May 30, 2009

EZ Wheat or White Bread

This is the only wheat bread recipe I make anymore. I love it because you can slice it really thin. Most homemade wheat bread you have to cut think or it crumbles. I use my bread mostly to make sandwiches so this is perfect. I got this recipe on Everyday Food Storage.
I put everything in the bowl and then mix it. It turns out perfect every time. I also double the recipe so I can get two loaves. When I double it I put it 5 cups of flour and then add a tablespoon at a time until it pulls from the side of the bowl. Usually it is about 5 1/4 cups of flour.

EZ Wheat Bread recipe

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)


  1. I have just ventured into bread making. I made some last week that wasn't too bad, but not great. I tried this one yesterday and we love it! I did the wheat version, but did add a little white flour to it. Rick doesn't like it so wheaty. I didn't have potato flakes, but did have potato flour. I used 1/4 c. for a double batch. I'm going to have to make a double batch every other day, or spend a day making several loaves to freeze. We ate a whole loaf today and that was just the kids and I! They wanted toast this morning and then we had sandwiches for lunch. Thanks for sharing! I passed it along to my sister.

  2. Glad you like it! I am making bread several times a week too because my kids eat a lot of bread! I have another recipe that I think you will like too. One of these days I will post it. It has less ingredients and is so moist. I switch back and forth between the two recipes now.