Sunday, November 23, 2008

Award-Winning Wheat Bread

Yep, it really did win an award. This bread won 1st place in our Stake Preparedness Cook-Off. It makes great rolls, bread, pizza, cinnamon rolls, and breadsticks. It's light, delicious, and nutritious. You'll love it. Give it a try!

Whole Wheat Bread
(Yield: 3 large loaves. You can split the recipe in half or third if you don’t need that much bread. Also makes awesome rolls, cinnamon rolls, breadsticks, etc. Or better yet, make the whole batch and share some! Dough freezes well in Ziploc freezer bags. Just freeze before rising, remove from freezer a few hours before you’re ready to bake it, let it rise, and you have fresh bread.)

3 cups warm water (110 to 120 degrees)
3 Tbsp Instant Active Dry Yeast
1 Tbsp Brown Sugar
1 Tbsp Salt
2/3 Cup Olive Oil
2/3 Cup Honey
6 Cups Whole Wheat Flour (if you grind it yourself, you need to add 1 Tbsp Wheat Gluten per cup of Whole Wheat Flour)
1-3 Cups All-Purpose or Bread Flour

You can make this by hand, or you can use your Bosch or KitchenAid with the dough hook. Pour warm water into large bowl, sprinkle yeast on top of water, add brown sugar and stir until dissolved. Let stand for 1 to 5 minutes, to make sure that yeast is active and bubbling. If yeast does not rise or bubble after 5 minutes, discard and start again or use dough for breadsticks or pizza dough. Add salt, olive oil, and honey to yeast mixture. Stir well. Add 6 cups whole wheat flour (and gluten, if you need it) to yeast mixture. Stir until combined. Add all-purpose or bread flour ½ cup at a time until dough is smooth and elastic, and pulls away from the sides of the bowl. This dough should not be hard to knead. Remove from bowl and knead (or use mixer to knead for 3-5 minutes). Shape into loaves, rolls, or roll out for cinnamon rolls or breadsticks. Put in greased pan (or use stoneware, my personal favorite). Let rise until double in size. Bake loaves at 350 degrees for 40-55 minutes, depending on size of loaves. If baking in a convection oven, bake loaves for 25 minutes. Bake rolls for 15+ minutes (depending on size of rolls). Bake pizzas at 500 degrees for 10 minutes (I’ve only tried this in a convection oven, so I don’t know how it works in a standard oven).

Baked French Toast and Challah Bread

Hey All!
Here's one of my favorites. I just remembered it because I'm making it today.

Oven-Baked French Toast
Everyday Food Magazine, adapted by Avalie
4 Large Eggs
1 and 1/2 cups milk (can use church cannery dried milk reconstituted)
1/2 cup sugar
1 tsp. vanilla extract
1/8 tsp salt
4 thick slices challah bread or other egg bread (recipe for Challah bread below)
2 Tbsp melted butter

In a 9x13 baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
Arrange bread in dish in a single layer; let soak 15 minutes in refrigerator.
Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
Preheat oven to 350.
Brush a rimmed baking sheet (I like stoneware better) with butter.
With a spatula, carefully transfer soaked bread to sheet.
Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes. Serve or cool and freeze in ziploc freezer bags.

To reheat frozen French toast, heat in microwave or toaster oven until warmed through. Serve with syrup, powdered sugar, or jam. SO TASTY! This is as fast as Eggo Waffles to reheat from frozen. Way better for you, and WAY better tasting (not to mention very cheap to make!) I make one or two batches of Challah Bread, and it makes LOADS of French toast. I just cook up a few dozen pieces, then freeze them. My family can help themselves to a great meal out of the freezer whenever they want it!

Challah Bread (we use it for French Toast)
Handmade Breads by Kathy Summers --this is an AWESOME BOOK! (Ordering info: see below)

You don't need a mixer to make this delicious bread. I have to admit, I do use my KitchenAid, since we make bread multiple times each week.

1 and 3/4 cups warm water
2 Tbsp. yeast
1/2 cup sugar
2 tsp. salt
1/4 cup light olive oil
4 large eggs
6 to 7 cups bread flour (or unbleached flour)

Spray large baking pan with non-stick cooking spray (I use stoneware baking pans)
Measure warm water (110 to 115 degrees F) into a large mixing bowl
Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve.
Add salt, oil, and eggs to the yeast mixture. Stir.
Add 4 cups flour to the yeast mixture. Stir vigorously.
Add 1 to 2 cups more flour, approximately 1/2 cup at a time, stirring until the dough pulls cleanly away from the sides of the bowl.
Place the dough on a lightly floured work surface and knead in 1/2 to 1 cup flour until the dough is smooth and elastic, about 5 minutes. The dough should not be hard to knead.
Preheat oven to 350 degrees. Cut the dough into two pieces for two loaves, or three pieces for one large braided loaf. Roll each piece into a loaf shape (or long ropes if you are going to braid it). Place on a greased baking pan.
Let the dough rise until almost doubled in size
Brush the top with a beaten egg, if desired.
Bake at 350 degrees for 35 to 40 minutes, until golden brown.
Remove from pan. Cool on a wire rack for 20 minutes before cutting.
If making into French toast, cut into 1-inch thick slices.

Handmade Breads by Kathy Summers (one of our friends from Hawaii)
Ordering Information:
963 Holoholo Street
Kailua, Hawaii 96734