Everyday bread

[woodsman]

Dose any one have a recipe for a good no frills everyday bread? I can make a good whole wheat bread, but I find it too dense for sandwiches, it's good with soup though. I don't have a bread machine, but I still like to cook on my days off.

[Jenny]

Here's a post I made about making bread with molasses. It seems that, basically, if I increase the fat in the recipe, and use molasses, a can even use all whole wheat or whatever whole grain flour I want, and the bread comes out so much better for sandwiches and such. Not exactly the "Wonder Bread" like in the stores, but still a better texture. The molasses doesn't make the bread taste like molases. I can't really describe it, but it gives a better flavor and texture. The recipe from the link gives more tips.

akhomesteaders.proboards44.com/index.cgi?board=inthekitchen&action=display&thread=1141424521

[lacyj]

This is a simple white, french bread, for bread machines.
1.5 loaf
1 1/8 cup water
3 c bread flour
2 tsp sugar
1 1/4 tsp salt
1 Tlbs butter, melted

here are the amounts for various yeasts:
active dry yeast
normal bake cycle 1 1/4 tsp
rapid bake 1 3/4 tsp
fast rise yeast
normal bake cycle 3/4 tsp
rapid bake 1 1/4 tsp
________________________________________
2 lb. loaf

1 1/2 cup water
4 C bread flour
1 Tlbs sugar
1 3/4 tsp salt
1 1/2 Tlbs butter, melted

here are the amounts for various yeasts:
active dry yeast
normal bake cycle 1 1/2 tsp
rapid bake 2 tsp
fast rise yeast
normal bake cycle 1 tsp
rapid bake 1 1/2 tsp


from WilliamsSonoma bread machine, instruction manual

Now for my changes.
I keep gluten flour around. It is the main difference between all purpose and bread flour. Bread flour is made with winter wheat and winter wheat has higher gluten in it. I add a few tablespoons to white flour and then can use the cheaper, white flour. I also added a few tlbs of powdered milk, to make a softer crust. I used honey instead of sugar (a bit more than called for) I also added a couple of tbls of wheat germ to make it a bit healthier. Because I added more dry ingredients, I reduced the overall flour by a few tbls.

[smwon]

The thing about making whole wheat bread... and I never ever use white flour... is to make sure it is mixed well, very well... you really have to get the gluten mixed with the yeast. My bread usually comes out pretty darn good. Sometimes it is heavy, but generally it approaches store bought in texture... but not quite. I don’t have any ‘special’ recipe, any will do. I also make sourdough, but it isn’t sour. Now that I am still working on. It is usually pretty dense.