Wednesday, April 16, 2008

Gloomy days = Baking days

I don't know what it is but when there's a gloomy, cold day I find that I want to bake. Yesterday was one of the those days.  So I put my book down, grabbed my whole wheat bread recipe and all the ingredients required and began mixing and adding and combining.  This recipe is the best I've found so far, I found it at the Robin Hood website but I'll post it on here too.
 100% Whole Wheat Bread

Ingredients:

1 tsp Sugar
1/2 cup warm water
1 envelope (8g) active dry yeast (2 1/4 tsp or 11 ml)

1 1/2 cups warm water
1/3 cup molasses
1 1/2 salt 
2 Tbsp shortening (I didn't have any so I used canola oil)
5 3/4 cups ROBIN HOOD Best for Bread Whole Wheat Flour

Preparations
In bowl dissolve sugar into 1/2 cup warm water and sprinkle with yeast, let stand for 10 mins, then stir well.

Add yeast to 1 1/2 cups warm water, molasses, salt, shortening, and 2 cups of the flour and beat in mixer or by hand until smooth.

Stir in the remaining flour gradually, until dough leaves sides of bowl. Then knead in mixer or by hand (on floured board) until dough is smooth and elastic (about 10 mins).

Place in lightly greased bowl, turning to grease all sides of the dough. Place greased wax paper on top.

Let rise in warm place until doubled in size (45 to 60 mins).

Punch down. Turn onto lightly floured board and divide into 2 equal portions. Round up each portion, cover and let rest for 10 mins.

Shape each portion into a loaf and place in a greased loaf pan, seam side down.  Cover with a tea towel and set in a warm place. Let rise until it's above top of pan in center, and corners and filled.  

Bake at 400F on lower oven rack for 10 minutes, then reduce temperature to 350F and bake 20 to 30 minutes more.  Remove from pans immediately.  Brush top crust with butter if a soft crust is desired. Cool on wire racks.

NOTE: this recipe makes 2 loaves. For a lighter flavor omit molasses and add 2 Tbsp sugar and use 4 1/2 cups to 5 1/2 cups of flour.

5 comments:

Krista said...

I also feel like nothing lifts my spirit as baking on gloomy days does. But I bake cookies or cakes or muffins or pies, my bread has NEVER turned out... or rather it's never turned out to be anything more than a brick. Becka will tell you I make one loaf at her place once that was light and fluffy ... but I will quickly correct that statement by saying she stood right beside me the WHOLE time to make sure I didn't do it wrong. *sigh* I will never be a good Mormon mother ...

TinaLaRae said...

I have to admit this is the first recipe I've been able to get to work more times than not, which means it some times doesn't. Not sure Mormon has anything to do with it!? Anyway I always like to give it a try and if it works YAY for me, if it doesn't I get out my chocolate chip cookie ingredients.

Natalie said...

good job on going for the whole wheat bread first. i'd be likely to go for the chocolate chip cookies first (and eat more dough than survives the oven to become a cookie) :-)

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Angie said...

Hey Tina I'll need a lesson. I dream of baking bread but that is as far as it gets. Looks yummy!