Comments on: SEVEN MINUTE BREAD

By: Liesa

Liesa — Mon, 01 Mar 2010 05:27:49 +0000

Bravo Michelle! I’m thrilled for your success! I pulled a loaf out of the freezer today and wondered how it would taste after being stored like that for at least a month or longer.
AWESOME! Soft, yummy, and basically perfect. My daughter made me give her a quick bite while we were cooking dinner, and then she wanted another bite, and another bite. Just like you, that’s HUGE for me. A million congratulations and a hug to you!

By: Michelle Taggart

Michelle Taggart — Mon, 01 Mar 2010 02:23:38 +0000

I just had to tell you that I have made this bread recipe twice last week…and it turned out perfect both times! This is HUGE for me. I have tried and tried over the years to get in to bread-making mode and use my wheat, to no avail. Your book “spoke” to me, and this recipe totally worked. You are my new best friend! Thanks a ton!

By: Liesa

Liesa — Wed, 06 May 2009 00:58:00 +0000

Thanks Stephanie. This is helpful information. I especially like how you explained the difference between the tiny little balls and the fine shavings. Visual learner!

By: Stephanie

Stephanie — Tue, 05 May 2009 16:32:03 +0000

The Red Star yeast (2 lb. brick) that I buy at Costco, seems to perform just like SAF. It’s labeled as an active dry yeast, but looks and works just like an instant yeast.

I’ve used both SAF and this Red Star yeast, and I think one works as well as the other. The key is that you are able to add the yeast directly to the “sponge” without proofing it first.

Note: If you yeast looks like tiny, little balls, it should be proofed first. If it looks like fine shavings, it will work like an instant yeast.

By: Liesa

Liesa — Mon, 27 Apr 2009 05:26:25 +0000

Thank you Lisa! This is great news to me!

By: Lisa Jensen

Lisa Jensen — Mon, 27 Apr 2009 02:23:05 +0000

Liesa,

Bought your book this past week, then found your website and found more amazingly fantastic recipes! Way to go! I tried this bread recipe this week and Wowzers! LOVE it! I keep trying to make a bread with Sprouted wheatberries, and have yet to get it to rise. I won’t give up, though. That one is delish, too, like this one.
I use a 6Q kitchenaid and put the whole recipe in. I also substituted about 1/2c. cold milled flax with the dry flour for that added nutrition. I crammed the bread into 3 pans, so my bread was gigantic! We LOVED it, though! I’ll probably 1/2 the recipe next time and fit it into 2 pans. I found the potato flour and Saf Yeast at Harmons, organic.

By: Liesa

Liesa — Fri, 27 Feb 2009 17:27:21 +0000

Wowza Erin! I’m so happy your bread was FABULOUS!

Sorry that I can’t offer more help on your questions. All I know is that this recipe is…freakishly successful. I think the vital wheat gluten and potato flour/flakes are the secret ingredients needed to make a really SOFT loaf of wheat bread. Congratulations to you!

By: Erin

Erin — Fri, 27 Feb 2009 16:14:56 +0000

Liesa,

The bread came out great for me. I have a 6qt KitchenAid and two bowls, so I just split the recipe between the two and made four loaves. Fabulous, twice in one week.

A couple of questions: Why SAF Instant Yeast? (I have Red Star right now.) Why do you still add the vital wheat gluten when you have fresh ground whole wheat? I have dough enhancer, so I also put that in. Also, I used potato flakes instead of flour and it was terrific.

By: Liesa

Liesa — Sun, 22 Feb 2009 05:41:56 +0000

I’m with you Carolyn. Whole grain is for sure best for long-term storage. Thanks and more thanks!

By: Carolyn

Carolyn — Sat, 21 Feb 2009 05:22:57 +0000

I canned it this past summer, and used oxygen absorbers. I will let you know. Usually, and this I have gleaned from Wiser Persons Than Me, if you can store the grain whole you are far better off than storing ground flour. Of course, it goes without saying that the grain would be protected in some way from pests and spoilage, but whole is best, and then grind or crack as needed.

I like the idea of using a start. Gives you a reason to get out of bed in the morning.