Wholewheatsandwichbreadforbreadmachine Recipes

Steps:

• Add the ingredients to the bread machine in the order listed (or according to manufacturer's instructions).
• Select the dough cycle on the machine. Be sure that a 1.5-lb loaf is selected.
• Start the machine. When it begins the fast mix (after about 5 minutes), lift the lid and use a rubber scraper to push down any dough or flour that is not being mixed into the dough ball.
• Once the first mix is done (about 15 minutes on my machine), turn off the machine. Allow the bread to rise in the machine for about 20 minutes, or until it is roughly doubled in size.
• Turn out the bread onto a well-oiled surface. Flatten the dough somewhat, then fold it. Begin by bringing the edge closest to you into the center, then fold down the top. Repeat with the left and right sides. If needed, stretch the loaf to make it more oblong.
• Place the loaf into a greased 9 x 5 loaf pan.
• Preheat the oven to 375.
• While the oven is heating, allow the loaf to rise until it has just crested the top of the pan.
• Bake at 375 for 20 minutes. Tent the bread with foil, and bake for an additional 20 minutes.
• Cool on a wire rack before slicing.
• Note: The gluten is a very important ingredient. It helps give the bread its light, fluffy texture. You can find it at Whole Foods or in the bulk bins at WinCo.

Steps:

• Follow directions for order on your bread machine.
• Di solve the honey in the water.
• Sift flour and milled flax seed for best results.
• This is for a 1 1/2 pound loaf.
• I like the machine set on light crust for sandwich bread.
• Use whole wheat setting.

Steps:

• Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
• Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
• Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!

Steps:

• You will need a 2 lb loaf tin, well buttered.
• Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
• Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
• Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
• Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
• Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
• Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
• Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
• Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
• After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
• Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
• Cool the bread on a wire rack.

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Steps:

• Mix all non-flour ingredients except butter. Beat in the whole wheat flour. Cover and let rest for 15 minutes.
• Add white flour until you have a workable dough. Place in a warm buttered bowl, turning the dough to coat all sides. Cover and let rise until doubled (about an hour).
• Punch dough down and let it rest for 10 minutes. Brush your bread pan with melted butter. Put dough into pan and let rise about 45 minutes.
• Bake at 375 for 3-45 minutes. (If you have a meat thermometer, bread is done when the inside is 180 degrees.).
• To cut for sandwiches, let it sit until the next day; it's much easer to slice then!

Steps:

• Soak raisins beforehand in some warm water.
• In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
• In another bowl, mix warm water and canola oil.
• Gradually add warm water mixture to flour mixture.
• Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
• Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
• Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
• Bake at 350F for 30 to 35 minutes or until done.
• Remove from pans; cool on wire rack. Brush with melted butter.

Steps:

• Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.