Bethany’s Bread

Servings: 1 Loaf

I’m not sure what you think, but when I see wheat I eventually come around to thinking about bread. There is nothing like a fresh loaf of bread hot out of the oven, spread with a good dollop of butter or jam. This recipe is a basic bread recipe straight from our kitchen which utilizes our hard red winter wheat. It includes some extra vital gluten, which helps make the recipe more forgiving, especially for the novice baker. Remember to consume within 48 hours, or refrigerate, because home-made bread doesn’t have the mold inhibitors that come with store bought bread. Enjoy!

Ingredients

1/4 Cup olive oil

1 1/2 Cups milk (warm)

2 Eggs

2-4 Tbsp. vital wheat gluten

1 Tbsp. yeast

1/2 tsp. salt

2 Tbsp. brown sugar

3 3/4 Cups 100% Hard Red Winter whole wheat flour

Directions

1. Mix oil, milk, eggs and sugar together in a bowl.

2. Once mixed, add yeast, vital gluten, and 2 cups of flour

3. Mix until well blended

4. Add salt and mix on high for 6-10 minutes until dough becomes developed (sticky threads appear)

5. Add 1 more cup flour

6. Mix until well incorporated

7. Slowly add additional flour until dough is proper consistency (not too wet, but not too dry. Dough should be moist and soft, but not readily stick to your hand)

8. Let rise in bowl for 45 minutes at room temperature

9. Form dough into loaf shape and put into bread pan

10. Let rise again 30-45 minutes until doubled in size

11. Set oven to 350 and bake for 27-30 minutes. No need to preheat.

12. With a kitchen thermometer measure internal temperature of loaf. Temperature should be 155-160 degrees. If lower, continue to bake another 2-3 minutes.

13. Remove from oven. Mist with water or pour several tablespoons of cool water on top to keep upper crust soft.

14. Let cool briefly and serve.

Fresh out of the oven. Shall we slice it?

Just right. Can be sliced thin enough for making sandwiches too.