Bread

one loaf

I make our sandwich bread each week. This makes a whole wheat loaf that has enough sweetness to not be super wheaty. Our whole family likes this bread. I got the recipe here and tweaked it to fit my needs. I mix it and knead it in my KitchenAid mixer. I find that way I actually make the bread. For some reason, kneading it by hand sounds intimidating and I never feel like I have enough time to do it. :)

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon soy lecithin
3 cups (minus 3 tablespoons) whole wheat flour (I use King Arthur White Whole Wheat)
3 tablespoons vital wheat gluten
2 teaspoons instant active dry yeast (I use SAF Instant)

1. Combine first 7 ingredients in a large mixing bowl; mix with a whisk.

2. Add in one cup of flour and yeast; whisk until smooth.

2. Stir in rest of flour and wheat gluten, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.