Wednesday, January 18, 2012

Glenns' Wheat Bread

2 T yeast dissolved in 1/2 c. lukewarm water
2 c. milk - warmed in microwave - not hot
1/4 c. shortening
1 egg
1 Tbsp. salt
1/3 c. molasses
1/2 c. brown sugar
4 c. wheat flour
approx. 3-4 c. white BREAD flour - to correct consistency

Combine all ingredients in large mixing bowl and knead by hand or with electric mixer, adding white flour until dough bowls away from bowl and bowl comes clean. Knead in electric mixer about 10 minutes.

Place dough in greased bowl, turn over, and cover. Let rise approximately one hour or until doubled in size. Punch dough down and divide into three equal parts, shape into loaves, and place in greased bread pans. Cover and let rise until size doubles.

Preheat oven to 325 degrees and then bake loaves for approximately 45 minutes.

Kierstin's Notes

1. To stretch your yeast, I never use the full amount of yeast. I use about 1 Tbsp of yeast and find this is plenty. It may just take the dough a little longer to rise.

2. To speed up dough rising, I preheat oven to lowest temperature setting (about 170 degrees), turn off the oven, and place dough in covered bowl in the oven.

3. If I don't have ground wheat flour ready, I throw in cooked cracked wheat cereal and use all white bread flour until dough reaches correct consistency (1 c. water and 1/3 c. cereal, cooked).

4. I have also substituted buttermilk for milk. It gives it a great flavor.

5. Always use a Bosch mixer for best results (ha, ha!).

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