EZ Bread

I have found my favorite homemade whole wheat bread!

I came across the recipe here
http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes
I enjoyed her tutorial.

I always double this recipe and make two loafs at a time.
I have found that this bread is wonderfully sweet with a little tang to it. It is as soft as she clams and makes amazing sandwiches.

I have also made this bread (keep in mind I double the recipe) with half the amount of brown sugar 1/3 cup and 1 Tbsp vinegar. The wheat flavor is stronger. This bread is wonderful either way!


EZ Wheat Bread recipe (I double this recipe)

1 1/4 cup warm water
1 Tbsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tbsp nonfat non instant dry milk
1 Tbsp butter/margarine/oil
1 Tbsp vinegar
1/4 cup potato flakes (NOT potato pearls)

If using a kitchen aid mixer, mix ingredients in order listed. If using a Bosch, add all of the dry ingredients first then add the liquids.
I incorporate the butter into the dough after all of the other ingredients have been mixing for 5 or so minutes. Cut the butter into 1/4 in pieces and push them into the dough then continue to kneed until the dough is supple and stretchy. If the dough breaks when it is pulled on its not ready. The kneeding process can take between 15-20 minutes. Form into a smooth round ball and place in an ungreased bowl. Cover and let rise until double, 1- 1 1/2 hours. Remove from bowl divide in half and shape into rounds. Let them rest on the counter covered by large bowls for 15-30 min. This allows the dough to relax. Shape into loafs or rolls. Let rise again covered until double, 20-30 minutes, and bake 375 degrees for 25 minutes until golden brown. Remove from the pans, the bottoms will sound hollow when lightly tapped. Brush the tops with butter and cool on a cooling rack.