Whole Wheat Brick Alley Bread Food

BRICK ALLEY BREAD

Steps:

• Mix flour, salt and baking soda.
• Combine beaten egg with buttermilk and honey. Add to dry mixture with
• a few quick strokes to form a sticky dough. Do not overmix.
• Shape into a small flat, round loaf on a greased baking sheet. Cut
• two parallel slashes on top about 1/2 inch deep. Bake at 375 degrees
• F for 25 to 30 minutes.
• Makes one (10-slice) loaf.

100 % WHOLE WHEAT BREAD

Steps:

• In saucepan, heat milk not to boiling.
• Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
• Cool to lukewarm.
• Sprinkle yeast over water in large bowl.
• Stir to dissolve yeast- stir in lukewarm milk mixture.
• Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
• Gradually add remainder of whole wheat flour.
• Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
• Knead dough for about 5 minutes until dough is smooth and has some elasticity.
• Place in greased large bowl.
• Turn dough so greased side is up.
• Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
• Turn dough again on floured surface.
• Divide into halves.
• Cover about 10 minutes.
• Cut each of the two halves into two pieces.
• Roll each piece into about a 12 inch strip.
• Twist two strips together.
• Repeat the process.
• Roll into a ball to fit into a 9x5x2-3/4 greased pan.
• Mold evenly into pan.
• Repeat process with remaining two pieces.
• Brush tops of two loaves with a little butter, margarine or oil.
• Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
• Preheat oven 400F.
• Bake in middle of oven for 35- 40 minutes.
• Turn out pans onto racks, brush top with melted butter.
• Makes 2 loaves.

100% WHOLE GRAIN WHEAT BREAD

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add: 4 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
• Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

WHOLE WHEAT BREAD 100%

Steps:

• Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
• Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
• Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
• On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
• Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch) and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
• Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.