> Subject: Req: Lighter wheat bread
>
> Does anyone have a good recipe for a bread made with potato flakes
> in place of some of the flour that makes a whole wheat less dense
> than all whole wheat flour? I like to avoid white flour but I'd
> like a bread that isn't as heavy as multi-grain or whole wheat
> bread.
I have several nice bread recipes on my personal recipe archive at
my Web site. Here is a light wheat bread that you may enjoy and
which is similar to what you described in your request. I have also
included a recipe for a very nice sandwich bread. It does not use
potato flakes but is very nice.
Enjoy,
Joan
Light Wheat Bread (for KitchenAid)
----------------------------------
Yield: 2 standard-sized loaves (using loaf pans)
4 c. bread flour
2 c. whole-wheat flour
2 T. gluten flour
1/2 c. powdered milk
1/2 c. instant potato flakes (optional)
2 T. sugar
1 Tbsp. firmly packed brown sugar
1 T. salt
1/2 tsp. ground ginger
2 Tbsp. butter, chilled and cut into pieces (or use soft shortening) 2
Tbsp. active dry yeast (I use rapid-rise)
2-1/4 c. lukewarm water
3 T. unsalted butter
With standard mixing attachment, thoroughly combine all dry
ingredients except yeast into large mixing bowl. Add butter (or
shortening) and combine. Add yeast and combine thoroughly. Add water
and mix only until dough starts to form a ball and mixer begins to
labor a bit -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9
minutes. Remove dough to greased glass container; cover loosely with
tea towel or plastic wrap. Set in a warm, draft-free location until
doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into
loaves and place in lightly greased (I use Pam cooking spray) loaf
pans. Cover loosely with tea towel or plastic wrap; place in warm,
draft-free location until dough reaches the top of the loaf pans.
Preheat oven to 500F while dough is rising in loaf pans.
Turn heat down to 375 (or 325 if using convection); immediately
uncover loaves and place into oven for 25 minutes. Remove loaves from
pans and place back into oven, baking for approximately 20 additional
minutes, or until crusts are nicely browned and loaves test done.
Remove to cooling racks. As soon as loaves are removed from oven,
melt butter over low heat and brush lightly over crusts for softer
crust.
Allow loaves to cool for at least 60 minutes before slicing. If
freezing loaves for later use, cool thoroughly (about 2 hours).
This recipe yields an extremely fluffy, airy loaf with a very pleasant
texture which is perfect for making toast and sandwiches.
Yummy Sandwich Bread (for Cuisinart)
------------------------------------
Yield: 2 standard-sized loaves (using loaf pans)
2 c. bread flour
1-1/2 c. whole-wheat flour
1 T. gluten flour
1/4 c. powdered milk
1 tsp. sugar
2 Tbsp. firmly packed brown sugar
1 tsp. salt
1/2 tsp. ground ginger
2 Tbsp. butter, chilled and cut into pieces (or use soft shortening) 1
Tbsp. active dry yeast (I use rapid-rise) 1 c. plus 3 Tbsp. cold or
lukewarm water
Insert metal blade in work bowl of food processor. Add flours,
sugars, salt, ginger, and butter; process for approx. 20 seconds. Add
yeast and process for approximately 10 seconds more to fully mix the
ingredients.
Add water; process until dough forms a ball in the work bowl. Insert
dough blade and continue processing for approximately 2 minutes.
Remove dough to greased glass container; cover loosely with tea towel
or plastic wrap.
Set in a warm, draft-free location until doubled in bulk; punch down.
Repeat.
Punch down dough; divide into two equal-sized pieces. Form into
loaves and place in lightly greased (I use Pam cooking spray) loaf
pans. Cover loosely with tea towel or plastic wrap; place in warm,
draft-free location until dough reaches the top of the loaf pans.
Preheat oven to 375F. Uncover loaves and bake for 30 minutes. Remove
loaves from pans and place back into oven, baking for 10 more minutes.
Remove to cooling racks and cool for at least 30 minutes before
slicing. If freezing loaves for later use, cool thoroughly (about 90
minutes).
This recipe yields an extremely fluffy, airy loaf with a very pleasant
texture which is perfect for making toast and sandwiches.
NOTE: I have doubled this recipe when using my KitchenAid with
excellent results.
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
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