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Vegetable Wheat Bread

My daughter got me in the mood to bake some bread and I stumbled upon a recipe for Vegetable Wheat Bread in the cookbook... "The Panera Bread Cookbook".
It sounded easy enough and used some whole wheat flour and dried vegetable soup mix.

However... as I was measuring out my ingredients, I discovered a bit of a discrepancy.
The original recipe called for 3/4c. (7.75 ounces) of dried vegetable soup mix.
Hmmmm... I think I have a problem.
I bought Knorr's dried vegetable soup mix and a package weighed 1.4 ounces. Did they use a different product? Surely I did not need 6 or 7 of these packages.
I had two packages and measured out 3/4 cup and when I tasted it, I realized this recipe was going to be way too salty, as the recipe called for an additional tablespoon of salt.

So here is the re-adjusted version...

1 c. WARM WATER (95-105 degrees F.)
1 package of YEAST (0.25 ounces)

To Create the Starter... combine the water and yeast in a medium mixing bowl.
Stir to dissolve the yeast fully.
Add the flour to the bowl and stir until the ingredients are fully incorporated.
Cover with a cloth and ferment the starter at room temperature for 30 minutes.

3/4 c. WARM WATER ((95-105 degrees F.)
3 Tbsp. HONEY
2 packages YEAST (0.5 ounces)
4-3/4 c. all purpose FLOUR
1 tsp. SALT
3/4 c. DRIED VEGETABLE SOUP MIX (I used Knorr's... nearly 2 packages)

For the Dough: Combine the water, honey, and yeast in the bowl of a stand mixer.
Stir to dissolve the yeast fully.
Add the shortening, flour, salt, and STARTER, and vegetable soup mix.
Mix on low speed until the dough is fully developed and pulls away from the sides of the bowl.

Divide the dough into 2 pieces.
Roll each piece of dough into a smooth ball. Place the dough on the counter and cover with a warm, damp cloth to rest at room temperature for 30 minutes.

Form the dough into loaves (I just made them into round loaves) and again, cover with a warm, damp cloth, and proof at room temperature for 30 minutes.

Preheat oven to 400 degrees F..

Score the loaves with a sharp knife, spray with water, and bake for 30 minutes or until the crusts are deep golden brown and the middle of the loaves is 190-200 degrees F..

Remove the bread from the oven and place on a cooling rack for 30 minutes.
If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Makes two loaves.

Canon EOS 40D
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Martin Lamoon12-Apr-2012 07:32
Excellent I do love fresh bread. V
larose forest photos12-Apr-2012 03:40
This sounds absolutely delicious. Another of your recipes I am saving to try later. Thank you!
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