I made 12 loaves of "Golden '86" whole wheat bread this afternoon. Since we usually go through 6 loaves in a week, I am planning ahead for the week we will be at the Economics conference and I won't have time to bake. :P
Then, I made 6 loaves of white bread for my ♥ and ds. And, because I just can't find it in me to use 100% white flour, I decided to try this.
I was very happy because the bread turned out just as delicious as white bread only I know that it is much healthier. It has the same smell, look and texture as white bread made with unbleached flour which makes for some very happy :) men in our family.
"Eagle Made All-Purpose Unbleached Flour is now blended with Ultragrain an all-natural whole wheat flour that has the nutrition of whole grain with the clean taste, ultra smooth texture and appearance of white flour. It replaces regular flour in all recipes."
My old, worn Bosch bread recipe book is crinkled and tattered on the Honey Whole Wheat Bread Recipe page. For the first time in 15+ years I decided to take a look in the back of the book and discovered a recipe for Classic White Bread tucked between the fresh, new pages. Being a little discouraged because the recipe called for hi-gluten bread flour and after a little research, I found that this flour had a low gluten count. By adding some of my Vital Wheat Gluten to the recipe, I was able to remedy the problem. So, after a little tweaking, here is what I came up with.
Classic White Bread
- 7 C hot water
- 1/2 C oil
- 1/2 C honey
- 12 C hi gluten bread flour (substituted Eagle Mills)
- 1/2 C dry powdered milk
- 2 T salt
- 5 T Saf yeast
- 8-10 C additional flour
- 1/3 C Vital Wheat Gluten (added)
In Bosch bowl, add all ingredients with yeast on top, except last amount of flour. Pulse, until flour is completely moistened. Turn off and sponge for 15-20 minutes. Turn machine back on speed 1 while adding the additional flour, until the dough cleans the sides of the bowl. Take off the splash ring, turn to speed 2 and knead 3-5 minutes. Grease counter and hands. Turn out dough. Slam your dough 7 times on your counter. Shape into a ball and cut into 6 equal parts. Slam each piece 7 times again on your counter and shape into a loaf and place in a greased bread pan. let rise until doubled.
Bake at 350 for 30-35 minutes.
I also read The Prudent Homemaker this morning and used her method of folding to get the high rising effect of the round loaves. Next time I will use her recipe for french bread with the round loaves because these did not come out as crusty.
You have put gladness in my heart, more than in the time that their grain and their wine increased. ~Psalm 4:7