I love to bake breads and I am on a true organic path now that has lead me to some good breads. This loaf if easy to make, only rises 1 time and bakes into this beautiful loaf. I am making this for sandwich bread, but would be a great toast as well.
This recipe is from my favorite baker’s King Arthur Flour. They have tried and true recipes and great baking products. I don’t use all King Arthur products but use a lot of them. I hope you will try this great bread and enjoy it for your summer sandwiches on those beautiful picnic days.
- 1 cup lukewarm water
- 1/4 cup orange juice
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup
- 2 teaspoons instant yeast
- 1/4 cup Baker’s Special Dry Milkor nonfat dry milk
- 1 1/4 teaspoons salt
- 3 cups King Arthur White Whole Wheat Flour
- Heavily grease an 8 1/2″ x 4 1/2″ loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
- Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won’t be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
- Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
- Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it’s golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.