EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes

Posted by Crystal-Everyday Food Storage on Wednesday, March 11, 2009 · Comments

Okay, awhile back Julie from Food Storage Made Easy challenged me to make homemade bread taste more like store bought bread. I guess her DH didn’t believe it was possible. So I got to work and I adapted a great recipe (from Tammy in Huntington Beach) to make it even better (using the dough enhancers we talked about on Monday) and doing it by hand. Yes, making it by hand and not in the bread maker will make a better result. Remember the bread machine is just that…a machine! It has certain limitations (like a set time for rising and baking) and can and does overcook the bread. However, if you really love your bread machine you can click HERE for my tips on making a better product from your bread machine. Anyway, in addition to this AWESOME recipe, I also created a how-to video on how to make bread. Aren’t I so nice? So watch the two videos below (part one and two), check out the recipe following the videos on this post, and take the challenge for yourself…see if your family doesn’t agree that this bread tastes just like store bought bread!

Bread Making Video Part One:

Bread Making Video Part Two:

For more information on the wheat grinder I mention in the video click HERE.

EZ Wheat Bread recipe (I doubled this recipe in the video you watched)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Filed under Bread, General Food Storage Information, How To Video, Long Term Food Storage, Powdered Milk, Short Term Food Storage, Wheat · Tagged with

heather

i loved the videos. now i'm so excited to try this recipe and see if i can get mine to turn out. i have troubles with making bread and rolls... but they are some of my favorite things to enjoy. what size are your pans? i keep trying to find normal, good, sturdy pans but I think mine are either too small or too large. help!

Heather

I have been making bread for a long time and it was fun to learn some things I'm going to try. Thank you! You may want to try something that saves me a ton of time in making bread. I have used this with many different whole wheat recipes so I'm sure it will work with your bread recipe as well. I have the dough raise only once. After the bread is kneaded, I immediately form the loafs in pans. While I'm forming the loafs the oven is pre-heating to the lowest temp. (170). After I am done forming all the loafs I put them in and turn the oven off. If the oven is still on it's way to hot and will start cooking the bread. I raise for 35 minutes and then turn the oven back on to 350 (keep the pans in the oven) and cook for 35 minutes. I have homemade bread an hour and a half. Try it and see if you like it.

gaby

wow!! your bread look very yummy I am going to try your recipe

thanks Crystal!! you are great I can't wait to gave your book let us know when will be for sale I will love to have one!!!!

Trish Y.

Crystal,
Love the video. Do you think your recipe can be quadrupled? I make my bread in a bosch and like to make 5 loaves at a time.
Trish

Name

I ALWAYS make 4 loaves at a time! Never a bad batch.

Teresa S

I found your site through couponing/ pantry stocking. I love this site. I am not LDS, so I look for bulk items at my grocery or walmart. The info. has been precious!! Thank you for sharing what you have learned along the way and for these great videos. With our society what it is and so many young girls starting out with no homemaking skills, your site will prove to be that teacher.

My question is- Could you take todays recipes for the breads and turn them into cute recipe sheets with your header for my 3 ring notebook cookbook???

I saw your recipe cards, but I have many printed recipes on sheets for 3 ring. Would love to add yours to my collection.

Thank you for the Magic mix recipe. What a big help that has been!

Sincerely,
Teresa S.

Kim

What kind of wheat do you use? Hard red or hard white? I'm trying to decide which is better.

Julie

Thanks for accepting the challenge from my husband! We all get to benefit so much from all your kitchen knowledge! Now I'll be thinking up my next challenge for you...
-Julie

Joyce

Thank you, Crystal!

I am definitely going to try your recipe. :) Kim, it looks like Crystal was using white wheat to me.

Joyce

Mary

Can't wait to try this! Thanks.

Erin

I love your site. I just had a question about keeping your wheat flour in the fridge. Do you have to do that? I keep my wheat flour in bins in my pantry. Am I doing something wrong?

Mary

I am excited to try this new recipe. I have been making whole wheat bread with white wheat for years but I always use the Blue Chip brand dough enhancer (and their recipe on the can). I think the potato flakes and vinegar look like neat tricks. Do you notice a big difference when you let the dough rise before rolling it out? I use a K-tec and always take the dough straight from the bowl and put it right into my pans (without rolling it) and only have it rise once to cut down on time and they rise beautifully. Just wondering your thoughts. Thanks!

debbie

I watched the video this morning and got excited to try it. I did it the only thing is that I didn't bake it enough (20min) so it was a little doughy in the middle but the parts that were baked...it was very delicious!!! I took your advise also and made some extra bags to put in my fridge for later. Can't wait to make it again. Thanks

becca

Crystal thank you so much for sharing your recipes and for having such a rich, helpful, well intended, full of resources, knowledgeable website and for taking your time to do this for everyone it takes alot to post, type, record videos etc. etc. you truly are blessing others lives so here is a BIG THANK YOU CRYSTAL!

