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Рецепт Light Wheat Bread (For Kitchenaid)

Name: Light Wheat Bread (For Kitchenaid)
Ingredients: 4 c. bread flour; 2 c. whole-wheat flour; 2 Tbsp. gluten flour; 1/2 c. powdered lowfat milk; 1/2 c. instant potato flakes optional; 2 Tbsp. sugar; 1 Tbsp. firmly packed brown sugar; 1 Tbsp. salt; 1/2 tsp grnd ginger; 2 Tbsp. butter chilled and cut into pcs or possibly use soft shortening; 2 Tbsp. active dry yeast (I use rapid-rise); 2 1/4 c. lukewarm water; 3 Tbsp. unsalted butter

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Ингредиенты

4 c. bread flour
2 c. whole-wheat flour
2 Tbsp. gluten flour
1/2 c. powdered lowfat milk
1/2 c. instant potato flakes optional
2 Tbsp. sugar
1 Tbsp. firmly packed brown sugar
1 Tbsp. salt
1/2 tsp grnd ginger
2 Tbsp. butter chilled and cut into pcs or possibly use soft shortening
2 Tbsp. active dry yeast (I use rapid-rise)
2 1/4 c. lukewarm water
3 Tbsp. unsalted butter

Инструкции

(For KitchenAid)
Yield: 2 standard-sized loaves (using loaf pans)
With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add in butter (or possibly shortening) and combine. Add in yeast and combine thoroughly. Add in water and mix only till dough starts to create a ball and mixer begins to labor a bit - approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 min. Remove dough to greased glass container; cover loosely with tea towel or possibly plastic wrap. Set in a hot, draft-free location till doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal-sized pcs. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or possibly plastic wrap; place in hot, draft-free location till dough reaches the top of the loaf pans.
Preheat oven to 500F while dough is rising in loaf pans.
Turn heat down to 375 (or possibly 325 if using convection); immediately uncover loaves and place into oven for 25 min. Remove loaves from pans and place back into oven, baking for approximately 20 additional min, or possibly till crusts are nicely browned and loaves test done.
Remove to cooling racks. As soon as loaves are removed from oven, heat butter over low heat and brush lightly over crusts for softer crust.
Allow loaves to cold for at least 60 min before slicing. If freezing loaves for later use, cold thoroughly (about 2 hrs).
This recipe yields an extremely fluffy, airy loaf with a very pleasant texture that is perfect for making toast and sandwiches.