| T O P I C R E V I E W |
| WhitewaterStamper |
Posted - Oct 05 2016 : 12:26:08 AM
Help! I'm hoping there is another sister at high altitude (5,600 ft) that has a successful white or wheat bread recipe. I think I've tried every recipe on the internet to no avail.
Thank you advance!
Lesly
Sisterhood #7133
Colorado
Lesly Adams |
| 4 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Oct 09 2016 : 11:06:23 PM
I do! I use my Kitchen-Aid :) I do knead by hand afterward just to make sure though. I hope this helps! Oh and you can always add about 1/4 teaspoon of powdered ginger to the yeast/liquid mix too. It acts as a catalyst for the yeast but doesn't give the bread a ginger flavor :)
Farmgirl Sister #5392
By His Grace, For His Glory
~Sharon
http://amerryheartjournal.blogspot.com/
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| WhitewaterStamper |
Posted - Oct 09 2016 : 9:42:20 PM
Thank you sooooo much! Do you use a stand mixer to knead ever?
Lesly Adams |
| Calicogirl |
Posted - Oct 09 2016 : 9:12:30 PM
Hi Lesly 
I'm your neighbor at 6700 feet in SW CO :) I haven't had any trouble baking white breads and my wheat are not 100% wheat breads. I just recently started making a sprouted wheat bread. Weather can be a factor when baking bread, moisture can disrupt things and so can yeast that is old. Here are the recipes I use:
Amish White Bread
Ingredients:
1 cup warm water (110 degrees)
1/3 cup white sugar
2 1/4 teaspoons active dry yeast
3/4 teaspoon salt
2 Tablespoons olive oil (or veg oil)
3 cups bread flour
Directions:
1. In large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam. (This takes about 10 to 15 minutes in my kitchen)
2. Mix in 1 cup of flour, salt and oil. Mix in remaining flour 1/2 cup at a time. Stir until it pulls together, then knead on a lightly floured surface until smooth. Place in an oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk. (about an hour in my kitchen)
3. Punch dough down. Knead for a few minutes and shape into a loaf. Place in a well oiled 9 by 5 loaf pan. Allow to rise for 30 minutes OR until dough has risen 1 inch above top of pan.
4. Bake at 350 degrees for 30 minutes.
I cool in pan 5 to 10 minutes, then remove from pan and cool, on side, on rack.
************************
Sprouted Wheat Berry Bread....
And now to sprout wheat berries!
Because, if you are going to make Sprouted
Wheat Berry Bread you will have to have
some sprouts! ;~}
*
Sprouts take 3-4 days, so plan your bread baking
accordingly.
*
Here is what you will need for sprouting ~
1 quart sized canning jar with ring/band.
cheese cloth
(or any fabric that will let water pass thru easily, or
even small mesh plastic screening)
Wheat Berries
(these can be found in the bulk food isle of your grocery store
or health food stores)
Place 1/4 cup wheat berries in the jar
and fill with barely warm water.
Put the cheese cloth over the jar and secure with ring.
Drain the water through the cheese cloth and
fill again.
Let stand for 2 hours.
Drain.
Rinse again and drain.
Place the jar on it's side.
Some people say they should be in the dark,
others say they need bright light.
I set mine on my kitchen counter under an East facing window
which only receives low light.
They grow just fine!
Rinse and drain the berries twice a day for 3-4 days
or until you have about 2 cups of sprouts.
Above ~ after 24 hours.
When your sprouts are ready, gather your ingredients.
You will need;
1/2 C. warm water (105*-110*)
2 T. yeast
pinch of sugar or honey
2 C. whole wheat flour
1 C. nonfat dry milk powder
1 T. salt
1 1/2 C. warm water (105*-110*)
1/4 C. honey
4 T room temperature butter
2 C. sprouted wheat berries
4 1/2 - 5 cups bread flour (I have used half and half)
1.Into the 1/2 C. warm water, add your pinch of sugar or honey and
sprinkle the yeast over the water. Stir and let stand till foamy.
2. In a large bowl, add your 2 C. whole wheat flour, dry milk powder, and salt.
Combine with a whisk. 3. Add the 1 1/2 C. of warm water, honey and butter.
Mix with a wooden spoon and beat for about 1 minute.
4. Add the yeast mixture and beat for 1 more minute.
5. Add the sprouted wheat berries
(I pull them apart to more evenly distribute them.)
and add the bread flour 1 C. at a time.
You may need to dump out the dough and kneed
in the last cup or two of flour.
(It may not take all of the flour, add the last cup or two by small
amounts until the dough says that's enough!)
6. I kneed for about 10 minutes!
7. Place in a greased bowl and turn once to coat top.
Cover and let rise at warm room temp.
I let my bread rise in an oven preheated to the
lowest temperature and turned off.
8. Let rise until double ~ 1 1/2 - 2 hours.
9. Turn dough out onto work surface and divide in half.
Working out the air bubbles (I use a rolling pin) shape
each half into a rectangle and roll into a loaf.
10. Placing seam side down into greased loaf pans,
let dough rise till double again, about 1 hour.
11. Bake for 35-40 minutes in a preheated 350* oven
or until bottoms of loaf sound hollow when tapped.
12. Turn loaves out on racks to cool and brush with butter.
******************
Another tasty recipe from Cathy Rice:
Oatmeal Molasses Bread
Ingredients:
1 cup quick oats
1-1/2 Tablespoons butter
1 package dry yeast
1/2 cup warm water
1/2 cup molasses
2 teaspoons salt
4-2/3 cups flour
Bring 2 cups water to a boil. Remove from heat and stir in quick oats and butter. Let stand for one hour. Soak yeast in lukewarm water for 5 minutes. Stir until dissolved and add molasses, salt, and oatmeal mixture. Stir thoroughly and add 4-2/3 cups of flour. Knead for 8 minutes. Allow to rise until doubled in bulk. Divide into 2 pieces and mold into 2 loaves of bread. Let rise in a warm place, covered with a towel, until doubled in size. Bake at 375 degrees for 35 minutes.
Farmgirl Sister #5392
By His Grace, For His Glory
~Sharon
http://amerryheartjournal.blogspot.com/
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| Blessed in Colorado |
Posted - Oct 05 2016 : 05:39:52 AM
Hi Lesly,
In live at 9000 ft. Altitude in Florissant CO and baking bread was quite a challenge when I moved here 8 years ago. If you are baking from scratch adjusting the flour and liquid just right is a challenge, but I finally got it!
The first thing I did when I moved here was go online to the County Extention Office in my area and ordered their pamphlet on High Altitude Baking, it helps. Then someone gave me a bookmark with all the measurements to change/adjust for my baking, with practice I finally figured it all out. Layer cake is still a challenge for me but I got the bread! When I get back from a Doctors appointment in town today I will pull out the bookmark scan it an send it to you along with a couple of recipes.
That would be one thing we could do in our Colorado Farmgirl Chapter is to exchange recipes and help each other through our baking challenges. I am also allergic to Wheat and Gluten so that has been challenging for me as well.
So, send me your email and home address through MJF's and I will send you some recipes.
Hugs,
Deb
#1582
Blessed in Colorado
FGOTM, Septembe, 2012
"You must do the thing you think you can not do." Eleanor Roosevelt
Women are Angels, and when someone breaks our wings We simply continue to fly on our Broomsticks. We're flexible like that!
http://shopus.longaberger.com/mountainwingslongabergerbaskets
http://myworld.ebay.com/debbt |
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