Three Bread Recipes

A compilation of bread recipes I have made this past week. Two are bread machine friendly, the third is old-school. Even with the third recipe, I still spend more time writing up my recipes than I do actually baking bread (mostly because I write-up my blog posts when the baby is sleeping and the toddler isn’t ripping up the house….and I tend to get distracted in those rare moments of quiet..ooh..Facebook! The news! Pinterest! OK! back to writing!!) Overall bread making has become an enjoyable part of my daily life now. I keep trying new ideas and recipes, no reason to eat the same bread every day if one doesn’t have to. The guys like it as well, so it encourages me to keep going.

Speaking of The Baby (Alistaire) he will be 4 months this week. Time is going by too fast.

Up first I was bad and pulled out some (gasp) white flour to try out a new recipe from The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine, on page 202. Who knew white bread could become a treat ;-) I used a bag of Bob’s Red Mill unbleached organic flour that I have hidden away for these special breads.

At over 600 pages it is a bible on making breads, it also touches on pasta, which I will be working on soon. My Mother In-Law passed on to me her old manual pasta machine, of which Kirk remembers helping with. Keep an eye out for me getting into that mess….

Semolina Country Bread

Ingredients:

Directions:

Add the wet ingredients into bread pan, followed by the dry, with yeast on top. Set for a 1½ lb loaf of French bread, medium crust. (Or follow bread machines directions)

After baking remove promptly, knock out of the pan and rest on a cooling rack. Let cool fully, then store in a bread bag, use within 2 days.

From my Breadman TR2500BC Ultimate Plus 2-Pound Stainless-Steel Convection Breadmaker cookbook, on page 52. The 1½ lb loaf is the perfect size for sandwiches. The molasses gives the bread a deep color and a pleasing flavor. I used freshly ground white whole wheat berries for the flour.

100% Whole Wheat Bread

Ingredients:

  • 1 cup + 3 Tbsp warm water (80°)
  • 3 Tbsp molasses
  • 2 Tbsp sunflower oil
  • 1½ tsp kosher salt
  • 13 ounces white whole wheat flour (3¼ cups) + more as needed
  • 2 Tbsp dry milk
  • 1½ tsp active dry yeast

Directions:

Add the wet ingredients into bread pan, followed by the dry, with yeast on top. Set for a 1½ lb loaf of whole wheat bread. (Or follow bread machines directions) Watch during the first kneading, adding more flour as needed.

After baking remove promptly, knock out of the pan and rest on a cooling rack. Let cool fully, then store in a bread bag, use within 2 days.

This recipe I found on Bob’s Red Mill website. I cut and froze one of the loaves, so we’d have emergency bread.

Honey Oatmeal Bread

Ingredients:

½ cup Scottish Oatmeal
1 Tbsp fine sea salt
¼ cup sunflower oil
1/3 cup honey
2 cups milk
2 Tbsp active dry yeast
2 Tbsp Vital Wheat Gluten Flour
4-1/2 cups to 4-3/4 white whole wheat flour (18 to 20 ounces freshly ground)

Directions:
In a large mixing bowl combine 2 cups of the flour and the yeast. In a sauce pan heat milk, honey, oil and salt just till warm (115°). Add to dry mixture in mixing bowl. Beat at low-speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high-speed.

By hand, stir in oats, gluten and enough of the remaining flour to make a stiff dough. Turn out on a lightly floured surface and knead till smooth and elastic (8-10 minutes). Shape in a ball and place in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap and let rise in a warm place until double in size (about 45 minutes). Punch dough down; turn out on a lightly floured surface. Divide in half. Cover and let rest 10 minutes.

Shape into two loaves; place in two sprayed or lightly oiled metal bread pans. Cover and let rise in warm place till double (about 30 minutes). Bake at 375° for 35-40 minutes. Remove from pans; cool on wire racks. Makes 2 loaves

~Sarah

White Whole Wheat Bread

I found this recipe on the back of a 5 lb bag of Bob’s Red Mill White Whole What Flour. I tried both loaf sizes and found the 1 lb loaf worked the best, the larger 1½ lb loaf rose taller than many of my 2 lb loaves and baked onto the machine’s ceiling/window (fun chipping that off!). The smaller loaf baked perfectly and is the right size for sandwiches. This bread recipe could become my go-to recipe. It is moist, tender and has a lot of flavor from the molasses. Don’t leave the vital wheat gluten out, whole wheat breads really need the extra help it gives! It is all the difference between soft bread and dry peasant bread….

