I found this most awesome wheat bread recipe the other day on everydayfoodstorage.net. She even has a video of it. Check it out here. She also has a recipe for white bread but I haven't tried that one yet. The wheat was the best I have made. You can check out her option on the link above. I am now editing my recipe. I started making this with agave and an extra Tablespoon of powdered milk and I love it. This picture is of the second loaf 2 days after it was made and it still looked good. I also took a picture of my pan, but I'm now changing that to an amazon link - their picture is prettier. I love this pan because it has straight sides and nice corners. It makes a pretty loaf of bread that slices nicely all the way to the end.
Update 8/16/2011 - Still love the chicago metallic, but I now bought 4 of the regular size (1 lb) loaf pans. That is what I use all of the time. I've also lowered the amount of gluten I use in this loaf a lot of the time. Works equally as well. (Although now that I found a source for cheaper gluten I may up it to the full cup again.)
Ingredients
- 1 1/4 cup warm water
- 1 Tablespoon active dry yeast
- 1/4 cup agave
- 2 3/4 cups whole wheat flour
- 1/4 cup vital wheat gluten
- 1 teaspoon salt
- 3 Tablespoon nonfat non instant dry milk
- 1 Tablespoon butter
- 1 Tablespoon vinegar
- 1/4 cup potato flakes
Here is a picture of the bread as "peanut butter with honey and bananas." Benjamin's favorite lunch.
Been making 4 loaves at once lately - here are the measures so I no longer have to think about it every time.
- 5 cups warm water
- 1/4 cup yeast
- 1 cup agave
- 11 cups wheat flour (or 11.5 cups flour -if using 1/2 cup gluten not 1)
- 1 cup gluten (or 1/2 cup gluten)
- 4 teaspoons salt
- 3/4 cup powdered milk
- 4 Tablespoons butter
- 1/4 cup vinegar
- 1 cup potato flakes
I used 1/4 cup agave instead of brown sugar today. I also added an extra tablespoon of dry milk. It was still great!
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ReplyDeleteredid the recipe today - may get itself a new post if it works
My goal was to enlarge it a bit to better fit my favorite pan (it is a 1.5 lb size), but I also wanted to make the recipe easier to remember, so everything is in 1/4 cups or teaspoon/Tablespoon.
I also made sure to mix it well and am taking out 1 rise. (supposedly you can do that with a Bosch.) Probably shouldn't try so many new things at once, but oh well.
1.5 cups water
1/4 cup agave
1 Tablespoon instant yeast
3.25 cup wheat flour
.25 cups vital wheat gluten
.25 powdered milk
.25 potato flakes
1 Tablespoon butter
1 Tablespoon vinegar
1 teaspoon salt
I finally made this today!! It smells and looks divine! Yay! I finally made some good looking bread! Thanks for the recipe!
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