Wheat Bread, Half & Half, 3/4" Slice
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 131.3
- Total Fat: 2.7 g
- Cholesterol: 6.1 mg
- Sodium: 192.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.3 g
- Protein: 3.8 g
View full nutritional breakdown of Wheat Bread, Half & Half, 3/4" Slice calories by ingredient
Introduction
Grandma's recipe. Half whole wheat and half white flour. Makes two loaf pans, about 10 slices per loaf. Grandma's recipe. Half whole wheat and half white flour. Makes two loaf pans, about 10 slices per loaf.Number of Servings: 20
Ingredients
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Yeast, bakers, .5 ounce
Water, warm, .33 cup (8 fl oz)
Granulated sugar, 3 tsp
Flour, white, 2.5 cup
Flour, whole grain, 2.5 cup
Butter, salted, 4 tbsp
Water, cold, 1.33 cup (8 fl oz)
Salt, 1.5 tsp
Directions
Stir yeast and sugar into warm water in a 2 cup measure and let stand until foamy, 3 to 5 minutes. Use processor with dough blade to process flour, butter and salt for about 20 seconds. Add ice water to yeast mixture.
With machine running, pour liquid through feed tube as fast as flour absorbs it - should take about 35 seconds. Continue processing until dough cleans inside of bowl, then let machine run for 60 seconds to knead dough.
Shape dough into a ball and place it in a lightly floured plastic bag. Squeeze air out and close end with a wire twist, allowing space for dough to rise. Let rise in a warm place until dough has doubled in size, about 1 to 1.5 hours.
Punch dough down. Shape dough into 2 loaves and place each in a greased 6 cup loaf pan. Cover with oiled plastic wrap and let rise in a warm place until dough just rises above the top edge of pans, about 45 minutes. Bake in middle rack of preheated 375F oven until top is browned. about 35 to 40 minutes. Remove from pans and cool on wire rack.
Serving Size: Makes 20, 3/4" slices
Number of Servings: 20
Recipe submitted by SparkPeople user TONCHWILL.
With machine running, pour liquid through feed tube as fast as flour absorbs it - should take about 35 seconds. Continue processing until dough cleans inside of bowl, then let machine run for 60 seconds to knead dough.
Shape dough into a ball and place it in a lightly floured plastic bag. Squeeze air out and close end with a wire twist, allowing space for dough to rise. Let rise in a warm place until dough has doubled in size, about 1 to 1.5 hours.
Punch dough down. Shape dough into 2 loaves and place each in a greased 6 cup loaf pan. Cover with oiled plastic wrap and let rise in a warm place until dough just rises above the top edge of pans, about 45 minutes. Bake in middle rack of preheated 375F oven until top is browned. about 35 to 40 minutes. Remove from pans and cool on wire rack.
Serving Size: Makes 20, 3/4" slices
Number of Servings: 20
Recipe submitted by SparkPeople user TONCHWILL.