Okay…so I thought I could bake a pretty good loaf of whole wheat bread, until… I had my friend Emilies bread & WOW, she put mine to shame! For the longest time we couldn’t figure out what the difference was in our bread. Mine was great right out of the oven, but hers was AWESOME out of the oven AND several days later. It was moist, soft & elasticy (is that a word??) like store bought bread. We compared recipes & realized she does three things different. First, her recipe has Vital Wheat Gluten in it, second, she ‘sponges’ her dough (I will explain this process below), and third she uses special bread pans (not really…just ones that acctually make your bread come out without ripping the sides apart!) These three additions to your homemade bread will make ALL the difference! So…here is the ‘secret’ recipe:
[buymeapie-recipe id=’698′]
