Real Home Cookin’
Half Whole Wheat Half White Bread
Recipe by: Peggy Layton
Baking real bread from scratch sounds more difficult and time consuming than it actually is. Try this recipe for Half White Half Whole Wheat Bread and you may never want to buy another loaf of bread from the store.
Half White Half Whole Wheat Bread - page 1 of 2
Ingredients:
- 1 3/4 cups warm water
- 1/4 cup honey or brown sugar
- 3 tablespoons shortening or oil
- 1 teaspoon salt
- 1 package dry yeast
- 3 1/2 cups whole wheat flour
- 3 1/2 cups white flour
Mix the first four ingredients together in a large bowl until the shortening melts. Add 1 cup white flour and 1 package dry yeast and mix thoroughly. Next add 1 cup of wheat flour and continue mixing them. Then keep adding 1 cup white flour and 1 cup whole wheat flour until you have a good consistency of dough. If you need more flour than the recipe calls for, keep adding it. Knead the bread dough for at least 10 minutes or until the dough is smooth and elastic. Keep the counter top floured as you are kneading the bread. Grease a large bowl and put the dough in it to rise. When it doubles in size, punch it down and let it rise again. Shape it into two loaves. (cont. on page 2)
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Half White Half Whole Wheat Bread - page 2 of 2
Place each one in a greased bread pan. Let them rise to about 1 inch over the bread pan. Bake in a preheated oven at 375° until golden brown (Almost 35 minutes). Remove the bread from the pans to cool, this will prevent soggy bread. Cut and serve when it is cool.