Traditional Whole Wheat Bread
|Whole wheat flour||3 Cup (48 tbs)|
|Toasted wheat germ||1⁄2 Cup (8 tbs)|
|Mashed potato flakes||1⁄4 Cup (4 tbs)|
|Nonfat dry milk powder||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages Of 1/4 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Vegetable oil||3 Tablespoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
In a mixing bowl, combine the first seven ingredients.
In a saucepan, heat water and oil to 120°-130°.
Add to dry ingredients; beat until blended.
Beat in eggs until smooth.
Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface; divide in half.
Shape into loaves.
Place in two greased 9-in x 5-in x 3-in loaf pans.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 35-40 minutes or until golden brown.
Remove from pans to cool on wire racks.