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Light Wheat Bread
Yield: 2 loaves

4 c bread flour
2 c whole-wheat flour
2 T gluten flour
1/2 c powdered milk
1/2 c instant potato flakes (optional)
2 T sugar
1 Tbsp. firmly packed brown sugar
1 T salt
1/2 tsp ground ginger

2 Tbsp butter, chilled and cut into pieces
2 Tbsp active dry yeast

2-1/4 c. lukewarm water minus 2 Tbsp.
2 Tbsp. lemon juice

3 T. unsalted butter

With standard mixing attachment, thoroughly combine all dry
ingredients except yeast into large mixing bowl. Add butter (or
shortening) and combine. Add yeast and combine thoroughly. Add
water and lemon juice; mix only until dough starts to form a ball
and mixer begins to labor a bit -- approximately 10-20 seconds.

Attach dough hook to mixer and knead dough for approximately 7-9
minutes. Remove dough to greased glass container; cover loosely
with tea towel or plastic wrap. Set in a warm, draft-free location
until doubled in bulk; punch down. Repeat.

Punch down dough; divide into two equal-sized pieces. Form into
loaves and place in lightly greased (I use Pam cooking spray) loaf
pans. Cover loosely with tea towel or plastic wrap; place in warm,
draft-free location until dough reaches the top of the loaf pans.

Preheat oven to 500F while dough is rising in loaf pans.

Turn heat down to 375 (or 325 if using convection); immediately
uncover loaves and place into oven for 25 minutes. Remove loaves
from pans and place back into oven, baking for approximately 20
additional minutes, or until crusts are nicely browned and loaves
test done. Remove to cooling racks. As soon as loaves are removed
from oven, melt butter over low heat and brush lightly over crusts
for softer crust.


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