Comments on: light wheat bread

By: Vrushali

Vrushali — Tue, 17 Nov 2009 13:49:31 +0000

Hi Deb, I am absolutely new to baking and thought one needs eggs and buttermilk kind of stuff for a soft bread. This looks simpler. Thanks!!

By: deb

deb — Mon, 09 Nov 2009 16:41:05 +0000

Not necessarily a correlation between flour and rising time — more likely there is a correlation between the amount of yeast or pre-ferment used and rising time; less will require more time. If you wish to double the recipe, double everything. Rising time and baking temperature remain the same.

By: Karey

Karey — Mon, 09 Nov 2009 14:43:28 +0000

Tried this one last week and it turned out so great that I’m making it again. I’ve compared the recipe to others and it seems there’s a correllation between the amount of flour and the rising time (as in, more flour, more time). Does anyone know if I’m right? I ask because I’m tempted to double the recipe (one loaf for me, one for a lucky friend), and I’m wondering if I should increase the rising time if I do this, at least for the first proof before the loaves are separated into their respective loaf pans. Any advice would be appreciated!

By: Bev

Bev — Fri, 30 Oct 2009 14:40:58 +0000

I make this recipe about once a week instead of buying commercially processed bread. I’ve successfully used a 50-50 ratio of whole wheat and bread flour, upping the water just a bit. I’ve also used plain (liquid) milk or buttermilk in place of powdered (same quantity). I mist the top with water or spray oil before baking and garnish with oat bran.

By: Bobanda

Bobanda — Sun, 27 Sep 2009 22:34:19 +0000

I’ve had this on my to do list for a while and I just got around to it. It was perfect for a wonderfully crisp fall afternoon! I’ve decided to have my husband make another one tomorrow…and the next day…and the next…

This may even become my new “somthing-to-take-when-someone-has-a-baby” item! Thanks.

By: Kate

Kate — Wed, 23 Sep 2009 03:38:30 +0000

I have my own bakery that my friend and i run out of her house and this is EASILY the best bread i have EVER tasted, let alone made myself! thank you so much. you have your self a brand new devoted fan!!

By: Janet

Janet — Wed, 23 Sep 2009 03:33:29 +0000

I’m on a smitten kitchen baking blitz…pretzels two days ago, bread today, quiche tomorrow. This recipe rocks. I mixed it all by hand using the wood spatula that came with my wok and kneaded it until smooth. My house is freezing but it rose like a champ. My oven is cruddy and who knows if the temperature is even accurate so I had to watch the baking progress like a hawk. The loaf was done in about forty minutes and turned out fabulous. I attribute it to your easy breezy instructions! Nest purchase…a thermometer and a better bread knife.

By: Vikki

Vikki — Tue, 15 Sep 2009 16:02:09 +0000

This bread is fantastic! I made a loaf to have the kids “try” it. They don’t care for wheat bread. Needless to say I was making another loaf last night before bed. It’s light but makes great sandwiches. Thank you so much. ***I used my bread maker for the mixing and the first rise. Finished it off in the oven.

By: furman

furman — Mon, 17 Aug 2009 06:42:02 +0000

This is my second time making this recipe, and both times it’s been perfect. I’m thrilled about it, and so glad to no longer have to buy sandwich bread at the store.

I’m also happy to report, for vegans or the lactose-intolerant, that my loaves have been vegan and delicious. I used soya powder instead of milk powder, and non-dairy “butter” and everything was great.

Thanks so much!

By: kristin

kristin — Mon, 27 Jul 2009 23:09:20 +0000

Hey Deb. I just made this recipe and love it! This was my second attempt and it was much, much more successful than the first as it actually looks like a loaf of sandwich bread now. Any tips on how to get the bread out of the pan a little easier? I oiled the glass pan w/ vegetable oil, but had a hard time setting the loaf free. I suppose I could have used Pam, but I was all out. Thanks!