Gabrielle

Crystal,
Learned about this website thru a friend. I'm going to try out this recipe tomorrow. Just wondering . . . I don't have a kitchen aide or bosh. Have you ever just made it from hand?? How long would I kneed for?? 12-15 minutes?? This leaves me something to ask Santa for . . . a kitchen aide.
Gabrielle

Mary

So I just made your recipe and said goodbye to the expensive Blue Chip dough enhancer!! This recipe is awesome...I hope it is in your book! Can't wait to buy it for all the women in my life for Mother's Day! Thanks so much for making such a great site. Oh, and I didn't let the dough rise twice and it still worked great...and saves time for us busy moms!

Tammy

Thanks Crystal! I can't wait to try it out!!! Can you store wheat gluten long term?
Mary - glad to hear you don't actually have to let it rise twice...I assume you also didn't roll it out then?
Oh - and Crystal, I can't wait for your book either! Yay!

Michelle Perry

I have been making bread on and off for a couple years. I made your recipe today and it was delicious. Wasn't that great looking as it is the first time I have rolled the dough before. Thank you so much. Now I will always make my bread instead of going to the store. I will never be able to go back to regular bread.

CamiG

I will have to try this recipe. I've been making my own bread for several years using gluten and potato flakes, but I've never used vinegar...I'm intrigued! Crystal, you are always finding new ways to inspire me! :)

For those who are interested in making bread on a regular basis, it might be helpful to know that if you use SAF instant yeast, you only need to let your dough raise once, and it will rise really quickly, within 30-45 minutes generally. I can go from putting ingredients into my mixer to pulling loaves out of the oven in 1 to 1 1/2 hours, and only about 5 - 10 minutes of that requires any effort from me. And considering that it only costs about 25 cents a loaf compared with $3+ from the store, making my own bread is totally worth the (very small) investment of my time. Not to mention that it tastes soooo good! :)

Erin

Hi, Crystal, I just wanted to let you know that I made the wheat bread and blogged about it here: http://nagle5.blogspot.com/2009/03/100-whole-wh...

Thanks again for the detailed instructions...still haven't watched the videos, but I will.

Lisa

What about the dried honey instead of brown sugar for the mix? I just got my can at the Macey's sale and am wondering about using it for this. Thanks!

Amanda D

You get so many questions, I hate to ask another, but I am wondering if potato granules are the same as potato flakes. We have Perma-Pak brand storage, and it has granules, diced potatoes and sliced potatoes...

Thanks for the recipes! I can't wait to try them.

TracyinSC

I'm an absolute sucker for pretty dough, and yours is gorgeous! I can't wait to try your recipe out. Thanks for the mix idea - what a time-saver! I'm all about that.

Now, if we're not as far along and don't yet have our wheat grinder, (it's on the wish list of course), are there particular brands of wheat flour that you'd recommend? Or I guess I can just grind it up in the blender...

Thanks so much for sharing all your stuff. I'd totally watch you on Food Network. Who do we need to call to get that to happen?! Love ya,

Tracy

Marie

This was the yummiest bread ever! I will definately be making this all the time! Thanks so much! Love your site!!!!

Kendra

I can't wait to try this recipe, but I am trying to find gluten. Where can that be purchased. I do not live in the Utah area. Thanks for your help

April

I tried this recipe and oh so yummy. I even used the rolling pin, never done that before. This is definitly the recipe I will be using from now on. Thanks for sharing it with us and making a video. I love the videos, visuals are very helpful for me. :)

Rosalie

I am also not in the Utah area and I have no trouble finding Gluten in any health food store that also carries food. Mine comes in a small box about half the size of a small box of cereal near the special flours like rye or graham.

Jean

Kendra, I found the gluten in Walmart near all the bread making items, like the yeast. The brand was Hogdgson Mills it is a pretty small box so you know. It cost 1.76 here in Fla.

Sorry I'm not Crystal :(

lvlc

Love this site... my favorite is Magic Mix, but I can add this one to my favs. :)

I was looking for recipes for store bought like bread recipes. I am anxious to try! :)

Thanks for the effort to put this together!

