The original recipe used all white flour but we have found we prefer the half and half. It is a good bread to serve with soups and spaghetti. Preparation includes rise time.
- Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
- Stir in salt, oil and half of flour.
- Gradually add remaining flour, mixing well.
- Knead 8-10 minutes or until smooth and elastic.
- Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
- Punch down and divide into 1-4 pieces, depending on the size loaves desired.
- Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
- Place on greased cookie sheet.
- Slash top of dough with knife 3-5 times diagonally down each loaf.
- Brush with water and let raise till double again (about 1 hour).
- Bake at 375°F for 30 minutes.
- Use within one day or double wrap and freeze.
Great! I am also going to try it with 3 cups WW to 1 cup Bread flour and see how that goes. Try it!
Make sure to not cook it for the full 30 minutes. Even when I made the whole amount of dough the first time, it was done in 25 minutes. I just did half the dough and it was done in 20.
Oh, and my kids LOVE it. They are 3 and 2.
Made this yesterday and it was delicious! The only thing is that I used all whole wheat flour. Best eaten fresh out of the oven. I'm making it again today. This time I will substitute the oil with butter to help cut on the calories.
Loved this recipe--I'd been looking for a whole wheat bread recipe to go along with spaghetti night, and now have found it!The kids love it! Used the leftovers for french toast the next day--yum!