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Recipe Category: Bread
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Ingredients
- 3 1/2 cups milk – very warm
- 2/3 cup sugar – or honey
- 2/3 cup vegetable oil – not olive
- 4 teaspoons salt
- 3/4 ounce dry yeast
- 1 1/2 cups whole-grain flour – graham
- 1 1/2 cups bread flour remainder all purpose white flour
Method
- Mix all the non-flour items (make sure the milk is not too hot to the touch, or it will kill the yeast).
- Mix in the whole wheat and bread flour.
- Then knead in enough of the all purpose flour so that the dough does not stick appreciably to your hands (this may take 10 minutes of kneading).
- Put the dough into a really large bowl, rub some oil on the top of the dough so it doesn’t get crusty (dry out) when rising.
- Cover the bowl with some waxed paper and put in a warm place.
- When approx doubled in size, form portions of dough into loaves and put in pans (This makes about 6 small loaves for me).
- Put pans with dough in them in a warm place
- Let them rise until about doubled.
- Bake at 325F for small loaves, 300F for big loaves (my oven’s a bit hot, so you may need a slightly higher temperature) on the bottom rack in the oven until the tops are all brown.
- After taking the pans out of the oven, let cool for about 5 minutes then take the bread out of the pans and lay them on their sides on cooling racks.
- When they’re cool, I put most of them in zip-lock bags and freeze them for the week.
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