Friday, July 15, 2011

Bread Demonstration

We got together and had Emily demonstrate her easier, homemade wheat bread. It was yummy, and fun to get together! (Emily uses the Baker's Secret 8x4 bread pans from Smith's.)

Whole Wheat Bread Recipe (makes 2 (8x4in) loaves)
3 1/2 cups whole wheat flour
1/3 cup gluten flour
1 1/4 Tbsp instant yeast
2 1/2 cups steaming hot tap water (120-130F)
1 Tbsp salt
1/3 cup oil
1/3 cup honey or 1/2 cup sugar
1 1/4 Tbsp bottled lemon juice
2 1/2 cups whole wheat flour

Mix together first 3 ingredients in mixer with a dough hook. Add water all at once and mix for one minute (check the temperature of your water with a thermometer); cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. (If the bread still is not pulling away and feels really sticky when touched, you may need to add extra flour. Add in slowly until reaches proper consistency, usually 1/2-1 cup more flour.)

Preheat oven for 1 minute to lukewarm (about 170 F) and turn off oven. Turn dough onto oiled counter top; divide and shape into loaves; place in oiled bread pans. Let rise in oven (that's warm but not on) for 10-15 minutes until dough reaches top of pans.
Emily made a huge batch, so all the loaves weren't quite raised to the top of the pan, but most were. Sorry this picture isn't good, but I was not allowed to open the oven to get a good picture.
Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove bread from pans and cool on racks.

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