Use this all-purpose dough to make Whole Wheat Sandwich Bread, Cheesy Breadstick Twists, or Seeded Dinner Rolls. If you don’t have a stand mixer, mix the ingredients with a wooden spoon, then knead by hand.
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Putting the dough into the fridge doesn't work for me- it rose beautifully in the pan and then was totally deflated the next day. However, some tweaks and it's our go-to:Sub whole milk for the water, and leave out the dried milk powder.Decrease yeast to 1.5 tsp (could prob go even lower)Don't put it in the fridge. Just go straight through. Let rise on the counter once it's shaped and bake. If you want it to take your time, maybe try backing off on the yeast some more.
This has become my go to bread recipe. My family loves this recipe so much I have doubled it and still can't keep it in my house. I have tweaked it a tiny bit to fit my family tastes- a little more sugar, equal amounts of all purpose, bread and wheat flours and adjusted amount of table salt instead of the kosher salt. My kitchenaid mixer is also set to speed level 2 and I mix it for about 4 minutes.
Still working on perfecting.Water 1 Cup does not seem correct??Made tonight again added more water appeared to make a better dough....
The directions did NOT say whether or not to bake straight from the fridge. I let it sit out for a half hour then baked. It's OK but I'm not thrilled with the small crumb. Taste is wheaty as suspected. Won't make again.
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