This week for the HBin5 bread braid, I made a batch of the soft whole wheat sandwich dough. I think I am just very spoiled by my usual whole wheat dough that is so wonderfully elastic and makes fantastic bread. It's much easier to work with and rises into a higher loaf. I weighed out the dough on my scale to the amounts indicated in the recipes. Even though this loaf of bread is 2 pounds and my usual loaves are 1.5 pounds, it's shorter than our usual bread. I even let it rise for much longer than called for and let it get to the top of the pan before baking. It didn't have very much oven lift. I will stick with my regular dough for the everyday bread. It was good to try the recipe, though.
The Apple Strudel bread is basically cinnamon raisin bread with apples, or, I guess you could say it's apple pie with raisins in bread rather than pie crust. I didn't have raisins on hand, so I substituted well-chopped Craisins. I also left out the nuts since my kids won't eat them. I used half the suggested amount of apples and still found that it was quite a bit of apples. The kids were very excited about this bread and kept asking when it was time to eat it. :c)
I also made 6 hamburger buns and played a bit with the size. I think I like the larger size better. I'm pleased with how well the shape came out. I left off the sesame seeds because, again, the kids would have turned their noses up at the seeds. That's the reason I grind flax seeds and add them into most of our baked goods. Sssshhhh! Don't tell! ;c) I didn't add them to the HBin5 recipe, though.
And just because I found it interesting, here's a picture to compare today's sandwich bread with my usual sandwich bread. I used the same home-ground mix of red and white wheat for both. The recipe on the right has only one cup of all-purpose flour for the entire 5 loaf recipe. The recipe on the left has more than that. It was interesting that the HBin5 slice is darker. Perhaps that is because the dough aged in the fridge for more than 24 hours.
16 comments:
If you have time could you give me your recipe for the WW bread? I'd love to give it a try. My husband is so picky about his bread and this looks like something he would like.
It is interesting with the color difference, isn't it!
Your hamburger buns turned out very nice!
You're in luck! I've posted it before. :c)
http://lollipopkids5.blogspot.com/2009/12/advent-day-1.html
My family gobbles it up. We had a snowed-in weekend this weekend. I made 5 loaves on Friday and they are all gone! We gave one loaf to a neighbor, but we ate the other 4 in about 3 days. LOL!!
Your bread looks great! Funny how much of a difference there is in size and color. I only used 1/2 the suggested apple in my strudel as well.
nice loot is what i thought when i saw your picture of all that bread.
Do you think it might be the honey that created that brown color?
Your regular bread is beautiful. I also grind my own wheat. What ratio of red and white wheat do you use?
My loaf was also darker. I'm sure mine was because of the honey.
Did you use honey in both loaves?
I use a 50/50 ratio of red and white wheat. I use honey in my usual recipe as well, so that's why I guessed aging the dough might have darkened the color. Otherwise, I have no idea what did it.
Your bread looks delicious! Great job!
Beautiful bread and buns. You are an expert. So happy that you have the recipe posted!
Beautiful breads! Thanks for sharing your ratio of home-milled flour. I've been experimenting with home-milled grains as well.
Jennifer,
Thanks so much for the recipe. I'm going to try it later this week!
I agree that maybe the honey caused the darker color. I am also going to try your WW bread recipe. The buns looked nice.
I am going to check out your bread recipe, too!
I agree, one apple was just enough.
Great job!
Quite a difference in rise on those two breads. I haven't quite got the chemistry of it all figured out, but this dough rose more for me than any of the ABin5 or HBin5 doughs I have made. I did make the loaf fresh before I refrigerated the dough, though.
~Jenny~
Both breads look awesome, but I can definitely see why you like the higher rising one. I'm going to check out your other recipe. This is the first sandwich bread I've made and I would be interested to dry different variations before settling on one.
How on earth do you find the time? I only have two kiddos and I can't even find the time to put the ingredients in the bread machine :-) I like the sound of the apple streudel bread though...it might be worth finding the time for!
The comparison of the two sandwich breads is interesting. I just made the whole-wheat bread from the BBA and it was really flat, too.
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