The adventures in bread baking continue over here. Here is the Soft Whole Wheat Sandwich Bread from this book. Our favorite version of this recipe uses white whole-wheat flour and soy margarine. The latter ingredient was new to me since I headed on a non-dairy path. (Incidentally, my willpower could only go so far, and after 2 1/2 months I am back on the dairy wagon - and lovin' my cheese!) The texture of this bread is smooth, and it toasts beautifully. I love the nutty smell of toasted whole wheat bread. It goes so well with a spread of Bonne Maman strawberry preserves. Note that this is not a 100% whole grain bread; about 1/3 of the flour is white. This dough is also enriched with eggs and sweetened with honey. We love this but some may find that too rich or too flavorful for an everyday sandwich bread. King Arthur offers an alternative 100% whole wheat recipe without eggs, which I haven't tried yet.
I am still taken with the master bread recipe from this book. As of today, March 12, we still haven't bought bread at the store, other than bagels. I've even done a few calculations to make sure I'm not going underwater in this bread madness, and it's certainly working in our favor. I typically make 3 loaves from one batch of the master recipe (rather than the four suggested - we burn through this quickly). Each loaf costs me approximately $.30 to make. A similar loaf at Trader Joe's costs $2.99!
Here I shaped mini-boules of the master dough to make rolls for salmon cakes.
adapted from The Food You Crave by Ellie Krieger
3 slices of whole wheat bread (I use homemade, but the fresher the better)
2 7-oz cans salmon
1 large egg
2-3 scallions, chopped
1/2 red pepper, finely diced
ground black pepper to taste
1 1/2 tsp olive oil
With a food processor, whir the bread to fine crumbs (should be moist). Stir together flaked salmon, egg, scallions, red pepper, black pepper and bread crumbs until well-combined. Shape into 6-8 patties (my kids like little ones).
Warm the oil in a nonstick skillet over medium heat. Cook the patties for several minutes until slightly browned and crisp; flip to brown the other side.
Serve on buns with mayo or tzatziki or over greens.