What the Heck Am I Going to Do With All This Wheat? Make Bread, Of Course!!

It has been a goal of mine to learn to make bread. It took me a while, but I have created a yummy white sandwich bread recipe (found here) that I love! Finding a wheat bread recipe wasn’t so easy.

Why? Because my children turn up their noses at wheat bread. I’ve spoiled them with fiber-less bread, and they are super picky about the whole grain breads they will eat in abundance. So, unless I wanted to eat loaves and loaves of less than perfect bread, I wasn’t too keen on trying different wheat bread recipes.

A couple of months ago, I decided to bite the bullet and try a recipe I found on one of my favorite food storage websites, Food Storage Made Easy. (Click here for a link to their recipe.) It was so easy. moist, and yummy that I haven’t tried any other recipes. And, unlike so many other things I make, I have not made any modifications to the recipe either (other than halving it).
Watch me make bread!
To begin, I added most of the wheat flour, the yeast, and vital wheat gluten to my mixing bowl.

I stirred them together and added the hot water and let it sit for about 15 minutes. That’s a tad bit longer than the recipe says, but I got distracted, and no harm was done.

Next, I added the remaining ingredients (honest, salt, oil, lemon juice, and the rest of the whole wheat flour) and let my kitchenaid mix it for about 6 minutes, until the dough pulled away from the sides of the bowl. See?

I transferred it to my counter (which was sprayed with Pam).

I divided the dough into the appropriate sixes needed for the loaves I was baking. I was using a 9×5 pan and a 10×5 pan. This recipe can also do three smaller loaves (8.5×4 or 9×5 pans).

Next, I kneaded the individual loaves a few times, like maybe 7-10 times, not much. Then I rolled it up the react of the way and pinched the bottom shut.

I turned it over and rolled it a tad bit on the counter to press the raised, pinched part of the dough into the loaf. This is the view from the top.

I repeated that step with the other loaf and out both in pans sprayed with a non-stick cooking spray.

I let them rise for about 40-50 minutes until they were a little more than double their original size. You can speed this up a bit if you use a proofing box or put it in your oven (turned off) with the light on. The original recipe from Deals to Meals has a quick rise method which I haven’t tried. If you are interested, I strongly recommend visiting Food Storage Made Easy’s website and following the link to Deals to Meals’ website.

Finally, I baked the bread in a 350 degree oven for about 22 minutes. The recipe gives a bake time of 22-30 minutes, and your time may vary from mine depending on the temperature of your oven and the pans you use.
Take a look at this gorgeous bread!

Not only did it smell delicious, it tasted delicious, too.

Here are the measurements I used to make this bread. I have a smaller mixer than they do on the Food Storage Made Easy website, so I halved it.

Emilie’s Whole Wheat Bread – Half Recipe

Makes 3 small loaves (8.5×4 or 9×5) or 2 large loaves (10×5)

From Deals to Meals blog, directions modified for Julie’s methods (Julie from Food Storage Made Easy)

3 1/2 cups whole wheat flour

1/3 cup vital wheat gluten (sometimes called gluten flour)

4 teaspoons instant yeast (I’ve used active dry and instant yeast. Both work fine.)

2 1/2 cups hot water (120-130 degrees F)

1 tablespoon salt

1/3 cup oil

1/3 cup honey or 1/2 cup sugar (I use raw honey, and it is delicious!)

4 teaspoons bottled lemon juice

2 1/2 cups whole wheat flour

Mix first three ingredients together in your mixer, then add water, stirring for about a minute. Cover and let rest for 10 minutes. Add oil, honey (or sugar), salt, and lemon juice, and mix until incorporated (about 1 minute). Add remaining flour one cup at a time mixing between each cup. Mix for 6-10 minutes until the dough pulls away from the sides of the mixer.

Spay your countertop with nonstick cooking spray. Transfer dough to counter and divide into desired number of loaves. Knead a few times (usually less than 10 times), form into loaves and transfer to loaf pans which have been sprayed with Pam (nonstick cooking spray). Let rise until double. Bake in a 350 degree F oven for 22-30 minutes or until brown. Cover with foil if it is getting too brown.

This cuts more easily if you let it cool completely, but it will smell so yummy, you may have a difficult time waiting. Sometimes, I’ll put a little dough in a mini loaf pan so I can eat some bread fresh out of the oven.

And that’s it!  It’s a super simple recipe, and tastes oh so good!  Try it out and let me know what you think.

Until next time…

 

Laurel Laurie Staten Nguyen Newhall, CA

Advertisement

New, Improved, Super Easy Homemade White Bread!

