50/50 Whole Wheat Bread (Abm) |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 10 |
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This loaf bakes up tall and fluffy!! We use a wheat blend flour from Gold Medal and Bread flour for this recipe. The recipe below is for a 2 lb. loaf. Ingredients:
1 -1 1/8 cup water |
2 eggs |
6 tablespoons shortening |
1/4 cup sugar |
1 1/2 teaspoons salt |
2 cups gold medal better for bread wheat blend whole wheat flour (can use whole wheat) |
2 cups gold medal better for bread flour |
2 1/2 teaspoons active dry yeast |
Directions:
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe.
2. Select Whole Wheat cycle and Medium Crust setting.
3. Press start.
4. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if you machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
5. After baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.
6. Note: Number of servings depending on thickness of slice.
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