To Wheat, Or Not To Wheat (That Is The Question)

Wheat Bread

So after a year of making white bread from scratch, I decided to go a little crazy.  For the first time in my life, I bought a bag of wheat flour (sound the trumpets!) I wanted to try making wheat bread because the process would be exactly the same, but it would be even better for my family’s health. Plus I always loved  Roman Meal bread when I was a kid.

I used the same recipe as for my white bread but swapped out half the bread flour for wheat flour.  Boy, what a difference! My white bread turns out great, and makes THE best toast ever.  But it is always too crumbly for sandwiches. This wheat bread is just as tender, but holds together so much better, and my whole family has voted for wheat over white as the new standard in our house.

My modified and dairy-free recipe is below, please give it a try and let me know what you think. If you want to stick with the white bread instead, just use all bread flour or general purpose flour.

Continue reading “To Wheat, Or Not To Wheat (That Is The Question)”

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Back to Basics

After 20+ years of working full-time, I suddenly found myself laid off. My husband Bob was still working, so we figured we could cut costs a bit and still manage until I could find something else. One of the first things I started to think about was making bread. While I enjoyed baking, I had always shied away from yeast recipes – I was scared of them! But when the price of a loaf of bread was $1.50 if you found a great sale, and over $3 if you didn’t, I figured it was worth a shot.  

I browsed the interwebs for an easy beginners’ recipe and found one at breadworld.com that sounded do-able. Easy? Check. Affordable ingredients? Check. Equipment on hand? Check. Continue reading “Back to Basics”

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