Wednesday, June 13, 2012

Our Daily Bread

This is the recipe I use for our "Everyday Bread". I found it a few years ago at the Everyday Food Storage website. I have had great success with it for making bread, pizza crust, and cinnamon rolls. I use 100% whole wheat flour (we prefer hard red or hard white wheat) that I grind in my grain mill. The recipe calls for vinegar and potato flakes which make a great dough enhancer for whole wheat. If you are not using whole wheat flour, you can omit them. We like this bread because the texture is more like store bought bread. You can easily spread peanut butter on it and it will not tear apart.

Caution! This is a really stiff dough! If you are mixing it in a Kitchen Aide or other mixer with a dough hook, be very careful, I almost burned up my Kitchen Aide! If you have a Bosch Mixer and it can handle it!

 Everyday Bread
 1 1/8 cups warm water
 1 3/4 – 2 tsp active dry yeast
 2 T sugar (you can use a little more sugar if you like your dough a little sweeter)
 3 cups flour
 1 T vital wheat gluten
 1 tsp salt 2 T nonfat dry milk
 1 1/2 T butter or oil
 1/4 cup potato flakes

 Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 8 - 10 minutes.  Let rise 45 minutes - 1 hour, punch down and use to make bread, cinnamon rolls, or pizza dough. If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tap

 Cinnamon Rolls
 Cinnamon Roll Filling 1 c. packed brown sugar 1-2 T. cinnamon 1/3 c. butter

 Cream ingredients together and spread over rolled out dough. Roll up the dough and cut into 1 inch slices. Place in greased round cake pan. let rise for 45 minutes. Bake @350 for 20 minutes .



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