This is a whole loaf.
As you can see it is thinly sliced.
In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!
The most delicious sandwiches!
I don’t know about you, but I hated eating bread machine bread growing up. The pieces were way too thick, the crust way too crunchy, and the slices were usually dried out. Well in a quest to solve those problems here are my recommendations…
ESSENTIAL TIPS FOR MAKING DELICIOUS BREAD MACHINE BREAD FROM YOUR FOOD STORAGE
Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )
3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.
4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.
5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.
5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!
Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.
WANT MORE TIPS ON MAKING YOUR OWN BREAD?
I have a lot of other great information on using your food storage to make your own bread with out a bread machine. Videos, recipes, tips and everything to make it EASY! Click HERE for more information on making your own homemade bread-straight from your food storage that your family will love!
That bread looks awesome, and beautiful presentation too! Thanks for the bread tips. I don’t have any potato flakes at the moment, but I’ll have to get some soon so I can try bread machine bread again.
That bread looks awesome, and beautiful presentation too! Thanks for the bread tips. I don’t have any potato flakes at the moment, but I’ll have to get some soon so I can try bread machine bread again.
That is great. I have been experimenting with recipes for my bread machine to try and find one that I like, but it has been fruitless. This will really help. Thanks!
-Keriann
That is great. I have been experimenting with recipes for my bread machine to try and find one that I like, but it has been fruitless. This will really help. Thanks!-Keriann
That looks delicious…I keep wanting to try and make a cinnamon raisin bread…but I’m not sure if I’m gutsy enough to try it. Maybe I’ll just give it a go…and with your tips…maybe it will work out.
Thanks!
Lindsey J
That looks delicious…I keep wanting to try and make a cinnamon raisin bread…but I’m not sure if I’m gutsy enough to try it. Maybe I’ll just give it a go…and with your tips…maybe it will work out.Thanks!Lindsey J
Lindsey,
Cinnamon rasin bread can be awesome! Give it a try and let me know how it turns out. (If you have some cream cheese laying around it is extra yummy on the bread!)
Lindsey,Cinnamon rasin bread can be awesome! Give it a try and let me know how it turns out. (If you have some cream cheese laying around it is extra yummy on the bread!)
I think Sara Lee whole wheat has raisin juice as an ingredient. Happens to be my favorite of the store bought breads.
As for the crust there is an amazing amount of water loss after it comes out of the oven. In fact, I think our guru grandma bakes bread with a pan of water underneath it, and does the plastic bag trick too.
Come to think of it, I have a faint recollection of Alton Brown doing that too. I’ll have to dig that episode up.
I think Sara Lee whole wheat has raisin juice as an ingredient. Happens to be my favorite of the store bought breads.As for the crust there is an amazing amount of water loss after it comes out of the oven. In fact, I think our guru grandma bakes bread with a pan of water underneath it, and does the plastic bag trick too.Come to think of it, I have a faint recollection of Alton Brown doing that too. I’ll have to dig that episode up.
Would you share your recipe with those of us who also live in high altitudes? I love the idea of putting all the ingredients in a bag and storing the bag in the fridge!
Tammy and Parker
Would you share your recipe with those of us who also live in high altitudes? I love the idea of putting all the ingredients in a bag and storing the bag in the fridge! Tammy and Parker
I’m so glad you asked!
100% Whole wheat Bread-2 lb. loaf
1-2/3 C. Water
2 T. butter, softened
1/3 C. packed brown sugar
2 t. salt
4-2/3 C. whole wheat flour
1/3 C. potato flakes
3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)
I’m so glad you asked! 100% Whole wheat Bread-2 lb. loaf1-2/3 C. Water2 T. butter, softened1/3 C. packed brown sugar2 t. salt4-2/3 C. whole wheat flour1/3 C. potato flakes3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)
Whole wheat loaf –
Absolutely, delicious!
I am constantly eating this bread by itself. I ate it as a sandwich for the first time tonight. It is perfect as a sandwich bread. Outstanding!
Note: adding a 1/4 teaspoon of ground ginger to the mix adds a great taste and keeps the bread fresh longer as it is a natural perservative. It also makes it slightly fluffier.
I am also experimenting with a 1/4 teaspoon of Ascorbic Acid (Vitamin C). I use Fruit Fresh: Protector Produce, 5 Oz which is the least expensive option I found. It is also suppose to keep the bread fresher longer as ascorbic acid is also a natural perservative. You can use ascorbic acid powder, ground up vitamin C tablets, or Fruit Fresh. 1/8 of a teaspoon was recommended but I did not see a difference so I am trying 1/4 teaspoon.
The vinegar is the same idea as the ascorbic acid and much cheaper!
Well, we ate the loaf too fast to see if it kept the bread fresh longer but…
Fruit-Fresh cost me $3-something and using 1/4 tsp per loaf gives you 141 servings plus by adding it to your recipe (which included the vinegar), it adds 230% of Vitamin C which is a bonus. The original recommendation was 1/8 tsp. This comes to 282 servings for a little over $3…very economical/cheap.
Adding the ginger, definitely made the loaf stay fresher longer and added a lovely taste although it left an after taste for me. I must be a little sensitive to ginger. My sister loved it.
I may try adding the ginger and Fruit-Fresh at the same time and see what happens.
I always had a problem with ziploc bags, but I found that 48oz peanut butter jars (Skippy) are the perfect size! The wet ingredients (oil & vinegar) go in a baby food jar. I pre-make 6 mixes. I still use my bread machine, but just the dough cycle.