Monday, October 10, 2011
Cool Rise Whole Wheat Sandwich Bread
The best part about this bread is the cool rise. Not sure what that means? 20 minutes from start to the fridge in the morning and then you can forget about it. I took the pan out of the refrigerator tonight, preheated the oven and baked it. I have the second pan waiting now, ready to bake in the morning.
Oh, how I wish I hadn't waited so long to try this recipe. I was scared of yeast and bread baking in general for so many years. I know that this recipe seems long and complicated, but it isn't. Read through it and see for yourself. Basically, you stir, mix with a stand mixer (or knead) and then you just set it in the refrigerator. No rise times on the counter, no fussing with the dough, just stir, knead and refrigerate.
I found this recipe at Modern Day Ozzie and Harriet over a year and a half ago and printed it to try. Then I completely forgot about it! I stumbled onto it in one of my recipe binders earlier this week and now I am thrilled to have this in my files. I guarantee this bread will be made over and over again.
I adjusted the recipe to half whole wheat this time, because I wasn't sure what to expect. I'm definitely going to make this again though. I'm looking forward to trying this with 100% whole wheat next time. I made this using my kitchenaid, but Marjie has full directions posted for doing this by hand or with a bread machine as well.
Cool Rise Whole Wheat Sandwich Bread
2 cups AP flour
2 1/2 cups whole wheat flour, I used freshly ground hard white wheat
2 tablespoons active dry yeast, or 2 packets
2 tablespoons sugar
1 tablespoon kosher salt
1/4 cup soft butter, I probably used closer to 1/3 cup because I wasn't measuring carefully
1 1/2 cups very warm water, 110-120 degrees
light flavored olive oil
Pour the water into the bowl of your stand mixer. Sprinkle the yeast over it. Add the rest of the dry ingredients and then add the butter. Turn the mixer on low speed for 10 minutes. Let the dough sit for 10 additional minutes once the mixer is finished.
UPDATED TO ADD: Do NOT let the dough rise in the mixing bowl for more than 10 minutes. I walked away when making this today and it rose beautifully for about 20-30 minutes. However, after I punched it down and shaped it into loaves, it didn't rise much in the pans at all - even after 6 hours in the refrigerator. The loaves still tasted fine, but they were much more dense and not at all as lovely as they were the first time I made this.
Divide the dough in half, form into small oval shaped loaves. I like to create a round shape by tucking the edges underneath and then forming a slight oval before placing it in the pan. If you are new to baking bread, remember that while the bread will rise, it will not typically become pretty and rounded if you do not create a rounded shape initially.
Place the dough into well buttered loaf pans and brush the surface of the dough with olive oil and brush 2 pieces of wax paper with oil as well. Cover the bread loosely with the wax paper and then loosely cover the pans with plastic wrap. Place loaves in the refrigerator until ready to bake. Let them rise for 2-24 hours. I found that mine had doubled in size about 4 hours after I put them into the refrigerator.
When you are ready to bake the bread, remove the pans from the refrigerator and place them on the stovetop while the oven heats to 400 degrees. (375 degrees for glass pans) Once the oven is hot, or after approximately 10-15 minutes, put the loaves in the oven for 25-28 minutes.
When the bread is done, remove from the pans immediately and cool on wire rack. Let it cool at least 15 minutes before slicing if you are going to eat it warm. I recommend letting it cool completely before slicing if possible.