Made this one today! It actually holds it shape and has no sugar! Used extra to make some rolls.
2 1/2 cups warm water
1 T Yeast
Put in mixer & let sit until foamy
Add 1/3 c wheat gluten (not bread enhancer)
Add 3 cups of wheat flour
Mix until combined. Let sit for 20 minutes
Add the following:
1/3 c oil
1/3 c honey
1 T Sea Salt (yes it has to be sea salt)
3 - 4 c bread flour (I just use regular flour because of the wheat gluten & it always turns out awesome)
Mix with dough hook aprox. 10-15 minutes (just until smooth).
Pour some oil on your hands and a little bit on the counter (or spray the counter with Pam). Get dough out of bowl and divide it in half. Flatten out dough into a rectangle (doesn't have to be a perfect rectangle or that thin). Roll up from the skinny end. Pinch end under and pinch end to roll. Put seam edge on the bottom of the pan. Place into sprayed bread pans. Cover and let rise until doubled (In SLC area I give it 2 hours - or so).
Bake at 350 degrees for 22 minutes (if you have my hot oven).
Wow, that is a lot of wheat gluten. Do you know why there is so much? My recipe is sugar free, too, and I will post it soon, but I will have to try this one next week when I bake bread.
ReplyDeleteI'm not sure - I only know enough to be dangerous. Just makes a really good sandwich bread.
ReplyDeleteUsually takes more like 4 cups of reg flour
ReplyDelete