Friday, January 28, 2011

Recipe #2.

On Wednesday, I baked my second-ever batch of wheat bread. This recipe, provided by Melanie W., was SUPER easy. I think even an elementary schooler could handle it (or a caveman). From start to finish, it only took an hour. I got it done during Baby Guy's afternoon nap! It has very few ingredients, and it's unique in that is uses liquid lecithin instead of vegetable oil.

Mmm ... tasty.

It smelled heavenly while baking (I swear, someone needs to invent a scented candle that smells like freshly-baked bread). And then, it was super moist (sorry if that word offends you. Some people feel squicky inside when they hear it or read it), even the next day. Very easy to slice, too.

It's only drawback was the flavor. The texture was great, but it lacked a little bit in savor and sweetness. Still, it is such an easy, convenient bread recipe -- who doesn't love a recipe that can be cranked out in 60 minutes? Plus, the dough is so versatile, it can be used for pizza crust, rolls, braids, tortillas ... the list is endless.

Melanie W.'s Hour Wheat Bread
(makes 4 loaves -- half it if you are using a KitchenAid mixer)

10 1/2 C whole wheat flour (you can also use part white flour for less density)
1/2 C sugar
1 TBS salt
3 rounded TBS instant yeast
3 TBS liquid lecithin (you can find this at any health food store and it's shelf-stable)
4 C hot tap water
Mix dry ingredients. Add lecithin** and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes or until dough reaches the tops of the pans.
Bake at 350 degrees for 25 minutes, or until golden brown.
** Squeeze or pour approximately 3 tablespoons of lecithin directly into a well in the dry mixture. Do not measure. It's super sticky and will ruin anything it gets on.
Use 1/4 of the recipe for pizza dough. Do not raise 25 minutes.

1 comment:

  1. mmmmbread. we have a pre-existence type of love. i will be attempting this.


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