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Usually people don't like to share their super-seeecrit recipes, but I like to spread the love.
'Specially when the love results in more people making their own bread and not buying the chemically dosed stuff at the supermarket.
The following recipe has turned into a go-to recipe for me. It benefits from the super-long rise in the 'fridge. Tends to break down the whole wheat better and is a tender bread.
I like this one as a toast bread. It's *fabulous* with strawberry jam for breakfast.
Coolrise Honey Lemon Whole Wheat Bread
(You'll like the taste of lemon)
3 1/4-4 /1/4 cups all-purpose flour
2 pks active dry yeast
1 Tb salt
1/4 cup honey (I use local)
3 Tb softened Margarine or shortening (Go for the shortening.)
1 Tb grated lemon peel (I take a zester to 1 whole lemon, seems to do the trick.)
2 1/4 cups hot tap water
2 cups whole wheat flour
• Combine 2 cups all-purpose flour, un-dissolved yeast and salt in large bowl. Stir well to blend.
• Add honey, margarine and lemon peel.
• Add hot tap water all at once.
• Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally.
• Add 1 cup whole wheat flour. Beat with electric mixer at high for 1 minute, or until thick and elastic. Scrape bowl occasionally.
• Stir in remaining 1 c whole wheat flour with wooden spoon. Then gradually stir in just enough remaining all-purpose flour to make a soft dough that leaves the side of the bowl. Turn onto flurried board; round up into ball.
• Knead 5-10 minute, or until dough is smooth and elastic. Cover with plastic wrap and then with a towel. Let rest for 20 Minutes. Punch down.
• Divide dough into 2 equal portions.
• Roll each portion into an 8" x 12" rectangle, roll up tightly into loaves beginning at 8" side. Seal lengthwise edge and ends. Tuck ends under.
• Place in greased 8.5" x 4.5" x 2.5" loaf pans (correct pan size is important for best results.)
• Brush surface of dough with oil. Cover pans loosely with waxed paper, and then with plastic wrap.
• Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.
• Let stand 10 minute while preheating over.
• Puncture any surface bubbles with oiled toothpick just before baking.
• Bake at 400* for 30-40 minutes, or until done. Bake on lower oven rack for best results.
• Remove from pans immediately. Brush top crust with margarine is desired. Cool on racks. Makes 2 loaves.
From:
"Homemade Bread: Complete and up-to-date: all the new short-cut ways to make yeast breads. Plus great recipes for quick breads."
By the Food Editors of Farm Journal.
Edited by Nell B. Nichols.
Copyright 1969 by Farm Journal, Inc.
Doubleday & Company, Inc. Garden City, New York.
Best part? Mix it up at night, pop it into the oven the next morning. I'm always impatient with my rises, so this technique allows it enough time to work.
There are more "Coolrise" recipes I'm going to investigate. I'll post them here if they work.
- K.
'Specially when the love results in more people making their own bread and not buying the chemically dosed stuff at the supermarket.
The following recipe has turned into a go-to recipe for me. It benefits from the super-long rise in the 'fridge. Tends to break down the whole wheat better and is a tender bread.
I like this one as a toast bread. It's *fabulous* with strawberry jam for breakfast.
Coolrise Honey Lemon Whole Wheat Bread
(You'll like the taste of lemon)
3 1/4-4 /1/4 cups all-purpose flour
2 pks active dry yeast
1 Tb salt
1/4 cup honey (I use local)
3 Tb softened Margarine or shortening (Go for the shortening.)
1 Tb grated lemon peel (I take a zester to 1 whole lemon, seems to do the trick.)
2 1/4 cups hot tap water
2 cups whole wheat flour
• Combine 2 cups all-purpose flour, un-dissolved yeast and salt in large bowl. Stir well to blend.
• Add honey, margarine and lemon peel.
• Add hot tap water all at once.
• Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally.
• Add 1 cup whole wheat flour. Beat with electric mixer at high for 1 minute, or until thick and elastic. Scrape bowl occasionally.
• Stir in remaining 1 c whole wheat flour with wooden spoon. Then gradually stir in just enough remaining all-purpose flour to make a soft dough that leaves the side of the bowl. Turn onto flurried board; round up into ball.
• Knead 5-10 minute, or until dough is smooth and elastic. Cover with plastic wrap and then with a towel. Let rest for 20 Minutes. Punch down.
• Divide dough into 2 equal portions.
• Roll each portion into an 8" x 12" rectangle, roll up tightly into loaves beginning at 8" side. Seal lengthwise edge and ends. Tuck ends under.
• Place in greased 8.5" x 4.5" x 2.5" loaf pans (correct pan size is important for best results.)
• Brush surface of dough with oil. Cover pans loosely with waxed paper, and then with plastic wrap.
• Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.
• Let stand 10 minute while preheating over.
• Puncture any surface bubbles with oiled toothpick just before baking.
• Bake at 400* for 30-40 minutes, or until done. Bake on lower oven rack for best results.
• Remove from pans immediately. Brush top crust with margarine is desired. Cool on racks. Makes 2 loaves.
From:
"Homemade Bread: Complete and up-to-date: all the new short-cut ways to make yeast breads. Plus great recipes for quick breads."
By the Food Editors of Farm Journal.
Edited by Nell B. Nichols.
Copyright 1969 by Farm Journal, Inc.
Doubleday & Company, Inc. Garden City, New York.
Best part? Mix it up at night, pop it into the oven the next morning. I'm always impatient with my rises, so this technique allows it enough time to work.
There are more "Coolrise" recipes I'm going to investigate. I'll post them here if they work.
- K.
