Is there ANYTHING BETTER than Homemade Bread with Homemade Grape Jelly on Top? I don't think so, and apparently Bryan and Tate agree with me. 
We go through BREAD so fast at out house it's incredible. Between the three of us... We eat approximately 3-4 loafs a week. So that means that Tate & I get to bake bread just about every week and a half. WE LOVE IT THOUGH!
Tate's getting really good at kneading and forming the loafs. I usually give him his own "little dough" so that he can make it with me. He seriously has the technique down!
Here is my recipe:
Delicious Whole Wheat Bread
(Adapted by me/From SHAR'S Kitchen & Bosch)
Ingredients:
6 C. Warm Water, Approx. 115 Degrees
2 Tbsp. Salt
1/3 C. Vital Wheat Gluten
Ingredients:
6 C. Warm Water, Approx. 115 Degrees
2 Tbsp. Salt
1/3 C. Vital Wheat Gluten
2/3 C. Canola Oil
2/3 C. Honey
3 Tbsp. Dough Enhancer
3 Tbsp. SAF Instant Yeast
11 C. Hard White Wheat Kernels
Preparation:
Grind hard white wheat kernels in mill.
Grind hard white wheat kernels in mill.
Directions:
Place water, salt, oil, honey, dough enhancer, vital wheat gluten, yeast, and 8 cups of freshly ground flour in bosch mixer. Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour.
*I almost always use ALL of the whole wheat that I ground
Knead on speed 1 for 10 minutes. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture.
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough into 4-5 large loaves depending on your pan size. Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry paper towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.Bake in preheated oven at 350 degrees for 30-35 minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Shar's Kitchen & Bosch in Mesa, offers FREE bread making classes.
Click HERE for a schedule.
Place water, salt, oil, honey, dough enhancer, vital wheat gluten, yeast, and 8 cups of freshly ground flour in bosch mixer. Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour.
*I almost always use ALL of the whole wheat that I ground
Knead on speed 1 for 10 minutes. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture.
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough into 4-5 large loaves depending on your pan size. Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry paper towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.Bake in preheated oven at 350 degrees for 30-35 minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Shar's Kitchen & Bosch in Mesa, offers FREE bread making classes.
Click HERE for a schedule.
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