Did I mention the bread is kid and whole wheat-phobic friendly? Let your bread machine do the work, let it fill your house with the aroma of fresh bread!

White Whole Wheat Bread

Ingredients:

  • 1 cup water (around 80°)
  • 1½ Tbsp vegetable oil
  • 2 tsp molasses
  • 1 Tbsp + ¾ tsp granulated sugar
  • 1 Tbsp + ¾ tsp dry milk powder
  • 1 Tbsp Vital Wheat Gluten Flour
  • 1 tsp fine sea salt
  • 2½ cups white whole wheat flour
  • 2 tsp active dry yeast

Directions:

Add ingredients in order of bread machine’s directions (mine is liquid to dry, with yeast on top). Set for whole wheat cycle, 1 lb loaf, medium crust.

When baked remove, knock out on a cooling rack, let fully cool before slicing. Store wrapped.

Makes one 1 lb loaf.

Making a tasty sandwich….

~Sarah

White Whole Wheat Bread

I learned how to bake bread from my Mom, doing it the traditional way: lots and lots of stirring, kneading and babysitting dough in old, drafty houses. It didn’t endear to me (I hated kneading) but I never forgot how to do it. In college I often made bread on my day off from work. I had one bread pan and used the same recipe my Mom had – off a bag of Gold Medal AP flour. Even with the blandest bleached flour it still tasted better than any grocery store bread could dream of. One time a friend of my boyfriend came by to see if he was there and he smelled the bread baking and was begging for a slice. There is a certain aroma to baking bread – it drives you hunger-crazy!

Then I quit baking bread in my early 20′s. Living in a cold house on an Island didn’t translate to tall loaves of bread. Until I got my first bread machine, which later died a painful death when the cat, rubbing against it while it kneaded the bread, pushed it off the counter. We replaced it when we got married with a gift card we had received. I used it some, but it wasn’t till having more babies that I saw the real benefit – I could make whole grain bread without doing much. It makes whole wheat bread that is tender. This loaf, Ford (the teen), didn’t question on if it was “healthy”, he simply ate half the loaf! Sure I could do it the “right” way and knead with hands or use my stand mixer but lets face it….I’d rather have fresh bread without the work. More time to hug my babies! And honestly, I get great results with the bread machine.

White whole wheat flour was a game changer for me. To be honest, I have never liked the heavy texture of whole wheat flour, especially in bread and pasta. Trader Joe’s started carrying the white awhile back and I tried it, figuring at worst I was out $5. As far as I know it is King Arthur flour branded under TJ’s. Anyways, once tried I liked it. It was a good halfway point between white all-purpose and whole wheat – and you can always use ½ of each as you get used to it.

So what is white whole wheat? Simply put it is a different variety of wheat. That is it! When we were down at Bob’s Red Mill earlier this month I stocked up on their 5 lb bags and as well picked up a 25 lb bag of Hard White Wheat Berries (at $20 it is a bargain for organic). My plan is to grind the berries with my Vitamix and start making my flour.

I used a recipe out of the bread book that came with my Breadman TR2500BC Ultimate Plus Breadmaker. Over the years I have found the recipes in the book work great. Many small appliances come with horrid cookbooks, this one shines. If you happen to have this bread machine, it is on page 46.

White Whole Wheat Bread (1½ lb loaf)

Ingredients:

  • 1¼ cups warm water (80°F)
  • 2½ Tbsp vegetable oil
  • 2½ Tbsp molasses
  • 1½ tsp kosher salt
  • 2 Tbsp dry milk (or favorite dry non-dairy milk for vegan)
  • 3¾ cups white whole wheat flour
  • 2½ Tbsp Vital Wheat Gluten Flour
  • 2 tsp active dry yeast

Directions:

Add wet items to the bread machine, with dry on top and yeast last (or however your bread machine calls for ingredients). Select whole wheat cycle. Once baked, remove and knock out onto a cooling rack, let cool before slicing.

Makes one 1½ lb loaf. Once cooled, store tightly wrapped.

~Sarah

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