SINGLE RISE EASY WHEAT/WHITE BREAD
Make and share this Single Rise Easy Wheat/White Bread recipe from Food.com.
Provided by dkmarsden
Categories Yeast Breads
Time 1h5m
Yield 6 loaves
Number Of Ingredients 11
Steps:
- Stir together 1-1/3 cup hot water, 2 Tbs honey, and yeast. Let work for five minutes.
- In large bowl mix together 4 cups hot water, oil, 1/2 cup honey.
- Blend in soy powder, Vitamin C Crystals, salt, 4 cups of the whole wheat flour and 2 cups of the white flour.
- Then blend in yeast mixture and 4 more cups wheat flour and two more cups white flour. Get a sticky dough consistency.
- Knead on lightly oiled board for 20 minutes (or 10 minutes in machine with bread hook - dough should just clean sides of machine bowl).
- Shape 6 loaves and let rise under warm damp towel inside 80 degree oven (I just turn mine on for a minute and then turn it back off). Let rise for 20-25 minutes.
- Take out of oven and preheat to 365 degrees.
- Bake for 20-25 minutes.
- Remove immediately from pans, put on cooling racks and brush tops with olive oil.
Nutrition Facts : Calories 1137.1, Fat 22.3, SaturatedFat 3, Sodium 1182, Carbohydrate 211.8, Fiber 23.5, Sugar 29.8, Protein 33.7
SIMPLE WHITE BREAD
Easy to make.
Provided by George
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
- Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
- Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 5.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 308.6 mg, Sugar 2.5 g
WHITE WHOLE WHEAT BREAD
This is from the King Arthur website and is for a loaf made with white whole wheat. These directions are for a 1 1/2 pound loaf, but you can adjust to a 1-pound or a 2-pound loaf based on the flour/liquid/yeast proportions your bread machine requires. I am posting this recipe here b/c this is our go-to bread recipe (I typically make a couple of loaves a week) and I wanted easy access to it in my Zaar Cookbook.
Provided by Rubies
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Put all ingredients in bread pan.
- May add an optional 1/4 c of seeds (such as sesame, sunflower, or flax, or a combination). Sometimes I also add 1/4 c of wheat germ, oat bran or wheat bran instead of flax seeds.
- Program for basic white bread.
- Press start.
- 3 hours cooking time is based on a 1 1/2 pound white loaf with a light crust in my bread machine. Baking time will vary according to settings you choose on your machine.
EASY 100% WHOLE WHEAT BREAD
This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.
Provided by Mme Rocha
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
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.
Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g
SLOW-RISE, NO-KNEAD LIGHT WHEAT (OR WHITE) BREAD
This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes a lightweight American-style loaf. I have not made this yet but will give it a shot this weekend. Note that you can also use all white flour instead of the white/wheat combination. UPDATE: I made the part-whole wheat version and it is quite nice, although I had to tent it with foil to prevent over-browning on top. It's a little crumbly, so maybe not ideal for sandwiches, but quite nice for toast! From The Washington Post, Nov. 28 2007.
Provided by Sass Smith
Categories Yeast Breads
Time 18h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- For the first stage:.
- Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
- Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
- Scrape down the sides of the bowl with a greased flexible spatula.
- Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
- Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
- For the second stage:.
- Vigorously stir the dough until it deflates.
- Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
- Turn out the dough into the pan.
- Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
- Sift about 1/2 tablespoon flour evenly over the loaf top.
- Cover the pan tightly with plastic wrap.
- For a "regular" rise:.
- Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
- (The time will vary considerably depending on the temperature of the room and the length of the first rise.).
- Gently remove the plastic.
- Let it stand until the dough top rises 1/4 inch above the rim.
- For a "quick" rise:.
- Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
- Microwave for 2 minutes, until the water almost boils.
- Put the loaf in the microwave oven as far from the water as possible.
- Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
- Gently remove the plastic.
- Continue the rise until the dough top is 1/4 inch above the rim.
- For baking:.
- Position an oven rack in the middle third of the oven; preheat to 425 degrees.
- Gently transfer the pan to the oven; jarring can cause deflating.
- Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
- Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
- Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.
Nutrition Facts : Calories 140.4, Fat 2.8, SaturatedFat 1.6, Cholesterol 6.4, Sodium 219.8, Carbohydrate 25.5, Fiber 1.6, Sugar 2.1, Protein 3.5
ONE-RISE HONEY WHEAT BREAD
This is a really easy recipe for bread that does not take all day to make ! You only knead it once, then it rises in the loaf pan once,then you bake it ! This bread is equally good for toast or sandwiches.
Provided by Laundrycrisis
Categories Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Grease a large loaf pan with butter, margarine, or shortening.
- Combine yeast, honey, warm water and melted butter/margarine in mixing bowl with a whisk. (if you grease your measuring cup for the honey, the honey will come out of it more easily).
- Stir the three types of flour into the honey/water/yeast mixture with a large spoon.
- Knead for ten minutes or until the dough feels soft and elastic. If you have a bread machine with a non-heated knead cycle - on mine it's the pasta dough cycle, you can let your bread machine do the kneading for you.
- Apply a little shortening/butter/oil to a large cutting board. After kneading, on the board, apply pressure to roll your dough into a smooth oblong bread shape a little shorter than the loaf pan. Place in greased loaf pan. Slit the top of the loaf down the middle with a sharp knife, not going quite all the way to the ends of the loaf.
- Preheat your oven just long enough to get it slightly warm (on mine this takes three minutes), then turn the oven OFF, and put the dough in for 40 minutes. After 40 minutes, leave the dough in the oven, turn the oven on, set to 375 F, and set the timer for another 40 minutes.
- When the bread is done the top should be brown. Leave the bread in the pan and allow it to cool on a cooling rack. I recommend allowing the bread to cool completely before removing it from the pan. Also the loaf will set better and be less crumbly if you freeze it once before using it.
- TIPS: An alternative to all purpose flour is King Arthur White Whole Wheat flour. And if you want a more whole grain taste/texture, experiment with adding some wheat germ or oatmeal to the recipe.
Nutrition Facts : Calories 2986.8, Fat 53.6, SaturatedFat 9.2, Sodium 567.2, Carbohydrate 562.6, Fiber 36.5, Sugar 94.6, Protein 75.3
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