Good morning, everyone. I woke up this morning to a bright but icy looking day. Mind you, I love the beauty of the winter snow, yet the cold seems to seep deep into my bones. I canceled plans to shop and have lunch with my daughter today as I feel it's just too cold of a day to be out in this weather walking in and out of stores. I'll probably regret it later as the day progresses as I love spending time with her and only occasionally get to do so with her busy work schedule. Yet she was the one who would be driving on the icy roads after having to clean off the ice from her car. Warm the car, come pick me up.... Mothers LOVE ....
Today I want to share with you a recipe to make your own bread flour. If you like to make homemade bread as I, you know that bread flour is not cheap. You might as well buy bread off the shelves which would be cheaper than buying a bag. Using regular white flour in a recipe that calls for bread flour, well, if you are like me, you have found out by now it just doesn't work! Yet regular white flour is so much cheaper, and a staple I'm sure you already have on hand.
You can make bread flour out of white all-purpose flour by increasing its protein content, which is necessary for a better rise and a chewier texture in breads. Yet it doesn't raise the protein content to the extent of regular bread flour!
King Arthur bread flour has 16 grams of protein per cup. The recipe that I am sharing has 10.5 grams per cup. Is quick and easy to mix, takes two ingredients and makes delicious homemade bread! Yes, if you were told by your Dr that you don't need to watch your protein levels you can add a bit more of the vita wheat gluten to each cup to increase the protein content, but the recipe I am sharing made the bread I made turn out soft, fluffy, had a perfect rise, and was totally delicious. And it's still cheaper if you make your own.
The recipe is so simple and only takes two ingredients. Regular white flour and vital wheat gluten. First lets discus what wheat gluten in flour does. Wheat gluten is a protein that forms when flour is mixed with water. It gives dough its elasticity and allows it to stretch and hold air during fermentation, which creates the chewy texture in breads.
1. It helps dough stretch n rise
2. Improves texture and chewiness
3. Makes dough easier to handle
So, if you have ever made bread in a bread machine using regular white flour when the recipe called for bread flour n it was a flop.... NEWS CAST...... There was not enough protein! Yet who wants to buy a bag of bread flour which costs $6 or more, has more protein than you may need, when you can make your own at a fraction of the cost???
Not I... Yes, you invest initially in the Vita wheat gluten and regular white flour but in the long run you will get so many more cups at a fraction of the cost by making your own.
So, here is the recipe. Its quick. Easy. You can make a big batch, small batch, just enough for your specific recipe. It stores well in a sealed airtight container for up to 6 months in a cool dry place, so you have it on hand when needed. It's a real game changer! You can make as many, or as few cups as you need.
For every cup of bread flour you need, follow these directions:
Measure 1 cup of all-purpose flour into a bowl.
Remove 1 1/2 teaspoons of the flour
Then replace with 1 1/2 teaspoons of vita wheat gluten, whisk to combine
If you use a scale as I do:
Measure 115 grams of all-purpose flour on scale. Add 5 grams of vita wheat gluten to make 1 cup of bread flour
I know this mixture works as I made two large loaves yesterday, and my husband who usually eats whole grain breads has already had 3 slices.... Who's counting???? Happy baking...
Until next time. Have a Blessed day!
Lee
PS Bread recipe to follow next post.
Thank you. Great help!
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