Heather

Question on the butter. Do you have this butter set out for a while. I never know if it will mix in well if it's been in my fridge, so I usually microwave it just a little bit to get it softer. What do you do?

Addie

Cryatal,
This bread is FANTASTIC! My family just loves it! I also want to thank you for the video as well, it was just what I needed to be successful at making bread. Now I will be making whole wheat bread for my family all the time! Thanks to you we will be healthier, I appriciate your time and talents and I will be anxiously awaiting your next creation!

Peggy

Mine, too, turned out doughy in the middle after cooking for 25 minutes. Next time I will add the extra five minutes. In the meantime I'm eating around the centre core.

I have a question about the milk. I only had instant on hand so that is what I used even though the recipe says non-instant. What is the difference in terms of how it affects the recipe?

Thanks for the awesome recipe, Crystal!

Carlene

This bread is AWESOME!!! Thanks for putting together something so amazing and sharing with all of us how to make it. I LOVE IT!!!

For those of you (like myself) that live outside of Utah and don't have a Wal-Mart, I found vital wheat gluten in the health food section of Fred Meyer. It is also available online through Honeyville Grain.

Caty

Thank you for the time you put into this website, I can't wait to try this bread recipe. I also have a question about the difference it makes if you use non instant vs instant milk in the bread recipe.

Thanks again.

Kimberly

This bread is AMAZING!! I used 2 Tbs of powdered shortening instead of the oil/butter and I used instant milk. It turned out better than the recipe I have used for years. Okay, much better!!! I also cut the raise time, as it had risen right out of the pan:)

Thank you so much, I really appreicate the time you put into this for all of us!!!

fruit machine jenny

hey cheers for that... very informative - i've added your blog to my netvibes account - thanks :)

annette

I have never been able to make bread, until now ! thankyou for sharing this with us. I have made the white bread now 6 times. my family loves it! and it realy is so easy.

annette

This comment might have already been posted regarding wheat. But it can't hurt to post again. I just learned this tidbit myself.

Wheat has a protein percentage ranging from 8% to 16%. The higher the protein percentage the better the wheat.

The LDS chuch sells 8% protein wheat. Lehi Roller Mills never sells anything less than 14% (you can even purchase the wheat in the 45 pound bucket at Costco). Honeyville Grain also sells wheat between 14% - 16%. So, I would be careful where you purchase your wheat. Ask what protein the wheat is before purchasing. Quality wheat will produce quality food items!

Crystal-Everyday Food Storage

Just to clarify the comment above. The Lehi Roller Mills wheat is only sold in Utah Costcos. Also, the church's wheat is between 10-11% protein, which is right on target for a hard wheat (and suitable for bread making-http://extension.usu.edu/foodstorage/htm/wheat). You can figure out the protein percentage by looking at the serving size in grams (for the church it's 48 g) and the protein weight in grams (for the church it is 5). 5/48=10.4%

Laura

that is some serious good bread. Thank you!!

lvlc

Have you thought of making hot dog and hamburger buns??? Anyone has tried this???

ashley

i was wondering if you had a recipe with something other than milk. is there anything to replace it with? my son is allergic!

Cindi

Finally got a wheat mill last week - wahoo! I was told that you should use the flour within 72 hours or a lot of the nutrients would be lost. Is that true? If so, then does refrigerating or freezing the bread mixes stop that process from happening? I love the bread mix idea.

Katrina

Love this bread! I have been making spelt bread for quite awhile. The first time I made this recipe I used all spelt just to see what would happen. It was very moist and a little dense. It also didn't rise as well. So, I made it using half white wheat and half spelt. It is perfect! Thank you for posting this recipe! I have always used a soy lecithin/powdered milk/ etc mix for dough enhancer that I keep in the fridge. But, I like what your dough enhancers did to the bread. I am very happy and grateful that you share your tips...thanks..

Shannon

I made this recipe last week with my kitchen aid and it turned out great. I also made hamburger buns (yes LVLC) and they were really good. This week I tried it again, but I got lazy and mixed the dough in my bread machine and let it rise in there. Then I let it rise again and baked it and for some reason it didn't turn out the same. I guess you really can't cheat wheat, you have to do things the long way to get the best results! Thanks for a good recipe.

Stacie

I didn't see where you put the vinegar in to your bread or how much? Also, my bread came out fuller on the sides and flatter in the middle. Am I karate chopping the sides to much or not enough?

heatherann

um... oh so yum. My kids requested that I never buy bread again after tasting this. All evening, instead of "Can I have a cookie?" I've been hearing "Can I have some more bread?" Let me think, 100% whole wheat bread over Thin Mints? I'm all about that.

