100% Whole Wheat Bread

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Bread

*Use mixer equipped with dough hooks.
11⁄2 teaspoons active dry yeast	1⁄2 teaspoon salt
1 cup warm water	1 egg
5 tablespoons vegetable oil	3 to 31⁄2 cups whole wheat flour
5 tablespoons honey

In a large bowl sprinkle yeast over water. Let stand 5 to 10 minutes or until foamy. Stir to mix, then add oil, honey, salt, and egg. Mix. Add 2 cups of the flour and mix for about 1 minute. Let stand about 20 minutes until bubbly and starting to rise. Add 1 more cup flour and mix.* Add enough of the remaining flour until dough forms a smooth ball that is slightly sticky to the touch.

Place dough in large, greased bowl. Cover and let rise 30 minutes or until double in size. Punch dough down and let rise 1 hour. Punch down. Shape into loaf. Place into 9x5 inch greased loaf pan and let rise until double in size, about 30 minutes. Bake at 400°F for 30 minutes.

Substitution: For this whole wheat bread, do not substitute all-purpose flour for any of the whole wheat flour.

Success Tip!

To shape loaves, roll out the dough to a rectangle, with the shorter side being slightly longer than the length of the pan. Starting at the shorter end, roll up the dough. Tuck the end under and place in the greased loaf pan.

Basic White Bread

*Use mixer equipped with dough hooks.
11⁄2 teaspoons active dry yeast	2 tablespoons sugar
11⁄4 cups warm water	1 teaspoons salt
11⁄2 tablespoons butter or	3 to 31⁄2 cups all-purpose flour
margarine, melted

In a large mixing bowl, combine yeast and 1⁄4 cup warm water. Stir until dissolved. Add remaining warm water, butter, sugar and salt. Stir until mixed. Add 3 cups of flour and mix* until blended. Add enough of the remaining flour until dough forms a smooth ball that is slightly sticky to the touch.

Place dough in large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough down and shape into loaf. Place loaf into 9x5-inch greased loaf pan and let rise until double in size, about an hour. Bake at 400°F for 30 minutes.

Success Tip!

Warm water for dissolving dry yeast should be between 105°F and 115°F. If a ther- mometer isn't available, run hot water over your wrist. It should feel very warm, but not uncomfortably hot.

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