Crusty Wheat White Bread

Crusty on the outside and tender, soft on the inside. Makes great toast if you have any left over.

I made this bread yesterday and with only a couple of tablespoons of olive oil in it I was sure it would be like a French bread and not be good the next day. I was wrong, it is still soft and makes great toast I just discovered. From start to finish it takes just a little over 2 hours to make this bread. You want this dough to be a little on the wet side and sticky when you put it together. It should just pull away from the sides of your mixer bowl when kneading it. If not add a little more flour a tablespoon at a time.

Save Print

Crusty Wheat White Bread

Author: Mary Ellen

Prep time: 2 hours 15 mins

Cook time: 30 mins

Total time: 2 hours 45 mins

Serves: 1 loaf

Crusty on the outside and tender, soft on the inside. Makes great toast if you have any left over.

Ingredients

1 1/4 cups room temperature tap water, about 75°F
2 1/4 teaspoons active dry or instant yeast
1 tablespoon sugar
2 1/2 cups unbleached bread flour
1/2 cup whole wheat flour
1 1/2 teaspoons salt
2 tablespoons olive oil
Olive or vegetable oil for the bowl

Instructions

Proof the yeast in the warm water with the sugar in your mixing bowl.
Add the remaining ingredients to the bowl and with the dough hook mix the dough. Knead it for about 5 minutes with the dough hook. Cover and let raise until doubled.
Remove the dough from the bowl to a surface that has flour on it. Shape your dough into a loaf shape or use a bread pan that has been greased with olive oil. Cover and let raise until doubled.
Bake at 400 degrees for about 30 minutes, loaf will sound hollow when tapped.
Note: Have a spray bottle of water ready. Mist the loaf several times while baking and before you put it in the oven. This helps to get that crispy crust.
www.thatsmyhome.com

Maybe you’d like to try?