The Bread Baker's Apprentice Challenge (Week 18) Light Wheat Bread

Of all of the breads that I've baked in the Bread Baker's Apprentice challenge, I have had a few favorites. To Peter Reinhart, i selecting a favorite might be a little too much like choosing a favorite child, but for me the cinnamon buns and English muffins were, in their own rite, unrivaled. 

However, no one really needs cinnamon buns and I usually only buy English muffins if they're on sale. Sandwich bread, however, is a staple and this week's recipe for light wheat bread was one that I was able to make on a weekend and then not buy at the store that week (as if I only go grocery shopping once a week...).

Made with whole wheat flour and all-purpose flour, it gets its name from its light caramel color rather than its nutritional value (which isn't bad either). I can't remember the last time I had white bread but I do remember the first time I had wheat bread - my mother started buying a new brand that came in a yellow wrapper, though I can't remember what it called. It was suspiciously darker than the bread I was used to eating with peanut butter and jelly but it soon became a household staple. 

I'm obviously not one to shun any kind of bread, but on sandwiches, I'll rarely choose an option that isn't whole-wheat or multigrain. When I made this I was interested to see how it would compare to the whole grain wheat sandwich bread that I sometimes bake. 

I'm not going to give you the recipe this time. Not so much because of the Bread Baker's Apprentice challenge rule, but because I know my readers and I have a feeling that many of you aren't bread bakers (I'm looking at you, Mom and Dad). It doesn't matter whether you bake the bread or buy it at the store, if at the end of the day, you can toast a thick piece, slather it with peanut butter and honey and enjoy it for breakfast with a hot cup of coffee.

What's your favorite kind of bread?

Did you notice that I've been posting more frequently than usual this week? In celebration of National Novel Writing Month, some bloggers choose to commemorate November with NaBloPoMo, or National Blog Posting Month. I've challenged myself to post daily this month and hope that you'll challenge yourselves to read them all!

Comments

[Daniel]

You're right about this bread being a stand-by that you'd make often. I actually made a double recipe of this to use as Thanksgiving Stuffing because I'm a bit nuts, but, in truth, the bread is really good. Just wait til you get to MultiGrain Bread Extraordinaire!

[ErinsFoodFiles]

When I was a kid, my parents only bought white bread, and I thought it was "cool" at my grandparent's house because they always had wheat bread and orange juice.

We only eat wheat sandwich bread, and I'm so happy that my boyfriend prefers my homemade bread to ANY kind at the store! My most recent recipe we love is an oatmeal wheat, and I haven't blogged it yet, but I hope to soon!

[mandy]

Ohhhh I love wheat bread and I do bake it on occasion, can you please send me the recipe. I agree with peanut butter and honey, wheat can't be beat.

[Nutmeg Nanny]

Such a tasty bread! I need to make myself some fresh bread....it's always a necessity:)

[Megan]

It so depends on my mood. Sometimes I love a nice, toasted slice of fresh rye bread... other times I'd rather have a fresh hunk of a baguette with a thick slice of cheese and maybe some tomatoes and olive oil on top. I pretty much love all bread the day it's made... I'm not keen on day-old bread, but it's alright after toasting.

[kat]

sandwich bread is what we usually bake too though we do the bread in 5 minutes a day method. its so nice to have homemade bread for sandwiches

[Antonietta]

Again, I am amazed at your break making skills. Yum!

[Caz]

When we were kids my mom used to buy both white and whole wheat bread. Then she'd make sandwiches with one piece of each, the white on the top, to fool the kids who "only ate white bread"

It totally worked too.