Unlike the other breads in the “challenge“,  I’ve made this one many times. It is in fact our default sandwich bread, that I bake on weekends and slice and freeze for later in the week.

It’s a straightforward recipe, with white and whole-wheat flours, dry milk, a little sugar, butter, and commercial instant yeast.  Knead it until smooth, allow it to rise and shape it as a loaf; let it rise another time and bake it.  Really, easy as pie!

I made it  for the first time after reading this post at Smitten Kitchen. She expressed my feelings exactly: a person who loves good bread and enjoys cooking (that would be me, and I am sure many of you, who read food blogs… 😉 ), cannot possibly settle for what is sold at grocery stores as sandwich bread.

As I explained before, we can’t post the full recipe, but if you’d like to make a great sandwich-style bread at home, that freezes extremely well, look no further, grab the book, open to page 181 and give it a try…


You can follow the adventures of folks baking ahead of me through the challenge by clicking these links:
Carolyn and Joe, from  Two Skinny Jenkins
Deb, from Italian Food Forever
Oggi, from I can do that
Phyl, from Of Cabbages and King Cakes
Paul, from The Yumarama Artisan Bread Blog
Maggie, from The Other Side of Fifty

Eighteen breads down, twenty-five to go!
(I wonder if Peter Reinhart is still watching our adventures… 😉

9 thoughts on “BBA#18: LIGHT WHOLE WHEAT BREAD

  1. Pingback: Light Whole Wheat Sandwich Bread | The Yumarama Artisan Bread Blog

  2. The bread looks fresh and delicious. I have always had ideas about baking bread fresh and freezing for later in the week. I am so envious, you do that! Nothing compares to a fresh homemade loaf of bread.


  3. Pingback: BBA#19: MARBLED RYE « Bewitching Kitchen

  4. Pingback: Week # 18, in which I discover I may have actually become a bread snob. « Salt and Serenity's Blog

  5. Pingback: BBA #40: WHITE BREAD « Bewitching Kitchen

  6. Pingback: Bread Baker’s Apprentice Challenge: Light Wheat Bread — Pinch My Salt

  7. Pingback: POLENTA-CRUST TOMATO LOAF | Bewitching Kitchen

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