Best Pams Wheat Loaf Recipes

THE VERY BEST WHOLE WHEAT BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
• Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
• Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
• Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
• Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
• Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
• Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

EASY WHITE BREAD FOR LARGE 13" PULLMAN PAN

Steps:

• Select Dough setting on your bread machine.
• Put ingredients in the machine in the order suggested by your machine manufacturer. Let rise. about 90 minutes, until double in size.
• Meanwhile, generously butter your Pullman Pan and lid.
• Remove dough from machine. Handle dough with greased hands. Form into a log approximately 12-13 inches long. Place in pan, pressing the ends into corners and pan edges.
• Place lid on, leaving open about an inch so you can peek.
• Let rise until about 2/3 full, or about an inch and a half from the pan top. About 60 minutes. Near the end of the rising time, preheat your oven to 350.
• Close lid fully. Bake for 25 minutes. Remove lid. Bake for another 15-20 minutes until golden brown or desired crust color is achieved.
• Internal temp of bread should be 190 f when tested with an instant read thermometer.
• Remove from pan to rack. If desired, brush crust with butter for a softer crust. Let cool before slicing. Store in airtight bag.

PAM'S WHEAT LOAF

Steps:

• 1. FOR "NEW TO YEAST" BAKERS: REMEMBER, YEAST BREADS ARE NOT ROCKET SCIENCE. BE ACCURATE IN MEASURING AND GO SLOWLY. YOU WILL GET TO LOVE THE FEEL OF BREAD DOUGH AND THE LUSCIOUS SCENT OF FRESH BREAD IN YOUR OVEN. NOW, TAKE A DEEP BREATH AND PROCEED. :)
• 2. In a medium mixing bowl, place warm water (about 105-110 degrees), yeast and 1 tsp sugar. Add softened butter, stir until melted and then add 1 c AP flour. Mix together well (should be a light to medium batter weight) Cover with plastic wrap and a warm towel. Let proof for 20 to 30 minutes until light and bubbly.
• 3. Remove cover and stir in sugar, salt, whole wheat flour and 1 cup AP flour until it makes a shaggy, somewhat sticky dough. Gradually add more of the additional 1 cup of AP flour to the bowl, until the dough loses most of its stickiness, reserving some for flouring counter when kneading. Turn out onto a well floured counter and follow the following times for kneading.
• 4. Knead 10 minutes, rest 10, knead 10, rest 10, knead 5. Cover with plastic wrap and warm towel for rest periods. By the time you have finished kneading cycles, you should have used about 1/2 or more of the additional AP flour, and have a pliable, but still slightly "bumpy and dimply" ball of dough. It will not have a smooth surface like white bread dough. Oil a bowl lightly, add dough ball, turn over to coat with oil and cover with plastic and towel to rise to double in a warm place. HINT: I heated a cup of water in the microwave to boiling, removed it and then put the bread bowl in microwave to keep warm. Do NOT turn on the microwave while rising, just use the residual warmth of the hot water to keep it warm.
• 5. Turn out on floured counter and knead a few times gently to deflate, press dough into 8x15 rectangle, roll and seal from long side. Should have log of dough about 15Lx3W. Place formed dough on parchment paper lined baking sheet, spray with Pam, cover with plastic wrap and towel. Keep in a warm area until risen double.
• 6. Preheat oven to 400 degrees. (Dock the loaf lightly for added oven spring.) Bake 25 to 35 minutes until browned and loaf sounds hollow when tapped. It depends on your oven how long it will need to get golden brown. Remove from oven, brush with butter and let cool before slicing. (If possible).
• 7. NOTE: "Docking" referred to above is simply cutting the top surface of the risen loaf to a shallow depth. You cut at an angle in several places to allow the bread to expand before the crust sets when placed in the oven, slightly increasing the size of the loaf. This step is not absolutely necessary, but will increase the lift your bread gets from the hot oven (Oven Spring). You must use a blade like an Exacto knife, be very gentle and rapid, and not cut too deep or you will deflate the dough.