Light Brown Bread Recipe
Believe me when I say that you must try this Light Brown Bread. I am certain we both will agree that this Light Brown Bread is very scrumptious.
Summary
Ingredients
2 packages dry yeast
1/2 cup warm water (105° to 115°)
2 cups milk, scalded
1/4 cup plus 1 tablespoon sugar
1 tablespoon salt
3 tablespoons shortening
2 cups whole wheat flour
4 cups bread flour
Directions
Dissolve yeast in warm water; let stand 5 minutes.
Combine next 4 ingredients in a large mixing bowl; stir until shortening melts.
Cool to 105° to 115°.
Add yeast mixture to milk mixture.
Add 1 cup whole wheat flour and 2 cups bread flour.
Beat at medium speed of electric mixer 3 minutes.
Stir in remaining 1 cup whole wheat flour and enough remaining bread flour to make soft dough.
Turn dough out onto a lightly floured surface, and knead 8 to 10 minutes until smooth and elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; let rest 20 minutes.
Divide dough in half; shape each half into a loaf.
Place in 2 greased 9- x 5- x 3-inch loaf pans.
Cover and let rise in a warm place, 45 minutes or until almost doubled in bulk.
Bake at 375° for 35 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool on wire racks.
Combine next 4 ingredients in a large mixing bowl; stir until shortening melts.
Cool to 105° to 115°.
Add yeast mixture to milk mixture.
Add 1 cup whole wheat flour and 2 cups bread flour.
Beat at medium speed of electric mixer 3 minutes.
Stir in remaining 1 cup whole wheat flour and enough remaining bread flour to make soft dough.
Turn dough out onto a lightly floured surface, and knead 8 to 10 minutes until smooth and elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; let rest 20 minutes.
Divide dough in half; shape each half into a loaf.
Place in 2 greased 9- x 5- x 3-inch loaf pans.
Cover and let rise in a warm place, 45 minutes or until almost doubled in bulk.
Bake at 375° for 35 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool on wire racks.
Comments
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VT Sharon says :
I made this bread for Christmas Eve dinner and everyone just raved about it and asked me for the recipe. It is very moist and very, very tasty. It is great as bread sliced warm at the table and also excellent as toast. Chef's note: I cut the salt in half and I found it was perfectly salted with the lesser amount.
Posted on: 6 January 2010 - 5:15am
