We don't buy bread at the store and haven't since we have been married (with the very occasional, maybe every 3 or 4 months, purchase of white bread for our treat of whit bread french toast). I am quite proud of this accomplishment. As I make bread more often, I get better at it and the bread is almost always really good (meaning not too crumbly). Sometimes it doesn't look that pretty though. Like this time. (I feel like an idiot taking pictures of food but I think it makes blog post so much more interesting).
I usually make our staple wheat bread ever 2-4 weeks depending on what other bread stuff I have made (begals, white bread, ect.), how much time we have been out of town, and how much other food I make. When I don't cook much, we eat a lot of bread. I make 3 or 4 big loafs. We eat the small loafs hot, keep a big loaf out, and put the rest in the freezer. The small loafs are cinnamon raisin.
Recently I have been making pizza at the same time that I make the bread. I use the bread dough as the pizza crust and it is delicious. Ben really likes when I do this but I think it's too much work to do bread and pizza at the same time. Ben's argument is that it saves work because I don't have to make the crust for the pizza.
Whole Wheat Bread
6 C warm water
1/2 c veggtable oil (we always use canola)
1/2 c Sugar (or honey)
1 T salt
2 1/2 T yeast
* 1 C powdered milk
* 1/4-1/2 C Wheat Gluten
* 1/2 C Ground Flax Seed
Whole Wheat Flour (I don't know how much, I just keep adding until the dough no longer sticks to the sides of the Bosch mixer and has a nice stretch to it) I probably add between 14 and 20 cups.
* These are all optional. I don't always add them and the bread is fine. The powdered milk works as a dough conditioner (??? I don't really know what that is, I've just read it some where) and adds nutrients and flavor. The wheat gluten help the bread not be so crumbly and it also help it to store better. The flax seed is just yummy and supper good for you. Sometimes I replace 2 C of the whole wheat flour for all purpose white flour. I think this helps the bread have a lighter smoother texture
This is the basic recipe. It makes 4 large 2 lb loafs + 1 small 12 oz loaf. Or 3 large loafs + 2 Pizza crusts + 2 small loafs. Mix everything except the flour. With the Bosch running, add in enough flour to make a nice textured dough. Kneed the dough (in the Bosch on medium speed) for 5-8 minutes. The amount of time depends on how patient I am and how grumpy the kids are. : ) Divide, weight, and put in pans to rise. After it is risen, heat the oven to 350 and bake for 30 min. That's it.
I have recently been making this amazing bread. Artisan Bread in Five Minutes a Day
Source: http://www.artisanbreadinfive.com/?p=1616
4 comments:
Yay you!
Homemade bread is the best!
Did you just make this today? 'Cause I made some this morning... Cinnamon too. It's also on my blog. Great minds...
What does dough conditioner do? All four recipes I make don't call for milk (wet or dry). Does it make the dough softer?
Also, how do you store yours? I usually freeze mine, but lately it's been super crumbly after the freezer?
How funny! I just saw your bread post right after mine. I made this bread a few weeks ago before we went on vacation. I don't know what the dough conditioner does. . . . probably makes the bread softer. I freeze my bread. Adding wheat gluten helps with the crumbles.
I love homemade bread, but I haven't found a recipe that I like that freezes well. Actually the couple of times that I used the wheat gluten I think the bread tastes funny. Is there a particular brand of gluten that you use? I will have to try your recipe, thanks!
Sarah, interesting... I have never noticed a different taste with the gluten. There isn't a particular brand of wheat gluten that I use. I just get whatever they have in the bulk bins at Winco. I think that Fred Meyers might have it in their bulk bins as well (since there are no Winco's anywhere near you).
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