Tuesday, May 12, 2009

1 hour bread

i used to make bread all of the time, but lately i just feel like i don't have the time. rising, proofing, baking, etc. takes a good chunk of time. but my sister found this recipe on my cousins' blog. i have made it twice now it's absolutely dreamy. i've made it in both all wheat or half-white/half-wheat iterations. no matter what i do, it's the lightest bread i've ever made. i LOVE it. now there's really no excuse not to have homemade bread always on hand.

(this comes from my cousin, trina brumble - i hope she doesn't mind i'm sharing this! it's too good not to!)

3 1/2 c. whole wheat flour
1/3 c. vital wheat gluten
1 1/4 tbs. instant yeast
2 1/2 c. steaming hot water (120-130° f)

1 tbs. salt
1/3 c. oil
1/3 c. honey
1 1/2 tbs. lemon juice

1 1/2 c. whole wheat flour

Mix together the 1st 3 ingredients in your Bosch. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).

Add salt, oil, honey, and lemon juice and beat for 1 minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled countertop; divide, shape into 2 loves, place in greased bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of the pan. Do not remove bread from oven; turn oven to 350F and bake for 30 minutes. Remove from pans.

Another tip….when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

6 comments:

bestgrandkidsever said...

Such a wonderful cousin to share this recipe with you! :) (Love this blog.)

Trina said...

How fun to see this recipe here! My plan was to make this instead of buying bread, but we were going through a loaf in a matter of hours . . . I was losing money on it! However, your picture looks so yummy . . . I think I'll go make some anyway!

shirley elizabeth said...

In this recipe, how vital is the wheat gluten? I don't have any.

caroline said...

i think it's probably necessary. i think the gluten helps the process. but i just got it at my normal grocery store. by the self serve bulk foods section. if you try it without, let us know how it turns out!

trina, i'm in love with this bread. seriously! it's the perfect bread. so thanks for posting it in the first place!

and aunt michelle, i love that you love the blog! i hope to devote more time to it in the future.

caroline said...

here is some info on vital wheat gluten flour:

http://www.thekitchn.com/thekitchn/baking-products/vital-wheat-gluten-what-is-it-and-when-should-it-be-used-084612

shirley elizabeth said...

Oh great thanks!