WKYT - Chef Walter - Recipes

Whole Wheat Bread Monday, September 20, 2010

Ingredients

Judy Tarner of Clinton,
Top Whole Grain Bread, 2010 Tennessee Valley Fair
Fleischmann’s Yeast “Bake for the Cure” Contest

2 cups hot water
1/2 cup canola oil
1/3 cup honey
5 cups freshly ground hard red wheat flour
2 tsp kosher salt
1/2 tsp gluten
3 1/2 tsp Fleischmann’s Instant Yeast

Directions

Combine hot water, oil, and honey in heavy mixer. Add 3 cups of freshly ground flour, salt, gluten, and yeast. Mix thoroughly. Add the remaining flour and mix on high speed (knead) until smooth and elastic (about 10 min.). Cover and let rise until double, (about 1 hour). Punch the dough down and divide it into two loaves. Place loaves in pans sprayed with vegetable spray, cover with a light towel, and let rise again for 30 minutes. Bake at 350 degrees for 30 minutes. Recipe makes two 1 lb 81/2 to 1 lb 9 oz loaves.

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