Sunday, December 8, 2013

Bread baking, and a question

 Bread machine # 1
 and Bread Machine # 2 both worked hard this morning, mixing up 2 lb loaf bread dough for me
which I later let rise again, in a warmed up oven, finally used to bake them off, to form traditional loaves.

I noted that I am almost out of bread flour, most likely not enough on hand to make another batch this week. What can I use to make bread if needed later this week, instead of spending $ at the store? I have whole wheat flour, all purpose flour on hand and may* have some glutten. Suggestions?


DW said...

I've read that you can use AP flour .. dough won't rise as well because of the lower protein content.

Have also read that you can add 1 tablespoon of gluten to 2 cups of AP flour to help with that.

Trina said...

Hi Carol, you could use have bread flour and half whole wheat....You could use what you have of bread flour and all purpose flour....I have never used bread flour to make bread:>

Marcia in rural WNY said...

You can use all of it. All whole wheat flour would require the whole wheat cycle on the machine (a longer kneading, I think) I've used AP flour and it can easily be mixed with the bread flour you have left. 2 tbsp. is what I remember adding when I used gluten for a loaf that takes 3- 3 1/2 cups flour I prefer half whole wheat and half white to all whole wheat, myself.

I used to buy cracked wheat from King Arthur flour to make a certain recipe but then I started saving the crumbs from the bottom of cereal boxes. Just kept them in a canning jar and added about 3/4 cup to a loaf of bread and it comes out like cracked wheat bread and uses something that might get thrown out (in someone else's house!) You can mix the cereal crumbs into streusel topping or bread crumb toppings too.

Marcia in rural WNY said...

Use any of those or any combination of those without problems. I used 2 tbsp. gluten to a loaf using 3-3 1/2 cups flour. Just if you use all whole wheat flour, you should use a whole wheat cycle on the machine. Gluten helps but is not essential.

I used to buy cracked wheat from King Arthur flour for one specific recipe. Then I saved cereal crumbs from the bottom of boxes in a canning jar, and used about 3/4 cup per loaf to make a "cracked wheat" bread. Can also be used in streusel toppings or bread crumb toppings. Substitutions in baked goods need to be a little more precise than when making a casserole or such, but you're experienced enough to do them. If you don't like it, do something else next time.