Betty's Whole Wheat Bread

Makes 2 loaves (may be doubled for 4 )
Instructions:-
1 or 2 pkgs active dry yeast,
1/2 cup warm water (110F-115F).
(Using 2 pkgs will shorten rising time, but may give bread a yeasty taste.)
Dissolve yeast in warm water.
Add all remaining ingredients, except second part of flour:-
1-3/4 cups warm liquid (110F)(I prefer water to milk),
3 tbsp sugar,
1 tbsp salt,
1 egg, beaten
2 tbsp soft shortening,
4 cups plus 3 to 3-3/4 cups Whole wheat flour.

Beat with wooden spoon OR electric mixer until smooth and batter falls from spoon or beater in sheets.

Using hand or spoon, mix in enough remaining flour until dough cleans bowl and doesn't stick to fingers.

Turn dough onto "lightly" floured board.
Wash mixing bowl, dry and grease it thoroughly.

Kneading and Rising:- Knead rhythmically about 10 minutes, until dough is smooth and blistered. Keep board lightly floured until dough no longer sticks.

Place dough in the greased bowl, cover with clean towel or cloth. Let rise in a warm place (draft free), until double - 1 to 2 hours.

Punch down, pull in edges. Turn upside down in bowl, cover again and let rise 40 to 60 minutes.
Punch down again, divide into 2 pieces, rest on cloth covered board.

Grease 9x5x3" loaf pans. Begin shaping loaves. Place in pans, seam side down.
Grease top, let rise 50-60 minutes.
Loaves are ready to bake if slight dent remains when touched.

Baking:- Heat oven to 425F (Hot). Place pans in center of oven, not touching each other. Bake 25-30 minutes or until golden brown. Tap crust, if it sounds hollow bread is done. Remove from pans, cool on racks. Do not place in direct draft. For tender crust, brush with butter while hot.

Betty
http://members.shaw.ca/b.e.webb/

http://www.nancyskitchen