July 05, 2006

Whole Wheat Dough with variations

A Whole Wheat Bread Recipe

1 1/3 cups of milk (I use milk powder to make the equivalent of this to save on the milk)
1/4 cup of water
2 Tblsp honey or sugar
4 tsps. butter or margarine (I prefer butter unsalted)
3 1/2 cups hard white flour freshly milled (you can use whole wheat from the store)
1/2 cup soft white flour freshly milled (you can use unbleached white from the store)
1 tsp salt
1 1/4 tsps active dry yeast

Add all ingredients in the order listed into your bread machine. Cook on the whole wheat setting. My bread machine makes this a cinch to make each day. I often set it the night before to be ready upon waking. It is a good texture for sandwiches because of the 1/2 cup soft white flour, otherwise it is too stiff and dries out quickly. The taste is awesome and it is very healthy.

Quick Dough for Every Day

1 cup warm water (not hotter than about 100 degrees)
1 1/2 tsp dry active yeast
1 Tbsp honey or sugar
2 1/2 cups flour (hard milled either white or red)
1/4 cup soft white flour
Pinch of salt
1 Tbsp Olive Oil (I use Extra virgin - or EVOO)

Mix the water, yeast and honey in the Kitchen Aid mixer and let sit for about 10 minutes. The yeast mixture will start to bubble up. Add the dough hook attachment and then put in the remainder of the ingredients. Let it knead for about 8 to 10 minutes. Remove from machine and knead on counter for a minute or two. Shape into whatever you desire to make. This rises quickly so you can make pizzas or breadsticks almost immediately.

For dinner rolls you need to form and let them rise on a baking sheet under a clean kitchen towl for about 30-60 minutes. I use this recipe for all my pizza baking. You can add cornmeal to the surface to roll out the pizzas dough. It keeps it from sticking to the counter very well.

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