Comments on: EZ Bread (tastes just like store bought bread): Whole Wheat Food Storage Recipes http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes Take advantage of my FREE food storage recipes, handouts, videos, classes, product reviews-and MORE! Thu, 09 Feb 2012 03:26:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jaimie K http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13309 Jaimie K Mon, 23 Jan 2012 20:12:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13309 This has also happened to me when I don't cook it quite long enough. The center remains slightly doughy and then falls inside. This has also happened to me when I don’t cook it quite long enough. The center remains slightly doughy and then falls inside.

]]> By: Jaimie K http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13308 Jaimie K Mon, 23 Jan 2012 20:10:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13308 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 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!

]]> By: Dfpoff http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13307 Dfpoff Sun, 22 Jan 2012 00:19:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13307 Does this bread need to be refrigerated after cooking and how long will it last?  Love the videos! Does this bread need to be refrigerated after cooking and how long will it last?  Love the videos!

]]> By: Holly http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13306 Holly Sat, 21 Jan 2012 22:18:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13306 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.  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. 

]]> By: Anonymous http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13269 Anonymous Thu, 12 Jan 2012 03:46:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13269 I would check your oven and see if the internal temperature is off. I would also try a metal pan although, it shouldn't really make a difference because technically for glass you should decrease the temperature by 25 degrees. I would check your oven and see if the internal temperature is off. I would also try a metal pan although, it shouldn’t really make a difference because technically for glass you should decrease the temperature by 25 degrees.

]]> By: Tessa http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13268 Tessa Thu, 12 Jan 2012 03:23:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13268 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? 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?

]]> By: Anonymous http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13073 Anonymous Thu, 01 Dec 2011 15:44:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13073 YEAH! I'm so glad it worked for you! I store them in bread bags on the counter. Even after a week they are still soft, can you believe it? Extra loaves I store in the freezer. YEAH! I’m so glad it worked for you! I store them in bread bags on the counter. Even after a week they are still soft, can you believe it? Extra loaves I store in the freezer.

]]> By: Tereza http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13068 Tereza Thu, 01 Dec 2011 05:19:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13068 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 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

]]> By: Watrlilee http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-13066 Watrlilee Thu, 01 Dec 2011 02:19:00 +0000 http://everydayfoodstorage.net/?p=887#comment-13066 Cystal, you mention you have high altitude issues with baking bread. Just what is considered high altitude, what elevation or how high? Cystal, you mention you have high altitude issues with baking bread. Just what is considered high altitude, what elevation or how high?

]]> By: Jean from FF Jewelry http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes#comment-12900 Jean from FF Jewelry Wed, 26 Oct 2011 18:00:00 +0000 http://everydayfoodstorage.net/?p=887#comment-12900 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? 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?

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