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My favorite things for baking (not in any particular order):
Tools & Equipment:
Bosch mixer--love it, love it, love it. Thinking about asking if I can be a retailer for Bosch.
Good quality loaf pans (Kitchen Kneads or Bosch store)
Silicone pastry mat (Pampered Chef)
Big, heat-proof spatula (Pampered Chef)
Cooling racks (Pampered Chef)
Pizza cutter for cutting dough for rolls, cinnamon roll-ups, ham & cheese roll ups, etc. (Pampered Chef)
Nice baking sheets (Costco or Orson Gygi)
Parchment paper for baking sticky cinnamon roll ups or cheesy roll ups (Kitchen Kneads or Orson Gygi)
Large tik wood rolling pin with handles that clear the edges of my baking sheets for when I'm rolling dough flat for things like dinner braids, focaccia, or graham crackers--look for a large rolling pin at a specialty kitchen store like Orson Gygi or maybe Spoons & Spice
Floss (yes, dental floss) for cutting cinnamon rolls
5 gallon buckets for storing wheat and large amounts of freshly ground flour for big baking days (Macey's or a friend of mine that orders them sometimes for a super price)
Wheat grinder- I like my K-Tech Kitchen Mill but what I really want is a Nutrimill (http://www.pleasanthillgrain.com/)
Silicon basting brushes for brushing on melted butter(Target)- couldn't live without them. No little brush-hairs in my cinnamon breads!
Bread bags (Bosch store, http://www.pleasanthillgrain.com/)
Good bread knife- Pampered Chef used to have one for about $13 but now they only have fancy, expensive ones that are even nicer, but too much $$ for me.
Ingredients:
Lehi Roller Mills Hard White Wheat (Costco)
Gluten (Kitchen Kneads)
Olive Oil (http://www.alpinefoodstorage.com/ or Costco)
Honey (http://www.alpinefoodstorage.com/ or Costco)
SAF Instant Yeast (Harmons or Macey's)
Lecithin (Kitchen Kneads)
Saturday, September 20, 2008
Wheat Bread Recipe- New and Improved!
Introducing the new and improved recipe for Sarah's homemade bread! After experimenting with SAF INSTANT YEAST, I've discovered a new technique that makes this bread just as yummy, but even FASTER to make. And it was pretty fast to begin with. The recipe used to take about 2 hours to make 6 loaves of bread, but now it takes about 90 minutes. I'm pretty amazed, myself. Hooray for SAF instant yeast (I just bought a case at Harmon's). :)
Also see the other tips listed on my older recipe.
Put in mixer (I put the water in first and end with the flour):
6 cups warm water (as warm as it would be for a nice bath)
1/2 cup oil
1/2 cup honey
2 Tbs. Lecithin (optional, but improves the overall texture)
1/4 cup SAF Instant Yeast (not the kind at Costco, this is different yeast than my other recipe)
1/2 cup gluten (optional, but does make a nicer, more elastic texture)
1 & 1/2 Tablespoons salt
15 cups freshly ground wheat flour
Turn on mixer. Set timer for 10 minutes. Wait for a minute then assess the dough. If it is very, very mushy, add more flour. It should just clean the sides and bottom of the bowl--this is the most important sign. It will look much softer than you think it should look. It should NOT look like a tight ball of dough. If it does, add more water, a little at a time. You may add anywhere from zero to 1 cup more flour to make it look just right. This is the hardest part, but once you get this down, you've got it made. You want to get it as close as you can during this step so you don't have to add more flour or water later.
Knead for 10 minutes (that's why you set the timer in the previous step).
Look at the dough and make sure it looks good. It should still clean the sides of the bowl as it kneads. Now turn the blender off and scrape out all your dough onto your work surface. Make sure it is oiled and not floured. I use a silicone baking mat but you can also use a very clean, smooth countertop. Also oil your hands so they don't stick to the dough.
Divide into 6 sections. Shape as desired. See below recipe for tips on shaping.
If making 8"x4" loaves, pre-heat oven to lowest setting, then turn OFF. Place loaves in oven and let rise until the dough is about an inch over the top of the pan. This should only take about 15-20 minutes (don't let it rise too tall or it will collapse during baking). Then turn oven on to 350 and bake for 30 minutes. I use the bottom rack but the second-to-the-bottom might work fine as well. Bread will be slightly browned on the bottom when done. Remove from pans and cool on a cooling rack. After they are completely cool, store in plastic bread bags. Bread may be frozen. To thaw, take bread out of freezer and set on counter overnight (don't open the bag).
Email me if you have any questions. If you try this, email me and let me know how it went! Enjoy!
Also see the other tips listed on my older recipe.
Put in mixer (I put the water in first and end with the flour):
6 cups warm water (as warm as it would be for a nice bath)
1/2 cup oil
1/2 cup honey
2 Tbs. Lecithin (optional, but improves the overall texture)
1/4 cup SAF Instant Yeast (not the kind at Costco, this is different yeast than my other recipe)
1/2 cup gluten (optional, but does make a nicer, more elastic texture)
1 & 1/2 Tablespoons salt
15 cups freshly ground wheat flour
Turn on mixer. Set timer for 10 minutes. Wait for a minute then assess the dough. If it is very, very mushy, add more flour. It should just clean the sides and bottom of the bowl--this is the most important sign. It will look much softer than you think it should look. It should NOT look like a tight ball of dough. If it does, add more water, a little at a time. You may add anywhere from zero to 1 cup more flour to make it look just right. This is the hardest part, but once you get this down, you've got it made. You want to get it as close as you can during this step so you don't have to add more flour or water later.
Knead for 10 minutes (that's why you set the timer in the previous step).
Look at the dough and make sure it looks good. It should still clean the sides of the bowl as it kneads. Now turn the blender off and scrape out all your dough onto your work surface. Make sure it is oiled and not floured. I use a silicone baking mat but you can also use a very clean, smooth countertop. Also oil your hands so they don't stick to the dough.
Divide into 6 sections. Shape as desired. See below recipe for tips on shaping.
If making 8"x4" loaves, pre-heat oven to lowest setting, then turn OFF. Place loaves in oven and let rise until the dough is about an inch over the top of the pan. This should only take about 15-20 minutes (don't let it rise too tall or it will collapse during baking). Then turn oven on to 350 and bake for 30 minutes. I use the bottom rack but the second-to-the-bottom might work fine as well. Bread will be slightly browned on the bottom when done. Remove from pans and cool on a cooling rack. After they are completely cool, store in plastic bread bags. Bread may be frozen. To thaw, take bread out of freezer and set on counter overnight (don't open the bag).
Email me if you have any questions. If you try this, email me and let me know how it went! Enjoy!
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