Beyond The Kitchen Sink Kitchen Gadgets and Food News

A Recipe For A Press Release

Wheat bread

Or rather, two recipes. Wheat bread and white bread. Enjoy!

White bread

America’s Love Affair with Sandwiches Starts at Home

(BUSINESS WIRE)–The average American consumes 193 sandwiches a year.(1) It should be no surprise then that the sandwich is the most popular lunch-time menu item, especially when lunch is brought from home.

Sandwiches are hearty, inexpensive and full of nutritional value – the perfect complete meal. While the heart of a great sandwich may be its ingredients, the bread is clearly its backbone.

“Bread is at the core of a great sandwich. And with just a little bit of extra effort, people can enjoy warm, bakery-fresh bread in the comforts of their own home,” said Diane McElroy R.D.,Test Kitchen manager for Fleischmann’s Yeast.

100% Whole Wheat Bread is all natural and full of fiber. With its rich honey wheat taste, it’s the natural choice for kids and adults who still feel young at heart. If you’re still getting comfortable baking from scratch, try Beginner’s (Top Choice) White Bread, which is ideal for bakers wanting to try bread making for the first time. It is easily prepared with either RapidRise or Active Dry Yeast.

100% Whole Wheat Bread

This recipe has earned the goodfibes™ seal, indicating it is a good source of fiber. It’s also great for sandwiches!

Yield: 2 loaves

Bake Time: 35 to 45 minutes

Ingredients
8 to 8-1/2 cups whole-wheat flour
2 envelopes Fleischmann’s® RapidRise Yeast
2-1/2 teaspoons salt
2-2/3 cups water
2/3 cup milk
1/4 cup honey
1/4 cup Mazola® Vegetable Plus! Oil
1/2 cup wheat bran

Directions

Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat water, milk, honey and oil until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour and wheat bran; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover dough and let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Bake in preheated 375°F oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note: to test for doneness, internal temperature of bread should register 190°F in center of loaf.)

Beginner’s (Top-Choice) White Bread

It’s arguably Fleischmann’s Yeast’s best recipe for a loaf of bread. A short list of ingredients and complete directions for either RapidRise or Active Dry Yeast make it an excellent introductory recipe for new or young bakers. And be sure to try the whole-wheat version!

Yield: 2 Loaves

Bake Time: 25-30 minutes

Ingredients
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann’s® RapidRise Yeast OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

Directions

If using RapidRise Yeast:

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

If using Active Dry Yeast:

Place 1/4 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

To Make Whole Wheat Bread: Substitute 2 cups whole-wheat flour for part of all-purpose flour.

For step-by-step kneading explained, visit: http://www.breadworld.com/StepByStep.aspx

(1) American Sandwich: Great Eats from all 50 States By Becky Mercuri

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