1 Regular Loaf Formula (8 ½ x 4 ½ tin pans- Each pan's volume is 5c and need 2 1/2 c. flour)
Serves 10-11
INGREDIENTS:
1 1/4 c. warm water (or 3/4 c. water + 1/2 c. milk)
1 1/4 T. powdered milk (optional- see substitute above)
1 1/4 T. wheat gluten (this creates a perfect chewy texture)
2 T. sugar
2 T. oil (I use canola or coconut oil)
1 1/4 t. yeast (saf instant)
1 1/4 t. salt
2 1/2 c.wheat flour (3 c. if no wheat gluten)
DIRECTIONS:
1. MIX half of the flour with all the other ingredients with beaters.
2. KNEAD in the remaining flour or possibly more until dough barely pulls away from sides of bowl.
(Knead for 7-10 minutes) (I add 1 T. of flour at a time until it isn't sticking to your greased hands)
***Do not add too much flour- a stiff dough will not rise well.
3. GREASE hands and table and form into loaves.
4. PLACE in greased pans (should fill at least half of the pans- I like the dollar store ones)
5. RISE, covered, in pans until just above top (40-60 min).
(I rise mine on my stove. It takes a little longer if not using wheat gluten)
6. BAKE at 350 for 30 min. (until golden brown on top)
(Less minutes is if you added extra flour instead of wheat gluten)
***Don't overbake- it will creat a dry loaf
7. COOL on cooling racks for about a half hour before slicing. (10-12 slices)
8. FREEZE extra loaves and defrost on counter or cook for 2 1/2 minutes in microwave when desired.
*You can replace part of the water with scalded and cooled milk if you don't have powdered milk,
or you can use dough enhancer or you can add a chewable vitamin c or you can leave it out..
*Make up to 3 loaves for kitchen aid, 6 for bosche
*I season the dollar store pans by putting them in a 450* oven for an hour.
(I don't wash the pans, I just brush off the sides after use)
*for large pans, 1 ½ times the recipe- Whatever size your pans are, the dough needs to fill the pans AT LEAST half way full. My normal pans need 2 1/2 c. flour per loaf for our preferred density.
*It is a moist dough, if it is not overcooked. If I feel like I added too much flour, or if I used white flour instead of gluten, I drop the baking time a couple of minutes so it isn't too dry and crumbly.
HERE- I'll do some math for you-
2 Loaves: (By hand)
2 1/2 c. warm water (or 1 1/2 c. water + 1 c. milk)
2 1/2 T. powdered milk (can increase to 6 T. for rolls)
2 1/2 T. wheat gluten (for a perfect, chewy texture)
1/4 c. sugar & oil
2 1/2 t. yeast & salt
5 c. wheat flour (6 c.wheat flour if no wheat gluten)
3 Loaves: (kitchen aid)
3 3/4 c. warm water (or 2 1/4 c. water + 1 1/2 c. milk)
1/4 c. powdered milk (opt)
1/4 c. wheat gluten (for a perfect chewy texture)
6 T. sugar & oil
1 1/4 T. yeast & salt
7 1/2 c. wheat flour (or 9c wheat flour if no gluten)
4 Loaves: (bosche)
5 c. warm water
5 T. powdered milk (or 3 c. water + 2 c. milk)
5 T. wheat gluten (for a perfect, chewy texture)
1/2 c. sugar & oil
5 t. yeast & salt
10 c. wheat flour (12 c if no gluten)
5 Loaves: (bosche) (or 6 aluminum pan loaves)
6 1/4 c. water (or 3 3/4 c. water + 2 1/2 c. milk)
6 T. powdered milk (opt)
6 T. wheat gluten (for a perfect chew texture)
2/3 c. sugar & oil
2 T. yeast & salt
12 1/2 c. wheat flour (15c if no gluten)
6 Loaves: (bosche)
7 1/2 c. warm water (or 4 1/2 c. water + 3 c. milk)
1/2 c. powdered milk (opt)
1/2 c. wheat gluten (for a perfect, chewy texture)
3/4 c. sugar & oil
2 1/2 T. yeast & salt
15 c. wheat flour (18 c. wheat flour if no gluten)
MATH NOTES:
- I use 2 1/2 c. flour per loaf pan
- I use 1/2 c. water per cup of wheat flour (.4 per cup of white flour)
- 1 T. gluten per cup of water (or times gluten by 3 to get additional wheat flour)
- Here is a 5 loaf recipe that is my 4 loaf wheat bread + 1 loaf white bread:
Mollie we are excited to try some of your bread. Spencer is also obsessed with me making homemade also.
ReplyDeleteThanks!
Found your blog while blogsurfing (this is Kathy Jones, your visiting teacher) and since I'll never remember otherwise, here's the bread recipe that my mom has used forever:
ReplyDelete1 package (1 Tbl) dry yeast
1/4 cup fairly warm water
1 tsp sugar
Put in a mixing bowl. Let sit until the yeast gets foamy.
In a saucepan, scald 2 cups milk.
Add 2 Tbls sugar
2 tsp salt
1 Tbl shortening
Mix together and cool to lukewarm. Add to yeast mixture.
Stir 2 cups flour into liquid mixture, and then gradually add about 4 1/4 more cups, until moderately stiff. Knead for about 10 minutes. Turn onto lightly floured surface. Knead by hand until not sticky. Raise in a sealed Tupperware (the big round one, and don't add oil) in a warm place until the lid pops off. Punch down and raise until the lid pops again. Divide dough into pans (about half full). Cover with a dishtowel and let raise until a little over the top of the pan. Bake at 365 for about 35 minutes. Turn out, brush with melted butter, and cool on side.
I'm not a bread maker, but my mom's bread is divine. And it makes excellent cinnamon rolls, too! If you ever try it, let me know how it turns out!
Mollie! How cool. I just discovered your bread blog. I just made a successful loaf myself and seriously did a celebrating song and dance afterward. All of my previous attempts at making bread ended in hockey puck status. I am most successful with artisan bread. Flour, salt, water, and yeast. Apparently, you can't mess this recipe up. I am a little nervous to venture out into other recipes!
ReplyDelete