The best part about this bread is the cool rise. Not sure what that means? 20 minutes from start to the fridge in the morning and then you can forget about it. I took the pan out of the refrigerator tonight, preheated the oven and baked it. I have the second pan waiting now, ready to bake in the morning. Oh, how I wish I hadn’t waited so long to try this recipe. I was scared of yeast and bread baking in general for so many years. I know that this recipe seems long and complicated, but it isn’t.
Read through it and see for yourself. Basically, you stir, mix with a stand mixer (or knead) and then you just set it in the refrigerator. No rise times on the counter, no fussing with the dough, just stir, knead and refrigerate. I found this recipe at Modern Day Ozzie and Harriet over a year and a half ago and printed it to try. Then I completely forgot about it! I stumbled onto it in one of my recipe binders earlier this week and now I am thrilled to have this in my files. I guarantee this bread will be made over and over again. I adjusted the recipe to half whole wheat this time, because I wasn’t sure what to expect. I’m definitely going to make this again though. I’m looking forward to trying this with 100% whole wheat next time. I made this using my kitchenaid, but Marjie has full directions posted for doing this by hand or with a bread machine as well.
