Light Wheat Bread

Ingredients:​ Yields 2 loaves

• 1 packet or 2 1/4 teaspoons of yeast
• 1/2 cup warm water (110 F)
• 1 teaspoon granulated sugar

• 2 cups milk, scalded
• 1/4 cup warm water
• 5 teaspoons granulated sugar
• 2 teaspoons salt
• 1 tablespoon butter
• 2 cups Hudson Cream White Whole Wheat Flour
• 4 cups Hudson Cream Short Patent Flour

Directions:

• In a medium bowl, combine yeast, 1/2 c water and 1 teaspoon sugar.  Stir and let sit 10 minutes, or until foamy.
• While yeast is activating, microwave the milk for 3 minutes.
• In a large bowl, combine scalded milk, 1/4 c water, 5 tsp sugar, salt, and butter.  
• Pour yeast mixture into the large bowl and stir.
• Add the 2 cups of whole wheat flour and mix in well.  
• Continue to add white flour until the dough is soft and not sticky.  Knead for 5-10 minutes. 
• Place in a greased bowl and turn once to coat top.  Cover and let raise until doubled in size.
• Divide dough into 2 equal parts.  
• Working with the first half, pat out into a rectangle shape that is about 9 inches by 7 inches.  Fold the top 1/3 down, using the heel of your hand to firmly pat and seal.  Fold the bottom 1/3 up and continue to pat and seal.  Fold in half one more time, continuing to seal.  Tuck and seal ends under. 
• Place in well greased loaf pan (9.25 x 5.25 x 2.75).   Repeat process for second loaf.  
• Cover and let rise until doubled in size.  

Cook Time & Temperature: 

• Bake at 350 F for 35-40 minutes. or until internal temperature reached 190 F.