Another whole wheat bread recipe. This one uses canned milk, something that I came across when I was going through our food storage. We have (had) three cans of it, and the expiration date was October 2010. I don't have a problem with using things past their expiration dates in cases like this. I don't think it's going to poison me. The expiration date doesn't mean that on that day it's going to shrivel up and expire. It just means that the quality of flavor and nutrition is not guaranteed past that time. So I found this recipe, and, of course, included my own modifications: Namely, I added 1/4 cup more water and put 2 tablespoons of powdered eggs in with the flour in order to replace the 2 beaten eggs. I also used a heaping tablespoonful of yeast instead of 2 tablespoonfuls of yeast. Oh, and I didn't exactly measure out three tablespoons of honey. How do you measure three tablespoons of honey? Sticky stuff. No, I just used a knife to scrape three scoops of honey into my 1/3 measuring cup that I had used for the oil so that it was about half full and figured that it was close enough to three tablespoons of honey. Also, the flour doesn't specify whether to use all whole wheat or part white (other than the presumption of the title), so I'm using part bread flour. Because I know from past experience that most whole wheat breads taste best when you use part white flour.
With that introduction, here we go:
100% Whole Wheat Bread from Louise P. Eddy in the book Cookin' with Home Storage
1 1/2 cups warm water
1/3 cup oil
3 tablespoons honey
2 eggs beaten
1 can evaporated milk
2 tablespoons yeast
1 tablespoon salt
7 cups flour
Mix in order and raise in greased bowl, 35-45 minutes. Punch down, divide into 3 loaves. Raise for 20 minutes. Bake 350 degrees 45 minutes. This dough can be used for dinner rolls and cinnamon rolls.
My version:
In a mixer bowl combine:
1 3/4 cups very warm water
1 can evaporated milk
1/3 cup oil
3 tablespoons honey
1 heaping tablespoon yeast
Let that sit while you grind the wheat into flour, then add and mix well, scraping sides of bowl as needed:
4 cups whole wheat flour
2 tablespoons powdered eggs, sifted
Let it sit for 15 minutes. Then add:
2 cups bread flour
scant tablespoon salt
Mix together, scraping sides of bowl.
Add:
up to 1 cup more flour as needed to make a soft dough.
Knead in the Kitchen-Aid mixer for 10 minutes. Lower the bowl and let it sit for 40 minutes, then raise the bowl and turn on the mixer for a minute to punch it down. Divide into three greased loaf pans, cover with a cloth, and let raise for 20 to 30 minutes. Bake at 350 degrees for 35 minutes. Turn out of pans onto cooling rack.
Stay tuned while I try this. Later I'll let you know how I like it.
4 comments:
This sounds yummy -- I'm going to try it!
Keeper! This turned out really good, and I do recommend it. I think the white flour really does help, though. Laura, I hope you'll let us know how you like it. Thanks for commenting!
This was very good! I tried it today and I was thinking that it would help if you edited the recipe to add that you used powdered eggs in the recipe part you wrote down. I followed your recipe and saw that you increased the water but thought that you had just left out the eggs completely but then after I made it I read your intro and saw that you used powdered eggs.
Anyway, I didn't have evaporated milk so I mixed 2/3 cup powdered milk with 3/4 cup water. I also just rounded the honey up to 1/4 cup because, well, you know. Anyway, I'll probably be trying this again and next time adding the eggs.
Done! Thanks for pointing that out, Josie; I totally missed it. And I'm glad you liked the recipe. I'll be interested to hear how it compares to the version when you try it with the eggs.
That's great that you used the powdered milk and water to make your own evaporated milk. In the future, you could probably just add the powdered milk in with the flour (like the powdered eggs that I just edited in), and just add the water with the other water. Then you wouldn't have to reconstitute the powdered milk ahead of time. I think it would all work out the same.
Also, the way you "sift" powdered eggs (or at least, the way that was taught to me) is you get a little wire mesh sieve and use the back of your spoon to press the powder through it into the mixture. The reason for sifting them is that the powder is so fine that it clumps together, and it helps to separate those clumps. It's not fun to get clumps of powdered egg in your pancakes, for example.
Post a Comment