one of my go-to recipes:
Amish White Wheat - 2 loaves
A frequent request of the kids, this is a perfect sandwich bread. It slices up well and is soft and sweet!
I rarely have trouble with this one rising, in fact, sometimes it gets a little out of control if I’m not paying close attention.
Here’s the recipe:
2 cups warm water
2/3 c white sugar
1 1/2 T yeast
1 1/2 t salt
1/4 c veg oil
3 cups whole wheat flour
About 3 cups bread four
In large bowl, Dissolve sugar and yeast in warm water and allow to sit until foamy.
Mix whole wheat flour, salt, oil into yeast mixture. Add bread flour half a cup at a time until dough is tacky, not sticky and doesn’t cling to the sides of the bowl. The last few scoops you will need to work in by hand. You may need more or less flour depending on room temp and humidity!
Knead until soft, smooth and stretchy. Place in a well oiled bowl and cover with a damp towel. Set in a warm place to rise until doubled. (About an hour- as with amount of flour needed, time varies depending on room temp and humidity)
Punch dough down, knead a few minutes, and divide in half. Shape into loaves and place in greased loaf pans. Allow to rise until at least an inch about the rim. (About 30 min)
Bake at 350 F for 30 min.
Let me know if you give it a go!
Comments