Posted in Frugal Living
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Now I am by NO means a bread-making expert...I'm still learning the art of bread-making and sometimes my loaves do not turn out! But I had a request to share my recipe, so here it is!
This recipe orginally called for 1/2 White and 1/2 Wholemeal, but I usually substitute 1/3 White and 2/3 Wholemeal with success - making a nice light loaf in the breadmaker (this recipe can be used to make by hand or in the breadmaker).
I havent' yet found a 100% Wholemeal recipe that produces a light loaf (my efforts have been rather brick-like!), if you know of a good one please let me know!
Ang's Homemade Bread
Ingredients:
2 tsp dried yeast granules (or 3 tsp of Breadmaker/Surebake yeast)
1/2 cup warm (not hot!) water
1 cup Milk (or 1 cup water and 4 Tbs Milk Powder)
50gm Melted Butter
1 tsp Salt
1 Tbs Sugar, honey or blackstrap molasses
3 cups flour (either all white, 1/2 white & half wholemeal or 1 cup white four and 2 cups wholemeal)
Breadmaker instuctions:
Put into the breadmaker in the following order:
Yeast
Water
Milk (skip this if using milk powder)
Butter
Flour
Salt
Milk powder (if you are using it instead of milk)
Sugar
Cook on wholemeal cycle (I don't recommend the quick-bake option) or wholemeal dough cycle, then remove from breadmaker,shape and bake in the oven - use the breadmaker instructions.
If making by hand, the basic instructions are as follows:
Put yeast, sugar and warm water in a bowl and put it in a warm place until it bubbles and froths (5-10 minutes).
Then add milk and melted butter (make sure mixture is luke-warm) to the yeast mixture. Then add flour and salt. Mix together, then cover with cling wrap and leave it in a warm place until it has doubled in size (the oven on a very low temp works good if you don't have a 'warm place').
Tip dough out onto a floured board or bench and knead until smooth and satiny (but not sticking to the bench...you can sprinkle more flour).
Then shape dough into loaves or 12-16 pieces for buns. Leave to double in size, then cook in a hot oven (230 degrees C or 450 degress F)
I haven't quite managed to convert this from metric to imperial (I tried, but converting 50gms works out like this: 50 gram = 1.763 698 097 ounce)
Anyway, if at first you don't succeed, try and try again! Breadmaking is an art, and it is only through trial and error that you can master the art and find a recipe that works well for you!
If you are interested in buying a grain-mill for grinding your own fresh wheat flour, you can buy a good one from Marmee Dear & Co.
Coming soon...an awesome recipe for frugal flour tortilla's! A firm favorite in our household! Watch this space!
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Posted by Paul