Jan 23 - Winding down the weekend (Whole Wheat Bread)

Well, it's Sunday..  which is really too bad.  These 3 day weekends go by far too quickly. 

Holly and I managed to get out for a nice dinner together - company was nice, dinner was mediocre..  I think next time we'll hit Famoso instead.  But, you gotta try something new every so often.

Run this morning was "there"...  12k, and the route I had planned was mostly snowed in, so I had picked out a different route, which was almost immediately vetoed by the group as a whole.  I won't be too sad to see the end of the clinic...  it sure has been an experience, and not always a good one.

The picture today is the Kitchenaid spewing flour out all over the counter as I attempted to make whole wheat bread.

I've been having some grief with my bread making attempts lately..  seems that I have issues with the dough rising sufficiently before cooking.  Today I took another attempt and took my time, and strangely enough when you follow the instructions, it works.  I went to far as to check the temperature of the water with a candy thermometer, and rise the bread in the oven with the light on.  I even put the meat thermometer in the oven (not in the bread) to keep an eye on the temperature of the rising dough.

Recipe as follows:

Whole Wheat Bread, Better Homes & Gardens Style (1969)

Ingredients:

• 1 Package active dry years (8g or 2 ¼ tsp)
• ¼ c water

• 2 ½ c hot water
• ½ c brown sugar (I used light)
• 3 tsp salt
• ¼ c shortening (I used unsalted butter)
• 3 c stirred whole-wheat flour
• 5 c sifted all-purpose white flour, divided

Procedure

• Soften the yeast in ¼ c warm water (110 f).
• In a large bowl, combine hot water, sugar, salt, shortening; cool to lukewarm (~85 f)
• Stir in the whole-wheat flour and 1 c of the white flour.  Beat well (I used the paddle attachment in the Kitchenaid).  Add the softened yeast, and mix it in.
• Add enough of the remaining flour to make a moderately stiff dough.  Turn out on a lightly floured surface; knead until smooth and satiny.  I did this in my Kitchenaid as well with the dough hook.
• Shape dough in a ball and place in lightly greased bowl, turning once to grease surface.  Cover; let rise in warm place until double (about 90 minutes).  Punch down.  Cut in 2 portions; shape each in a smooth ball, cover and let rest for 10 minutes.
• Shape in loaves, place in greased 8 ½ x 4 ½ x 2 ½ inch loaf dishes.  Let rise until double (about 1 ¼ hours).
• Bake at 375 f for about 45 minutes.  Cover with foil for the last 20 minutes if necessary.