Ingredients
2 Tbsp. dry yeast
1 c. warm water
1 Tbsp. sugar
2 c. warm water
1/2 c. honey
1/4 c. shortening or margarine
1 Tbsp. salt
2 c. white flour
4 c. whole wheat flour
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Stir yeast, 1 cup water and sugar in small bowl and let stand 5 minutes. In large bowl, put 2 cups water, honey, shortening and salt. Stir until shortening is melted. Beat in white flour. Add whole wheat flour or enough to make moderately stiff dough. Turn out on a floured surface. Knead until smooth and elastic, about 10 minutes. Shape into ball. Place in greased bowl. Turn to grease surface. Cover and let rise in warm place until doubled in size. Punch down. Shape into loaves. Put in pans. Let rise until doubled. Bake at 375° for 45 minutes. Cover with foil last 20 minutes if overbrowning. Makes 2 loaves.
“The sensory evaluation shows that no significant differences were observed between the WWB and the 5% SSB in the sensory attributes of aroma, internal texture, taste and general acceptability (p<0.05)”
5% soy supplemented bread → has no significant difference → whole wheat bread
“Values obtained for proximate composition of cassava composite bread samples were comparable to those obtained for whole wheat bread.”
wheat/cassava composite bread → has comparable proximate composition to → whole wheat bread
“the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm”
whole wheat bread (WWB) → had better baking quality → when made from WWF of average particle size of 96.99 μm
“PROP nontasters liked all refined and whole wheat breads equally.”
refined bread → is liked equally to → whole wheat bread
“They liked the commercial samples of refined and whole wheat breads equally well.”
commercial refined bread → is liked equally to → commercial whole wheat bread