Aaaannnd, it is now time for bread number two.
You know, I can't figure out why I never made bread before. It is so simple. And apart from the "my arm hurts, so much kneading, why wrists, why are you so tiny?" feeling, it was a butt-kicking good time.
Don't worry, this is not the only time I was disappointed with my tiny wrists. I got this feeling when I used to work at Tim Hortons. I was handing one of the customers her food from the drive-through window, and she says "oh. I think I've lost my appetite. Your wrists look like malnourished little boys wrists" then drove off. Ah yes...Good times.
Adapted from AllRecipes
-2 1/4 teaspoon rapid rise yeast
-1 teaspoon white sugar
-1/2 cup warm water
-1 370mL can evaporated milk
-1/4 cup water
-1/4 cup shortening, melted
-1/4 cup honey
-2 teaspoon salt
-2 cups whole wheat flour
-3 cups all-purpose flour
-2 tablespoons butter
1. Dissolve yeast and sugar in the 1/2 cup of warm water.
2. Combine the milk, 1/4 cup of water, shortening, honey, salt and whole wheat flour in a bowl. Mix in the yeast mixture and let it rest for around 15 minutes. Add the all-purpose flour, and knead for around 10 minutes. Place the dough in a buttered bowl and turn to coat. Cover the bowl with plastic wrap, and let dough rise for 45 minutes or until doubled in size.
3. Punch down and divide the dough in half. Place each half into a buttered loaf pan. Butter the top of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled in size (around 30 minutes)
4. Place a small pan of water on the bottom shelf of the oven. Preheat the oven to 375˚F.
5. Bake for around 25-35 minutes, or until golden brown. Butter crusts while still warm.
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