When do I ever leave well enough alone? If you ask my kids, they would tell you, “Never.” Sometimes messing with something truly destroys it, but, other times, it is so much better!

That’s the case with my homemade white bread. I started with a really great recipe from a friend and tweaked it to my family’s tastes. I posted that recipe with a step by step here.  I tweaked it again and did a cost analysis for you (homemade versus store bought bread) and posted it here.

I kept tweaking the recipe and have received many compliments, including one from my sister who said it was the best bread she’s eaten. So, without further ado, here’s my updated white bread recipe.

 

 

 

Easy, Peasy Bread by Laurie Nguyen (2 1-lb loaves)

Adapted from “Pound-It-Bread” by Joan Miller

 

1 ½ cup lukewarm water

2 T active dry yeast

½ cup granulated sugar

1 cup evaporated milk (can use regular milk, half-n-half, or cream)

1 T white vinegar

2 T (salted) butter, melted

2 t salt

1 ½ T dough enhancer

¼ cup vital wheat gluten (gluten flour)

5 ½ cups bread flour

 

Add sugar and yeast to water. Stir and let sit until yeast blooms (looks bubbly). Add vinegar to evaporated milk and let sit until yeast is ready. Stir water/yeast mixture again and pour into a mixing bowl along with evaporated milk/vinegar mixture. Add melted butter, and all dry ingredients.

 

Mix on low until a dough forms, then let your mixer “knead” the dough for a few minutes until it looks smooth. Dump onto a floured counter and divide dough into two equal pieces. Let dough rest/rise for 20+ minutes. After resting, pound each piece of dough for one minute (with a rolling pin), then form into a loaf and put in a greased loaf pan (8×4 to 9×5 size pan). Let rise until the dough is about 1 inch over the pan’s edge.

 

Place in a preheated 400 degree oven for 10 minutes. Cover with foil and cook for an additional 15-20 minutes or until the bread is done. Remove from oven, then remove bread from pan and let it cook on a rack. You can cut it right away, but the slices will not be even, and your bread will get crushed. If you can wait until it’s completely cool, your slices will look a lot better and be more even.

 

 

 

In my family, the first loaf goes SUPER fast!  The second loaf lasts a little longer, but, often, by the time we finish it, it’s a bit stale and not so yummy anymore.  When I bought my larger loaf pans (my ode to my lovely new pans here), I decided to adapt my recipe to make one slightly larger loaf rather than two smaller loafs.  See the difference between the two pans?

 

 

 

If you have large bread pans, you may want to use this version of the recipe.

 

Easy, Peasy Bread by Laurie Nguyen (1 larger loaf for a 10×5 pan)

Adapted from “Pound-It-Bread” by Joan Miller

 

1 cup lukewarm water

1 T active dry yeast

1/3 cup granulated sugar

2/3 cup evaporated milk (can use regular milk, half-n-half, or cream)

2 t white vinegar

1 1/3 T (salted) butter, melted

1 1/3 t salt

1 T dough enhancer

2 T plus 2 t vital wheat gluten (gluten flour)

3 cups bread flour plus a little more (usually less than ¼ cup)

 

 

Same instructions as recipe above, except that this makes one loaf. Don’t divide when you put it on the counter to rest.

 

 

 

So, what do you think?  Have you thought about making your own homemade, sandwich bread?  If so, please try my recipe and let me know what you think!

 

Or, if you have your own favorite recipe, I’d love it if you shared it with me and my readers!

Laurel Laurie Staten Nguyen Newhall, CA

Yes, I Truly Am Back, and Here’s What I’m Doing Today!

My kids went back to school today. Well, my oldest did. I home school my youngest, but school started for him as well. With this mind-blowing amount of free time, can you guess what I’m doing today?

EVERYTHING!!

Laundry, organizing and inventorying my food storage, baking bread, and prepping some white beans for canning. See?

I made just one loaf of bread since one of my boys, the best bread eater, is back at school.

It will be done soon!

I received some food storage a couple of weeks ago which I never even opened! Well, today I opened it, added it to my food storage app (which keeps track of my inventory and progress), dated the cans and box, and put it away, nice and neat, so my food storage closet doesn’t get overrun!

Finally, I sorted and washed some Great Northern beans, and now they’re soaking. I’ll can them tonight after dinner so they can sit in the pressure canner overnight, cooling.

I’m going to start a long-awaited sewing project, and dinner’s still to come (I’m making my friend’s fabulous homemade chicken noodle soup recipe for the very first time.). It looks like today is going to be a wonderfully, productive day!!

Tomorrow? That’s another story! I’ll probably be so exhausted that I’ll laze around the house all day. 🙂

What are you doing now that the holidays are over and life is returning to normal?