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My review
Kid-Friendly Wheat Bread
Susan K.
"An easy kid-friendly wheat sandwich bread, especially easy if you have a mixer with a dough hook. My picky kid even eats the crust!"
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Ingredients
2 h 45 m servings 151 calsOriginal recipe yields 24 servings (2 loaves)
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Directions
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- Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
- Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
- Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
- Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
- Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.
Nutrition Facts
Per Serving: 151 calories; 3.6 g fat; 26.5 g carbohydrates; 4.2 g protein; < 1 mg cholesterol; 198 mg sodium. Full nutrition
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Reviews
Read all reviews 7180 Ratings
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Most helpful positive review
8/27/2008
Many compliments on this bread recipe. Minor changes> molasses instead of brown sugar when feeding the yeast in the first step (easier to mix), half wheat and half all purpose flour. In the futu...
Most helpful critical review
4/17/2010
This recipe wasn't bad, just wasn't my favourite. I like more dense bread than this. It is very light, and my crust came out quite tough, especially the bottom. Not overcooked, just hard. Th...
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8/27/2008
Many compliments on this bread recipe. Minor changes> molasses instead of brown sugar when feeding the yeast in the first step (easier to mix), half wheat and half all purpose flour. In the futu...
3/17/2008
Delish! Has a regular wheat bread taste (like store bought) and I got a wonderful crisp crust on mine without doing anything special. I made it exactly as written except I did not need the last ...
11/23/2008
This bread came out fantastic. I don't have any bread making equipment so i kneeded the dough for about ten minutes prior to the first rising. It rose beautifully and i love the way the slits in...
10/9/2009
Very good bread! It is definitely kid friendly, because within minutes of taking this out of the oven, the smell got their attention and almost an entire loaf was gone within ten minutes. I di...
9/27/2007
Easy to make, very delicious. Not as sweet as a honey wheat bread, which I like. Good wheat flavor. I boil water in my teapot and fill an extra metal loaf pan 1/2 full with boiling water and ...
12/4/2007
This is so good. It really is kid-friendly, too! All of my babies just loved this and couldn't stay out of it. I didn't need all of the flour- left out the last cup. I used canola oil in thi...
4/16/2009
This was very good and easy to make - I used half AP flour and half wheat. I used my bread machine to mix the dough and then let it rise in a warm oven (pre-heat to 200 degrees then turn OFF!) ...
2/24/2011
Perfect sandwich bread! Soft bread & crust, but firm enough to hold up while slicing thinly for sandwiches & toast. I made 1 loaf & some sticky buns, since I had to roll it out, anyway. Both w...
10/6/2011
The double loaf worked well in my kitchenaid. I used almost all of the flour. I rolled and tucked one and shaped the other into a loaf. The rolled and tucked one was much nicer and didn't stick ...