January 1st Bread Braid with HBin5
Assignment: 1 Full recipe Soft Whole Wheat Sandwich Bread, Pgs 92-93
Hamburger or Hotdog Buns, 94-95
1 Loaf Apple Strudel , pgs 277-278
We can make substitutions, but share what and how we substituted with the group in our blogs.
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The first substitution I usually make is swapping the measurements of the whole wheat flour for the all purpose flour.
Whole Wheat Brioche Apple Strudel:
3 c of WWW( white whole wheat) and 4 c of AP (all purpose flour).
Although the recipe in the book calls for 2 ¼ c vital wheat gluten I followed Zoe’s correction and used only ¼ c VWG.

As an experiment I used ½ c applesauce and ¼ c canola oil instead of the ¾ c unsalted butter called for in the recipe.

Since I was making a full recipe of the WW Brioche I decided I would make one loaf in my brioche pan. This was the first time I was able to use it since I bought it! Woohoo! I sprayed it with Pam first and then put in my dough. I really like using the pan since this dough is so soft and loose!

I also made the strudel but put them in loaf pans. When I rolled up my strudel I realized my loaves came out bigger than I wanted for the pans! Best laid plans and all that you know! So I just cut off the ends and put the rounds in small round silicon pans, so it looked like small cinnamon rolls. All of the loaves came out wonderful.

Taking a page from our wonderful leader Michelle, I cut two slices of the regular style brioche and made two open face brie and apple sandwiches for my lunch. I toasted the brioche and placed the warm brie on them, then added the apple rounds that I had slightly cooked in the skillet with a bit of butter, cinnamon and sugar. Yum! A beautiful lunch!

Thanks for the idea Michelle!

I shared the goodies, of course, and people were nuts over the struedel and the brioche. One of my co-workers, Lori, has become one of my favorite testers…she’s like I am, always analyzing what works and what doesn’t in food. When I explained that I had swapped out the butter for the applesauce she was very intrigued. We were both amazed at how tender and moist the crumb was. Not a hint of apple flavor to indicate the swap!

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Soft Whole Wheat Sandwich Bread
4 c WWW (white whole wheat) instead of 5 c WW. I didn’t have any regular WW so used what I had in the cupboard which happened to be WWW

Other than that I baked the bread as instructed. I made, hot dog rolls and hamburger rolls. Ken has had both types of rolls. He waves his hand back and forth when I ask how he likes them. “You’re never going to get me to like that brown flour, Ezzie” he says with a frown. I give up. LOL. I love the soft whole wheat dough, and so does my neighbor, Waneta, so I will keep making it for us. For Ken, I will continue with his favorites, deli rye (ABin5 book) and sourdough.

For some reason I don't have nay pictures of the regular hotdog buns I made. But I do have images of the wrapped hotdog buns. This is my interpretation of the pretzel wrapped hotdogs that seem to be a staple in this area.

Below is the hamburger buns stuffed with pastrami and mustard. Oh yum!
I like this dough so much that I've already made another batch of rolls and loaf sandwich bread from it. And of course, Waneta got a loaf. She loves it!