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After many many requests for the recipes I use when I make bread I've finally posted some! These are just a sampling of what I use. I think I have somewhere around 5 or 6 cookbooks devoted just to bread. I love it. Because I am not adept at moving this dumb thing around, the video on forming dough to make a nice loaf goes first. I would add one thing to her video. Before you put it in the pan slam it down as hard as you can on the counter, especially if you are working with whole grains. This will rid your loaves of tunnels and holes. It helps to push out the air pockets. You don't need to do this so much with the white loaves, just the whole grains, it seems.
How to form a loaf
Whole Wheat Bread Recipe - 2 Loaves
This is my usual, go-to whole wheat bread recipe. I use this for sandwiches, toast, buttering and snacks for the kids. My husband just downed 5 slices here at supper. It is very good. It's even better if you can grind your own berries. But just as good with store bought flour.
6-7- cups whole wheat flour
1 T - dry yeast
2 TBS - gluten flour
2 TBS - Dough enhancer
2 cups - warm water
1/4 cup - Applesauce or vegetable oil
11/4 cup - honey
2 t – salt
Place 3 cups fresh flour (depending on desired batch size) into mixer equipped with dough hook. Add dry yeast and gluten flour. Pulse to mix well. Add water, and mix for 1 minute. Turn off mixer, cover bowl, and let dough sponge for 10 - 15 minutes. (Sponging makes lighter bread and reduces kneading time). Add applesauce (or oil) honey, and salt. Turn on mixer, and quickly add remaining flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour needed may vary. Knead 7 to 10 minutes (by hand 12-15 minutes) or until dough is smooth and elastic. Let rise in oiled bowl till doubled covered with plastic wrap. Divide in two and shape into loaves. Place in lightly oiled pans and cover with plastic wrap. Let rise until double. Bake in 350 degree oven for 28 – 35 minutes
Note: If you want a lighter wheat bread, just sub 2-3 cups of white for the wheat and you have half white/half wheat bread. Easy.
Dough Enhancer - Miserly Meals
This ingredient is essential for those 100% whole grain recipes. You can find it at a local health food store, but it tends to be very expensive. This is a fraction of the cost. This is a large batch and will last you for a while. Use one tablespoon per loaf of bread.
4 C Powdered Milk
.75 C lecithin granules
3 heaping T vitamin C powder (ascorbic acid)
2 T powdered ginger
3 T cornstarch
Mix well. Store in airtight container. You should be able to find vitamin C powder and lecithin granules at your health food store. If not, Barry Farm Foods is where I get a lot of my stuff.
White Mountain Bread - The Bread Bible - Makes 2 loaves
This is a great basic white bread. A great bread to learn how to make bread on.
.75 C warm water
1 TBS yeast
Pinch of sugar
1.5 C milk warmed
3 TBS melted butter or oil
3 TBS honey
1 TBS salt
6-6.25 C white flour/bread flour
Dissolve the yeast and sugar in the warm water till it bubbles and grows. Combine the yeast milk, butter, honey and salt and one cup of flour. Add remaining flour a bit at a time until it forms a ball that cleans the sides of the bowl. If you want some therapy, bang it around a bit on the counter till your husband and children come running to the kitchen wondering if mama has gone off her rocker (that part is not in the book.) When the dough is smooth, shiny and springs back when pressed place in oiled bowl, cover with plastic wrap and leave it alone. You just beat the tar out of the poor thing, it needs time to get over that. About 1.5-2 hours till doubled. Divide in two and form into two loaves. Place in greased pans and cover with wrap. Let rise for about 30-45 mins. Preheat oven to 375 and bake for 40-45 mins. Cool on wire racks.
Buttermilk Honey Bread - The Bread Bible - 2 Loaves
This is a wonderful little loaf that is great for potlucks or gifting. It is a beautiful bread and tastes just as great!
.75 C warm water
1 TBS yeast
1 tsp sugar
1.5 C buttermilk, warmed
2 TBS melted butter
3 TBS honey
1 TBS salt
6-6.5 C white flour/bread flour
Dissolve the yeast and sugar in the warm water till it bubbles and grows. Combine the yeast, buttermilk, butter, honey and salt and one cup of flour. Add remaining flour a bit at a time until it forms a ball that cleans the sides of the bowl. If you want some therapy, bang it around a bit on the counter till your husband and children come running to the kitchen wondering if mama has gone off her rocker (that part is not in the book.) When the dough is smooth, shiny and springs back when pressed place in oiled bowl, cover with plastic wrap and leave it alone. You just beat the tar out of the poor thing, it needs time to get over that. About 1 hour till doubled. Divide in two and form into two loaves. Place in greased pans and cover with wrap. Let rise for about 30-45 mins. Preheat oven to 375 and bake for 40-45 mins. Cool on wire racks. (Yeah, I copied and pasted it, but I changed the important parts. You'd do the same thing too.)
Classic 100% Whole Wheat Bread - King Arthur Flour bag recipe - 1 loaf
*obtained from here
I've made this before and it does turn out very nice. They sure do know what they are talking about.
1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.