Wheat Bread and Caprese Sandwich

Hi Everyone,

Well were back to it!! To start off my week I made a wonderful wheat bread.  I got this recipe from Smitten Kitchen.  This wheat bread is so easy and doesn’t really taste much like wheat bread.  That’s great for my family since my husband doesn’t like wheat bread.  Little Jenny loves this bread, which is a plus.  Making this bread weekly saves me money, tastes better than store-bought and gives me the satisfaction to know that I am feeding my family something healthy that I created.

This recipe makes one loaf and I got 19 nice size slices out of it.  The calories for each slice is 100 with 2 grams of fiber and 4 grams of protein.  Now that I have the hang of this bread, I can add other things to it like ground flax, that will up the protein per slice.

I pre-sliced the bread and placed it in the freezer so I can grab a few slices when I need it. You can also place the bread frozen in the toaster and it toasts perfect!  Or you can place it in the microwave for about 15 – 30 seconds for a quick defrost or the best way is leave it out on your counter and it will defrost pretty quickly.   Check out Smitten Kitchen for step by step photo’s.

Light Wheat Bread – Smitten Kitchen

Makes one two-pound loaf

2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
1 1/2 cups (6.75 oz.) whole-wheat flour
1 1/2 tablespoons (.75 oz.) granulated sugar or honey
1 1/2 teaspoons (.38 oz.) salt
3 tablespoons (1 oz.) powdered milk*
1 1/2 teaspoons (.17 oz.) instant yeast
2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature
1 1/4 cups (10 oz.) water, at room temperature

1. Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.

2. Sprinkle high-gluten or whole-wheat flour on the counter, and transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test and registers 77 to 81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.

5. Proof at room temperature for approximately 60 to 90 minutes (as in, original recipe says 90 minutes, I walked into the kitchen at 60 and said “whoa!” as it had almost risen too much; clearly final rising times vary), or until the dough crests above the lip of the pan.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours (yeah, good luck with that), before slicing or serving.

Makes 19 slices

Calories per slice:  99.6,  Fat:  .07,  Sodium:  196,  Potassium:  41,  Carbs:  19,  Fiber 2,  Sugar:  .09,  Protein:  4

For dinner Sunday night, I was craving a sandwich.  Besides my love for peanut butter and fresh bread, I also LOVE sandwiches.  I could eat a sandwich at every meal.  I don’t, but I could!  So for dinner I made this wonderful Caprese Sandwich with roasted red peppers.  I used the Wheat Bread from Smitten Kitchen to make this wonderful sandwich.

I just love dinners that are quick, easy and full of flavor.  Caprese sandwiches are just about one of my favorite sandwiches.  I love the flavor of fresh basil and this sandwich is chock full of it.  Plus, you can never forget the melting cheese, ooh baby!  I got stop talking about it, or I may just make another sandwich.  Nothing wrong with that, it’s under 250 calories a sandwich, not bad!!

Caprese Sandwich

2 slices wheat bread

2 slices tomato

8 fresh basil leaves

1/4 cup roasted bell pepper (I used Trader Joe’s jarred roasted red pepper)

1 tbsp. balsamic dressing (I used Whole Foods Fat Free Balsamic)

1/2 oz lite mozzarella cheese, shredded

Spray butter

Heat a skillet or panini maker on medium.

Spray the bottom slice of bread that will be face down on the skillet with a few squirts of butter spray.   On the inside bottom piece add 1/2 tablespoon of balsamic dressing, than add 4 basil leaves, tomatoes, pepper, 4 basil leaves and mozzarella cheese.  Add 1/2 tablespoon balsamic dressing to the top inside slice of bread and place bread with balsamic dressing side facing down on to sandwich.  Place sandwich on skillet and spray the top slice with spray butter.  Cook until browned on the bottom, then flip and cook until bottom is lightly golden.  Use a spatula to push the bread down so the cheese melts.

Makes one sandwich

Calories per sandwich:  243,  Fat:  3,  Sodium:  665,  Carbs:  44,  Fiber:  4,  Protein:  10

 

Well I say it every time, but I’m going to say it again.  Make bread!  If I can do it, anyone can do it!!  It’s easy and rewarding and this is a great bread to start with.  Just think of the smell of fresh bread baking in your oven.  I just love that smell.  I like the smell of yeast too.  I know that is weird!!!  But hey, as you know I LOVE my bread and all components of it!!!

I wanted to let you know I updated my Trader Joe’s page encase you want to check it out, there’s a few new items on there.

One of the new items are blood oranges, and I want one right now, so I am off.  Have a great week!!!