My Bread Recipie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 63.8
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 194.4 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.4 g

View full nutritional breakdown of My Bread Recipie calories by ingredient
Submitted by:


Half Whole-Wheat, Half All Purpose so you don't get a dried out bread. Half Whole-Wheat, Half All Purpose so you don't get a dried out bread.
Number of Servings: 12


    You'll need

    1 1/2 cups of warm water ( between 105 and 110F).
    2 1/4 TSP of Yeast. ( Or 1 packet)
    1 1/2 cups of King Aurthur Unbleached All-Purpose Flour
    1 1/2 cups of King Aurthur Whole Wheat Flour
    1 tsp salt

    * Note * I do realize that the ingredients list King Arnold but it's King Arthur that I used. Typo :)


Combine the 1 1/2 cups of warm water in your mixing bowl with the 2 1/4 TSP of yeast. Let sit for 10 minutes to get frothy.

Add in both types of flour at the same time and the salt. Set your mixer on 1 or 2 speed. Not too fast. Just enough to mix together. I use speed 2 on my Kitchen Aid mixer with my dough hook.

The dough will start to pull away from the sides when it's mixed properly. Sometimes I have to add 1 TBSP of water to make it come together. Sometimes I need more flour to make it less sticky. It should be slightly sticky.

Place in a oiled large bowl to rise. Cover. Let rise for an hour. After an hour I remove the bread, roll it out to form a loaf and then place it in my oiled loaf pan. I let it rise there for 45 minutes. Brush with oil and place in the oven at 375F for 20-25 minutes.

Upon removing you'll need to take it out of the loaf pan immediately and place on a wire rack. I can't tell you how vital a wire rack is! Otherwise it gets mushy on the bottom from all the moisture. Let it stay on the rack until it's cooled.

Then slice and enjoy!

Serving Size: Makes 1 loaf. I can get 12 slices.

Number of Servings: 12

Recipe submitted by SparkPeople user LETSRUNFAST.

Rate This Recipe