Yesterday I posted about making bread with the kids and letting them use it as “dough” to make edible sculptures. Sharon asked about the recipe.
I use the basic White Bread recipe out of my bread machine cookbook, but with a few minor adjustments for the use of part whole wheat flour, and to be able to finish cooking it in the oven.
Why the oven? Well, I like the shape of the classic bread pan better-it just makes better sandwiches than that funny bread machine loaf pan. I basically use my bread machine as an automated mixer/riser/kneader these days, rarely letting it do the actual bake function.
Frugal Upstate’s Basic Bread
1 1/2 Cups Water
2 TBS Butter/Shortening/Margarine*
2 Cups Flour
2 Cups Whole Wheat Flour
3 TBS Dry Milk
1 TBS Vital Wheat Gluten
2 TBS Sugar (or Honey)
2 tsp Salt
1 1/2 tsp dry yeast
-This recipe is for a 2 lb loaf.
-Put everything in the bread machine in the order listed and run on the dough cycle. Alternately you can use the regular bread cycle and let the whole thing cook up on your bread maker.
-When dough is done, shape and put in lightly sprayed or greased bread pan (or make into shapes and put on cookie sheet) and let rise in a warmish, draft free area for 40 min.**
-Bake in a 375 degree oven for about 40 minutes, or until you get that hollow “knocking” sound when you tap a knuckle on the top of the bread loaf. If you do smaller shapes or rolls you may want to check a little sooner.
White Bread-Use all white flour, and leave out the vital wheat gluten. The gluten is to add extra protein to help the bread rise better, you don’t really need it with regular flour, especially if you already added the powdered milk.
100% Wheat Bread-Up the vital wheat gluten to 2 TBS. Makes a denser loaf, but it does rise.
100% Wheat Chapati Flour loaf-I found this great Chapati flour at my local Asian food store. This was 100% Wheat Chapati Flour-many Chapati flours have chickpea flour or graham flour-I’m not sure how that would work in bread. Chapati flour is used to make Indian Chapatis (duh), and has 15grams of fiber per cup (or something like that). Despite that the texture is more like regular flour, ground all fine without the visible flakes you see in WW flour. However all that fiber just sucks up the water, and the particular flour has a low gluten content. When I use that flour I use 3 Cups white flour, 1 Cup Chapatis flour, increase the water by 1/2 Cup, and use 2 TBS of Vital Wheat Gluten. This was discovered by trial and error. I really like the bread made this way though and need to buy another 15lb bag when I go to the Asian market again.
* You could probably even use olive oil-but I haven’t tried that.
** Personally in the winter, with my kitchen being fairly cold, I turn the oven on to warm, then turn it off when heated up and use that to let it rise. I’ve also put the bread pan into the microwave as a draft free area before.