Tuesday, November 11, 2008

Bread Refigured

I posted here about the bread I've been baking. You can see that the recipe calls for vital wheat gluten which is expensive at Whole Paycheck. Recently I've been ordering it online from Amazon.com. The latest order I placed was with a seller on Ebay (and saved about $5.00) but due to some clerical errors, it took about 2 1/2 weeks to get here. Anyway, me trying to be as prudent as I can be in these times, realized that I need to conserve the vital wheat gluten (VWG). Since it's clear that I cannot eat the veggie sausages I make from VWG as they make my whole insides knot up and go crazy, that means that one batch of the veggie sausages lasts twice as long (I make them for DH for breakfast) which is great. I also decided to modify the bread recipe to include 1/3 cup less VWG and 1/3 cup more whole wheat flour. The result: a heartier bread that is still light, fluffy and tall. I'm quite pleased. So here's the bread recipe, doubled and refigured.

Tall Sandwich Bread
2 1/2c warm water (105 to 115 degrees Fahrenheit)
2 T oil
6T sweetener of your choice (I use turbinado)
2 t salt
2 c white flour (I use King Arthur unbleached all-purpose)
3 1/3 c whole wheat flour (I use King Arthur Whole Wheat Flour)
2/3 c vital wheat gluten
3 t dry active yeast
8 T ground flax seed

Mix with a bread hook in the Kitchenaid on Speed 1 for 8 minutes or until gluten is well developed. Transfer dough to a lightly oiled bowl. Turn dough to coat with oil. Let rise till doubled (about 1 hour) in a warm. draft-less place (I place a bowl of hot water in my oven and cover dough with a damp towel). Punch the dough down, transfer to a lightly floured surface and roll into a rectangle about 1/2" thick. Tightly roll the dough as if making cinnamon rolls, tuck the end under and pinch closed. Transfer to lightly oiled bread pan. Let rise again. Bake for 40 min at 350 F. Transfer freshly baked bread to cooling rack (remove from pan).

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