Some of you may wonder how this is even possible…but it is! I’ve heard some people are a little nervous that this bread comes out a little darker than they would like and so they pull it out of the oven too soon (resulting in a doughy center). Well, there is even an EASIER trick to getting your whole wheat bread that perfect golden color, watch the video below to learn how! (If you haven’t first watched my how-to video on how to make this bread that is moist, chewy, delicious and nothing like stereo-typical wheat bread, click HERE.)
With this slight change, my sister said I should re-name this bread to “Mary Poppins Bread” because it’s perfect in every way! You can even make the crust darker by putting your aluminum foil (shiny side up) on later in the baking process, however, I wouldn’t recommend putting it on any earlier than the 10 minutes.
I love your bread recipe!! It failed miserably for me out here in the South. But it inspired me to change my own EZ bread recipe into something us Southerners can make despite our humidity!! I use to live in the AZ desert. And I remember my mother changing recipes to suit desert climate. Now I am learning the reverse here. http://providenttips.blogspot.com/search/label/bread This is my converted Southern recipe. It works great in the South. I love your recipes and ideas!! Thank you!!!
I thought it was my oven that was the problem! Thanks for doing this video!! I love this bread, but I couldn’t figure out how to not burn it, yet cook it all the way through. Iwill definitely try the alum. foil trick:) You’re the best Crystal!!
Lindsey Johnson
Certainly appreciate the tip, Crystal!
We’ve had that problem, even with the EZ White Bread, and ended up lowering the temp – clearly not perfect, but workable.
I’m anxious to try this, and have it come out PERFECT!! 🙂
I make this bread so often that I’ve just learned that, for my particular oven, 23 minutes makes it about perfect. I will give this a try, though, just to compare. Thanks for the great ideas, as always!!!
I make this bread so often that I’ve just learned that, for my particular oven, 23 minutes makes it about perfect. I will give this a try, though, just to compare. Thanks for the great ideas, as always!!!
My problem is the bottoms of the loaves get too dark, not the tops. Whether I’m using my dark metal pans, or my glass pans, it’s the same. So I’ve started putting a cookie sheet on the rack underneath my bread pans while the loaves bake. My loaves come out golden brown this way.
I bake my bread at 325 degrees for 35 minutes.
I don’t mind the dark color, but I don’t like the crisp top, I’d rather my bread be soft. What works for me is setting a plastic ziploc bag on top. The bag traps the steam and makes the top soft.
I have a convection setting on my oven and tried it one day for my bread, it is so light in color I absolutely love it, the kids tend to eat it better too. I think it’s even lighter than store bought bread. I cook mine at 325 for 15 minutes then lower it to 300, on convection.
Hi. I saw you on “Living Essentials” when you talked about using beans as your oil in baking. I tried it (the first time 🙂 on Sunday and it worked GREAT!!! I posted about it on my blog and put a link to yours. (I had a hard time finding your blog from just seeing the last 1/2 of the show.)
Thank-you very much for the great information.
(michelles10things.blogspot.com)
Crystal,
I have a question for you. I purchased your Ebook which I LOVE 🙂 and the other day I made your bread for the first time. It was awsome and my family loved it. The recipie in the ebook is already doubled. Saturday I made bread again, but I guess I had printed up the recipe from your web site also. That recipe is a single loaf. I guess I was not paying attention I just thought they were for the same amount, but I wanted to double the recipe. (thinking I would get 4 loaves of bread enstead of 2) So I doubled the single recipe and got 2 loaves of bread. duh..After I realized what I had done I noticed that when you doubled the recipe in your EZ book you have 3T of yeast instead of 2T.
If I double the recipe in your Ebook to get 4 loaves of bread should I double the yeast abount to 6T or do I need to go slightly higher for the yeast to accomodate for the increased flour.
I would not of even thought about it except for you increased the yeast amount by more than one when you doubled from a single loaf to a double loaf.
Thanks…I love your site..You are awsome….:) char
Actually it is just 2 T. increasing the yeast just increases the rising
time. Good luck!
What brand/size are those pans?!
8 inch pans
I used your bread recipe for the first time yesterday. I took it out early because the top was getting very dark. Mostly it was okay, but a little doughy in the center. We loved the flavor and how easy it was to make. Of all my bread recipes I think this may become my favorite. It sliced beautifully and will be perfect for sandwiches. Glad to have found this tip this evening so that my next loaf will be closer to perfect.
Thank you for the excellent recipe and very helpful video. I’ve made bread before but you made it look so easy. You’ve simplified the process for me and now I plan to make it much more often.
That is why you put the aluminum foil on top. Put it on 10 minutes into
baking, shiny side up.