"I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” -President Gordon B. Hinckley,

Tuesday, May 24, 2011

Wheat Bread

I have tried many bread recipes and this is the one I like the best. It also uses items from my food storage so it's a double bonus. I'll list the recipe for 1 loaf of bread for those of you just starting to make bread, but know that you can double, triple, or even sextuple the amount :)

 Gather the ingredients:

1 1/4 cup of warm water (90-100F)
1T yeast
1/4 cup honey
2 3/4 cups whole wheat flour approx. (hard red, hard white or any combination)
1/4 cup wheat gluten
1 tsp salt
2T non instant powdered milk (only have instant? then you need to double the amount)
1 T butter (softened or even melted)
1T white vinegar
1/4 cup potato flakes ( NOT pearls)

Add water, yeast, honey, 2 cups of whole wheat flour (to start), wheat gluten,salt, powdered milk, butter, vinegar, and potato flakes.

Mix on low until combined- slowly add flour

Add a little more flour

With flour on your finger touch your dough and very little should stick to you. That's when you know you have the right amount of flour in your dough.

Mix on speed two(if you have a bosch) for 8-10 minutes. The dough will clean the side of your bowl during this time, so clean up is super simple.

Once it has kneaded for 8-10 minutes or so. Apply a light coating of oil to your hands and divide your dough evenly(unless you just made one loaf) DO NOT tear the dough, pinch it to separate. You don't want to tear your gluten. When you have a lot of gluten strength you will get a higher rising, softer, lighter loaf of bread.

Take your fingertips and roll the dough under while turning in a circle. Then when it gets all "ugly" on top, spank it! That will smooth out the top and help get air bubbles out. (helps ease tension too :)

   After rolling in my fingertips, I just squeeze the bottom seam together.

Then drop it (seam side down) into your greased bread pan. Feel free to pat it down into the pan a little. (dough is very forgiving)

Repeat with all the remaining dough (if you made more than one loaf , which after you make this you will need to because one loaf will disappear right out of the oven)

Allow to rise to double. Depending on your house temperature it could be anywhere from 1-2 hours. Be patient it will happen. When it looks like this I preheat my oven to 375. By the time it gets heated my bread is ready to go in the oven.

For a soft and light crust- bake the bread for 10 minutes then take it out and cover with aluminum foil.

Shiny side up please- then place back in the oven for another 15 minutes.

Your finished loaf with be golden brown and delicious. If you prefer a darker top on your bread then don't cover it- or cover it later than 10 minutes. Promptly remove your bread from the pan to cool on a rack.

Slice and enjoy!!!

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