Wheat Bread

This bread a variation I made from the Homemade "Wonder"ful bread recipe. It's a nice, plain wheat bread that's not too dry and great for sandwiches, and grilled cheese.

Wheat Bread
"Bread Machine version"

2 pound loaf

INGREDIENTS

1 ½ cups warm water (110 deg.)
2 tablespoons margarine melted
2 tsp. salt
2 cups all-purpose flour
2 cups wheat flour
1/4 cup dry potato flakes
1/4 cup dry milk powder (I've heard other people substitute 1/4 cup milk instead, but I haven't tried it yet.)
1/3 cup white sugar
4 tsp. wheat gluten
2 1/2 teaspoons active dry yeast

DIRECTIONS

1) Add ingredients in the order listed. Select the basic and light crust setting.
When bread is done, let it sit in pan outside of bread machine for 10 minutes otherwise you'll squash the top of your loaf when taking it out. Let it cool on a baking rack and slice once completely cooled.

TIPS:

1) When the dough is mixing, if it seems too dry and isn't sticking together, slowly add more water until it comes to the right consistency. A slightly, sticky formed ball of dough. If it's too wet, slowly add more flour until it comes to the right consistency.

2) I find that adding wheat gluten to the all-purpose flour seems to help the bread have a better consistency and it's cheaper than bread flour. You coud use bread flour instead of the all-purpose flour and wheat gluten if you prefer. I also found that using warm ingredients (not hot and not cold) make the bread rise just right.

3) Another tip, if you don't want some of your slices to break apart from the hole left by the paddle, take the dough out right before it gets to the third rise cycle, take the paddle out, spray it with cooking spray, and form the dough neatly and put it back. Then, you only have a tiny hole instead of a large slice through your bread left by the paddle. This also helps you not have a lop-sided loaf which can happen sometimes by the machine not forming the dough evenly.



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