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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Whole Wheat Bread
 Categories: Breads
      Yield: 1 Loaf
 
      1 c  Whole wheat flour
      2 c  Bread flour
  2 1/4 ts Active dry yeast
      1 tb Sugar
  1 1/2 ts Salt
      2 tb Butter; melted
      1 c  Water; +1 oz,
           - at approximately 115?F
 
  Mix 1 cup bread flour (reserving the other cup for later) with the
  whole wheat flour in a bowl, then add sugar, yeast, and salt; it's
  important at this stage to keep the salt and yeast on opposite sides
  of the bowl, so that the salt does not immediately halt the yeast's
  growth; I usually find it works well to put the yeast on top of the
  sugar, and then place the salt directly opposite that.
  
  Add water and butter, and stir until all ingredients are
  well-combined; the stir ring speed on a stand mixer with a dough hook
  installed should work fine for this.
  
  Add the reserved cup of flour in parts, stirring to combine or mostly
  combine; this can also be done with a stand mixer. Once all the flour
  is added, knead for approximately 10 minutes, until the dough is
  elastic and bounces back when pressed with the pad of a finger; this
  can likewise be performed with a stand mixer, although I don't know
  the timing.
  
  Oil a separate bowl lightly, then roll the dough into a ball and
  place in the oiled bowl.
  
  Cover and set aside until doubled in bulk, about 45 minutes.
  
  Lightly oil your loaf pan, then press on the risen dough gently,
  deflating it. Stretch the dough out slowly into a rectangle whose
  short side is roughly the same length as your pan, then roll up the
  dough, using a short side as the central axis, and place in the loaf
  pan seam-side down. Set aside to proof until appropriately risen
  (about doubled in bulk), another 30 to 45 minutes.
  
  Partway through proofing, preheat the oven to 450?F.
  
  Bake at 450?F for 10 minutes, then reduce heat to 350?F and bake
  until the top is golden brown and patches are slightly darker,
  generally at most 30 minutes. Let the loaf rest in the pan for a few
  minutes after removing it from the oven, then release it; be careful,
  there will be steam!
  
  Recipe by navybear
  
  Recipe FROM: 
 
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