Today for Mix Monday and cooking with food storage I thought I'd share with you the newly perfected recipe I've developed for bread mix! I know...don't pass out. However, this is one that has been a long time coming and well...very convenient to have around! I really love being able to put 4 cups of this mix in a quart-size mason jar and know that it is perfect for one gorgeous 10-inch loaf of bread, or a dozen homemade hamburger buns, or hot dog buns. It's great for pizza, breadsticks, pretzels and anywhere I need dough!
Chef Tess Original 9
Grain Bread Dough Mix
Yield 20 cups mix (5 loaves of bread)
1T Salt
1 c Powdered Butter
13 c high gluten flour or Whole Wheat Flour*
4 cups of mix in a quart size mason jar with an oxygen absorber is shelf-stable 3-5 years and will make 1 loaf of bread or a dozen rolls.
4 cups of mix in a quart size mason jar with an oxygen absorber is shelf-stable 3-5 years and will make 1 loaf of bread or a dozen rolls.
*This wheat flour is fine milled hard red wheat flour. You can make the mill your own if desired by milling whole white wheat in your finest mill setting.
Baking Directions:
To prepare one loaf, combine 4
cups mix with 1 tsp instant yeast and 1 1/3 cup cool water*. Knead 3-5 minutes by
hand. Mix according to directions. Put in an ungreased gallon size bowl and allow to rise (covered) 1 1/2-2 hours. hours. Form into a loaf and place in a greased 8-inch loaf pan. Allow rising 1 hour or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake 350 degrees 20 minutes.
OR...Chill dough in the fridge in a gallon size covered container until ready to use after your first knead. Up to 7 days.
OR...Chill dough in the fridge in a gallon size covered container until ready to use after your first knead. Up to 7 days.
* 2 cups water if whole wheat flour is used.
Overnight no knead bread:
Combine 4 cups mix with ¼ tsp instant yeast and 1 1/3 cups cool water*. Mix well, about 3 minutes. Allow raising 8-10 hours in a covered container. Form into a loaf and allow
to raise 2 hours or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake
350 degrees 20 minutes. If this sounds like your cup of tea, you will love the 4 Ingredient No Knead Bread
as well.
*2 cups water if whole wheat flour is used.
For 5 loaves: Combine full mix
with 6 2/3 cup
s cool water and 2T yeast. Knead 5-7 minutes. Form into a ball and put in a food-grade bucket in the fridge up to 7 days. Punch down dough daily. Use anywhere I call for 5 day bread dough throughout this blog.
s cool water and 2T yeast. Knead 5-7 minutes. Form into a ball and put in a food-grade bucket in the fridge up to 7 days. Punch down dough daily. Use anywhere I call for 5 day bread dough throughout this blog.
There you go. Make some great bread my darlings!
Always My Very Best,
Your Friend Chef Tess
35 comments:
Sounds great! But, I do have a question. I know whole wheat flour goes rancid fairly quickly. Does the oxygen absorber prevent that?
The oxygen absorber will prevent that. It's a wonderful thing. Xoxo!
Thanks so much for the bread mix recipe. Can't wait to try it. I just ordered a set of your spice mixes from Honeyville and am excited about trying your other jar recipes. They all sound delish!
Very new to scratch bread baking... having some issue with rising. I love the sound of this recipe and am ready to try it. Questions
1. Making one loaf - I don't want to refrig it, I want to bake it now. Do I let it rise in a bowl, punch it down, and rise again? What temp do I bake at and for how long? I grind my own hard white & hard red, do I need to add gluten since I'm not using the high gluten flour? Sorry for all the questions, it's tough being the newbee :)
Mix according to directions. Put in an ungreased gallon size bowl and allow to raise (covered) 1 1/2-2 hours. hours. Form into a loaf and place in a greased 8 inch loaf pan. Allow to raise 1 hour or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake 350 degrees 20 minutes.
I am also wondering about the high gluten flour. Can I substitute all-purpose flour (or freshly ground hard white flour) and add dough conditioner?
You can use fresh ground hard white wheat flour and it is the same as the ultra-grain hard wheat flour. All purpose flour you'll need to add 1T of vital wheat gluten to the mix. I don't use dough conditioner.
You continue to amaze. IF I ever grow up, I want to be ike you !
Kris
http://krissimplyliving.blogspot.com
Chef Tess,
Thanks you for all the info you provide, as stated before I am a newbee at this and 8 loafs later still haven't gotten it right. I am milling my hard white wheat as fine as I can, my first rise is good, my second is not quite as good, but as soon as I put it in the oven or even move it to the oven it falls. The taste is great, it just goes flat. What am I doing wrong? Please help.
How long are you kneading it?
