WonderMix- Nutritious White Wonder Bread

2014-09-10_0021

Sooo…as much as I love whole wheat bread and as much as I know that it’s better for your health and all that…I ABSOLUTELY CANNOT resist a thick slice of really good white bread spread really thick with real butter.

And I’m not talking margarine or butter substitutes…

I’m talking about butter…

The REAL stuff…

2014-09-10_0020MY REVIEW:

The WonderMix Dough Hook worked great, again!  And while we’re on the topic of dough hooks, I wanted to share a little tidbit. So I saw someone complain online because they had washed their WonderMix Dough Hook in the dishwasher and it became tarnished. Well, to be honest, my Bosch dough hook did the exact same thing a few years ago. The metal that these dough hooks are made of is not meant to be treated with harsh dishwasher detergents. So, if you want to avoid the tarnish, just hand wash your dough hook and you won’t have any problems! (Trust me…I’ve been hand washing mine from the start, and it still looks as new and shiny as the day I took it out of the box.)

Alright, on to this recipe: The thing I like about this white bread is (1) it’s really tasty and (2) it’s way more protein packed than your average white bread, because of all the eggs.

So if you’re like me and you want to justify feeding your family white bread, then whip up this recipe and feel better knowing that they are getting a decent protein serving from this bread compared to your cheap, store bought white bread.

2014-09-10_0021

WonderMix- Nutritious White Wonder Bread
 
Ingredients
  • 6 c. unbleached white flour
  • 1 c. buttermilk powder or powdered milk
  • ½ c. potato flour (or potato flakes)
  • 2 Tbl. Vital wheat gluten
  • 6 Tbl. SAF instant yeast
  • 2 Tbl. Salt
  • 5 c. hot water
  • ⅔ c. canola oil
  • ⅔ c. honey
  • 6 eggs
Instructions
  1. Using the dough hook and dough divider, pulse together the flour, milk, potato flour, gluten, yeast and salt in the WonderMix. Mix on speed one for about 1 minute.
  2. Add the water, oil, honey and eggs to the dry mixture. Knead on speed one and add flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. The dough will be soft, but it won’t be sticky like whole wheat dough. Knead for 4-5 minutes.
  3. Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into loaves.
  4. Shape loaves and place in well-greased pans. Cover and let rise until doubled. [For a quick raise, you can preheat the oven to 350 degrees and then turn the oven off. Put loaves in oven and let rise until doubled].
  5. Bake at 350 degrees for 20-30 minutes or until inside temperature of bread is 180 degrees (use instant read thermometer). Yields 3 large loaves.
  6. **This dough also works great for cinnamon rolls or dinner rolls. Just keep the dough very soft and only bake for about 15 minutes.

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