Kristine

Crystal,

Let me tell you that today I told my husband "I absolutely love Crystal"---he was wondering who Crystal is---and I told him about your website. I made this bread today inbetween making homemade alfredo sauce from the book "Lemon Tart" and painting my bedroom. Now you know it is easy if I could accomplish all of that. But the bread was SO SO good. I think the double loaf might be too much for my Kitchen Aid---but it was oh yummy, and soft, and passed my son's squish test. You are so wonderful for sharing your knowledge. The video really helped because some of the things you mention in the video that aren't in the recipe. I can't believe that I made a decent loaf of bread and it raised and it was yummy. I brought it to Book Club in my cousin's ward and everyone raved about it too. Thank you for sharing your hard work with the rest of us. I can't wait for the book!!

Amanda R.

WOW!! I made this bread 2 days ago, and all I can say is WOW! I will never buy bread from the store again. Not only is it super simple to make, the taste is out-of-this world. A million thanks to you for providing us this recipe. I made another loaf yesterday and plan on making another today.

Loretta

Wow. I have a new favorite wheat bread recipe. I mixed this up on Saturday and it was SO easy. I only did one loaf because I was pretty sure my Kitchen Aid couldn't handle two...one was hard enough for it I think. I may have underbaked it just a bit, and cut it too soon, but my husband even commented that it was the best wheat bread I've made. I think that was primarily because it wasn't as crumbly as my bread typically is. I will be making this again and again!

Melissa

This may be a dumb question but would I use the dough enhancers (gluten, vinegar, potato flakes) if I was making a quick bread with whole wheat flour?

Sarah G.

Ok. This was the BEST bread recipe I've tried yet. It was totally better than store bought. Chewy and soft. I substituted white bean puree for the butter (I increased the salt a little) and it worked like a dream. Crystal, thank you for sharing your talents with us! I have learned so much from watching your videos and reading your posts. I hope the Mother's Day fairy brings me your book too! : )

Jen M.

Really Yummy. My husband really liked the white wheat, I usually use red. I am going to try it in the bread machine now, so thanks for the tips. Your blog has been very inspiring, thank you!

Alison

I am a horrible bread maker! I love to cook and do pretty well except when it comes to bread. Each time I've made this recipe, my husband and I go crazy eating it. It has turned out a little different each time, once because I didn't have any potato flakes and added sourdough starter, and another time I baked it when it was too sticky. Each time it has still turned out amazing. It also lasts great and tastes good a few days later. So thanks for creating a fool proof recipe!!! I am going to try turning this into chocolate bread. We will see how it goes!

Trudy

Hi,
I am trying to watch the first video and it stops right when you are talking about how you are going to cut it with a knife to show you don't need an electric knife. Am I doing something wrong? Thanks so much.

Tahra

Hi Crystal,
I have a couple of questions for you. I have a family of six so I am looking to quadruple your bread recipe. In looking for the ingredients in bulk, I have had a hard time finding potato flakes without BHT. Also, an excessive amount of gluten can cause intolerance so I am looking to decrease the amount in the bread recipe. Before I go and waste alot of wheat, what happens if I use 1 1/2 - 3 tsps per cup of flour? Have you found that your bread still turns out well if the gluten is decreased? Have you ever used the Vit. C crystals in your bread as a dough enhancer? I love your bread recipe, it is awesome. I am just learning all that I can about bread and how it can be as healthy as possible for us. I am really interested in the food storage. Do you have a newsletter or something that comes out that I could subscribe to? Thanks for all you do to inspire us Moms, you are great!

Debbie

What kind of potato flakes are they? Are they like the instant mashed potato flakes?

Traci

Hi Crystal,
I've tried your recipe 4 times and still can't get it to look as pretty as yours. I've followed your video very precisely and still can't get it to rise as yours does. It tastes delicious and I'm determined to make it work, but I still get a pretty dense texture. My first rise is pretty good, but the second isn't too great. In fact, I let the second rise go about 20 minutes or so longer to see if it would help. What am I doing wrong? I tried a pan of hot water in the bottom of my stove, covered the dough and placed it on the upper rack to rise...still didn't have a lot of success. I've also checked the dates on all of my ingredients. Would it be wise to add more yeast? Please advise, as I will continue until I get it right! With all of the wonderful comments you receive about this bread, I know it's worth trying again. Thanks so much for this wonderful website. I absolutely love it.

