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

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!

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!!!!

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

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.

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

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

Thank you, Crystal!

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

Joyce

Can’t wait to try this! Thanks.

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?

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!

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

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!

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

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!

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!

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.

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!

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-wheat-bread.html

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

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!

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.

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

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

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

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.

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.

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

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!

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?

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.

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!

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!

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.

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.

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!!!

hey cheers for that… very informative – i’ve added your blog to my netvibes account – thanks

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.

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!

that is some serious good bread. Thank you!!

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

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

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.

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..

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.

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?

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.

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!!

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.

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!

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?

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! : )

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!

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!

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.

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!

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

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.

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

Love your website!

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!

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

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

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.

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.

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?

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!

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!

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!
=)

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

Ignore the last question!! I somehow missed your amazing post on Monday about powdered milk. You are AMAZING!! Thanks again!

I made this bread the other day with half white wheat flour and half red wheat flour. It’s just like storebought but better! I love the soft chewyness but the flavor is sooo much better! Thank you!

I must have done something wrong. I doubled the wheat bread recipe and it turned out like a brick. I know you can’t diagnose what I did wrong, but undoubtedly the yeast didn’t kick in or something. I’ve made the recipe (single batch) before and it was great, but this time…not so much.

I made the EZ white bread today, and it was wonderful. I have been baking bread for a long time, but this is one the best recipes I have made. I did use instant nonfat dry milk, and the results were good. This just might become my new bread recipe. Thank you Crystal!

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

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

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.)

Can this recipe be converted to using 100% rye flour?

I haven't tried it. But let me know if it works!

They both play important parts in the recipe. You can try it without and
see if you still like it.

If you live in high altitude…make sure you decrease the vinegar and yeast
by half. Because the bread machine has a set time for rising it doesn't
take into account if you live in a high altitude where things rise faster.
Better luck next time!

I don't know about the potato, but i always use powdered soy milk instead of the powdered milk and it turns out fine

Where do you buy potato flakes? Is this the same as instant mashed potatoes? Would potato starch or potato flour work?? Thanks!

Crystal I feel like I should pay you for this recipe!! Seriously do you know how much $$ you have just saved my family. I started on a bread making mission about a month ago, making 2 loaves, or shall I say bricks, a week…I was ready to give up and resume store buying my bread when…I came across your website…THANK YOU! My bread is so light and airy….Thank you for putting your recipe/videos in idiot proof terms…I totally got it when you said that I had to protect my bubbles…Just cut into my first loaf and my bubbles are beautiful!! And the bread tastes sooo good. Thanks again for the great recipe. My husband is going to be shocked that homemade bread can taste this good!!

Preparing bread at home is good but without using bread maker is too difficult for many people.But the videos added here are so informative that we can now easily prepare bread at home.I must take a try to prepare bread & if I'll get success,I'll report back again here.Thanks for this nice tip.

Ohhh how I love this bread! I've made it about 10 times now (my family have a loaf a day habit) and it's simply delicious! We've been unable to find the non-instant, non-fat milk powder, but in mine the instant non fat milk powder has worked just fine. Thanks BUNCHES Crystal!

Even though you have a bazillion comments on your blog, I wanted to thank you for doing the video!
I just made this bread and it seems GREAT!
Next time, if you could show us where you poked your finger in, that'd be great (to see if it's risen enough… I'd never tried that trick, and mind bounced back a little… but I wasn't too sure).
Also, I'd love to know when you've kneaded it enough. I'm always wondering if I've gone too long/short.
THANK YOU, I will like to your blog many times from mine.

Thank you so much for this recipe! My family loves it! I was wondering, if using instant yeast, and allowing it to rise only once in the pan, would yield the same results?

You can freeze the dough and it tastes just as good thawed. … The bread crumb looks lighter than regular whole wheat bread!

I made some bread on Thursday and it turned out fantastic! I used 2 cups of wheat and 3/4 cup of all purpose flour. We have devoured the bread and I am going to bake some more today. I want to adapt this recipe to make Raisin Bread.

This bread is AWESOME!! My daughter helped me and it was great fun and tastes great!!
Is there way to use Instant Yeast with bread recipes?

I have been making your bread for over a year now and my family LOVES IT! Have you ever had your bread dough climb out of your Kitchen Aid while it is kneading? This happens to me almost every time and I wondered if you had the same problem. If so, what do you do? I usually just try to push it back in, but that means I have to babysit my mixer.

Thanks so much for all the hard work that goes into this blog. I love all the recipes I have tried and am looking forward to buying your new recipe book (hopefully for Christmas). You really do a wonderful job. If I am ever looking for a new recipe I always check your blog first. Thanks again.

