Easy Dough Hook Bread
If you have a strong stand mixer with a dough hook, be sure to check out this recipe. It requires little work, yet produces a good loaf of wheat bread!
Makes one large loaf.
- 2 1/2 c all purpose flour
- 1 c whole wheat flour
- 1 1/2 tsp salt
- 1 1/2 c warm water
- 1 Tbsp olive oil
- 1 Tbsp powdered sugar
- 2 1/4 tsp (one packet) active dry yeast
- In the large bowl of a stand mixer, using a dough hook, mix the all purpose flour, whole wheat flour and salt on low a few seconds.
- Leaving the bowl on the stand, but lifting the dough hook, make a well in the center of the flour mixture.
- Add the warm water (105-110 degrees F), olive oil, powdered sugar and yeast to the well and gently stir a few times with a rubber spatula. Allow to stand 10 minutes, or until foamy.
- Starting on low speed and gradually going to medium low, beat the mixture with the dough hook for 5 minutes.
- Stop to scrape the bowl; beat another minute.
- Place the dough in a buttered covered bowl, buttering the top of the dough by turning it over.
- Cover with a lid or tented wax paper. Place in a warm dark place for 45 minutes, or until nearly doubled.
- Butter a large loaf pan and preheat oven to 375 degrees F.
- Using a rolling pin, roll dough out to a large rectangle shape that is about 8 inches by 12 inches.
- Starting at one of the 8 inch sides, roll the dough up tightly into a log. Scrunch the seams together until smooth.
- Place dough in prepared loaf pan and set on top of the heating oven, covered with tented wax paper. Allow to stand 30 minutes, or until doubled.
- Bake for 35 minutes, or until golden brown and a tap on top sounds hollow.
- Remove from pan and turn out on a wire cooling rack. Cool completely before slicing.