What are you Baking today?
- Thread starter JoeV
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That's not what DW was calling me when the first batch came out like crackers instead of bread.
I know better than to trust someone else's recommendation for time and temperature, because everyone's oven is different. The Internet recipe I tried first called for 475F for 20 minutes...our son took them home to use for dipping humus, so at least they didn't go to waste. Plus, they didn't have a lot of flavor to them. I then scaled down my tried & true honey whole wheat recipe, added the 10-grain cereal and literally "WATCHED" them bake thru the oven door until I thought they were done to my liking. If someone wanted a chewier crust and more color, an egg wash (using the whole egg) would do the trick. The oatmeal flake topping is optional. The store-bought ones had it on them so I just copied that for looks. DW like the soft crust so I used a milk wash of 2% because that's what we have in the fridge. I might try scaling down one of my rye recipes and see how those come out. Now I have to buy a docker, because the fork is just too unpredictable. Plus, I can use it for pizza dough as well. I've got my eye on this one...
I need to call my local restaurant supplier and see if he has one in stock. More toys....
I know. I couldn't post fast enough to beat you to the punch. You have the fastest mouse in the West.
TeeHee!!
Mr. Green Jeans
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Peeps, how do you like baking with white ww flour? We've been using more and more ww and I like to compare the pors and cons of both. I still cant go 100% ww for some recipes because the dough is too coarse.
A slight taste difference but not enough to be significant. I haven't really noticed much difference in texture. I use it mostly for dredge, gravies, batter for asian dishes (sweet and sour and sesame chicken) and such not much for baking lately. Sorry I can't be of more help.
Carolina Cooking
New member
its in the bread forum. It looks good to me.
That looks beautiful!! I love a nice dense loaf of bread. I hate having holes that let the butter etc fall out. That looks perfect to me Mama. I wish I was on my way to fla now so I could stop in for some toast!! Are you anywhere near richmond hills?
Okay, I found another honey wheat bread recipe that I think is more along the lines of what I'm looking for and made some adjustments to suit my taste...I used butter instead of vegetable oil, used a little extra honey and added 1 Tablespoon of vital wheat gluten. I used the dough cycle on the bread maker this time. After the dough cycle was done, I formed it into a loaf and put it in a greased loaf pan, covered and let it rise until double. Baked at 400° for 30 minutes. It just came out of the oven and I brushed it with butter. It feels soft and light. It smells amazing. I can't wait for it too cool so I can see what it's like on the inside. 
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That is beautiful!!Okay, I found another honey wheat bread recipe that I think is more along the lines of what I'm looking for and made some adjustments to suit my taste...I used butter instead of vegetable oil, used a little extra honey and added 1 Tablespoon of vital wheat gluten. I used the dough cycle on the bread maker this time. After the dough cycle was done, I formed it into a loaf and put it in a greased loaf pan, covered and let it rise until double. Baked at 400° for 30 minutes. It just came out of the oven and I brushed it with butter. It feels soft and light. It smells amazing. I can't wait for it too cool so I can see what it's like on the inside.
Mama, that HAS to be the most perfect loaf of bread I have ever seen. The butter will make the crust nice and soft. I can't wait to see inside...
Thanks y'all! The wait is over! Here it is and I must say, it is the BEST bread I have ever tasted let alone made! It's exactly what I have been looking for. I made the dough in the bread machine, shaped it into a loaf, let it rise again and baked. Next time I'll try it with the KA. I have a feeling when DH tastes this I'm gonna be making it pretty darn often 
. I posted the recipe on my website. Here's the link: http://www.mamas-southern-cooking.com/wheat-bread-recipe.html and here's the inside:
. I posted the recipe on my website. Here's the link: http://www.mamas-southern-cooking.com/wheat-bread-recipe.html and here's the inside:Attachments
That is beautiful Mama!! I don't have a bread machine. Do you think I can use my KA with the same recipe? BTW I buy the bread machine yeast in the bottle and use that without the bread machine. I don't see any difference.Thanks y'all! The wait is over! Here it is and I must say, it is the BEST bread I have ever tasted let alone made! It's exactly what I have been looking for. I made the dough in the bread machine, shaped it into a loaf, let it rise again and baked. Next time I'll try it with the KA. I have a feeling when DH tastes this I'm gonna be making it pretty darn often
If you are going to make this with your KitchenAid, you're probably gonna need to combine the milk, butter and honey in a saucepan and heat it to 110° F.
CONGRATULATIONS MAMA!!!!!!!!!!!!Thanks y'all! The wait is over! Here it is and I must say, it is the BEST bread I have ever tasted let alone made! It's exactly what I have been looking for. I made the dough in the bread machine, shaped it into a loaf, let it rise again and baked. Next time I'll try it with the KA. I have a feeling when DH tastes this I'm gonna be making it pretty darn often
I have to ask if your first loaf was made from my recipe or some other recipe? My recipe does not have any oil in it as mentioned above, and the recipe for this loaf is very close to mine.
Thanks Joe! The first time I used your recipe Joe from your website. This second time, I found this recipe for a single loaf: http://www.grouprecipes.com/54356/awesome-honey-wheat-bread.html. I made some adjustments to it by using butter instead of oil, milk instead of water (because I remember you saying milk would give the bread a softer crumb...see I was listening 
). I added a little more honey (from 1/4 cup to 1/3 cup) and added a Tablespoon of vital wheat gluten.
). I added a little more honey (from 1/4 cup to 1/3 cup) and added a Tablespoon of vital wheat gluten.
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Another crumb-softening trick is to use water from boiling potatoes. It also gives a little different flavor as well. I can hardly wait till you make Italian, Rye and the ultimate in decadent flavor...SOURDOUGH! There's no turning back now.
OH MAMA recipe recipe YUMMY!!
Thanks Guts and Peepers. I tried to make them as healthy as I could, oats, applesauce, bananas, blueberries...
I'll try to get the recipe posted tomorrow Peepers. I frying some chicken right now
BISCUITS?
I had planned to but the weather here is beginning to turn nasty and I don't like to be in the kitchen during a thunderstorm.
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