Light Wheat Bread (for KitchenAid)
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Yield: 2 standard-sized loaves (using loaf pans)
4 c. bread flour
2 c. whole-wheat flour
2 T. vital wheat gluten
1/2 c. powdered milk
1/2 c. instant potato flakes (optional)
2 T. sugar
1 Tbsp. firmly packed brown sugar
1 T. salt
1/2 tsp. ground ginger
2 Tbsp. butter, chilled and cut into pieces (or use soft shortening)
2 Tbsp. active dry yeast (I use rapid-rise)
2-1/4 c. lukewarm water minus 2 Tbsp.
2 Tbsp. lemon juice
3 T. unsalted butter
With standard mixing attachment, thoroughly combine all dry ingredients except
yeast into large mixing bowl. Add butter (or shortening) and combine. Add
yeast and combine thoroughly. Add water and lemon juice; mix only until dough
starts to form a ball and mixer begins to labor a bit -- approximately 10-20
seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove
dough to greased glass container; cover loosely with tea towel or plastic wrap.
Set in a warm, draft-free location until doubled in bulk; punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into loaves and place
in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea
towel or plastic wrap; place in warm, draft-free location until dough reaches the
top of the loaf pans.
Preheat oven to 500F while dough is rising in loaf pans.
Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and
place into oven for 25 minutes. Remove loaves from pans and place back into oven,
baking for approximately 20 additional minutes, or until crusts are nicely browned
and loaves test done. Remove to cooling racks. As soon as loaves are removed from
oven, melt butter over low heat and brush lightly over crusts for softer crust.
Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves
for later use, cool thoroughly (about 2 hours).
This recipe yields an extremely fluffy, airy loaf with a very pleasant texture
which is perfect for making toast and sandwiches.
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