Wednesday, June 04, 2008

Wheat Bread

I've never been a fan of whole wheat bread- I'm a nutritionless white bread girl all the way. Even if I go "upscale" and have a deli type sandwich, give me the white hoagie any day (which is weird, because I love whole wheat pizza crust and the homemade crust I make is half and half). When my roommate posted her recipe, I was intrigued. When Janalee made it and gave it great reviews, I decided to bite the bullet and try it. Very yummy, but it seems to fall apart when I cut it. Of course, it is probably just me, though, and the fact that I used all purpose flour instead of bread flour for the gluten flour. Darn my lack of a Martha Stewart gene to not have bread flour in my pantry just because!

5 comments:

Real said...

Try, try, again. And do it with the gluten flour. It definitely should not be falling apart when you cut it. Totally worth it, IMHO.

Marchet and Jacob Butler said...

Jamie,

What a coincidence. I made wheat bread today after my shoot with Caleb! The bread turned out great, and I did use vital wheat gluten, so that probably made a difference. Also, I cut mine with an electric knife. (That helps it from falling apart too.) Maybe you'd like to try my recipe? I will probably be giving a mini class on wheat bread for Relief Society sometime in the next month or so.

Jamie said...

What is this gluten flour and where do I find it- I told you guys I'm not Martha Stewart!

Janalee said...

It's called bread flour. I get mine at Costco, but grocers should have it.

Marchet and Jacob Butler said...

It's a small box called "Vital Wheat Gluten" at Walmart near the corn bread mixes and baking powder. Gluten is the binding agent contained in wheat.