More Bread!

Mmmmmm!! My mama made some more bread today, and it was yummy!! She made it a different way than she has before. She said she got different instructions this time. She even said she would share them with us. Hooray!! {Clap, clap clap}

This comes to us from the back of the King Arthur Flour Whole Wheat Flour bag. Here is mama to tell us more:

{Whole Wheat Bread}
2 1/2 tsp instant yeast OR 1 packet active dry yeast dissolved in 2 tbsp water
1 1/3 cups lukewarm water
1/4 cup oil {the recipe calls for vegetable oil, but you can use whatever your preferred oil is}
1/4 cup honey
3 1/2 cups whole wheat flour {I used 2 1/2 cups wheat and 1 cup white flour}
1/4 cup nonfat dried milk {optional}
1 1/4 tsp salt

In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl.











Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it becomes smooth and supple. {You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual."}










Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy, though not necessarily doubled in bulk, about 60 minutes depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap. {Spray oil is great for this step!}











Allow bread to rise for 30-60 minutes, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.











Bake the bread in a preheated 350 degree oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom {it should sound hollow}, or measuring the interior temperature with an instant-read thermometer {it should read 190 degrees at the center of the loaf.} Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing.











Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

I wasn't able to eat the bread because I had surgery in my mouth yesterday, but Gabe, his Aunt Tina, and Gabe's daddy said it was very good. Better than last week's as a matter of fact. Try it, enjoy it, and let me know what you think!