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Light Whole Wheat Bread
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Description
A very tasty sandwich bread. This recipe got a blue ribbon at the Bartholomew County 4-H Fair in Indiana.
Ingredients
- 5 teaspoons Active Dry Yeast
- 3-½ cups Water, Divided
- ⅓ cups Granulated Sugar
- 4 Tablespoons Vegetable Shortening
- 2 Tablespoons Kosher Salt
- 2 cups King Arthur Whole Wheat Flour
- 3 Tablespoons Vital Wheat Gluten
- 1 whole Large Egg, Beaten
- 6 cups All-purpose Flour
Preparation
Mix yeast in 1/2 cup water. Add a teaspoon of sugar. Proof for 10 minutes.
Heat the remaining water, shortening, remaining sugar, and salt till shortening starts to melt. Cool. Stir in whole wheat flour and vital wheat gluten. Mix.
Add yeast mixture. Stir well. Beat in egg. Beat for 3 minutes. Cover and let rest for 15 minutes. Uncover the “sponge” and beat in white bread flour 1/2 cup at a time. Turn out onto a floured work surface and knead for 10 minutes. Cover with a damp dish towel. Let it double in size for 60 minutes.
Turn it out on a slightly floured surface. Punch down. Knead for 2-3 minutes. Divide in 2 or 3. Roll into a ball and place into a prepared pan. Cover and let rest for 10 minutes.
Remove and roll into an 11″ x 9″ rectangle. Roll and fold the ends. Put into bread pans and cover with a damp dish towel. Let the dough rise for 45 minutes.
Preheat your oven to 400 F. Bake loaves for 10 minutes at 400 F. Then lower the oven temperture to 350 F. Bake for another 25 minutes or until done.
Remove loaves to wire racks. Rub the warm crust with a butter wrapper and cool completely for 2 hours. Wrap and freeze 1 or 2 loaves for later use.
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3 Comments
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dinagay on 2.19.2010
This is yummy yummy bread. Easy to make. I get gluten at either Kroger or WalMart. Funny that I chose your recipe to make and then noticed your comment about the fair…I live in Columbus!!!
Jimmy Stanton on 2.15.2010
Sorry, I have been traveling. I would think you can get it at most supermarkets. It may be in the health food section./ You may get it at a health food store. King Arther Flour has it. Phone is 1-800-827-6836. Cost is $3.95/pound. It makes higher rising loaves, especially in heavy breads or sweet rolls. It increases protein. It extends freshness. It improves the shape of your loaves. You could add a pinch or two of ground-up ascorbic acid, or vitamin C. Or a pinch of Ginger. It will produce a softer crumb. You add 4 tsp. per loaf of bread to your flour. The best , Jimmy.
Surgerygal on 2.4.2010
could you tell me where I would get Vital Wheat Gluten?