Easiest of Breads
1 pkg. active dry yeast
1 cup lukewarm water
1 3/4/ to 2 cups whole wheat flour or 1 cup whole wheat and 1 cup plus 1 tablespoon all purpose flour, preferably unbleached.
1 1/4 teaspoon salt
2 tablespoons melted butterSprinkle yeast over water and stir to disolve.
Add 1 cup flour and salt, and stir to mix.
Gradually stir in the remaining flour, adding as much as needed until the dough is no longer sticky.
Knead 5 to 8 minutes.
Place dough in a lightly buttered bowl; turn to coat. Cover bowl loosely with plastic; let rise in a warm draft-free place for about 1 1/2 hours.
Turn dough out on a lightly floured surface and shape into a standard loaf or a French-style loaf.
Place in a buttered loaf pan or on a buttered baking sheet. Brush lightly with melted butter and let rise about 45 minutes.
Heat oven to 400 degrees. If making French bread, slash loaf in three places and mist with plant mister to moisten surface.
Bake 35 minutes or until golden brown and hollow-sounding when tapped.
Cool on a rack before slicing.
Makes one loaf (about one lb.)
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