Whole Wheat Bread
|Milk||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 envelope)|
|Lukewarm water||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
In a medium-sized, heat-resistant, non-metallic bowl, heat milk, uncovered, on full power 2 1/2 to 3 minutes or until bubbles form around edge.
Add shortening, sugar and salt to milk.
Let cool until lukewarm.
In a small bowl place the 2 tablespoons lukewarm water (105Â° to 115Â°F ).
Sprinkle yeast on top of water and stir until dissolved.
Add yeast mixture to lukewarm milk mixture.
Stir to combine.
Add 2 cups flour to yeast-milk mixture and beat until smooth.
Cover and set in a warm place to rise until almost double in bulk.
Punch down dough.
Gradually add the 1 1/2 cups whole wheat flour and knead on a wooden pastry board, until the dough is elastic and does not stick to the board.
Grease a medium-sized bowl.
Place dough in bowl and turn so that top of dough is greased.
Cover and let rise in warm place until double in bulk.
Knead again until free from air bubbles.
Place dough in a 1 1/2 quart, heat-resistant, non-metallic loaf dish.
Cover and place in warm place to rise until double in bulk.
Heat, uncovered, on SIMMER for 12 to 14 minutes or until a wooden pick inserted in the center comes out clean.