There's nothing much to write about Light Wheat Bread, The Bread Baker's Apprentice Challenge 18th recipe. All I can say is it's another winner from Peter Reinhart. The bread is light as white bread, very soft, yummy [with added honey], and the recipe is one of the simplest and easiest to follow; mix, knead, let rise, shape/rise, bake. I love the slices toasted or right out of the bag.
with butter, honey, and fresh figs
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5
Note: The bread is very light in color because I used whole wheat atta flour which is lighter both in color and texture than KA and Gold Medal whole wheat flours. I am loving all the breads made with this flour and have been ignoring the KA whole wheat in my pantry. I buy atta from the Korean grocery store and it now stocks different brands that come from USA, Canada, India, and Lebanon; prices range between $10 and $12 for a 20-pound bag. Recently, I have noticed that atta flour is becoming more available in my area. I have spotted 20-pound bags at Wegmans grocery stores and Costco (the cheapest so far at $9).