Part One: Personal Chef Cheryl Mochau Makes Delicious Light Wheat Bread
By: Laura Kirtley
Updated: November 23, 2012
Light Wheat Bread makes 2
loaves
By: Cheryl Mochau
By: Cheryl Mochau
2 tablespoons extra-light olive oil
2 & 3/4 cups bread flour
3/4 cup whole wheat flour
1 packet Rapid Rise dry yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-light olive oil
1 cup warm water (120)
1 tablespoon extra-light olive oil
Divide the first 2 tablespoons of oil between 2 bread pans. Using a large
bowl mix the remaining ingredients together in the order given, except for the
last tablespoon of oil. Mix well between each addition. Knead the dough for 8
minutes, or until the dough has a smooth elastic texture. Let the dough rest in
the mixing bowl for 10 minutes. Divide the dough in half, shape to fit the pans
and place in the pans. Turn each piece of dough over and coat with the oil in
each pan. Cover with a sheet of plastic wrap and a light weight towel, set in a
warm place for 20-30 minutes, or until the dough rises to the top of the pan.
Meanwhile, preheat the oven to 400. When the bread has risen, carefully remove
the towel and plastic wrap, sprinkle the last tablespoon of oil on top of the
loaves and bake for 20-25 minutes, or until the the bread turns golden brown and
makes a hollow sound when gently tapped.
