Our Not Too Secret Family Recipes
Back to Favorite Family Recipes List
To print in large print (.doc) format for your own binder Wheat Bread as .doc
Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Bread Recipes
Banana Bread RecipeMolasses Banana Bread Recipe
Biscuits Recipe
Cornbread Recipe
Buttermilk Pancakes Recipe
Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Wheat Bread
This Wheat Bread recipe make two loaves.
2½ cups lukewarm water
¼ cup shortening or butter
½ cup brown sugar
1 tbls salt
1 pkg (1 tbls) dry yeast
¼ cup warm water (110 to 115 degrees)
3½ cups wheat flour
4 cups white flour
Dissolve yeast in the ¼ cup of warm water. Dissolve brown sugar and salt in the warm water. Add in the butter, yeast and whole wheat flour with 1 cup of the white flour and beat until smooth.
Mix in remaining flour gradually to get a stiff dough. Turn the dough onto a lightly floured area. Knead the dough till smooth and elastic about 10 minutes.
Put in greased bowl and turn the dough over to grease the top. Cover and let rise in a warm area of 80 to 85 degrees until doubled, about 1 to 1½ hours. Punch down the dough and cut in half. Cover and let rest for 10 minutes. Shape into loaves and put into two greased 9x5x3 pans.
Let rise till doubled and rounded above pan for about 1¼ hours. Bake at 375 for 45 minutes. Cover in the last 20 minutes with a loose foil tent to prevent loaves from getting too brown.
Copyright © 2007