I love this bread recipe and make 2 loaves every weekend because my family uses so much bread. My dough kept climbing out of my Kitchen Aid and I had to babysit it as well. I went and invested in a 6 qt Kitchen Aid and haven’t had that issue anymore.

make sure when you are forming your loaves that they are smaller than your
pan. If you are squeezing them in then you can get holes. Also roll the
dough out before shaping to get rid of any air bubbles.

I’m slowly finding suppliers in the UK for all the EZ bread ingredient. I’m having trouble finding non instant, nonfat dry milk – so can i just use skimmed milk powder? Am I right in thinking I would need to double the quantities?

I’m still trying to find a supplier of hard white wheat…I think we must call it something different over here.

I dont plan on baking the bread in the machine but since I dont have a kitchenaid I was planning to use the dough cycle on my breadmachie. Will I still have the same results?

If I mix the dough in the bread maker but bake it in the oven will I have the same results?

I don’t….but I should….I’ll look into it

Great! I look foward to more videos.

The new 6 quart kitchen aid I bought off of craigslist in the hopes of stopping runaway bread dough didn’t fair that well for long term bread making. The motor kept over heating. I brokedown and bought a Bosch. Worth every penny! From my family to you-THANK YOU CRYSTAL! for this website and all of your invaluable information. Without you I would not be able to feed my family using food storage and on a small budget.

I have a question. I made the bread tonight and it taste good but ( i used the EZ white bread) it came out of the loaf pan. Is there a certain size it should be using? Also is the top supposed to be hard? I was thinking it would be soft like store bought. If so what could I be doing wrong?

I made your bread recipe successfully once without the dough enhancers due to the lack of Wheat Gluten. I was so excited when I received my shipment from Honeyville grain and set about to make this recipe with the extra gluten.

My Kitchen Aid mixer overheated and shut down 3 minutes into mixing. The dough was not pliable and dense. What did I do wrong?

Also, in your video you put everything in the bowl one ingredient at a time. BUT in your hand out on dough enhancing, you state to put the Wheat Gluten in the measuring cup PRIOR to adding your flour to the same cup. WHich would you recommend? Should I be using 1/2 cup LESS flour when doubling the recipe?

What about using real boiled potatoes. Would that work and how much would be needed.

Actually, all you’d need to do is use the water you BOILED your potatoes in
as the water for your bread. It has the same properties. That is what
pioneer women did. Good luck!

Linda, are you talking about me? hahahah Same story here. This site has motivated me a great deal.

Linda, are you talking about me? hahahah Same story here. This site has motivated me a great deal.

Linda, are you talking about me? hahahah Same story here. This site has motivated me a great deal.

I had made two “brick” loaves before deciding there had to be a way to make the bread more like sandwich store bought bread. A google search led me to this site, and I am so thankful. We couldn’t find gluten at first so our first loaf we had to make with bread flour. It came out superb, and finally a loaf that was good enough for a sandwich that my husband didn’t mind.

Finally found the wheat gluten at Fairway. I thought I would have to resort to ordering it online. Looking forward to trying it again this week with whole weat flour.

YEAH! I’m so happy it worked for you!

Are you talking about brown n serve rolls? If that is the case, you’re not
cooking them long enough. Remember brown and serve rolls work best when the
rolls aren’t attached.

Oh yes, you partially cook them at 275 for 15-30 minutes. They should be
blonde on the top and firm. Then when you are ready, bake them at 400
degrees for 5-10 minutes.

Fleischmann’s Yeast. Instant dry yeast from Sam’s

You could.

Are you in utah or other high altitude area?

Sent from my Verizon Wireless Phone

Hi, I’m wondering if potato flour could be used instead of potato flakes.  Has anyone tried it? 

I read somewhere to put your oven to 425 with a pan of water in the oven and keep it there for 15 minutes.  Then take the water out and turn the oven down to 350 to bake.  Do you think it makes any difference in the texture of the bread?

hey there, so I have been making bread for a couple of weeks now using the 5 minute artisan bread recipe. Really good, but the loaves are hard like bricks. Yummy with soup but not ideal for little kids who like soft honey wheat bread from the store in their peanut butter sandwiches. So I googled “how to make homemade bread soft like store bought bread” and found you. SO I tried your recipe without the dried milk instead I put 2 T of buttermilk. Instead of 1/4 of potato flakes, I added 1/4 of bread flour. I could not believe that in 25 minutes (I used a convection oven) the bread was done. I did the thumping test and it sounded great, beautiful brown crust and soft squishy loaf… after it cooled off, I sliced it!! and hey, what do you know???!!! it was just like store bought bread BUT BETTER!!!! thank you so much for sharing this!! I will blog about this post and your website, definitely!!!

