Kid-Friendly Wheat Bread So Tasty

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Kid-Friendly Wheat Bread

"An clean child-friendly wheat sandwich bread, particularly smooth when you have a mixer with a dough hook. My choosy child even eats the crust!"

Ingredients :

  • 1 half of cups heat water (110 tiers F/45 tiers C)
  • 1 tablespoon brown sugar
  • 2 (.25 ounce) envelopes active dry yeast
  • 2 cups all-cause flour
  • 4 cups entire wheat flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons salt
  • 1/3 cup vegetable oil
  • half of cup milk, room temperature

Instructions :

Prep : 15M Cook : 24M Ready in : 2H45M
  • Measure the water right into a huge bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside till foamy, approximately 10 mins.
  • Add 1 cup of the all-purpose flour and 3 cups of complete wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to combination substances. Continue to mix on medium pace, adding the relaxation of the flour half cup at a time, until the dough clings to the hook and cleans the perimeters of the bowl. You might not need to add all the flour. Mix on medium velocity for about 5 mins. Oil the bowl and flip the dough to coat. Cover loosely and set aside to rise until doubled, approximately 1 hour.
  • Punch down the dough and area on a floured surface. Divide into two identical quantities and use a rolling pin to roll every one right into a rectangle that is approximately 16x8 inches. Be sure to press out all the air bubbles. Roll the rectangles into loaves and pinch the seam together.
  • Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits throughout the pinnacle of each loaf the use of a sharp serrated knife. Set aside to upward push till your finger leaves a dimple whilst you press right into a loaf, 30 to 45 mins. Preheat the oven to four hundred levels F (two hundred tiers C).
  • Bake the loaves for 15 minutes inside the preheated oven, then reduce the temperature to 350 levels F (a hundred seventy five ranges C). Bake for an extra 30 minutes, or till loaves are deep brown. Remove from pans to chill on a twine rack.

Notes :

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