Sometimes I just want white bread. OK, not squishy, icky, boring white bread. But the kind of white bread that reminds you why people gave up all of the texture and nutrients of whole wheat to begin with...
So I set out to do some tinkering with my basic hearty white loaf recipe. And the tinkering was pretty simple... I just replaced about a quarter of a cup of AP flour with a quarter of a cup of whole wheat. All this did was add enough depth that the bread stopped being just a vessel, and became a player in its own right. It had a little oomph... but it was still a bread that didn't overpower other ingredients...
Like... say... oh, I don't know... bacon and... hmmmmmmmmmmm... lettuce and... maybe some tomato?
Sigh...
