Kitchen

[shoesnbags]

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@Sooner wrote:

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@SharkE wrote:

I love Smucker's Cherry Preserves

Got cherries in it. 

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@SharkE We are Bonne Maman Cherry Preserves folk here.  Love the syrup around the cherries!  I put in yogurt for a treat.

Bread mostly comes from our Zojirushi 1 lb bread maker, or sometimes Daves bread--one of the ones with high fiber.  The Zo bread is whole wheat with a less then 1/4 cup white flour.  

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@Sooner 

Would you be interested in sharing your whole wheat bread recipe?  I like the proportion of whole wheat to white flour in it.   My bread machine isn't a Zo, but I assume that wouldn't matter? Thanks!

[Sooner]

@shoesnbags Here is the recipe from the Zojirushi book.  We don't always have dry milk, I don't think you have to have that, and we don't always use that much sugar, but I don't have a measure for how much.

If you are using the quick cycle the yeast measurement is different.  This is for the small Zojirushi 1 lb.  All their recipe booklets are on their website and easy to access.  

We have done this so much we just dip the first cup of flour in the bread flour for a little scoop and fill the rest of the cup with the whole wheat flour.  

Hope this works for you!

For 1 lb loaf bread machines, from Zojirushi Maestro recipe booklet.

Water 3/4 cup

Whole Wheat Flour 1 3/4 cups

Bread flour 1/4 cup 

Sugar 3.5 T

Dry Milk 1 T

Salt 1 tsp.

Vital Wheat Gluten 2 T

Unsalted butter 1 T

Active Dry Yeast 1 tsp. 

(For the quick rise cycle use 1 1/2 tsp rapid rise yeast)

We don't always use that much sugar--and we use SAF Red bag yeast for everything.  

[Sooner]

@shoesnbags I tried to post this recipe (above) last night and somehow it got stalled (or I forgot) anyway here it is!  Above!  

[shoesnbags]

@SoonerThanks so much! I'm going to print this out right now.

[shoesnbags]

@SoonerOne more question. If you don't have the dry milk, do you just skip it? (Since adding regular milk would make the dough wetter.)  I don't have any dry milk, but I can get some if necessary.  Have you ever made this bread without the dry milk? If not, I'm not going to take any chances - I'll pick up dry milk.

[Sooner]

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@shoesnbags wrote:

@SoonerOne more question. If you don't have the dry milk, do you just skip it? (Since adding regular milk would make the dough wetter.)  I don't have any dry milk, but I can get some if necessary.  Have you ever made this bread without the dry milk? If not, I'm not going to take any chances - I'll pick up dry milk.

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@shoesnbags I just skip it. I don't think it is worth stressing over!   We have made it without dry milk recently because we've been out.

[AuntG]

Interesting topic. I really don't think that much about bread because we don't eat a lot. I just bought a multi-grain loaf and put it in the freezer. I pull out slices as we need them.

[Sooner]

@shoesnbags I forgot to add that bread machine is usually a little wetter (softer dough) than what you might make in a mixer or knead by hand. So since flour varies in how much water it will absorb, check the loaf while itis kneading in the machine.  You don't want it to be hard and tough but a little softer with a little "give" to it--difficult to describe!

Anyway, a thought!  It will be a little sticky not dry and tight. 

[shoesnbags]

Thanks @Sooner .  Not a problem, since I have absolutely no experience with hand kneaded bread! Bread machine is the only way to go for me as I have really bad arthritis in my hands.  I appreciate the advice.

[Rockycoast]

My husband is the bread baker in our house.  Makes many different types of bread.  On the rare occasion that we do buy bread it is Nashoba Brook artisian breads brand.  Delicious!  Also, I am the jam maker in our house.  We grow many of the fruits we make into jams.  I do purchase jams I see in stores when they have unusual flavor combos.

Blake Hill brand is a great preserve maker. I Taste it and then try and copy the flavor myself. Sometimes it works and sometimes the store bought is better.