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Amy Lynn's Whole Wheat Bread




Source of Recipe


Tea Cozy


List of Ingredients




3/4 cup warm water (105 - 115)
2 package fast rising yeast
2 C water (room temperature) (original recipe called for milk, water is
fine, water drained off a pot of boiled potatoes really helps the bread to
rise.)
3 T sweetener of choice
3 T vegetable oil
1 T salt
7-8 C flour (1/2 ww, 1/2 white works well; all whole wheat rise less but still
makes an attractive loaf-esp with addition of 1-2 T of wheat gluten)

Recipe



dissolve yeast in the warm water. In a separate bowl mix together 2
C water, sweetener, vegetable oil, salt. Add yeast mixture and 4 cups
flour. Mix until smooth. Add remaining flour ½ C at a time until the dough
forms a ball (if using mixer) or follows the mixing spoon. Then, turn the
dough ball out onto a floured board and knead for about 10 minutes, or until
the dough is soft and smooth (like a baby's bottom).


Let rise 1 hour (or until double.) Punch down, let rest 10 minutes. Divide
and shape into two loaves (standard) or desired shape(s). Let rise another
hour (or until double.) Bake at 425 F for 25-30 minutes. Brush with oil
after baking for a shiny crust.