Really Soft Wheat Bread by nloxford

[BakerAunt]

Really Soft Wheat Bread
Submitted by nloxford on August 09, 2005 at 7:32 pm
Submitted by: judel [uploader's note: nloxford appears to have posted judel's recipe]

This recipe is based on things I've learned working with Moomie's Buns (the basic outline) and with PaddyL's Double Crusty Bread (the vinegar and the double rise). The kids love the result. Thanks guys!

4 c. bread flour
2 c white whole wheat flour
2 tsp salt
1 Tbs instant yeast
2 1/4 c water
1/4 c butter, softened or melted
1 egg
1 tsp. vinegar
1/3 c honey

Combine flours, salt, and instant yeast. Add water and remaining ingredients. Stir with mixing blade on standing mixer until everything comes together, then let it rest for about 5 minutes. Adjust water or flour as necessary to get a soft (but not sticky) dough. Continue to knead for about 5 minutes with the dough hook. Turn into a greased bowl, cover, and let rise until doubled.

Punch down the dough and let it rise again until doubled.

After the 2nd rise, divide dough in half, shape into 2 loaves, and place in 8x4 pans. Let rise until the dough is above the top of the pans, about 45 min-1 hr. Bake at 375 for 35-40 min, until internal temperature of 185.

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