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White Whole Wheat Sandwich Bread Recipe

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This recipe for White Whole Wheat Sandwich Bread, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup (4 ounces) lukewarm milk
1/2 cup (4 ounces) lukewarm water
1/3 cup (2 3/4 ounces) orange juice
5 tablespoons (2 1/2 ounces) butter
1 1/2 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/4 cup (1 3/8 ounces) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1 5/8 ounces) potato flour or 3/4 cup (1 5/8 ounces) dried potato flakes
3 3/4 cups (15 ounces) King Arthur White Whole Wheat Flour*
2 1/4 teaspoons instant yeast
(I added one tablespoon of glutin)

Directions:
Directions:
Combine all of the ingredients, and mix and kneadĖby hand, mixer, or bread machineĖuntil youíve made a smooth, fairly stiff (but not dry) dough. the dough won't feel particularly supple; it'll feel more clay-like. Don't worry, this is characteristic of 100% whole wheat yeast dough. Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise for 60 to 90 minutes, until itís expanded a bit. It wonít have doubled in size, but should feel puffy when you squeeze it. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if youíre kneading by hand, you may want to let the dough rise longer than 90 minutes.a

Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log. Place it in the pan, smooth side up, cover the pan, and allow the loaf to rise for about 60 to 90 minutes, till it crowns over the rim of the pan by 1" to 1 1/2" or so. Towards the end of the rising time, preheat the oven to 350įF. Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 25 to 30 minutes, or until the center registers 190įF on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.

Note: Increase the water by 2 tablespoons if you live in a very dry place; or if youíre making this bread during the winter, when flour tends to be drier.

Number Of Servings:
Number Of Servings:
1 loaf
Personal Notes:
Personal Notes:
*What IS white wheat flour, anyway? This is the #1 question our customers ask. First of all, itís 100% whole wheat. Itís not "white" flour; itís not bleached. Itís wheat berries ground into flourĖnothing added, nothing removed. Period.

That said, white wheat is a different strain of wheat than traditional red wheat. Introduced to the market about 20 years ago, itís milder flavored and lighter colored, and produces baked goods that reflect those attributes. Here at King Arthur, we substitute white whole wheat in many of our baked goods without anyone being the wiser; thus itís great for those who say they donít like whole wheat.

I got this recipe from King Arthur Recipes Email

 

 

 

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