*  Exported from  MasterCook Mac  *

                            White-Wheat Bread

Recipe By     : James L. Diller
Serving Size  : 48   Preparation Time :3:03
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Milk
   4      ts            Salt
   2      c             Water
   6      tb            Sugar
   6      tb            Margarine
   2      pkg           Yeast
   3      c             Whole-grain wheat flour
   8      c             Bread flour

Scald milk-stir in, salt, & margarine. Cool to lukewarm (130 F).
Measure warm water (110 to 115 F) into large warm bowl. Sprinkle in
yeast and sugar, stir until dissolved. Add milk mixture & 4 cups
white bread flour & 2 cups whole wheat flour. Beat until smooth
(medium speed 5 minutes - regular mixer beaters). Add 1 cup whole
wheat flour and 3 cups white flour to make a stiff dough. Knead with
dough hooks until smooth and separated from sides and bottom of bowl.
Knead by hand another 3 minutes adding last cup white flour (if
needed). Place 1 tb oil in large warm bowl. Place dough in bowl and
turn to grease top. Cover and let rise in warm place (80 to 85 F)
until doubled in bulk (about 70 minutes). Punch down, cover let rest
15 minutes. Divide into 4 pieces, roll each piece into a 14x9"
rectangle. Shape into loaves and place into 9x5x3" baking pans. Cover
let rise until double (about 1 hour). Bake at 375 to 400 F for
30 minutes.

Test for double by pressing down into dough 1/2" using 2 fingers. If
the depression stays, it's double.

Do not over bake. Better to have oven at between 350 and 400 F than
400 and 450 F. Most ovens run a little hot. Use an oven temperature
gauge if you're not sure what temperature your oven runs.


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