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The recipe I currently use is pretty good but just looking to try something else. Also the ww bread I make is very filling, not sure if that is just because it is all whole wheat flour. DH normally can eat a whole sandwich along with a piece of fruit and some yogurt but since I started baking our bread he gets filled up quicker at lunch when he has a sandwich. Here is the recipe I am currently using...<br><a href="http://www.cdkitchen.com/recipes/recs/394/100_Whole_Wheat_Bread14152.shtml" target="_blank">http://www.cdkitchen.com/recipes/rec...ead14152.shtml</a><br><br>
also, when I make bread I like to make at least 3 loaves at a time and freeze them. So when I triple a recipe like the one above do I have to triple the amount of yeast and water? I have a raisin bread recipe that makes 3 loaves and calls for only 2 packages of yeast and 1 1/2 cups of water. Just trying to get the most out of my jar of yeast, dont want to triple it if I dont have to. The ww bread recipe also seems very wet when I triple it and I have to add a lot of flour when trying to knead it together. Should I try 1 less egg or something?<br><br>
TIA for any help and recipes <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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<div>Originally Posted by <strong>CarrieAnn0413</strong> <a href="/community/forum/post/15401071"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">The recipe I currently use is pretty good but just looking to try something else. Also the ww bread I make is very filling, not sure if that is just because it is all whole wheat flour. DH normally can eat a whole sandwich along with a piece of fruit and some yogurt but since I started baking our b<b>read he gets filled up quicker at lunch</b> when he has a sandwich. Here is the recipe I am currently using...<br><a href="http://www.cdkitchen.com/recipes/recs/394/100_Whole_Wheat_Bread14152.shtml" target="_blank">http://www.cdkitchen.com/recipes/rec...ead14152.shtml</a><br><br>
also, when I make bread I like to make at least 3 loaves at a time and freeze them. So w<b>hen I triple a recipe like the one above do I have to triple the amount of yeast and water?</b> I have a raisin bread recipe that makes 3 loaves and calls for only 2 packages of yeast and 1 1/2 cups of water. Just trying to get the most out of my jar of yeast, dont want to triple it if I dont have to. The <b>ww bread recipe also seems very wet when I triple it and I have to add a lot of flour when trying to knead it together.</b> Should I try 1 less egg or something?<br><br>
TIA for any help and recipes <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"></div>
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Real ww bread is very filling by nature. Your loaf is also probably more 'dense' than the 'fluffy' supermarket bread because you're not using chemicals to increase the loft, etc.<br><br>
For 9 ish cups of yeast, 2tbs of yeast should be more than enough, I know each packet is 2.5 tsp. I think try it with 1.5 tbs then increase if you need more. If you use too little yeast, just lengthen the rise time.<br><br>
Mix in everything BUT the water. Put in the eggs, the milk, mix, then add enough water to make a manageable dough. Flour needs varying amounts of water depending on how hydrated it is at the moment. If it's humid, it needs less added water, for example. If you want to keep the texture of the loaf the same, I would not change any major ingredients like milk or eggs--those will change the texture.<br><br>
Ami
 
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