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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 36 |
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This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.Sharlene Heatwole, McDowell, Virginia Ingredients:
2 tablespoons active dry yeast |
2 cups warm water (110° to 115°) |
1 egg |
1/2 cup canola oil |
1/2 cup maple syrup |
2 teaspoons salt |
3 cups king arthur premium 100% whole wheat flour |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add egg, oil, syrup, salt, whole wheat flour and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into loaves. Place in three greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter. Yield: 3 loaves (12 slices each).
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