Directions: |
Directions:Step 1 - Mixing the Dough
Assemble all ingredients. Pour 1/2 cup of the warm water into the mixing bowl, sprinkle the yeast and sugar over the top. Stir to dissolve and let stand until foamy-about 10 minutes.
Step 2- Add the remaining warm water, honey, oil, egg, milk, potato flakes, whole wheat flour into the mixing bowl. Mix at low speed until smooth. Add the bread flour 1 cup at a time until a soft shaggy dough that just clears the sides of the bowl is formed. (You may need to use more or less flour) On medium speed, knead dough for about 4 minutes. The dough will be a soft, slightly sticky ball that slaps the sides of the bowl clean.
Step 3- Turn the dough out on a lightly floured surface. Knead the dough until it is firm and springy (less than a minute for machine mixed dough). Use just enough flour to keep from sticking or the dough will be too dry.
Step 4- Place the dough ball into a large greased deep bowl, turn to grease all sides of dough ball. Cover loosely with plastic wrap. Let rise in an oven on proof setting (90- 00º) until it has doubled in bulk, about 2 hours. Add a loaf pan filled with boiling water to the oven while dough is proofing to provide moisture.
Step 5- Spray two 8.5 x 4.5-inch loaf pans lightly with spray oil. Remove the dough from the bowl and divide into 2 equal portions. Shape dough into loaves and place in pans. Cover with plastic wrap and let rise again until they have doubled in size and are 1-inch over the rim of the pan. About 45 minutes to an hour in the oven on proof setting, or overnight in the refrigerator.
Step 6 Preheat oven to 350º. Score the tops of the loaves and brush tops with an egg wash. Bake for 20 minutes then rotate pans, continue to bake until the loaves are done. About 10- 15 minutes more. Loaves are done when tops are a deep golden brown and the internal temperature is at least 185º. The sides and bottom should be light golden brown. Cool at least an hour before slicing. |
This recipe for Soft Honey Whole Wheat Bread is from