Whole Wheat Sandwich Bread
Soft and Squishy all week long. This is currently being made every week instead of buying bread...cuz the Food Storage whole wheat and dry canned milk has got to got to go. We eat about one recipe a week. It is my only whole wheat bread now. Makes 4 good size loaves. Freeze well cooked or raw. Tips: 1) MUST RISE TWICE. 2) Can't be cooked too long. 20 minutes max or gets dried out, but 15 is too short I found out this week. 3) I always add gluten. 1 bag of gluten about 3 cups has lasted me 4 years. 11/10/09 So I have started using white wheat from my food storage, which is lighter and makes it less dense, and no molasses, which I ran out of and I found taste better. It needs to cook for at least 25 minutes, today was 20 minutes, and it was WAY to squishy for me. Whole Wheat Bread—V From: Malinda Hansen Dissolve 2 T. yeast in ½ cup very warm water 4 cups hot water 1 cup powdered milk 1 T. salt 1/3 cup molasses (if I don’t have molasses, I just double the honey) 1/3 cup...