Light Wheat Bread Recipes

LIGHT WHEAT BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the order given in bread machine bucket.
• Process on basic/white cycle, medium color crust setting.
• I use warm (tepid) water and the rapid (3 hr) setting.
• You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.

AWESOME LIGHT WHEAT BREAD

Steps:

• Add yeast and sugar to 1/3 cup warm water. Set aside and allow to proof for 5-10 minutes.
• Place bread flour, whole wheat flour, salt and 4 1/2 teaspoons of oil in food processor. Process for approximately 10 seconds to combine.
• Add the egg and the 2/3 cup cold water to the yeast mixture and mix well.
• With the processor running, add the yeast mixture through the feed tube in a slow steady stream as fast as the flour will absorb it.
• When the liquid is absorbed and mixture has formed a ball of dough that has cleaned the sides of the work bowl, process for 45-60 seconds longer to knead.
• Place the 1 tablespoon of vegetable oil in a large bowl. Using your fingers/hands, coat the sides of the bowl. Rub your hands with the oil to make handling the dough easier.
• Remove the dough from the workbowl and place in oiled bowl. Flip dough over so it is oiled on all sides. Lay plastic wrap on top of dough to keep it from drying while rising (you should have enough oil on the top of your dough so the plastic won't cling to it).
• Place dough in a warm, draft free area and allow to rise until double in bulk. I warm my oven slightly (2 minutes) and allow the dough to rise there. It is quicker. The dough has risen enough when you poke it with your finger and the indentation stays.
• Once dough has risen, remove it from the bowl and punch it down. Reshape it to fit in a greased bread pan. Re-place plastic wrap (being sure you put the oiled side down) and allow to rise a second time, once again until doubled.
• Preheat oven to 375`. Bake for 20-30 minutes or until your loaf is brown on top and sounds hollow when you tap it.

LIGHT WHEAT BREAD

Steps:

• In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes., Divide dough in half; shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and refrigerate for up to 12 hours. , Remove from the refrigerator; let stand in a warm place for 30 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.