PATRICIA'S WHOLE WHEAT APPLESAUCE BREAD
My mom made this when I was growing up and it's still my favorite bread. It's slightly sweet but does not taste of apples. It's perfect for sandwiches or (my favorite) just eating toasted with butter! This recipe makes four loaves, but if you cut it in half, you can do all your mixing by machine. Otherwise, everything can be done by machine until it's time to add the white flour.
Provided by worldmom12
Categories Yeast Breads
Time 4h35m
Yield 4 loaves, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix applesauce, hot water, brown sugar, salt and oil in mixer bowl.
- Add wheat flour and mix long enough to incorporate ingredients. Let rest for 20 minutes.
- Soften yeast in lukewarm water. Add to wheat flour mixture and mix to incorporate.
- Add white flour, one cup at a time, mix by hand.
- Turn out onto a floured surface and knead for about 10 minutes.
- Let dough ball rise in an oiled bowl covered with oiled plastic wrap in a warm place for about two hours.
- Punch down dough. Let rest ten minutes.
- Shape into 4 loaves (I use a food scale to get them the same size) and put into sprayed/greased loaf pans.
- Cover with oiled plastic wrap and let rise in a warm place for about one hour. Preheat oven to 350.Bake 30-40 minutes. Cover with foil for last ten minutes to prevent over-browning.
Nutrition Facts : Calories 157, Fat 2.9, SaturatedFat 0.4, Sodium 297.1, Carbohydrate 30.1, Fiber 2.3, Sugar 4.5, Protein 3.8
PATRICIA'S BASIC BREAD DOUGH
One simple, easy-to-prepare bread dough can be transformed into many delicious breads, both sweet and savory. Chef Patricia Wells likes to use this dough for everything from pizza to dinner rolls; the recipe has also been featured on Martha Stewart Living Television.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/2 pounds dough
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt.
- Add flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed, and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny but still firm, 4 to 5 minutes. Add additional flour, if necessary, to keep the dough from sticking. The dough will be quite soft.
- Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 to 12 hours.
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