Sweet Wheat Bread Food

SWEET WHEAT BREAD

Steps:

• Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
• Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.

HONEY WHOLE WHEAT BREAD

Steps:

• CREATE THE SPONGE: In the bowl of a stand mixer, or large mixing bowl if you will be kneading by hand, combine the water, yeast, and 2 cups (8.5 oz, 238 gr) of the flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. The mixture will begin to grow in bulk to about double in size. (If the mixture does not grow in bulk then the yeast is not active and the sponge should be restarted with fresh yeast.)
• COMBINE THE DOUGH: Use a spoon or rubber spatula to deflate the air out of the sponge. Add the remaining ingredients into the bowl and stir until combined.
• KNEAD: If using a stand mixer, knead the dough with the dough hook attachment at medium/high speed for about 5 minutes, until the dough is smooth and elastic. You may need to scrape down the sides and bottom of the bowl occasionally. If kneading by hand, knead on a lightly floured work surface for about 8 minutes, until the dough is smooth and elastic. You may need to add more flour if it is too sticky. The dough will become less sticky as it is kneaded. Try to avoid adding too much flour.
• FERMENTATION: Lightly oil a clean bowl and place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise until double in size. This should take about 1 hour. It might take slightly longer if your kitchen is very cool.
• PUNCHING: After the dough has doubled in size, press down in the center of the dough with your fist (do not aggressively punch it) and bring the sides of the dough into the center, releasing the gas.
• RESTING: Allow the dough to rest for about 10 minutes before shaping to allow the gluten strands to relax. Meanwhile, position an oven rack on the center rung and preheat your oven to 350F (177C). Grease a 9 x 5 in (23 x 13 cm) loaf pan with nonstick spray or butter.
• SHAPING: On a clean work surface, pat the dough into a rectangle with the short end being about the width of your loaf pan. Bring one short end of the dough into the center and then the other end into the center so the ends are touching. Use the heel of your hand to press down and seal. Fold the loaf in half and gently move it into the loaf pan, seam side down. Use the palm of your hand to gently press down the dough and evenly distribute it in the pan.
• PROOFING: Cover the dough with a piece of plastic wrap and allow it rise until double in size. This should take about an hour. The loaf should be crowning the pan by about 1" (2.5 cm).
• BAKING: Bake the bread at 350F (177C) for 45-55 minutes. To test if it is done, thump the top of the bread and if it sounds hallow then it is done. If you have a thermometer, the bread is done when the internal temperature reads 190F-200F (88C-93C).
• RUB OR BRUSH BUTTER ON TOP OF THE BREAD when it comes out of the oven to prevent the crust from becoming hard. Allow the bread to cool before slicing.
• STORE uneaten bread in a twist tie bag or in plastic wrap at room temperature for up to 3 days. Slice the bread and wrap it well and freeze it if it is not eaten within a few days. Bread can be stored in the freezer for up to 3 months.

OATMEAL WHEAT BREAD

Steps:

• Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
• Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
• Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
• Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
• Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

30 BEST BREAD MACHINE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fresh bread in 30 minutes or less!

HOMEMADE HONEY WHOLE WHEAT BREAD

Steps:

• In the bowl of your standing mixer, add warm water, honey and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is proofed and looks foamy.
• Add canola oil, all-purpose flour 1 cup of white whole wheat flour and sea salt to the proofed yeast mixture in the bowl of your standing mixer fitted with the dough hook.
• Stir the mixture with the dough hook, starting on low speed and increasing to medium-high, until combined
• Slowly add remaining white whole wheat flour ¼ cup at a time, mixing after each addition.
• Once the dough has formed a ball that is only slightly tacky and pulls away from the sides of the mixer, transfer it to a well-floured surface and knead until it becomes elastic and smooth.
• Place dough in an oiled bowl covered by a damp towel in a warm place to rise. Let rise until doubled in size (about 1-2 hours).
• After dough has doubled in size, gently press all the air out of it and grease a 9x5" loaf pan.
• Transfer the degassed dough to the greased loaf pan and cover with a warm damp towel.
• Let the dough rise until it reaches the top of the loaf pan, then preheat the oven to 350 degrees F.
• Bake for 25-30 minutes in the preheated oven, or until the top is golden brown and the loaf makes a hollow sound when hit with a wooden spoon. If the top is browning too quickly loosely cover the loaf with aluminum foil and move to a lower rack in the oven.
• Remove the bread pan from the oven and place on a wire rack to cool for 10 minutes.
• After 10 minutes release the sides of the bread with a knife, and gently flip the pan over to remove the bread. Serve warm or let cool!

SWEET WHEAT BREAD (BREAD MACHINE)

Steps:

• Pour water into bread machine.
• Add honey, yeast and gluten.
• Follow with remaining ingredients.
• Set machine for dough cycle.
• During knead cycle, check dough for consistency, it should be slightly elastic, if too stiff, add water, too moist add more bread flour.
• After cycle is finished, place dough in greased bread pan, or form into rolls, cover and let rise for 30 minutes or until doubled.
• Bake at 350°F for 30 minutes.

BASIC WHOLE WHEAT SWEET DOUGH

Steps:

• Add first 6 ingredients in the order listed, to bread machine and process on dough setting. (During the first 5-10 minutes, if dough is sticky, add more whole wheat flour a teaspoonful at a time. Or, if dough is dry, add more water a teaspoonful at a time.).
• Ater bread machine beeps that it's done (approximately 1 hour to 1 hour 20 minutes), remove from bread pan onto lightly floured board, using from reserved 1/4 cup flour to dust the board as needed to keep from sticking.
• Divide dough in half, and continue with your favorite sweet bread, roll or cinnamon rolls recipe. Repeat with second half of dough. (Bake according to your recipe's instructions.).

QUICK SWEET WHOLE WHEAT BREAD

Steps:

• 1. Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.
• 2. In a medium bowl, stir together the flour, cinnamon, salt, baking powder, and baking soda.
• 3. In a large bowl, combine the beaten egg, molasses, brown sugar, vegetable oil, and grated lemon or orange peel.
• 4. Add the flour mixture to the molasses mixture alternately with the yogurt or buttermilk. Do not overbeat.
• 5. Pour into prepared pan and bake about 50 minutes, until tester inserted in center comes out clean.

CREAM OF WHEAT BREAD

Steps:

• Preheat oven to 400 degrees F
• Lightly grease a 9 inch round cake pan, square pan or 12 cup muffin pan.
• In a large bowl, combine flour, cream of wheat, sugar, salt and baking powder.
• In a large measuring cup or separate bowl, whisk together egg, milk and butter or oil.
• Pour your wet ingredients into your dry and mix just until combined.
• Pour batter into prepared pan.
• Bake in preheated oven for 15-20 minutes. Enjoy!