Traditional White/Wheat Bread
"A delicious white bread that substitutes 1 cup whole wheat flour for nutritional value"
- Ready In:
- 3hrs
- Ingredients:
- 7
- Yields:
-
1 loaf
- Serves:
- 10
ingredients
- 1⁄4 ounce active dry yeast
- 2 tablespoons sugar
- 1 1⁄4 cups warm water
- 2 tablespoons butter
- 1 1⁄2 teaspoons salt
- 1 cup whole wheat flour
- 2 1⁄4 cups white flour
directions
- In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until yeast mixture is bubbly.
- In a large bowl combine butter, salt, and 1c. whole wheat flour.
- Add the yeasty mixture to the whole wheat flour mixture. Mix well. Stir in the white flour ½ cup at a time, mixing well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Form into a loaf and place into a lightly greased 9x5 inch loaf pan. Cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 375 degrees.
- Bake at 375 degrees for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews
-
I grew up on white bread & then, somewhere along the line, stopped buying it & quit eating it! Then along comes your recipe, & have have to rethink things a bit, because made this way the bread is wonderfully tasty! Of course I realize it's no longer actually white white bread, but still! Will be making this again, I know! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
RECIPE SUBMITTED BY
I'm a middle school Family & Consumer Science teacher.
