Looking for a bread recipe

[carbonel]

I've been making no-knead bread occasionally for the past year or so, but I'd like to branch out a bit.

I tried making kneaded bread (a cob loaf) for the first time in years, and it turned out more or less the way it should, but it wasn't my kind of bread -- too soft and too dense a crumb (that may have been a proofing error on my part). I prefer bread that has some holes but not huge ones, and that has a bit of chewiness to it.

I'd like something that calls for kneading, since I'd like an alternative to an overnight rise, and doesn't require a sourdough starter. Any recommendations for a non-sourdough kneaded loaf that uses wheat flour? I currently have bread flour, AP flour (lots of this), and WW flour, but no flour from other grains.

Comments

Honey Whole Wheat

[notyourwendy]

3 c. whole wheat flour
3-4 c. white flour
2 pkgs (~4 T) dry yeast
2 1/4 c. hot water
1/3 c. honey
1/4 c. shortening (I use softened butter)
1 T. salt

Dissolve yeast in hot water, wait about 5 minutes
Add honey, shortening, salt, and whole wheat flour and mix well.
Add white flour 1 cup at a time until it feels like bread dough. Knead 10 minutes, and rise 1 hour.
Divide into 2 loaf pans, rise 45 minutes, bake 45 minutes at 375

Re: Honey Whole Wheat

[carbonel]

Thanks for the bunches of recipes. It's interesting to see the similarities and differences among them.

Re: Honey Whole Wheat

[notyourwendy]

My recipes are biased towards ones that use 5-6 cups of flour because I know that's what will make me two loaves - one for now and one for the freezer for later. I also tend not to have milk or eggs around - they tend to go bad before I use them up so I don't generally buy either unless I absolutely need them. I have buttermilk powder because I use it for biscuits and it keeps basically forever in the fridge.

I'm too lazy to deal with sponges or overnights or honestly anything more complicated than dough, rise, shape, rise, bake. Fortunately there's a lot out there that meets my requirements.