My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!


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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…

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Am I REALLY Saving Money? Part Two: Homemade Sandwich Bread (New, Updated Recipe)

One of my most popular posts, from my “Am I really saving money?” series.

My Foray Into Food Storage

As part of my “Am I Really Saving Money?” series, today I will analyze the cost of homemade sandwich bread versus store bought sandwich bread.  Homemade bread, when done well, tastesSO GOOD, and there are no “mystery” ingredients in your bread, since you made it yourself.  BUT, there’s a learning curve, isn’t there?  Is it worth it?  Will you really save that much money?  In today’s post, I posted my new, updated version of my favorite “Easy, Peasy Bread” recipe along with a cost analysis.  Look it over and decide what’s right for you and your family.

Without further ado, let us begin!  I usually buy Oroweat Country Buttermilk bread for my kids.  It’s their favorite.  I know that there’s not much fiber in it, but my boys love it.  It is only worth making bread if my boys like it as much as they like Oroweat…

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Star Command To Base! We Have A SERIOUS Emergency Here!

One of my favorite posts!

My Foray Into Food Storage

Have you ever been sitting in your house, just sitting, minding your own business, when you’re hit with a craving so intense and overwhelming that you feel you must satisfy that craving NOW or you will DIE?  You would crawl through fire for it.  It doesn’t happen to me very often, but it happened last night.  I was getting ready to fold the laundry (which I’d put off for days), and I thought, “It would be nice to watch a movie while I fold these.”  Innocent enough, right?  Well, then the thought of brownies flitted into my mind, and it wouldn’t go away.  And I didn’t want just regular, plain, ole brownies.  I wanted Cheesecake Brownies!

Mmmm...  Mmmm…

Funny thing is, I’m not really a big dessert person.  When I have a choice between real food and junk food, I almost always choose the real food, because I like it…

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