About 5 min in my Kitchen-aid with a dough hook on med speed. I did use dough conditioner in one batch but not the others. Every loaf went flat, Ugh!!!
Knead a minute or two longer. When you raise it the first time, how warm is the room and how long is it raising? What size pan are you using?
Indoor temp is about 75 give or take a bit. It takes a good 90 mins to double, and I am using the 8x4 pans.
Will be trying again tomorrow, so will increase the kneading time to about 8 mins?
I'd let it raise a little longer in the pan as well. I'd give it a solid 1 1/2 hours at 75 degrees in your house. It's warmer here so that change things. Preheat your oven too so it it ready to bake and gets a good oven-spring.
Chef Tess,
Thanks for the tips, will give it a try again tomorrow and hopefully all will work out. Again, Thanks
Not a problem. Especially being new to bread, you're doing great!
I have just recently discovered your blog and am so impressed & intrigued! I am looking forward to dipping my toes in and attempting some meals - question for you, have you created or been asked about a smaller portion - perhaps a pint vs quart jar?
All the recipes can be done in quart, pint or half-pint sizes. Just divide the ingredients in half for the pint size. The bread can be done that way with the baking time being 15-20 minutes and using half as much water and yeast as well as half the amount of ingredients. I'd suggest a smaller loaf pan as well.
Is there any product in the grocery store I could use instead of the powdered butter? I can't find a source for it here and want to try the recipe before I invest in ordering in a whole can of powdered butter. I'm just getting started in this jar method and have some samples of veggies & fruits on the way to try a few of your recipes.
You can omit the butter powder if you'd like, and just reduce the amount of powder per jar by 1/4 cup. It adds great flavor and added tenderness to the loaf, but the bread will be fine without it.
I ordered the 9 grain mix for your carrot and pineapple breakfast pudding which was fabulous!
I'm going to try grinding some of the 9 grain in my vita mix for this bread. I have King Arthur Organic White Whole Wheat, Whole Wheat, bread and all purpose flour. Which would you suggest with the 9 grain? I want to use up what I have before purchasing wheat berries. I'm having so much fun with your jar recipes. Putting some in half pint jars to use for quick school lunches. Mix, plus boiling water in a thermos. Great nutrition, no preservatives, no morning hassle! Thanks so much. Marilyn
Marilyn, Xoxo! You're awesome!!! I'd say the KA white wheat, and the bread flour would both work for this. I love their white wheat. It's great for bread.
Do you think this mix will work in a bread maker? Can't wait to try it in a conventional oven but wondered if you had any tips or adjustments for bread maker and solar oven?
Heidi, I tried it in a bread machine and it works with the basic setting for a 1 1/2 lb loaf. Xoxo!
Just a thought...Love your posts and bookmark them, but wondered if there is a way to easily print the recipes out for a hard copy in the event I won't be able to access them from computer/ipad?
I've done a few pdf versions of the recipes, but honestly, I'm writing the book on this now so I don't want to do too many printables. The publisher has asked that to be the case and I do follow a lot of this. Best way to do a print would be to follow me via e-mail and then print the emails.
Chef Tess, Love your blog. You have been such a Blessing. I dont know how you do it! Can you add the yeast to the jar or would it change the length of time you can keep the mix? Also can you store yeast with an oxygen absorber? If so, how long would it last? Thank You in advance for your answer. God Bless to You and Yours
If you leave the yeast in a separate yeast pouch like the packets, it will work. Up to 3 years.
I love your 52 jar method and have made several different recipes but I'm having trouble finding the labels to put on them. I know you are writing a book and am excited for that but I'd like to label the jars I have already made before I put them away. Any links?
Thank you so much for making baking bread so much fun. I have a question regarding the "math". If I use 1 jar using the kneading method the recipe requires 1 tsp. of yeast. If I use the overnight method I would add 1/4 tsp. yeast.....my questions: why then if I use the full recipe to make 5 loaves would I need to add 2 Tbs. of yeast??? This is so much more than by the single loaf.
2 T is 6tsp yeast. For 5 loaves that's not too much for a regular raise. For the overnight method, it is going to be 1/4 tsp per loaf because it raises overnight and is a very slow raise.
I don't have a grain mill yet for my Kitchenaid mixer. How can I break down the 9 grain ceral? Can I use the "topping" stuff that Honeyville sells instead?
Honeyville has a multi-grain flour that will work. I love it.
I can't wait to try this! I have tried three of your meals so far and my family loves them! Keep them coming! we love you Chef Tess!
Chef Tess
I just want to thank you for all your hard work on these recipes.
I am not Mormon but I do believe is having food for a rainy day. You have such a Christian attitude that it inspires us all.
Maggi Shafer
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