WHEAT Blew the Referee’s Whistle

So, as I know everyone does, I was browsing YouTube bread baking video tutorials yesterday while watching college football. As often happens as I spun down the YouTube rabbit hole I did a google search for “light, airy, whole wheat bread” and I found MelsKitchenCafe.com.

Having a few hours before the NFL games start today I decided to give it a try. No surprise, I had all the ingredients in my baking supplies, including vital wheat gluten.

Finished loaf – note low rise and tight crumb.
I followed all Mel’s directions and was pleased when my results very closely matched her pictures. I did find that setting 1 or 2 on my KitchenAid mixer was too slow to efficiently mix or knead the dough, so I used 3. (For my white bread I usually knead at 4 or 6. Oddly, there are only even numbers on the speed scale.) Perhaps I knocked some air out of the dough by using a more aggressive knead.
Shaped loaf in bread pan
I left the dough a little slack hoping the extra hydration would increase the size of the holes and crumb would yields the light, airy bread I hoped for. (It didn’t.) The flavor is excellent and this recipe is worth trying again. Now, if you will excuse me I need to check that the cooled bread is every bit as good as the warm.

And Fran said “Let’s just have bread for dinner!”

NOT IN MY HOUSE!! I had some chicken cutlets, plum tomatoes, but no garlic bread 😦

Making a couple of loaves of baguettes doesn’t take very long, however, without a baguette pan the loaves tend to flatten. Instead I just made them in bread pans and cut them on a diagonal. Not perfect, but not bad.

The chicken parm was nothing special beyond delicious. a 14oz can of crushed tomatoes, one cup fresh, peeled, diced, plum tomatoes, about 1/4 cup EVO, one clove of garlic, cut into thin slices, 1 teaspoon of salt, one sprig of fresh basil.

Heat the oil and garlic together. When the garlic turns pale gold, add the tomatoes, salt, and basil and mix. Let it cook until it has reduced to the thickness you like. Put the chicken in some type of roasting vessel (I use my au gratin’s), cover with the marinara sauce, sliced mozzarella, torn basil leaves and slices of fresh tomato. Bake at 350 for about 30 min. I cannot abide under cooked chicken so usually cook for 35 – 40 min. For the last 5 min use the broiler to be sure everything is browning.

Also, the home made garlic bread (2 teaspoons mayonnaise and 1/8 cup of garlic powder spread over the bread and broiled until just browning, 3-5 min) is cooked at the same time as the last 5 min of the chick parm.