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February Wheat Watcher Notes

Posted by imawheatwatcher on February 23, 2011

Wheat Watchers Meeting
February 16, 2011

EZ Wheat Bread recipe

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar- use brown sugar in wheat bread recipe’s.
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk (double if using instant)
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double about 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Roll out the bread then roll it up like you would if you were making cinnamon rolls.That gets rid of big bubbles. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.Pull out of pans and cool on cooling rack. If you are using a glass pan reduce the heat to 350 degrees.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk (double if using instant)
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes (not potato pearls)

(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
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 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.

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 tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

7 cups all-purpose flour (you can use about 1 C. of whole wheat flour with out altering the taste)
3/4 cup instant mashed potato flakes
2/3 cup sugar
2 (.25 ounce) packages active dry yeast (4 1/2 t. dry active yeast-if you buy in bulk)
1 teaspoon salt
1/2 teaspoon ground ginger
1 cup milk (3 T. dry non-instant milk powder + 1 c. water)
1/2 cup water
1/2 cup butter, softened
1 cup pineapple juice (which just happens to be the pineapple juice in a tidbit can-a great way to use your leftovers!)
3 eggs (3 T. dry egg powder and NO WATER)
2 teaspoons vanilla extract

1. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger.
2. In a small saucepan, heat the milk, water, butter and pineapple juice to 120 degrees F-130 degrees F. (If you’re using powdered milk and powdered eggs add the dry milk and egg powder to your dry ingredients and the 1 c. water for the milk to the wet ingredients)
3. Add to dry ingredients; beat just until moistened.
4. Add eggs; beat until smooth.
5. Beat in vanilla.
6. Stir in enough remaining flour to form a soft dough.
7. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
8. Place in a greased bowl, turning once to grease the top.
9. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
10. Punch dough down.
11. Turn onto a lightly floured surface; divide into thirds.
12. Shape each into a ball.
13. Place in three greased 9-in. round baking pans. Or shape into rolls I was able to get 20 rolls (each weighed about 3 oz. if you want to get precise)
14. Cover and let rise until doubled, about 45 minutes.
15. Bake loaves at 375 degrees F for 20-25 minutes or until golden brown. Or Bake rolls at 375 for 18 minutes.
16. Cover loosely with foil if top browns too quickly.
17. Remove from pans to wire racks to cool. and cover with plastic wrap to create just the right crust texture as the real stuff!

What is a dough enhancer?

A dough enhancer is a natural product used to make a better bread product. It will make your bread beautiful, light, fluffy, and delicious. Commercially, most breads use this product and you will see the biggest difference if you use a dough enhancer in your whole wheat bread because the whole wheat flour is heavy and course unlike all-purpose flour.
When you buy a dough enhancer from a store it has basically four key ingredients. Gluten, acid, starch, and sugar (of course they are called other things but that is what they are). Those four ingredients serve key roles in developing a better bread texture by developing and strengthening the bubbles that make your bread.

1. Gluten: is the natural protein found in wheat. You can think of it as the elastic in the balloon.
2. Acid: strengthens the balloon so that it doesn’t pop too early (if it pops too early your bread falls, very bad.)
3. Starch: adds an extra layer to your balloon so it won’t break or pop-think of it like the additive they add to helium balloons to last longer. And when you’re dealing with whole wheat the flour, remember, is course and can pop or weaken the gluten.
4. Sugar: this is what the yeast eats. When it eats the sugar it creates the air that fills the balloon or bubbles.

Now you don’t have to buy a commercial dough enhancer to get the same results. You can make your own natural dough enhancer out of things you probably have around your house. All you need is gluten, white vinegar for your acid, and potato flakes or instant mashed potatoes (NOT GEMS) for the starch, and sugar which your bread recipe will already call for.

Tips for using your own everyday items as dough enhancers in WHEAT BREAD:

Gluten: use 1/2 T. – 1 T. per cup of flour (this means before you measure a cup of flour place the 1/2 T.-1 T. gluten in the bottom of your cup and then measure flour as usual)

White Vinegar: use the same amount of vinegar that you are using for yeast (i.e. 1 t. yeast – 1 t. vinegar)

Potato Flakes: use 1/8 to 1/4 C. per loaf of bread you are making, experiment to see what works best in your recipe. (do not substitute in potato pearls, they don’t dissolve as easily and are artificially flavored which you will be able to taste in your bread)



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