Whole Wheat Bread
Whole Wheat Bread
Adapted from Bosh Basic Bread Recipe
6 cups warm water 2/3 cup oil 2/3 cup honey 12-16 cups Whole Wheat Flour (divided) 2 Tablespoons Vital Wheat Gluten (purchase at Bosh or Online)
2 Tablespoons Dough Enhancer (purchase at Bosh or Online)
2-3 Tablespoons Instant yeast 2 Tablespoons salt
1. Grease 6 small loaf pans with Crisco. I like to use pans that are 8x4.
2. In the bowl of a large electric mixer, combine water, oil, and honey.
3. Add 8 cups of whole wheat flour.
4. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and Instant yeast.
5. Mix with dough hook until smooth and well blended.
6. Add the additional whole wheat flour slowly. I add 4 cups at first and then check my dough for stickiness. The amount you need will depend on humidity. You want the dough to be soft and not stick to your finger when you touch it lightly. Add flour about a cup at a time until the dough is not sticky and is mixed without leaving dry flour in the bowl.
7. On low speed, knead dough for about 5 minutes.
8. Form dough into 6 loaf pans.
9. Cover loosely with plastic wrap sprayed with non-stick cooking spray.
10. Let rise, I usually watch for it to be about 1 inch above pan rim, 45 min-1 hour
11. Place loaves into a cool oven (not preheated). Bake at 350 degrees F for 35 minutes, until golden brown.
12. Let cool slightly and then remove loaves from pans and let cool on a wire rack.
Joanna Gaines’ Buttermilk Biscuits
4 cups self-rising flour, plus more for the work surface
2 tablespoons baking powder
1 teaspoon baking soda
3/4 pound (3 sticks) salted butter, cold, cut into 1/2-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
1. In a large bowl, whisk together the flour, baking powder and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.
5. Use a floured 2¾-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
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