Saturday, January 26, 2013

Bread Making

I am teaching a mini class on breadmaking in February.  I need to dust off the  bread pans and get busy.  I have had request for "traditonal" bread, flat bread, and I wanted to have French Bread.

So for the next 3 weeks I will be in bread making mode. Time to pull out the recipes and get busy, the old stand-by's and ones that I have found and stashed away to put to use someday.

I have two new bread pans that I want to try out. A pan from Wiltons that is an Angel Cake Pan (a Long Loaf  Pan) that gives your bread a traditonal store bought look and is great for making sandwiches.
The other is a French Bread Pan that I have wanted for a long time. . I found them both at the local Kitchen Store.
You don't need special pans to make bread but it is fun to add variety.

The one I am using today is the Wilton pan. It came with a Whole Wheat Honey Bread recipe that I decided to try. 
Pretty basic recipe. Here is the original recipe. I added the changes I made after the original recipe.

4 1/2 Cups flour
2 teaspoons salt
2 packages quick rise yeast
1 1/2 cups milk
1 1/2 cups water

1/4 cups honey
1/4 cup oil

4 cups whole wheat flour


Combine 3 cups flour, salt and yeast in large bowl.
Heat water,milk,oil and honey until hot to touch.
Slowly add water to the flour mixture. Occasionally scrape sides. Mix two minutes. Gradually add additonal flour.
Add enough flour to make stiff dough. (I add flour until the sides of bowl are clean)
Knead on lightly floured surface until smooth or elastic  or if using mixer use  bread hook and Knead 10 minutes.

Place dough in greased bowl, turning to grease top. Cover let rest 10 minutes
Roll dough to 18 by 10 inch rectangle. Roll up from long end to make loaf. Pinch seam and ends to seal. Place seamside down, in greased Long Loaf Pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375 degrees for about 40 minutes or until done. Remove from pan; Cool on wire rack.

Changes I made:
*I used 3 cups water and added dry milk to dry ingredients.
*I buy Yeast in Bulk. It is WAY cheaper to buy it that way. So I used 2 Tablespoons.
*I used only 2 cups white flour and the rest was whole wheat.
*I usually place water in bowl with yeast, honey and oil and once the yeast activates I add the dry ingredients slowly. Kneading for 10 minutes.
*I let the bread rise for about 30 minutes before I made into loaf.
* I also added Wheat Gluten (3 tablespoons)







It makes a very big loaf.
You can also use the pan with frozen bread dough. You would add two loaves.

It was hard to get a good picture....But the loaf turned out great. I have never seen such a tall loaf.

1 comment:

  1. Ok, Hone wheat bread is my very favorite bread and I would love to learn how to make French Bread! Thank you for sharing on the Four Seasons Blog Hop!

    ReplyDelete

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