I didn't have dry powdered milk, so I did 1/4 cup milk with 1 cup water. I melted the butter in the water and milk, then whisked it all into the mixed dry ingredients by hand. Without a bread machine, I found 35 minutes at 350 to be just right. Also remember to grease and dust your bread pan with flour so it comes out of the pan perfectly! I agree with one hour to rise, then knead and one more hour to rise in the bread pan. Mmm! This bread is light and delicious, and perfect for sandwiches since it isn't too sweet (no honey). I loved it hot out of the oven, drizzled with olive oil. :) The best wheat bread I've made!
P.S. After having made this bread several times now, I have two last comments: if you're baking with a regular bread pan, I would up the "servings" to 16 to get sandwich-sized slices. I've also tried 100% whole wheat as compared to half-and-half, and I prefer using some white flour. It comes out so much fluffier! It's still our favorite weekly bread!
Was this review helpful?
4 users found this review helpful
I didn't have dry powdered milk, so I did 1/4 cup milk with 1 cup water. I melted the butter...