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MULTI-GRAIN SANDWICH BREAD Recipe

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This recipe for MULTI-GRAIN SANDWICH BREAD is from The Thompson Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces All Purpose or Bread Flour (2 cups)
3 1/2 ounces Multi-Grain Cereal (1 cup)
2 3/4 ounces Whole Wheat Flour (1 Cup)
1 ounce Butter (2 Tablespoons)
1 1/2 teaspoons Salt
1 1/2 ounces Brown Sugar (or 2 1/4 ounces Honey) (3 Tablespoons)
2 teaspoons Instant Yeast (or 1 Packet Active Dry Yeast)
10 1/2 ounces Lukewarm Milk(1 1/4 cups), (or 1 1/4 cups water plus 3 1/2 Tablespoons Dry Milk Powder)
4 ounces Raisins or Currants (3/4 Cup) (optional)
Directions:
Directions:
1 .Combine all of the ingredients, mixing to form a shaggy dough. Knead the dough — by hand, mixer, or bread machine until it's smooth.

2.Place the dough in a lightly greased bowl, cover, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

3.Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9" x 5" loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 60 to 90 minutes, until it's crested 1" to 2" over the rim of the pan.

4. Towards the end of the rising time, preheat the oven to 350°F.

5. Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

 

 

 

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