Kid Friendly Wheat Bread Recipes

KID-FRIENDLY WHEAT BREAD

Steps:

• Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
• Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
• Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
• Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
• Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.

KIDS CAN MAKE: HOMEMADE BREAD

Steps:

• Put the milk, sugar, yeast and 1 cup of the flour in a large resealable plastic bag. Squeeze the air out of the bag and seal. Squish with your hands until well mixed. Let it rest for 10 minutes at room temperature; the mixture will begin to bubble.
• Add the melted butter, salt and remaining 3 1/2 cups flour to the bag, seal and squish again until well blended. Remove the dough from the bag and put it on a floured surface. Knead until smooth, about 5 minutes.
• Butter a 9-by-5-inch loaf pan and add the dough. Cover with a kitchen towel and put in a warm spot until the dough has just risen about 1 1/2 inches over the top of the pan, 2 to 2 1/2 hours.
• Position a rack in the center of the oven and preheat to 375 degrees F. Brush the top of the dough lightly with warm water and bake until golden brown, about 35 minutes. Using oven mitts, remove the loaf from the pan and place in the center of the oven rack. Continue baking until the loaf sounds hollow when rapped lightly with your knuckles on the bottom and top, or an instant-read thermometer inserted in the center registers about 190 degrees F, about 30 minutes more. Transfer the loaf to a cooling rack and cool completely before slicing.

THE BEST, FASTEST WHOLE WHEAT BREAD- THAT THE KIDS WILL LOVE TOO

Steps:

• Add ingredients in the order listed to bowl of Kitchen Aid or other heavy duty mixer.
• Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky).
• Knead for 10 minutes.
• Shape into 3 loaves. Add dough to sprayed loaf pans.
• Cover with tented plastic or cloth and let rise for about 1 hour.
• Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough has risen just above the top of pan.
• Turn oven down to 350 and bake for 25 to 30 minutes.

KID-FRIENDLY WHEAT BREAD

Steps:

• Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
• Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
• Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
• Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
• Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.