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!
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5 comments:
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.
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.
What is this gluten flour and where do I find it- I told you guys I'm not Martha Stewart!
It's called bread flour. I get mine at Costco, but grocers should have it.
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.
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