Tuesday, December 10, 2013
Honey Wheat Sandwich Bread
A couple months ago Chris and I hit our budget hard trying to prioritize, plan, and organize our finances. Out of that we cut our food budge $50! Chris initially thought this was going to be pretty challenging but I had a few ideas going into it that I knew would help.
We eat a lot of bread between sandwiches and toast for our eggs. We used to buy Dave's Killer Bread from Costco and though yummy, it adds up each month! For this reason I decided that we would stop buying bread and I'd begin making it.
I've tried a few really good bread recipes over the years but they all seemed to fall a little short when it came to being good sandwich bread. Because of this I thought I'd experiment with making a recipe that held nicely together when sliced thin into sandwich bread. After several batches I finally landed on one my family enjoys!
2.5 cups of warm water
4 teaspoons of yeast
2/3 cup honey
6 teaspoons sugar
6 tablespoons oil
4 teaspoons salt
3 cups wheat flour (WF) + 3 tablespoons Vital Wheat Gluten (VWG)
3.5 cups all purpose flour (APF) + 3 tablespoons Vital Wheat Gluten (VWG)
Pour water into a large mixing bowl. Add honey, sugar and yeast; stir and let rest until yeast bubbles, about 10 minutes.
Mix in oil and salt then begin adding wheat flour a cup at a time alternating between WF and vital wheat gluten (baking with WF can cause a dense loaf but VWG counteracts that). Begin kneading when dough is too stiff to stir.
Next add the APF a cup at a time alternating with VWG. Add more or less flour to make an elastic but not sticky dough.
Once kneaded until correct texture/consistency place in a greased bowl and cover with dishcloths; let raise until double, about an hour.
After raising, punch dough down then shape into loaves (two large or three medium) and place into greased bread pans. Preheat oven to 375', let dough raise once more (covered with same dishcloths) while oven is heating.
Bake for 40 minutes or until crust is golden brown and sounds hollow when knock on top.
After cooled store in a ziplock bag on the counter for up to four days (still edible upwards of 1.5-2 weeks, just gets crumbly) or in the freezer for 3-6 months.