Just a quick question: how do you store your bread once it’s ready???

thanks again, Tereza

I tried this whole wheat bread recipie and it was still gooey in the middle after 30 minutes. I’m wondering if it’s because of altitude difference. I live in California. Was this recipie made for Utah? What changes should I make? I also used a glass bread pan. Should I try a metal one?

Thank you Thank you Thank you for this recipe.  It is outstanding.  I love that it’s all whole wheat and so fluffy and soft and yummy.  My kids devoured it.  I have wanting to make my own bread instead of buying for the longest time, but the bread always came out too crusty and heavy for sandwiches.  I won’t be buying bread anymore.  Also because of past posts I read I doubled my recipe.  I used the instant yeast.  I rolled one loaf out and let it rise in the pan and then I double rose the 2nd loaf.  They both came out light and rose well.  I liked the loaf that rose twice  because I thought it had a slightly better yeasty flavor, but they were both good.  Also thank you for the foil on top tip. 

I have a 6qt Kitchenaid Professional 600 that claims flour power of 14 cups. It overheats every single time I make this bread. I usually make 2 loaves at once, use the dough hook, mix on power level 2, and it overheats about 4 minutes in to mixing as well. I have heard of other people having overheating issues with Kitchenaid. I have written to Kitchenaid and they just don’t respond. So I end up kneading by hand (frustrating when you have an expensive mixer!), but the bread still turns out great. I just wish I had a Bosch!

I love this recipe and make it every week We have not had store bought bread since I found your recipe. As long as I only double the recipe it’s wonderful. When I make four loaves (I have a Bosch mixer) it always smells and taste like vinegar. Do you ever make this many loaves at once? Sould I just use less vinegar when making mutliply recipes? Will it effect the texture of the bread if I cut amoung the vinegar?

Do you let your yeast proof before adding the rest of the ingredients? Why or why not? I’m really new to bread making, and I’ve heard yes proof the yeast, and no it’s not necessary. Not sure if it really makes a difference.

I have made bread several times in my Kitchen Aid and it does not come out looking like your videos.  How do you know if you need to add more flour or not?  Do you divide your bread dough recipe in half and knead it in two batches?  I would love some tips on making great looking bread dough balls. 

Simply omit the milk powder. It will be fine. As for the butter you can use margarine or oil.

 Bread didn’t rise to double about 1/4. Yeast was good. I used it after mixing this dough for another bread recipe and it rose just fine.
The bread has a dense moist, almost undone texture. And has a bitter taste to it. Not sure what I did wrong.

Either actually.

This bread was Amazing! I made some today. I had to let it rise for about an our in the pan but I am also in Alaska.It really wasnt a problem though and worth the extra wait. Thanks!

Hi! I started making your whole wheat bread recipe a couple weeks ago, and I have only been baking bread for about a month. I live in Dallas, and the recipe is GREAT, until I made it at my mom’s in Phoenix. It was SO much better, especially the 2nd rise. It was a different brand of whole wheat flour, but that was the only difference. Is this a climate issue or could it be due to different flour brand? (mine is store brand, my mom’s is Gold Metal). Thanks!

Closest white bread to store white bread I have seen….thanks for the recipe!

I’ve been trying to find a recipe for homemade bread that tastes good for three months…and this is it! I’ve been through dozens of websites and tried all sorts of recipes, but either the instructions were confusing and I messed it up, or the breads came out bland and tasteless. I tried this whole wheat recipe and my family gobbled up the whole loaf! I’m at sea level in the northwest and had to do the first rise for the full 1 1/2 hours, plus an additional 1 hour for the second rise. At 25 minutes of baking the loaf was still a little doughy, so I will leave it in 30 minutes next time. Thank you so much for creating this wonderful recipe! I’d like to give it a try with half whole wheat flour and half white flour…do you know how I’d treat the dough enhancers in that case…the vinegar, potato flakes, and wheat gluten? I’d also LOVE to find out if you’ve come up with a french bread recipe that’s as good as the store bought loaves. Before our local Albertson’s closed we’d go in twice a week for their fresh bread…but now we’re without. If you have a great french bread recipe, please let us know. Thanks again! (Oh, and I REALLY appreciate you posting videos, I’m definitely a “have to see it done” type of girl…you rock!)