Monday, April 12, 2010

Fake-Out White Bread With Hi-Maize

Hey all you whole grain, fiber freaks out there, do you sometimes miss having a sandwich made with that soft white bread that you grew up with as a kid? I know I do. There are times when I just want to sink my teeth into a grilled cheese sandwich made with Wonderbread and no matter how many times I've tried to grill a sandwich with traditional whole wheat bread, it always turns out soggy and lacking the crispy crust that white bread will give me. Well folks, the waiting is over. I've come up with the perfect fake-out white bread that even your pickiest anti-whole grain family member will love. (Just don't let them see the bag of white whole wheat flour on the counter top or you'll be busted before you even begin.)

*This bread takes a little bit of time and planning in that it involves making a biga the night before you want to make the bread, but the biga recipe will yield enough for three loaves of bread, so once you've refrigerated it overnight, the next day you can use the 6 ounces that are called for in the bread recipe, then divide the remaining biga into two 6 ounce portions and freeze them for future use. Just spray two individual freezer baggies with cooking spray and place one 6 ounce portion in each baggie, squeeze out the air, seal the baggie and place in the freezer. The next time you want to make this bread, toss a baggie into the fridge to thaw overnight and you'll have it ready for you the next morning. Are you with me so far?

What makes this bread so fiber rich? Obviously the whole wheat flour contributes to the fiber count, but it's the addition of the Hi-Maize that cranks up the total to over 4 grams of fiber per slice. If you're not familiar with Hi-Maize, it is a natural dietary fiber made from corn. It can be added to foods to boost the amount of fiber, without changing the taste, texture or appearance. From the King Arthur Flour website: Most starches are digested and absorbed into the body through the small intestine, but some resist digestion and pass through to the large intestine where they act like dietary fiber and improve digestive health. This type of starch is called "resistant starch". Hi-maize® resistant starch combines the health benefits of resistant starch (including prebiotic properties) and the texture benefits of a high quality carbohydrate—e.g., white flour.

I worked on this bread recipe for awhile before I added in the Hi-Maize, so if you have no interest in purchasing it or don't already have it available in your pantry, you can still make this bread without it by using 2 1/4 cups white whole wheat flour and 1 cup all purpose flour. The rest of the directions remain the same.

Hubby calls this boob bread. (I don't have to explain why, do I?)

I'm all for "going green" but I'm fairly certain that this does not apply to bread, so when I kept finding that mold was becoming an issue now that there are only the two of us eating bread here nowadays, I decided that by baking the bread in two mini-loaves, I could keep one of the loaves on the countertop and freeze the other half for the next week. I can almost see your jaws dropping out of amazement for my ingenuity, but I'm going to have to give credit to the bakers at King Arthur for coming up with this concept.

Fake-Out White Bread With Hi-Maize

The biga (makes 18 oz. see * above)

2 1/2 cups unbleached bread flour
1/2 tsp instant yeast
3/4 cup plus 2 TBSP to 1 cup water, room temperature

In the bowl of your stand mixer, whisk together the flour and the yeast. Add the 3/4 cup plus 2 TBSP water and using your paddle attachment, mix until the dough comes together to form a course ball. Switch to your dough hook and knead dough for 4-6 minutes, adding additional water or flour as necessary until the dough is soft and pliable, tacky but not sticky. Spray a bowl with cooking spray and transfer dough to bowl, rolling it around to coat the dough with oil. Cover bowl with plastic wrap and ferment at room temperature for 2-4 hours, or until nearly doubled in size.

Remove the dough from the bowl and knead lightly to degas. Return it to the bowl and cover bowl with plastic wrap. Place bowl in refrigerator overnight (and for up to 3 days.)

The final dough:

6 oz. biga
2 cups white whole wheat flour
3/4 cup all-purpose flour
1/2 cup Hi-Maize
2 TBSP vital wheat gluten
1/3 cup dry milk (I use Baker's dry milk)
2 tsp salt
2 1/4 tsp instant yeast
1 TBSP honey
1 whole egg, lightly beaten
2 TBSP unsalted butter, softened
8-9 oz water (around 100 degrees)

Remove biga from refrigerator one hour before making final dough. Spray a plate with cooking spray. Divide biga into 5-6 smaller pieces and place on plate. Cover with plastic wrap sprayed with cooking spray.

In bowl of stand mixer combine the whole wheat flour, all-purpose flour, Hi-Maize, vital wheat gluten, dry milk salt, and yeast. Whisk together. To the flour mixture add the egg, butter, biga pieces and water. With heavy spoon or whisk stir ingredients together until course dough forms. Using mixer and dough hook knead the dough for 8-10 minutes, adding extra flour or water if needed. The final dough will be smooth and supple.

Spray a large bowl with cooking spray. Place dough in bowl and roll it around to coat it in oil. Cover bowl with plastic wrap and let ferment until double in size, 60-90 minutes.

Remove dough from bowl and lightly degas. Separate dough into two equal size balls. Flatten each dough ball and tightly roll into smooth balls. Place side by side in a greased 9X5 bread pan.

Cover loosely with plastic wrap sprayed with cooking spray. Let rise until dough is at least an inch above the sides of the pan, 60-90 minutes.

Preheat oven to 350 degrees. Place bread in oven and bake for 20 minutes, then rotate loaf, tent with foil to prevent over-browning, and bake for an additional 15-20 minutes. The bread should register between 195-200 degrees when done.

Remove bread from oven and cool on cooling rack. Brush with melted butter if desired. (I desired)

Let cool completely before slicing.

If you really enjoy working with Hi-Maize it's also available in 5 lb. bags from Honeyville Food Products (much cheaper per ounce than from King Arthur Flour)


Abby said...

Hee hee hee . . . I love the idea of boob bread. I totally want to make the two mini-loaves, even though my family easily eats one loaf in a week. I'll bet my hubby would love this!

Abby said...
This comment has been removed by the author.
Amanda said...

I love this, it's beautiful! And the idea of the two mini loaves, fabulous!

All Our Fingers in the Pie said...

Ya gotta love the girls! What a great idea. You don't feel like you are eating leftovers. Mold is good - means it is real food.

Katrina said...

Boob bread or bum bread. ;)
Sounds yummy and what a great idea to make two loaves.

Lyndsey said...

The two mini loaves are perfect for our family too. Funny how they come out two

~Carrie from Cottage Cozy~ said...

Ha Ha the "boob" bread!

PJH said...

Hi Mags - Boob bread, love it... Gotta try this recipe. Your pictures are awesome - don't know if I like the golden loaves or Gavin better... :) PJH, King Arthur Flour

Grumpy & HoneyB said...

lol, my mom makes bread the same way for the same reason. I can't wait to be there when its rising again and tell her she's making "boob" bread.

lostpastremembered said...

That's perfect bread alright.. Dr Lostpast calls my bread dark matter... this he would love!!!!

June said...

Great idea Mags and fabulous looking bread. Bet it's pretty darn wonderful in that grilled cheese!

Frieda said...

Boob Bread ~ LOL! When I make bread (it's usually 3 loaves), I give one away, slice the second and freeze, and eat the third one within a day or two. I've also found vital wheat gluten to help keep the bread for at least 4 days on the countertop. Never keep it in the fridge, it will dry out!

Debbie said...

Looks wonderful...someday I will make this...when I get over my yeast phobia!

msmeanie said...

Yes! A tasty bread for us whole grain freaks! Love it. It does look like boobs though. Yummy boobs. :)

Pam said...

Love it, funny! And love to bake bread so this one is a do! Thanks!

stephchows said...

yup me and your hubby think alike... totally boob bread lol