Half and Half Bread

I don't make bread nearly enough.  One of my goals this year...yes remember those "resolutions"...was to make homemade bread more often.  I am not scared of using yeast I just find it a bit too time consuming.  Even on the weekends it seems that the time I am ready to make bread the day is already winding down.

Whenever I do get around to it I have a very lovely time. There is something special about making bread.  I love working the dough.

I love the smell of the dough.

I love the magic of watching it grow and grow.

I love the cutting into fresh, warm bread and seeing the steam escape.

I need a bit more practice shaping the loaves.

I hope to continue making bread.  I feel like a month and a half into the year and only getting around to making bread once is a bit of a slow start.  I promise to do better. I know it will take some effort but I am ready.  I am also ready for all of the sampling.  This was a simple sandwich bread recipe. I switched have of the flour to whole wheat to make the bread a bit more hearty.

1/2 and 1/2 Sandwich Bread

by Emily Morris

Prep Time: 4 hours

Cook Time: 25 minutes

Keywords: bake bread

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Ingredients (2 loaves)

• 1/2 cup low-fat milk
• 3 tbsp sugar
• 3 tbsp butter
• 2 tsp salt
• 2 packages active dry yeast
• 1 1/2 cup warm water
• 1 1/2 cup whole wheat flour
• 3-4 1/2 cup all-purpose flour

Instructions

Place milk, sugar, butter and salt in a small saucepan. Heat over low heat until the butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in a warmed bowl of an electric stand mixer. Attach the dough hook. Add lukewarm milk mixture, whole wheat flour, and 3 cups all purpose flour. Mix on low speed for 1 minute.

Continuing on low speed, slowly add the remaining flour, about 1/2 cup at a time. One the sides become clean stop adding flour, about two minutes. Continue kneading for two more minutes. The dough will become smooth but slightly sticky to the touch.

Place dough in a greased bowl. Flip once so all sides are coated in oil. Cover. Let rise in a warm place for about an hour, or till doubles in bulk.

Once doubled, punch down dough and divide into two equal pieces. Place each half into greased bread pans. Cover. Let rise again for about an hour or until doubled in size.

Preheat oven to 400 degrees. Bake loaves for 25-30 minutes. Check for doneness but tapping the top of each loaf. If it sounds hollow, then it is ready. Remove from pan immediately and cool on wire racks.

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