Bread Recipes

Bread Recipes

Provident Living Wheat Class October 2007

Cyndee's wheat bread:

4 cups very hot milk/water ( I add powdered milk to recipe)
1/3 cup oil
1 Tbl. salt
1 cup honey
1/2 cup vital wheat gluten
3 Tbl. yeast
2 cups white flour
10 cups wheat ( I use hard white wheat)
2 Tbl. Dough enhancer
3 eggs
Knead for 10 minutes and add the dough enhancer for the last 2 minutes of Kneading. Put immediately into greased bread tins. Makes 4 big loaves and 1 or 2 small loaves. Let rise on the counter with a tea towel on top until double in size. Could be 30-45 minutes. It depends on the temperature of your room.
*I have made this bread with and without the wheat gluten and the dough enhancer. It seems like they taste the same, but it never crumbles when I use the wheat gluten. That helps for sandwiches.
Bake at 350 for 30 minutes. Check the small loaves after 20 minutes.


Catherine's:

Here is the recipe I use...I use the kitchen aid, and always activate my yeast in the 2 cups water with 1/3 cup sugar, then all else as written.My personal hint to a fabulous wheat bread is keep the dough VERY STICKY!Enjoy!HONEY WHEAT BREAD
2 1/4 oz. pkg. dry yeast2/3 c. honey1/4 c. vegetable oi1 eggl2 c. warm water3 c. whole wheat flour2 to 3 c. bread flour
Dissolve yeast in 1/2 cup warm water in large bowl. Stir in honey, oil, remaining water and wheat flour. Mix until smooth. Stir in enough bread flour to make dough easy to handle. Knead 5 to 10 minutes on floured board. Place in greased bowl, cover with a towel. Let rise until double in size.
Punch down and divide in half. Flatten into a rectangle and roll to form a loaf. Place in 2 greased 9 inch loaf pans. Allow to rise to top of pan.
Bake on low oven rack at 375 degrees for 35 minutes. Freezes well.


Cori's:

Both of these recipes can be altered to use wheat. I started by just adding one cup of wheat flour for awhile and letting my family get used to that. We've only made it up to half and half, and I have one that still preferrs white, so I haven't had the kind of success I was hoping for!

Roll/Pizza Dough recipe
2 C. hot water (I let the tap water run for a minute or two until it's nice and hot)
1-2 T yeast (I don't really measure but I think 1T is probably fine)
1/4 C sugar (sprinkle over the yeast and water to make the yeast sink to the bottom)

Let sit for a few minutes until yeast bubbles back up to the top.

Then add:
1 egg
1/4 C oil (I use melted butter sometimes)

Then add:
6 C flour (I add the first 3-4 cups at once and stir until mixed together well. Then I gradually add one cup at a time until dough is slightly sticky, but not sticky enough to stick to my hands)

For rolls:
Roll into a circle and cut into triangles with pizza cutter. Roll up like crescent rolls. You really don't need to let them rise again but you can if you want. Bake and 350 for approx. 15 minutes.

OR:
Roll into little balls. Place on cookie sheet and let rise about 1/2 hour. Then bake at 350 or 375 for 15-20 minutes.

For Pizza:
Divide dough into 2 sections and roll out as you would for pizza dough.

*This is my fast recipe so I don't let it rise very much. Usually by the time I'm done working with it, it's risen about as much as I need it to.

Bente's Wheat Bread

Mix:
2 cups warm water
1 Tbsp. yeast
1/4 tsp. sugar
Mix gently. Let sit for 5-10 min.

In mixer combine:
2 tsp. salt
3 Tbsp. vegetable oil
3 Tbsp. honey

Add yeast mixture. Then add:
1 C. whole regular oats (or quick oats if you don't have whole)
2 1/2 C. wheat flour
2 C. white flour

Knead 6-8 min. Let rise once in bowl covered with a damp towel. Remove from bowl shape into 2 loaves and put in greased bread pans. Let rise again. Bake at 375 degrees for 35-40 min.

Hints:
Knead 6 min. if using spring white wheat
Knead 8 min. if using red wheat
I like to double this recipe and use the larger bread pans to make 2 big loaves instead.



French Bread (Bente’s):
This is a fast bread to make because it doesn’t need to rise twice.

2 1/2 C. Hot Water
2 Tbl. Yeast
3 Tbl. Sugar
1 Tbl. Salt
1/3 C. Oil
6 C. Flour

Combine water, yeast sugar, salt, and oil. Mix in flour. Let dough rise for 30-50 min. Shape into 2 loaves. Let rise for 5 minutes. Place on a greased cookie sheet then bake at 400 degrees for 30-35 min or until brown. Sometimes I like to place tin foil over the loaves the last 10 min. of baking to keep a light color.