Angel White Bread (Changed to Angel Wheat Bread!)
From the Wilkes Team. Jason’s favorite rolls! Recipe can be doubled in a Bosch mixer.
Single batch Double batch
2 1/2 cups warm water, 110-115 degrees 5 C warm water
1/2 cup honey 1 C honey
1 1/2 tablespoons yeast 3 TB yeast
8 cups whole wheat flour, divided 16 C. flour, divided
2 1/4 teaspoons sea salt 4 ½ tsp. sea salt
2 large eggs, beaten 4 large eggs, beaten
1/2 cup butter, softened 1 C. butter
2 TB butter, melted (optional- for soft crust) ¼ C. butter, melted
1 TB apple cider vinegar 2 TB apple cider vinegar
(Double batch quantities in parenthesis).
Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook. Stir mixture to dissolve yeast. Sponge the yeast (let sit until foamy: 5-10 minutes).
Add 3 (6) cups of flour, salt, vinegar, and eggs to the mixer. Mix on low until combined.
While mixing, add 5 (10) cups of flour until almost fully incorporated.
Cut butter into tablespoon pieces and add to mixer while it’s running. Mix for 7-8 minutes (Bosch speed 2) or until gluten is developed. Gluten is developed when a small piece of dough can be stretched paper thin without tearing.
NOTE: Dough should pull away from the bowl halfway through the kneading time- if not, add more flour, 1 tablespoon at a time.
Place dough in a greased bowl. Flip it over and then cover with a towel and let rise for 1 hour. (You can turn the oven on 170 degrees for just a few minutes the turn it OFF. Turn the oven light on and let your bread rise in there.)
Divide dough for desired use. (See below.)
Cover and let dough rest for 20 minutes. (Let it rise in the oven.)
Shape, let dough rise until double in size (app. 1 ½ hrs.), and bake according to directions below. (Let it rise in the oven.)
BREAD: Grease or butter the bread pans. Divide dough into 3 (6) balls. Press each ball into a ½” thick rectangle. Roll up tightly, pressing dough into roll with each turn. Pinch the end together. Place dough, seam side down, in greased pan (8 ½ ” x 4 ½”). Let rise for 1 ½ hours or until double in size. Take bread out of the oven and preheat oven to 350 degrees. Bake for 30 minutes. Remove from oven and wait 5-10 minutes and remove from pan to wire racks. Brush tops with melted butter (2 TB of butter for 3 loaves or 1/4 C for 6 loaves) for a soft crust after removing from pans.
ROLLS: Divide dough into 4 balls. Roll each ball into a 12 1/2" log. Cut into 12, 1" slices. Roll each piece into a smooth ball. Place on greased cookies sheets, 6 rows of 4. (Sides can be touching.) Let rise for 1-1 1/2 hours or until doubled in size. Bake at 350 degrees for 15 minutes or until lightly browned on bottom.
To freeze rolls: Bake the prepared rolls at 350 degrees for 9-10 minutes. Cool them then freeze them on the cookie sheets until solid. Place frozen rolls in ziplock bags for future use. To cook frozen rolls, place rolls on a cookie sheet on the counter while the oven preheats to 350 degrees. Bake rolls for 14-16 minutes. Brush baked rolls with butter for soften tops.
CINNAMON ROLLS: Divide dough into 3 ½ balls. On lightly oiled surface, roll each ball into a 13” square (or 13” x 20” rectangle for more layers of dough). Brush with butter- 1 TB per ball. Sprinkle with 1/3 C. brown sugar or Sucanat. Sprinkle with cinnamon. Roll up tightly and cut into 12 1” slices. Use dental floss to cut easily. Put a length of floss underneath the roll and bring the strings up and cross them to slice. Place slices on greased cookie sheets (6 rows of 4) or in round cake pans (6 per pan). Sides can be touching. Let rise for 1 ½ hours or until double in size. Bake at 350 degrees for 15-20 minutes or until lightly browned.
To freeze cinnamon rolls: Freeze after slicing. Thaw overnight in the refrigerator and then let them rise at room temperature until double (app. 2 ¼- 4 hours.) Bake as directed.
PIZZA CRUSTS: Divide dough into 3 balls. Roll out dough on lightly oiled surface. Place on greased pizza pan. Prick in center and along crust inside edge to prevent bubbling. Let rise until desired thickness is reached (15-30 minutes). Par-bake at 375 degrees for 6-7 minutes or until starting to brown. Add toppings and cook until cheese is melted.
CRESCENT ROLLS: Divide dough into 4 balls. On a lightly oiled surface, roll out the dough into a 1/8-1/4” thick circle. Brush the surface with 1 ½ TB melted butter per ball. Cut into 12 wedges with floured pizza cutter. Beginning at the base of each triangle, roll towards the center, stretching out top of each section. Curve the ends to form a half-moon shape. Place on greased cookie sheets, 6 rows of 3. Let rise for 1 ½ hours or until doubled in size. Bake at 350 degrees for 15-20 minutes or until lightly browned on the bottom.
HAMBURGER BUNS: Divide dough into 4 balls. Roll each ball into an 11” log. Cut into 10 1” slices. Roll each piece into a smooth ball. Place on greased cookie sheets, 5 rows of 3. Let sit for 10-15 minutes. Flatten each ball it ¾” thickness with the bottom of a cup or the palm of your hand. Let rise for 1 ½ hours or until doubled in size. Bake at 350 degrees for 15-20 minutes or until lightly browned on bottom.
This is the most delicious whole wheat bread. We grind our wheat and make this incredible bread. Oh so yum! Daddy was never a big fan of role wheat bread until we made this. Freshly ground wheat is so nutritious. A company called the Bread Beckers taught us so much about all the health benefits of using freshly ground wheat. We make this and whole wheat pizza dough. So delicious! This bread also freezes well; allow it to cool completely then seal in an airtight plastic bag with all the air out of it. It will defrost in a couple of hours on the counter. I hope your family will enjoy this as well.
Love Always,
Mommy
