A delicious soft 50/50 bread that's perfect for toast and sandwiches. An easy yeast bread dough that can also be used for dinner rolls or hamburger buns.
Prep Time2 hourshrs20 minutesmins
Cook Time45 minutesmins
Ingredients
2 1/2cupsall purpose flour, divided
2cupswhole wheat flour
1tspsalt
2Tbspsugar
3tspinstant yeast granules
1largeegg
3Tbspcanola oil
1 1/2cupswarm water
Instructions
In a large bowl, combine 2 cups all purpose flour, whole wheat flour, salt, sugar and yeast and form a well in the center.
In a small bowl, whisk egg with oil and warm water (110-115º F or 43-46°C).
Pour liquid into flour and stir together as much as possible. There will be some dry bits of flour left in the bowl.
Transfer dough and bits onto a lightly floured surface and knead for 8 to 10 minutes to form a smooth, elastic dough. Add small amounts of the remaining all-purpose flour as needed to prevent sticking (no need to use it all). Dough is ready when it holds it shape, springs back when poked and feels smooth. It is difficult to over-knead dough by hand, so knead away!
Shape dough into a ball and place in a lightly oiled bowl, turn dough to coat evenly with oil. Cover with a clean towel and let rest for 1-2 hours until dough has doubled.
Punch down dough to release air.
Split in half and shape each into an oval to fit two lightly greased 8 1/2"x4 1/2" loaf pans*.
Cover with a cloth and let rest for 45 minutes in a warm room.
Bake in a preheated 350°F (180°C) oven for 35 to 45 minutes until dark golden brown. Use an internal thermometer, bread is done at 190°F (88°C).
Remove loaves from pan and cool on wire rack.
Resist temptation and allow bread to cool before slicing.
Notes
* I prefer 8 1/2"x4 1/2" loaf pans as they force the dough to bake over the pan sides giving slices the classic mushroom shape. You can use standard 9"x5" loaf pans as well. Store in sealed bag for up to three days on counter or seal and freeze for up to 6 months. The dough prefers a warm environment when rising. I will turn on the oven for a couple of minutes to warm it up just a little bit, then I turn it off and set the covered dough inside.