Amma...thankyou for that tip.
I will be making bread today or tomorrow depending on time. I haven't bought any "store bread" in ages and I do not use a bread machine either.
I will try one of the recipes posted.
Thanks again.
Kirsten

I only use a bread machine to mix and knead :wink: but I use my own recipes and the wheat gluten makes the dough lighter and airier... :D:D:D

I pre-heat the pan. I started using a flat ceramic dish that I got at an import store. It looks like it's glazed terra cotta. I got over the fear of moving the bread by hand onto the hot dish. I don't have a peel.

I like Laurel's Kitchen Bread Book a lot. I was making the oatmeal bread all winter. The bread is more dense than white but it has more flavor.

I tried the Vital Wheat Gluten in my last batch.
It seemed to help.
Will be making bread again in a few days.
Kirsten

Maybe increase the yeast and gluten in the next batch...see if it helps a little more :wink: I play with these two ingredients to get the density I like :D:D:D

Thanks Amma,
I picked up the book; The Bread Makers Apprentice.
Very good read. I am looking forward to going on this cooking "journey"
K

My sister and I have been grinding pinto beans (we have a very old wheat grinder); and it grinds into a very fine flour like wheat. But it works really well when you mix with either white or wheat flour.

We started experimenting to try and make our wheat flour last a little longer. (We make a lot of bread and wheat is so expensive right now) And mixing the bean flour with white/wheat seems to work really well-- I've made a couple things with the beans/white/wheat mix and they turned out well, and even last week, she made some cinnamon rolls that they were reallllllly fluffy.

Though I do have to warn you, if you do want to try it, the flour will smell a little like beans (when I first used it for a pizza crust, I was like "am I making a horrible mistake here??"), but when it cooks, you can't really taste it. It adds a little nut-flavor, but I don't think you can really taste that it's beans.

She roasted them in the oven last time, but I think that was to make it easier to grind. But if have a grinder, you might want to try it.

when I make wheat bread I use half white flour and half wheat.

Thanks for that little tip.

Thanks