My name is Penny the Bread Killer. I’ve flopped so many loaves of bread over the course of my life and broken a bread knife in the process. I’d given up on making homemade bread for a while, sick of all the wasted food, when I finally got the hang of making delicious bread. But it was still lacking something and wasn’t perfect.
In a last ditch attempt to find a great recipe that not only would taste good fresh from the oven, but would also be fluffy and suitable for sandwiches, I asked the great ladies of Diaperswappers.com for help and ended up with the perfect recipe, that once tweaking, was absolutely divine, dirt cheap, chemical free and just totally terriffic. Calling for no specialty ingredients, this bread doesn’t crumble and is fluffy and soft and is even able to bend without breaking, making it the perfect texture for sandwiches. It can also be soaked for those following a traditional foods diet who want to rid grains of phytic acid.
I usually pre-slice the bread and keep it in the freezer, pulling out pieces when necessary.
Perfect Bread
- The original recipe calls for 2 3/4 cups of whole wheat flour and 1/4 cup vital wheat gluten. Alternatively, you can use 2 cups whole wheat flour and one cup high gluten white bread flour. Either of those will garner the same end results; I simply use what I do because I can’t find either of these specialty ingredients where I live without paying through my nose.
- You can replace the sugar with 1/4 cup honey, increase it, or decrease it.
- You can replace the oil with butter, animal fat, coconut oil, or whatever your heart desires.
- Instead of using potato water, you can use regular water and then add 1/4 cup of potato flakes into the mix or 1/4 cup of mashed plain boiled potatoes. Do not simply leave out, as the potato starch is what gives the bread its perfect texture.
