Anchorage Country Store Whole Wheat Bread

I don't think there is a person in the world who doesn't love the smell of baking bread. It's something so wonderful and earthy - and it defines a baker, to me at least.

I'm working on my bread technique - but there is unfortunately a patience and timing factor that I must master. It can take time to bake a loaf of bread - 2 risings + cook time. That's fine with me - but what sneaks up on me is the fact that the time to rise may be longer than the recipe says - so it's hard for me to take a look and not see it be done when the recipe says it is.

As I said, baking bread smells wonderful - almost transcendent. So there is nothing better to make on a rainy, windy Sunday afternoon. The recipe I made today was taken from Southern Living - not a magazine I subscribe to, but I found the recipe from a search through AOL's cooking area. I made a 1/2 batch of the recipe - it halved easily, and came together nicely. The bread rose nicely, smelled heavenly, but was unfortunately slightly salty for my taste. It also had the problem of a slightly too chewy crust - it's something I have to work on. It's lovely as the base of a ham and cheese sandwich - and may act as the fresh breadcrumbs for a salmon cakes recipe down the road.

So, overall rating - 6. Repeat? Maybe - but the search for the perfect sandwich bread continues.


* Exported from MasterCook *

Anchorage Country Store Whole Wheat Bread

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 cups whole wheat flour -- divided
1/2 cup skim dry milk
1 tablespoon salt
2 (1/4-ounce) packets active dry yeast
3 cups water -- divided
1/2 cup honey
2 tablespoons unsalted butter
3 cups unbleached flour -- 2 to 3

Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined.

Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. Remove from heat, and stir in 1 cup cold water. (Mixture will register about 120°.)

Add honey mixture to flour mixture, beating at low speed 1 minute. Increase speed to medium, and beat 2 more minutes. Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 2 equal portions. Roll each portion into a 15- x 10-inch rectangle. Roll each up jellyroll fashion, beginning with short end. Fold ends under, and place each, seam side down, in a 9- x 5-inch loafpan.

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Bake at 375° for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning.

Source:
"Southern Living 11/00"

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Per Serving (excluding unknown items): 119 Calories; 1g Fat (7.5% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0