- August 18, 2006 at 3:28 pm #237342LissKeymaster
Re: Budget101.com : Homemade Sandwich bread
I just joined yesterday. My name is Karen and I live in Ohio with my hubby and
3 teenage sons. I’m a sahm trying to live on a tight budget and getting tighter
with the cost of everything going up except our income.
Anyway, on the bread. There is not a way to make an exact “wonder” bread. They
use so many preservatives and such in their bread. You can make a lighter bread
by adding vital gluten (available at our Meijer and Kroger stores) and dough
enhancer (available at health food store or make your own). Also, be patient
and let rise all the way.
I add 1/4 cup vital gluten and 1 tablespoon dough enhancer to 6 cups flour. The
other thing is to make sure that you knead the dough long enough for the gluten
to form (you can gently stretch a small hunk of dough and it looks like silly
putty – stretches but doesn’t break).
Below is my recipe for Bread.
2 cups water (110)
1 tablespoon SAF instant yeast
5 to 6 cups flour (I use whole wheat, but have used white also)
1/4 cup vital gluten
1 tablespoon dough enhancer
1/4 cup olive oil
1/4 cup honey
1 teaspoon sea salt
In a mixing bowl, place warm water, yeast, and 3 cups flour. Stir to mix well,
then cover and let sponge 30 minutes.
Turn mixer on; add oil, honey, gluten, dough enhancer and salt. Mix to blend.
Add flour, 1 cup at a time, until dough cleans the sides of bowl and is no
longer sticky. Knead for 6 to 8 minutes (with mixer). Let rise 30 minutes or
until double. Mix again to get air out. Remove dough to oiled counter and
divide into 2 pieces. Form into loaves and put in greased pans. Let rise in
arm overn (turned off) until 1 1/2 inches above the rim. With loaves still in
oven, turn on and bake at 350 for 30 minutes. Remove from oven and cover with
clean towl to soften crust.
1 cup lecithin granules
1 tablespoon vitamin C powder (I powder my chewable C’s)
1 tablespoon ground ginger
Mix all ingredients and store in tightly closed glass jar in refrigerator. Add
to breadmaker in amounts equal to yeast with other dry ingredients.
Apparently, the ginger gooses the yeast and makes it act more swiftly, the
ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing
the strands of gluten to slip against each other more easily and thus rise
Hope this helps
- You must be logged in to reply to this topic.