Finally, I’m blogging on week 4. I’ve been running a bit behind. Actually I’ve been running on hardly any sleep. And when that happens, blogging doesn’t. I made bread, I just didn’t blog. It all started about 4 weeks ago when my little girl started noticing the world around her. And I mean she noticed everything. Which meant eating went down on the list of priorities for her. So…she ate at night. Almost every 2 hours. Sometimes even less. Now if I told you I got 8 hours of sleep everynight you’d think “wow!” but they were broken up into little chunks. Not exactly energy inducing cat naps, let me tell you. I counted on DH letting me catch up on the weekends. But he had to work last weekend. Which meant the days and nights went on and on. Then about 3 nights ago she suddenly started sleeping through the night again. I had only been asleep about 5 hours when my eyes popped open. I sat up automatically. And then realized it was quiete in the room. Too quiete. My feet hit the floor. I rushed over to DD and there she was snoozing away. I tried to lay back down but man after 5 hours I was feeling energetic. (not something I would had said a few months ago after only 5 hours.) It has been blissful sleeping ever since.
So all that to say I finally feel pulled together enough to share my sandwich bread experience with you. This recipe comes from HBin5 again. I know, I know, I need to try out some different recipes but I tell you. This dough is convenient. It works for a mom with a little baby. The basic directions for the dough are the same so it makes it quick and easy to put together.
I’ve made this bread a few times and every time it turns out fantastic, including this one. I would claim it as my new go to bread but I really want to find a recipe that doesn’t call for 5 eggs. Yeah. I know. Not too bad when you had almost a dozen chickens. But this does mean dipping into the egg selling profits.
Here the goods needed to make this bread:
5 C. whole wheat flour
2 1/2 cupes unbleached all-purpose flour
1 1/2 T. granulated yeast, or 2 packets
1 T. Kosher Salet
1/4 c. vital wheat gluten
2 1/2 cups lukewarm water
1/2 cup honey
5 Large Eggs
2/3 C. neutral flavored oil or unsalted butter
And here’s the Grind:
- Whisk together the dry ingredients.
- Mix together the wet ingredients.
- Combine using a heavy duty mixer. No kneading is necessary.
- Cover (not airtight) and allow to rise for approx. 2 hrs.
- Use immed. or regrigerate and use over the next 5 days.
- When ready to bake, lightly great a bread pan.
- Place a cantaloupe size piece of dough into the bread pan. Cover loosely with plastic wrap and allow to rest for 90 minutes (40 minutes if using unrefrigerated dough).
- Preheat oven to 350 degrees 30 minutes prior if you use a baking stone. Otherwise only about 5 min. preheat time is needed.
- Bake for 45 to 50 minutes.
And I thought I’d share a few things I’ve learned about bread making so far in my experience:
- Bread really needs a warm place to rise. Not just on the counter. My kitchen just isn’t warm enough. DH’s aunt told me she puts it on her heated massage table. (She is a massage therapist). Taking a cue from her, I started putting my rising dough about a foot away from the fire. Ever since my bread has started turning out sooo much better. Don’t have a fireplace? Consider a heating pad or maybe in the sun.
- If at first you don’t succeed, try and try again. The more I work with bread dough the more I become familiar with what works and what doesn’t for me. It seems that everybody has a different experience with the same bread. See this negative experience the author over at Kitchen Stewardship had with HBin5 with this same bread. Which brings me to my next point.
- I’m beginning to think that a bread recipe chooses you, not the other way around. Every bread recipe I read has some positive and some negative reviews. So I’m beginning to think its the user that makes the difference in the outcome most of the time.
- For me the crust has to be much darker than I used to think it did, in order to get the bread completely done all the way. You can also check the internal temperature of the bread using a meat thermometer. At 200 degrees its supposed to be done.
- And for this particular bread, if you put it in a sealable bag and leave about an inch opening the bread will get a super soft crust without drying out the rest of the bread. A good mix for sandwiches!
I don’t claim to be a bread expert-at all-but I’m having a lot of fun learning as I go. And I just know that somewhere out there is the perfect sandwich staple bread for us so I’m going to keep on searching. Basically, I want it to be whole wheat, only requiring typical bread ingredients, simple directions and not requiring a bread machine. Know of a recipe that sounds like that????? Please email me with the recipe! I’m all ears-or eyes or something like that….
HAPPY SATURDAY Y’ALL!