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