I'd finished off my last loaf of homemade bread so I 'kneaded' to make some more.:w
My recipe calls for 4 cups of all purpose flour but every once in awhile I like a bit of Whole Wheat added so I used 3 cups of all purpose and used 1 cup of WW flour. I don't care for 100% WW but just a bit adds a nice bit of texture and a nutty taste.
I also decided to make two small loaves instead of one big loaf.
On the scale after the first rise and the dough divided in half (I got lucky and the two halves were within a 1/2 an ounce of each other) ;
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In the oiled pans and after the second rise;
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Right out of the oven and ready to be placed on their sides to start cooling.
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Once cooled to room temp--the inside once I cut it open for a slice of bread and butter with my supper;
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I'm happy with these loaves, taste and texture are what I was wanting. :tu