Whole wheat Wonder Bread from BraveTart: Iconic American Desserts (page 243) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 04, 2018

    For the whole wheat flour, I used white whole wheat. I used 1% milk because that's all I had - not sure if it affected the result. Even though my kitchen was 68 degrees, the coconut oil remained as little icebergs in the dough, so I had to warm the dough to incorporate it; next time I'd melt it. Despite weighing the ingredients, I had to add more flour, and knead it for nearly 30 min, to even sort of pass the bubblegum test. Also, I failed Loaf Shaping 101 and had to refold the dough to fit properly in the pan. Nevertheless, the loaf rose and baked beautifully. It's perfect for sandwiches. My son thought it was white bread and was pleasantly surprised that it was healthy. It was slightly dry, but I may have overbaked it (baked 50 min as it wasn't 200 degrees after 45 min). I'll definitely make this again.

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