February 11, 2010

Half Wheat Bread

Half Whole Wheat, Half White
4 c. all-purpose flour
2 pkgs. active dry yeast (4 1/2 t.)
2 3/4 c. water
1/2 c. brown sugar
1/4 c. shortening (vegetable please!)
1 tbs. salt
4 c. whole wheat flour

1. Combine 3 1/2 c. of the all-purpose flour and yeast in mixing bowl. (The bowl of a Kitchen Aid)
2. In a saucepan, heat water, brown sugar, shortening, and salt until warm, stirring constantly. (Or in a Pyrex measuring cup in the microwave.)
3. Add the water mixture to the dry mixture in your mixing bowl. Using the dough hook, mix at low speed with mixer for 1/2 minute, scraping sides of bowl frequently. 

4. Beat for 3 minutes at a slightly higher speed.
5. Stir in 3 c. whole wheat flour and enough of the remaining all-purpose flour to make a moderately stiff dough (not too sticky). Knead in mixer until smooth and elastic, using the remaining flour if necessary.
6. Shape into a ball and place dough in a lightly greased bowl, turning once to grease the surface of the bread.
7. Cover and let rise in a warm place until double (about 1 hour).
8. Punch dough down and turn out onto counter. Divide in half.
9. Cover and let rest 10 minutes.
10. Shape dough into 2 loaves and place in 2 greased 9x5x3 loaf pans. Cover and let rise in a warm place until almost double (about 45 minutes).
11. Bake at 375 (350 if convection oven) for 35-45 minutes, covering loosely with foil during last 20 minutes of baking if needed to prevent overbrowning. 

12. Remove from pans and cool on wire racks. Brush with shortening to soften if desired.

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