Time 3h40m Yield 4 “9x5 loaves” Number Of Ingredients 8 Steps:
Dissolve yeast in warm water. In a large bowl, combine butter, molasses, honey and salt and mix well. Add yeast mixture and then gradually add flours. Turn onto floured surface and knead until smooth. Place in buttered bowl and let rise until double. Punch down and let rest for a few minutes. Divide dough into 4 parts and shape into loaves. Place in greased pans and let rise for about an hour. Bake at 375* for 35 to 40 minutes.
Time 3h Yield 36 Number Of Ingredients 9 Steps:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Time 1h25m Yield 2 loaves (16 pieces each). Number Of Ingredients 9 Steps:
In a large bowl, dissolve yeast in warm water. Add butter, honey, sugar, salt, milk powder and 3 cups whole wheat flour; beat on medium speed until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide dough into 4 portions. Roll each into a 15-in. rope. For each loaf, twist 2 ropes together; pinch ends to seal. Place in greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Yield 12 servings Number Of Ingredients 7 Steps:
In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed. NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread. Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers. NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides. On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball. Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour. Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you’ll be using it again. Transfer the proofed dough to a lightly floured surface and press the dough - don’t stretch - into a 7x7-inch (18x18 cm) square. Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough. Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan. Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before. Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm). Preheat the oven to 375°F (190°C). Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust. Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing. Store in an airtight container or bag. The bread can be stored in freezer up to 6 months. Enjoy!
Yield 12 servings Number Of Ingredients 7 Steps:
Preheat the oven to 325°F. Mix together the flour, salt and yeast in a bowl. Add the water and mix until just barely combined. Place the dough on a floured surface and knead for 10 minutes. Transfer the dough in a clean bowl and cover it with a tea towel. Let it rise in a cool spot for 2-3 hours Once the dough has risen, split it into two even loaves Coat a baking sheet with olive oil and then add the two loaves. Cook the dough in the oven for 15-30 minutes, or until it sounds hollow when you tap the bottom of the loaves Slice and top with jam or butter. Enjoy.
Time 3h50m Yield 12 Number Of Ingredients 6 Steps:
Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes. Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes. Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough. Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan. Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Time 45m Yield 1 loaf Number Of Ingredients 9 Steps:
Using a 2-cup glass measuring cup dissolve the yeast in the water. Add the honey. Let stand until foamy, about 6-8 minutes. Stir in the olive oil. In a stand mixer equipped with the dough hook attachment blend the whole-wheat flour, 1¼ cup of the all-purpose flour, and the salt until combined. Pour in the yeast mixture and mix on low speed until the dough forms a ball. The dough should be slightly sticky; if it is too wet, add some of the remaining all-purpose flour, 1 tablespoon at a time (you can also use a food processor, or, just a bowl and a wooden spatula). Empty your dough on a well-oiled bench and knead it until it is not sticky anymore. Shape the dough into a ball and turn it over in a greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1½ hours. After the first rise, punch down the dough to deflate it and knead briefly again on a lightly oiled bench or surface to shape into a smooth, 10-inch-long oblong loaf. Place the dough in a greased 10"x5" loaf pan. Cover loosely with a cloth and let it proof again until almost doubled in size, about 45 minutes to an hour. Preheat oven to 375° F. Brush the top of the bread loaf lightly with the egg white. Sprinkle some sea salt and sesame seeds, if using. With a sharp knife, cut three, ½-inch-deep slashes on top of the loaf. (This slashing is necessary to release some of the trapped gas, which can deform your bread. It also makes the top of your bread look attractive.) Place a small pan (e.g., an 8" cake pan) filled with 1 cup of water in the corner of the lowest shelf in the oven. Slide the bread loaf pan right onto the middle rack of the oven and close the oven door (the steam from the water in the small pan will help to keep the oven moist and allow the bread to rise more, instead of forming a crust right away.) Bake the loaf for about 30 minutes, or, until the top is a deep golden brown (the internal temperature of the bread will be around 190°F). When you remove the loaf from the oven, you will hear it crackle for a while. In baking terms, this is called “singing” and it is exactly what you want. Place on a rack and allow it to cool completely before slicing and enjoying. This bread is even better the next day, sliced and toasted, as it brings out the nutty flavor of the whole wheat flour!
Time 45m Yield 1 loaf (16 slices). Number Of Ingredients 7 Steps:
In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
