Sunday, March 22, 2009
I've never made bread from scratch before, minus the bread maker when I was young. Cooking Light had an issue a few months back highlighting many different variations of bread that made me promise I was going to try to make it soon. I couldn't find the issue today, but I decided to try to make this one because it is versatile...went great with the potato leek soup I made for dinner and I'm certain it will make a great turkey sandwich for work tomorrow!
1/2 t sugar
1 package dry yeast
2 t warm water
2 cups 1% milk
3 T canola oil
3 T honey
1 t salt
3 c all purpose flour
3 c whole wheat flour
In a small bowl, combine yeast, water, and sugar. Let stand 15 minutes until it looks like this:
Meanwhile, combine milk, honey, salt, and canola oil in a small saucepan. Cook over medium heat until warmed and honey fully dissolves in liquid mixture. Remove from heat and cool to room temperature. Add yeast.
In a large bowl, combine the flour and stir with a whisk. Add the liquid and stir until a sticky dough forms. Pour dough onto a large surface covered in 2 T all purpose flour. Knead until dough is no longer sticky. Add up to 2 more T flour if necessary.
Pour into a large bowl coated in cooking spray and cover with plastic wrap. Let stand 20-25 minutes until dough rises and if you gently press your finger into the dough, the indentation will stay. Punch down the dough, cover and let sit an additional 15 minutes.
In bowl, slice dough down the center with a knife. Remove half and place on flour covered surface. Cover the remaining half so it does not dry out. Roll dough into a 7 x 14 rectangle. Roll dough into a roll, eliminating bubbles in the dough as necessary. Place seam side down into a metal loaf pan (I used 8x4) coated in canola oil. Repeat with the remaining dough. Cover and let sit 30 minutes. Dough will double in size.
Place dough into a 400 degree oven. Cook for 10 minutes and turn down heat to 325. Cook an additional 35 minutes. Slide a knife around the loaf to remove from pan. Place on a towel lined cooling rack. Can be served immediately.