Cracked Wheat Bread Recipe
Ingredients
| All purpose flour/Null | 4 1⁄4 Cup (68 tbs) (4- 41/2) | |
| Cracked wheat/Null | 1 Cup (16 tbs) | |
| Active dry yeast/Null | 2 | |
| Water/Null | 1 1⁄2 Cup (24 tbs) | |
| Milk/Null | 1⁄2 Cup (8 tbs) | |
| Sugar/Null | 3 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| Salt/Null | 1 Tablespoon | |
| Whole wheat flour/Null | 1 Cup (16 tbs) |
Directions
In large mixer bowl combine 2 cups of the all-purpose flour, the cracked wheat, and yeast.
In saucepan heat water, milk, sugar, butter or margarine, and salt just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in whole wheat flour and as much remaining all-purpose flour as you can mix in using a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining all-purpose flour to make a moderately stiff dough.
Continue kneading till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (45 to 60 minutes).
Punch down; turn out onto floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape each half into a loaf and place in greased 8x4x2-inch loaf pans.
Cover; let rise till double (30 to 45 minutes).
Bake at 375° for 30 to 35 minutes.
If loaves brown too quickly, cover loosely with foil the last 10 minutes.
Remove from pans; cool.
Brush tops with melted butter, if desired.
In saucepan heat water, milk, sugar, butter or margarine, and salt just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in whole wheat flour and as much remaining all-purpose flour as you can mix in using a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining all-purpose flour to make a moderately stiff dough.
Continue kneading till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (45 to 60 minutes).
Punch down; turn out onto floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape each half into a loaf and place in greased 8x4x2-inch loaf pans.
Cover; let rise till double (30 to 45 minutes).
Bake at 375° for 30 to 35 minutes.
If loaves brown too quickly, cover loosely with foil the last 10 minutes.
Remove from pans; cool.
Brush tops with melted butter, if desired.
Chef
