Whole Wheat Sandwich Bread

I have really been enjoying using yeast. I have always made the occassional loaf of bread or pizza dough, but it isn’t until quite recently where I try to make our sandwich bread too. I can’t get over just how much better it is. I thought this bread tasted great, but it didn’t quite get the height I was looking for. Ideally I would like a perfect mix between this bread and the cottage cheese dill bread. Even though it is more rectangular shaped than loaf shaped the bread is great and I will definitely make it again.

Whole Wheat Sandwich Bread
Ingredients
1 1/2 Cups all-purpose flour
1 1/2 Cups whole wheat flour
1/2 Cup milk
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

Directions

Begin by mixing cold milk with 1/2 cup hot tap water to make a lukewar combination.

To mix the dough combine all of the ingredients in the bowl of a stand mixer using the paddle attachment. Once the dough starts to leave the sides of the bowl switch to the dough hook. Knead the dough until it becomes smooth and elastic (about 5 minutes). Transfer the dough to a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 60 minutes.

Transfer the dough to a lightly oiled work surface and shape it into an 8-inch log. Place the log in a lightly greased loaf pan, cover loosely with greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Bake the bread in a preheated 350 degree F oven for about 35 minutes, until it’s golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by its interior temperature to 190 degrees F at the center of the loaf. Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf

Source: King Arthur Flour