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Old 05-19-2009, 01:13 PM   #1
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Wheat Bread

This is a slightly sweet bread that is moist and tender. I like to add vital wheat gluten to my yeast dough, it is optional but it will improve the texture of the bread. I buy my vital wheat gluten in the bulk food section of my grocery store.
Enjoy Debble!

WHEAT BREAD



1 cup(s) WATER; Warm, 110 To 115 Degrees.
1 tablespoon(s) MILK
2 tablespoon(s) OIL
2 1/2 tablespoon(s) HONEY
1 1/2 tablespoon(s) BROWN SUGAR
1 teaspoon(s) SALT
1 1/2 cup(s) FLOUR; All-Purpose.
1 1/2 cup(s) FLOUR; Whole Wheat.
2 teaspoon(s) YEAST; Instant Active Dry Yeast.
4 teaspoon(s) VITAL WHEAT GLUTEN; Optional.
_____

Combine all ingredients in bread maker according to manufactues direction.
Yield:
1 loaf
_____

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Old 05-24-2009, 01:54 PM   #2
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Quote:
Originally Posted by Ol-blue View Post
This is a slightly sweet bread that is moist and tender. I like to add vital wheat gluten to my yeast dough, it is optional but it will improve the texture of the bread. I buy my vital wheat gluten in the bulk food section of my grocery store.
Enjoy Debble!

WHEAT BREAD

1 cup(s) WATER; Warm, 110 To 115 Degrees.
1 tablespoon(s) MILK
2 tablespoon(s) OIL
2 1/2 tablespoon(s) HONEY
1 1/2 tablespoon(s) BROWN SUGAR
1 teaspoon(s) SALT
1 1/2 cup(s) FLOUR; All-Purpose.
1 1/2 cup(s) FLOUR; Whole Wheat.
2 teaspoon(s) YEAST; Instant Active Dry Yeast.
4 teaspoon(s) VITAL WHEAT GLUTEN; Optional.
_____

Combine all ingredients in bread maker according to manufactues direction.
Yield:
1 loaf
_____
This was a wonderful bread. I substituted 1 cup of the plain flour and reduced the liquid accordingly for 1 cup of my wheat sourdough starter. I also cut the yeast in half, as my starter is a natural leavening agent.

This is a bread recipe I will share with many friends and family members (and give you credit), as I love how moist and sweet it is, but it still holds together as a nice slice of bread. MOG try it toasted!

Thanks Ol Blue.
Marty (in Panamá)
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Old 05-27-2009, 09:24 PM   #3
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I'm glad you liked it. Your changes sound good.
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Old 05-28-2009, 09:51 AM   #4
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mmmmmmmmmm I have to try this...thanks for sharing
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Old 05-28-2009, 11:00 AM   #5
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I have 3 sourdough starters: wheat; rye; and white. Each has its own distincitive flavor, but I am waiting for all of them to age. Then they will really get potent.
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Old 05-28-2009, 04:41 PM   #6
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This is one I have been making for sometime - I going try yours next time. Thanks

Honey Harvest Wheat Bread --- from Fleischmann's Yeast
View Recipe
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Old 05-28-2009, 05:21 PM   #7
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Yeah, that looks good, too, but might be a little sweet for me. Hope you like you next creation.
Marty
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