rollin in dough

What an experience! I have always talked about baking bread and I finally committed myself to it when I gave up sweets! After reading through the Betty Crocker and Better Homes cook books, we decided to set a long term goal to cook through every recipe in the book, twice, one time for each of us. So far we have made pancakes, chicken breast with a caribbean rub and breakfast pizza, all of which have turned out amazing. The wonderful things about these cookbooks is the layout of the recipes. Not only are you following a precisely measured recipe but you are learning the proper ways to cook and prepare your meals, along with other tips for perfect results every time.

Now, back to the bread! For this recipe I followed the directions on the back of the yeast packets. I was so nervous to completely butcher a recipe in the Betty Crocker book I decided to play it safe, plus I had bought super fast rising yeast, so it took less than an hour for it to rise! I split the recipe in half, so I wouldn’t ruin 2 loaves of bread. (My bread confidence was very low)

After making a giant mess (I didn’t realize how sticky dough was) I successfully baked a loaf of edible and actually soft bread!

Ingredients:

3 1/4 cups of whole wheat flour

1 envelope of Fleischmann’s Rapid Rise Yeast

3/4 cup of milk

3/4 cup of water

1 1/4 tsp salt

1/8 cup of vegetable oil

1/8 cup of honey

Directions:

1. Combine 2 3/4 cups of flour, salt and yeast

2. In a separate bowl combine all the wet ingredients and bring to a temperature of 120-130 degrees F.

3. Mix in the wet ingredients with the dry at a medium speed for 2 minutes

4. Add 1/2 cup of flour and mix for 2 more minutes

5. Knead dough on a lightly flour coated surface for 6-8 minutes. Cover and let sit for 10 minutes

6. After 10 minutes, roll the dough into a 12×7-inch rectangle. Beginning at the short end, roll the dough tightly. Pinch the seams together to seal. Place the dough seam down into a 8 1/2 x 4 1/2-inch load pan. Cover and let sit for 30-60 minutes until dough has doubled in size.

7. Bake 35-45 minutes, or until done at 375 degrees F

 

 

 

 

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