Thursday, July 31, 2014

My favorite two bread recipes - Traditional White and Whole Wheat (1/2 and 1/2)

Whole Wheat Bread
3 c. bottled fruit - pureed in blender (1 bottle peaches = 2 c.)
2 1/2 c. hot water
1 c brown sugar, firmly packed
1/2 c. veg oil
2 T salt
6 c. whole wheat flour, unsifted
2 pkg (or 2 T) dry yeast + 1 tsp sugar
1/2 c warm water
about 6 c. white flour (no more than 7 1/2 c)

In large bowl combine pureed fruit, hot water, brown sugar, oil and salt. Mix in whole wheat flour. Mix well and let sit for 20 min. Soften yeast and 1 tsp sugar in warm water for 10 min. Blend into whole wheat mixture. Stir in white flour as needed to make moderately stiff dough. Knead 10 min. Shape into 4 loaves.

Place in loaf pans. Cover and let rise until almost double (1 hr) in bulk. Bake at 350 F for 30-45 min.

Brush with butter. Let cool completely (at least an hour) before slicing.  (Glass pans - 325 F for 45-50 min).

Note: 1/2 batch makes 24 rolls. Bake at 325 F for 17 min. Be sure they double in size in the pans before baking or they'll be heavy.

Traditional White Bread (takes about 3 hrs total)
6-7 c. flour
1 tsp salt
3 T sugar
2 T shortening
2 pkg yeast (or 2 T)

Mix 3 1/2 c. flour and all of the other ingredients in large bowl.
Add 2 1/4 c. warm water.
Beat on low speed for 1 minute, scraping bowl frequently.
Bean on medium speed for 1 minute, scraping again.
Stir in enough of remaining flour (2 1/2 to 3 1/2 c.), 1 cup at a time to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic.
Place in greased bowl and turn greased side up.
Cover and let rise in warm place 40-60 minutes (until double).

Put in 2 greased loaf pans. Let rise until double.
Bake at 400 F for 30 min.
(Glass pans - 325 F for 28 min.)
                                                                   Whole Wheat loaf

White loaf
                                                        Comparison with store bought bread

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