Glenadine’s Ultimate Light Wheat Bread

My favorite sandwich bread recipe came from a really sweet lady. Her name is Glenadine and she spent a whole day teaching three young moms how to make bread. My family is grateful for her willingness to share her knowledge and time! This is her awesome light sandwich bread recipe which I use in my terracotta bread pans. Clay bread pans reproduce the effect you get from a brick oven. Makes a crispy, crackly crust, and moist, chewy interior.

Light wheat sandwich bread recipe

clay bread pan

• 1 cup Whole wheat flour
• 3 cups white bread flour
• 1 tab. yeast
• 1 salt
• 1/3 cup of honey (or sugar)
• 3 tab butter- softened
• 1 1/3 cup warm water
• You may also add 1/4 cup flax or bran

I use a kitchen aid mixer to  make the dough, putting warm water and yeast in first and allowing the yeast to sit for a minute or two. Add salt, honey, and flour mixing until dough forms a ball. Continue to mix for 2 minutes. Take dough out of mixing bowl and oil bowl placing dough back into mixing bowl and turning to coat. Allow dough to rise until doubled in a warm location. Dump dough onto counter and divide, forming two balls of dough. Allow dough to rest for 10 minutes. pat dough into rectangle and roll up short ends forming a log; pinch seam to seal. Place seam side down into greased (I use butter) pan; allow to rise until doubled, about 1 hour. Preheat oven to 350, bake bread for 18-20 minutes.

Clay Bread Pan

Care and storage of your bread pan:

• Butter your pan before each use; a nice patina will develop over time.
• Don’t soak your pan in water before use;
• Protect your pan from extreme temperatures. Never put it in the freezer; don’t transfer the pan from refrigerator to a hot oven, or vice versa; and let the pan cool before washing.
• Your pan is suitable for oven temperatures up to 450° F; putting your room-temperature pan into a preheated oven is fine.
• Don’t use your pan under a broiler, or on the stove top.
• Finally, protect your kitchen table and counter from scratches; it’s recommended you set your stoneware pan on a trivet when it’s not in the oven.

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