PILLSBURY BREAD FLOUR RECIPES

Steps:

• In small bowl, dissolve yeast in warm water. In large bowl, mix brown sugar, butter, salt and hot water; cool 5 minutes.
• To cooled brown sugar mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 30 to 45 minutes or until light and doubled in size.
• Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough with rolling pin into 18x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until light and doubled in size.
• Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about 1 hour.

Steps:

• In large nonmetal bowl, dissolve yeast in 2 cups warm water (105 to 115°F.); let stand 5 minutes. Add 3 1/2 cups flour and 1 tablespoon sugar; blend well. Cover loosely with plastic wrap and cloth towel. Let stand in warm place (80 to 85°F.) for 5 days, stirring at least once each day. When starter is ready for use, it is bubbly and may have a yellow liquid layer on top. Stir well before using.*
• Place 1 cup starter in large bowl.** Add 2 cups flour, 1/4 cup sugar, salt, 1 2/3 cups warm water (105 to 115°F.) and oil; blend well. Stir in 2 1/2 to 2 3/4 cups flour until dough pulls cleanly away from sides of bowl.
• On floured surface, knead in remaining 1 to 1 1/4 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place for at least 8 hours or overnight.
• Grease 3 cookie sheets or 9-inch round cake pans.*** Uncover dough. Punch down dough several times to remove air bubbles. Divide dough into 3 equal parts. Work dough with hands to remove all air bubbles. Shape into round loaves. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, 2 to 3 hours.
• Heat oven to 400°F. Uncover dough. With sharp knife, make three 1/4-inch-deep slashes on top of each loaf. Bake at 400°F. for 20 to 25 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets; cool on wire racks for 1 hour or until completely cooled.