Light Wheat Bread Food

LIGHT WHEAT BREAD

Steps:

• In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes., Divide dough in half; shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and refrigerate for up to 12 hours. , Remove from the refrigerator; let stand in a warm place for 30 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

LIGHT WHEAT BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the order given in bread machine bucket.
• Process on basic/white cycle, medium color crust setting.
• I use warm (tepid) water and the rapid (3 hr) setting.
• You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.

AWESOME LIGHT WHEAT BREAD

Steps:

• Add yeast and sugar to 1/3 cup warm water. Set aside and allow to proof for 5-10 minutes.
• Place bread flour, whole wheat flour, salt and 4 1/2 teaspoons of oil in food processor. Process for approximately 10 seconds to combine.
• Add the egg and the 2/3 cup cold water to the yeast mixture and mix well.
• With the processor running, add the yeast mixture through the feed tube in a slow steady stream as fast as the flour will absorb it.
• When the liquid is absorbed and mixture has formed a ball of dough that has cleaned the sides of the work bowl, process for 45-60 seconds longer to knead.
• Place the 1 tablespoon of vegetable oil in a large bowl. Using your fingers/hands, coat the sides of the bowl. Rub your hands with the oil to make handling the dough easier.
• Remove the dough from the workbowl and place in oiled bowl. Flip dough over so it is oiled on all sides. Lay plastic wrap on top of dough to keep it from drying while rising (you should have enough oil on the top of your dough so the plastic won't cling to it).
• Place dough in a warm, draft free area and allow to rise until double in bulk. I warm my oven slightly (2 minutes) and allow the dough to rise there. It is quicker. The dough has risen enough when you poke it with your finger and the indentation stays.
• Once dough has risen, remove it from the bowl and punch it down. Reshape it to fit in a greased bread pan. Re-place plastic wrap (being sure you put the oiled side down) and allow to rise a second time, once again until doubled.
• Preheat oven to 375`. Bake for 20-30 minutes or until your loaf is brown on top and sounds hollow when you tap it.

LIGHT WHEAT BREAD (BREAD MACHINE)

Steps:

• In a bread machine, place all ingredients in order as suggested by manufacturer. Select bread setting. Choose crust colar and loaf size, if available. Bake according to bread machine directions.

LIGHT WHOLE WHEAT BREAD (BREAD MACHINE)

Steps:

• Combine ingredients in the breadmaker using the order required by the particular breadmaker.
• Use "Whole Wheat" setting.

LIGHT WHEAT BEER BREAD

Steps:

• Preheat oven to 375.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool at least 15 minutes before slicing.

KITTENCAL'S LIGHT WHOLE WHEAT BREAD

Steps:

• Grease two dark metal 8 x 4-inch loaf/bread pans.
• Fit a heavy-duty stand mixer with kneader blade.
• Place both flours into the stainless steel mixing bowl set aside.
• Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
• When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
• In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
• Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
• Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
• After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
• Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
• Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
• Generously oil a large glass or stainless steel bowl.
• Place the dough in the bowl; turn to coat the dough with oil.
• Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
• Punch down the dough then slice into two equal pieces.
• Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
• Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
• Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
• Repeat with the remaining dough.
• Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
• Set oven to 375°F.
• Bake for about 25 minutes, or until the top is golden dark brown.