Friday, January 28, 2011

Light Wheat Bread

I like the whole wheat bread recipe below better, but this one is good for a light wheat!

2 envelopes yeast (4 1/2 tsp yeast total)
4 cups warm water
1/2 cup margarine, softened
1/4 cup molasses
1/2 cup agave nector
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Dissolve yeast in warm water. In a large bowl, combine butter, molasses, agave nector and salt and mix well. Add yeast mixture and then gradually add flours. Turn onto floured surface and knead until smooth. Place in greased bowl and let rise until double. Punch down and let rest for a few minutes. Divide dough into 4 parts and shape into loaves. Place in greased pans and let rise for about an hour. Bake at 350 for 25 - 35 minutes.

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