Kristen

I'm having trouble finding NON instant nonfat dry milk. I can find instant nonfat though. Any suggestions? Thanks!

Love your website!

Chrissy

Tried your whole wheat EZ bread recipe and love it!!
Made 5 loafs over two days and each loaf lasted no longer than 15minutes.
It isn't crumbly, and tastes delicious!
You have inspired me to not only have food storage but to use it.
Thanks for all the work you do to better the rest of us clueless people!

Allie

You have fantastic videos and I'm going to try the bread recipe again. I made a loaf of it today, and it turned out pretty flat. I've had that problem with every loaf of bread I've made in the past several months.

Ideas?

Thanks!

Allie
Learningtobefrugal.com

Crystal

Debbie, Yes, they are like instant potato flakes, just make sure they are NOT the pearls.

Crystal-Everyday Food Storage

Kristen,

I would check the LDS cannery or a local dairy. Good luck!

Crystal-Everyday Food Storage

Chrissy,

YEAH! I'm so glad it worked for you! Keep up the great work!

sherry dove

I find myself using your recipes more and more. I have just recently been making bread (I bought the grinder awhile ago and love it) and have been using a recipe for the Bosch. However, after watching your tutorial on EZ bread, last night I decided to switch to your recipe. How much easier it was and the bread was fabulous. I took it to work to share with my boss, who has been making bread for years and she couldn't believe it wasn't store bought bread. It really is easy (this was only the 6th time I've ever made bread) and it looks beautiful and tastes so great. Thanks again for sharing your knowledge for everyday food storage. P.S. Our 3 month food storage group at church is now using your recipe book to help us use the food storage in our daily recipes.

sherry dove

In reading some of the emails regarding the bread not rising, try using SAF yeast and you only have to let it rise once (which it does in about 20-30 min.) . You won't have to punch it down and rise again. I just cover the loaves with a dishtowel and have had no problem. I hope this helps.

Jennifer

Love your bread and have been making it for a few months but...... Lately when I'm kneading the bread in the mixer for 15 minutes it goes along and looks great, I let it go take care of other things and when 15 minuets are up I come back and it is very soft again too soft to support itself on the second rise. Can you over knead the bread? Is it the weather? I end up putting more flour in to make it stiff and just mix enough until it is mixed in. Have any answers?

Jennifer

Can't get all the honey out of your measuring cup? Measure out the oil first, leave in measuring cup, add honey in same cup with oil, make sure you hold it over your mixing bowl!! watch as the oil oozez over the top and when honey starts to ooze over the top stop adding honey and dump it all in your bowl. Honey sldes right out no sticking!

Crystal-Everyday Food Storage

It's probably the weather. If you live where it is humid, the bread will absorb the water out of the air. You can either try kneading it for less time, adding in a little more flour, or letting it rise for a shorter amount of time on the first rise.

Linda

I have become obsessed with your site and have been making bread for weeks now. Each time I make the bread I do 4 loaves. Why heat my oven for one loaf. Even though it is just 2 of us living at home now. My kids sure don't complain when they come visit and end up leaving with home made goodness. I'm embarressed to admit that it took me 50 years to finally learn how to make bread. And 100% whole wheat at that. This recipe is amazing. You would never guess it is 100% whole wheat. It is so soft you can actually make a sandwich out of it. I LOVE FOOD STORAGE!

Stephanie

Crystal,

FINALLY!!! A bread recipe that I can do well!!! And I LOVE hearing your little one in the background! It makes me happy to hear and see you baking in front of your kiddos. I like to do the same! I think it's important to have them see you do what a mommy does best! Thanks for a great recipe and website! My God bless you in your efforts!
=)

Brittany P

Where can I buy wheat gluten? By the way I LOVE your website!!!!

eatfoodstorage

online at honeyvillegrain.com or if you live in Utah you can check maceys, or Wal-mart

beverlylayton

I love the bread recipe and was just wondering where you bought you wheat gluten? I found it at Walmart, but it was only a small box and was wondering if it keeps for very long(I couldn't find an expiration date).
Thank You

girliegirl119

I would LOVE to know where are you getting the #10 cans? I can't seem to find them anywhere?? HELP!!

yitssandi

This bread is the best that I ever made. Very moist and texture is great. Just like store bought!

Christine

Had a quick question Crystal: When doing your extra bags (for the month), on the video you stated that when you go to make the bread, then you will add your yeast.

Why do you not put it in the bags with the other dry ingredients?

Thanks! (And thanks for video's and recipes.)