So, I have spoken to several people who have been trying their hand at bread making.
First let me say... I am so very proud of you! Of us.
We are stepping out of a comfort zone, well at least I am, and will be better for it!!
If your bread is less than you thought it would be, I am so sorry, but I don't want you to be dismayed and give up.
Check your ingredients, make sure you are using the right amounts and following the instructions and give it another go!
Don't give up after one questionable batch okay??
I have probably made about 6 batches now, and my family proclaims that they like this last one the best. Of course they have said that about every subsequent batch, but I tended to agree this time.
I have done a lot more reading on this subject since my first post, and so I have learned more (and hope to continue learning)!
The whole gluten/protein thing is still a great mystery to me, and while I have read about it over and over again and had it explained by my bread buddy over yet again, I still don't truly get it.
I think someone needs to draw me a picture and use lots of color.
I speak color!!
Anyhow, my meager black and white understanding of part of this is that different flours contain different levels of protein which affects the rise they have. And...gluten is important to "the rise".
I truly cannot intelligently say anything more about that. If it really interests you then please read about it where it is spoken of intelligently, because I find myself wanting to use the word thingy here and I am pretty sure that is not appropriate bread speak!
So, because of that (whatever it all means) I have most recently tried bread flour and have also added Vital Wheat Gluten, to help with the rise.
Here is the latest combination of ingredients used, which I have tweaked from the Healthy Bread in 5 Minutes a day master recipe. I have a feeling I will change it up yet again while trying to achieve the best loaf possible for my family!
4 1/2 cups 100% Whole Wheat Flour
3 cups Bread Flour
1 1/2 T Yeast
1 1/2 T Salt (Kosher)
4 tsp. Vital Wheat Gluten
4 cups lukewarm water
Your flours should be fluffed up, spooned in and scraped off. Mix the gluten in with the flours with a whisk to get it good and combined. Other than that follow the recipe as was written last time.
If that whole first section got you good and confused, with more questions than answers, then have I got a deal for you!!
How about a really easy quick bread which will delight your family??
Quick and Easy Beer Bread (Printable)
(adapted from recipezaar)
3 cups flour (I like to do half white, half wheat)
3 tsp. baking powder
1 tsp. salt
3 Tbs. sugar (more or less if you like, this is great for us)
1 12 oz. beer
1/4 cup butter, melted
Fluff up your flour and loosely spoon it into the measuring cup, then scrape it off with a knife. (sound familiar?)
Add the other dry ingredients and sift or whisk them. DO NOT SKIP THIS STEP!!
Slowly pour in the beer and mix until combined.
Pour half of the butter into a bread pan and spread it about. I like to break out my kitchen pastry brush for this, it impresses the children!
Dump the dough into the pan and drizzle the rest of the butter on top.
The original recipe calls for a half a cup of butter....feel free to go there, but it isn't necessary!
In a preheated 375* oven bake 45 minutes to 1 hour until center is done and crust is browned.
I made some homemade flour tortillas yesterday. (yes, we will eventually be talking about that here!)
We haven't had flour tortillas in months due to the fact that all of the store bought ones contain trans fat. boo hisssss
My youngest child ate a whole tortilla, went back for another and proclaimed them to be the best tortillas she ever had.
While I had my doubts about this, the next comment she made sealed it for me.
She said "mmm, mmm... I can taste the love"
And that my friends is why we should cook; so that our families and friends, and those in need can "taste the love".
Check back early next week for Chapter 4 of "The Saga"
