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Ingredients
| all-purpose flour (unsifted): 4 cups |
| whole wheat flour: 1/2 cup |
| granulated sugar: 1 Tbl |
| salt: 1 Tbl |
| active dry yeast: 2 .25oz packages |
| water: 1 3/4 cups |
| salted butter: 1 Tbl (or margarine) |
Light Wheat Bread
Credit: AllRecipes
User rating:
"I bake twice a week because my family loves it. But I wanted a simple, foolproof recipe. After experimenting with several, I came up with this light-colored wheat bread, and my husband and children always want more. -Holly Shirk, Grantville, Pennsylvania"
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Prep Time
20 min -
Cook Time
30 min -
Servings
32 serving(s)
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Directions
- In a mixing bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.
- Divide dough in half; shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and refrigerate for up to 12 hours. Remove from the refrigerator; let stand in a warm place for 30 minutes. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.