06 October 2010
well, i've been slightly obsessed with mastering some bread. i've abandoned my zoji as i've embraced the dough hook on my hand-me-down-industrial-version kitchen aid mixer. my mom gifted me a stoneware bread pan from pampered chef, and voila. i love this one - 100% whole wheat sandwich bread. delicious. holds up well to toasting, plain butter, or ham and cheese! stella still prefers "fluffy white bread", much to my dismay. however, she happily munches away and slice after slice fo this recipe (sorry, no photo, as the loaf is down to the end...maybe next week.)
1 1/2 c. warm milk (tepid)
1 3/4 c. bread flour
3/4 c. white whole wheat flour
3/4 c. whole wheat flour
2 tbsp. butter
1/2 tsp. salt
1 1/2 tsp. yeast
i place the warm milk in the bottom of my mixing bowl, then add the remaining ingredients as listed. using the dough hook, mix for 8-10 minutes on med-slow. let rest 5 minutes. mix again for 5 minutes. transfer onto a lightly floured surface and knead by hand for 4-5 minutes. place dough into a lightly oiled glass bowl. i cover it with a damp dishcloth and place it in the oven with the light on for 45 minutes. punch down, replace cover and let riser for another 25 minutes. form into a loaf and place into lightly oiled bread pan. cover, and let rise 30 minutes. preheat oven to 425 degrees. i place a metal pie tin in the bottom as it is heating. 5 minutes before i place my loaf in to bake, i pour about 1/4 cup warm water on the pie tin, to get the oven steamy. place bread in oven and immediately turn oven down to 350. bake for 20 minutes. turn load 180 degrees. bake another 20 minutes. we normally dive right in at this point, but feel free to let it cool!
the 100% whole wheat sandwich bread, adapted from peter reinhart’s whole grain breads recipe is found over here. it is SO good!
anyone want a bread maker? i think i'll get rid of mine now!