Thursday, October 22, 2015

50/50 Bread

half whole wheat, half white homemade bread

Frankly, it is inexcusable that I have not yet posted a bread receipe when I call myself the Little Red Hen. After all, she's famous for making bread. Actually, she's most famous for eating it all by herself and I explored that a while ago in The Little Red Hen Wanted Bread.

This recipe is easy and family friendly. My littles, and my husband, are not entirely whole wheat bread fans, but when I use half whole wheat and half white flour, they eat it up. 50/50 bread. I feel better about it, and they will eat it. Win-win!

This recipe for Half Whole Wheat Half White Bread is pretty great. It does call for dough enhancer. While I don't typically bake bread with dough enhancer, or oil for that matter, this recipe is worth it. Before I tried using it, I would have groaned and fought against it. But, it really is good. I used Augason Farm Dough Enhancer, and it works great. This bread can hold up in a sandwich, tastes awesome with butter straight out of the oven, and makes killer toast the next morning. The best part it this bread stays fresh for about a week!  I don't know if that sells this 50/50 Bread, but it should.

Bread Making Disclaimer:

I'm sure you're aware, but bread making is not an exact science and I'm not claiming to be an expert. But, I have made my fair share of bread, so I've figured a few things out. The temperature outside and the temperature in your house can affect how warm you need the water to be and how long it takes your dough to rise. The humidity in the air can affect how much flour you need. Also, be sure your yeast is still fresh. That being said, don't fret! If it is cooler outside, your water will need to be warmer. If you've added a bit too much water, or it is especially humid, you may need a bit more flour. Bread dough is all about feeling.  You'll know the dough is right when it pulls away from the sides of your mixing bowl and it doesn't stick totally to your finger when you touch it.

Plan on having 2 full, beautiful loaves when you're done. Maybe one to keep, and one to share with a neighbor or friend. You know, 50/50!

Little Red Hen 50/50 Bread

Ingredients:
  • 3 cups warm water
  • 1 tbs active rise yeast
  • 1/3 cup honey or sugar
  • 1/3 cup vegetable oil 
  • 1 tbs salt
  • 1/2 tbs dough enhancer 
  • 4-5 cups whole wheat flour
  • 4-5 cups white flour
Directions:
  1. In the bowl of a stand mixer, combine warm water, honey or sugar, oil, and yeast. Let sit until frothy, about 5 minutes. 
  2. Add 4 cups of whole wheat flour, salt, and dough enhancer. Start mixer on low speed. 
  3. Continue mixing the dough, adding white flour one cup at a time. As needed, turn the mixer up to medium speed. Add flour until the dough no longer totally sticks to your finger when you touch it, and it pulls cleanly away from the side of the mixing bowl. 
  4. Knead in mixer for about 8 minutes. (No joke.)
  5. Remove dough from bowl and place on a floured surface. Form into 2 equal loaves and place into 2 greased 9 inch loaf pans.
  6. Let dough rise until doubled in a warm place. (I start preheating my oven at this point and let the loaves raise on top of the stove.) 
  7. Bake loaves at 350 degrees for about 30 minutes until golden on top. Let cool in the pan for about 5 minutes. Remove beautiful loaves from pans and continue to cool loaves on a cooling rack. 
  8. Final hint: the longer you wait to cut into the loaf, the better the texture of the bread. Maybe slice into one right away, and the other wait until completely cool before slicing. You'll taste and see the difference. 

Bake the bread. Share the slices. 

2 comments:

  1. Where did you buy your dough enhancer? And do you know what's in it?

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    1. It was a gift, but I've even seen it at Walmart, and you can find it on Amazon. It is flour, yeast enzymes, soybean oil, wheat gluten, and lecithin, basically. You know we can bake without it, but it is fun to use sometimes!

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