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Old 08-02-2006, 09:16 PM   #11
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[quote=vagriller]Me too. Bread is pretty cheap. If I wanted light texture like Wonder bread I would just buy it, and I do. I make homemade because I like the texture better, plus the smell is great!

[/I agree. You probably wont get as light an airy a texture in your home kitchen, but why would you want bread that has all the goodness and nutrition taken out of it. You can, if you practice, achieve artisanal loaves of superior quality. There are lots of different ways of making different kinds of breads. The Italian Chiabbata for instance is made in a different way than say a Sourdough, which is a different technique than a slicing whole wheat loaf. Once you add whole grains, the texture will be denser as matter of course. Whole grains have been the mainstays of civilizations since people first started to grow things. You really want to get the most goodness into your bread as you can, otherwise why bake it at home.]
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Old 08-17-2006, 11:24 AM   #12
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Wink colleen alice

You only live twice,
I have a bread recipe that has produced high and light bread every time. The web site with the recipe is www.countrybaker.com they have a recipe I use for sandwich bread that is very light and soft. I use a Bosch mixer and I'm not sure if that makes any difference. The recipe is called "Denise's Honey Whole Wheat Bread. Colleen
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Old 08-17-2006, 12:48 PM   #13
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Quote:
Originally Posted by colleenalice
You only live twice,
I have a bread recipe that has produced high and light bread every time. The web site with the recipe is www.countrybaker.com they have a recipe I use for sandwich bread that is very light and soft. I use a Bosch mixer and I'm not sure if that makes any difference. The recipe is called "Denise's Honey Whole Wheat Bread. Colleen
Do you use the optional dough enhancer mentioned in the recipe? I wasn't familiar with Prarie Gold Flour but found it here. Is this the brand you use? I have King Arthur White Whole Wheat which I'll try as a substitute. Both are hard white whole grain wheat flours but the Prarie Gold is 16% protein and the KAF is only 13%.
Thanks for the post and the link.
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Old 08-17-2006, 09:32 PM   #14
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I decided not to make colleenalices bread, even though the recipe looks terrific, because I don't have the dough enhancer or very high protein flour. Instead I made a loaf of White Bread, Variation I, from "The Bread Baker's Apprentice" by Peter Reinhart. This bread was about as "light and airy" as it gets but wasn't as flavorful as I'd like. I'll take another shot soon substituting molasses or honey or both for the sugar and a mix of white and red whole wheat for half of the bread flour.

you only live twice,

If you're still out there don't give up the ship. Light, airy, slightly chewy, and flavorful bread can be made at home!
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Old 08-31-2006, 12:00 PM   #15
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I found that molasses gives a very strong flavor to bread, fine if you like it. Usually molasses is used with rye flour. Have you tried sourdough starters? They help develope flavor in the wheat because the long ferment of the yeast turns the starches in the flour into sugars. Thats why you can make a fine tasting bread without sugar if you use a long ferment.
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