A Warm Loaf of Bread (RECIPE)

June 21, 2010 § Leave a comment

I never thought I’d bake bread, because without a bread-making machine, it seemed like it would be tough to get it to turn out well. But, the other day I was craving carbs, and I had bought a bag of whole wheat flour to make chapatis. On the bag was a simple recipe that sounded good, so I gave it a whirl. And mmm, it was luscious: dense, moist, slightly sweet, and perfect toasted and slathered with butter or peanut butter.

Whole Wheat Bread

adapted from King Arthur Flour

1 cup nonfat milk

1/4 cup orange juice

1/4 cup vegetable oil

2 tablespoons molasses

1 tablespoon real maple syrup

2 teaspoons instant yeast (not active dry yeast)

3 cups whole wheat flour

1 1/4 teaspoons salt

Thoroughly grease an 8 1/2 ” x 4 1/2 ” pan (grease well as the bread tends to stick).

Combine the flour and salt in the bowl of an electric stand mixer fitted with a dough hook; make a well in the middle. Add remaining ingredients by pouring them into the well. Turn the mixer on at low speed to combine ingredients, then turn to high speed and beat for 3 minutes. Scoop the dough into the greased pan.

Cover the pan with lightly greased plastic wrap, and let it rise in a warm spot for 90 minutes.

Bake the bread in a preheated 350 degree oven for 30-35 minutes (tent it with aluminum foil after 15 minutes if the top is browning too quickly). Bread is done when a toothpick comes out clean.* Cool in pan on a rack for 5 minutes, then turn loaf out onto a rack to cool completely.

*Note: The original recipe said, “the bread is done when it’s golden brown on top and an instant-read thermometer inserted into the center registers 195 degrees.” I didn’t bother and it turned out great!


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