I’ve been posting a lot of soup recipes lately, so I figured a good bread recipe was in order. After all, that’s why we make soup in the first place, right? To go with our bread?
Dennis and I actually haven’t had any bread for the last 22 days, and won’t have any again for the next twelve. We started the 17 Day Diet at the end of January, and this bread was the last thing I made as a temporary farewell to high-carbohydrate foods, knowing our mouths would not enjoy it for another month or so. This diet cycles in 17-day increments and during the first two, there is no bread. We are eating so good that I don’t miss it, but perhaps this spectacular recipe helped with the separation anxiety. It was so delicious that recalling it makes me smile even a month later! It also helps that I got the original recipe, which I adapted to the one I’m sharing here, from a friend (thank you, Tracy!), so it gives me the warm fuzzies all around. You just can’t beat the combination of friendship and warm bread.
While this bread still does not beat out my number one favorite to date, Honey Oatmeal Bread, it is a very close second. I was very impressed with how soft and tender the bread is, and the flavor, as with all homemade bread, is of course incredible. It goes very well with soup, or just slathered with butter as a meal. Not that I speak from experience or anything.
White Wheat Bread
To ensure success, make sure all your ingredients are at room temperature before you start. Cold will inhibit the yeast’s growth. If you’re in a hurry, you can quickly bring the egg to room temperature by placing in a bowl of hot tap water for five minutes before cracking, and can warm the milk by zapping it in the microwave, stirring every 30 seconds until lukewarm.
1 package (2 1/4 teaspoons) dry yeast
2 tablespoons sugar
1/2 cup warm water (105-115 degrees)
1 cup milk, room temperature
1/4 cup vegetable or canola oil
2 tablespoons honey
1 egg, beaten, room temperature
1 3/4 cup white whole wheat flour
1 teaspoon salt
2 1/4 – 2 3/4 cups all-purpose flour
Combine yeast, sugar, and water in a large bowl; let stand five minutes. Add milk, oil, honey & egg; stir well. Stir white whole wheat flour and salt into yeast mixture. Gradually stir in enough all-purpose flour to make a soft dough.
Turn dough out onto a floured surface & knead until smooth & elastic (about 8-10 minutes.) (Tracy says it will only take a few minutes to do this if you use a bread hook on your Kitchenaid.) Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk.
Punch dough down, and divide in half; shape each half into a loaf. Place in 2 greased 8 1/2 by 4 1/2 by 3 inch loaf pans (I used 9×5 which seemed to work well, but they’ll probably be higher with the smaller pans). Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees for 25 minutes or until loaves sound hollow when tapped. Remove from pans and cool on wire racks.
Makes 2 loaves.
Recipe source: adapted from a 1986 Southern Living Magazine, shared with my by Tracy R.