Yummy Bread

Our best bites does another good one!  I don't think I've ever tried a recipe
 that I haven't liked.  It was easy and turned out great.  I'm sure it'll be
gone in no time. If you go to their site you can see pictures of the steps.
I used some leftover 9 grain cereal that we had from breakfast that morning.
It worked well just make sure your cereal is about wet as theirs in the pic.
on their site.  It would be a great paring with the salad in the post before
this one, another one of theirs.

http://www.ourbestbites.com/

Multigrain Bread

Cook’s Illustrated Cookbook

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form, 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook’s Illustrated recommends:  “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy.  Transfer the dough to a clean counter and knead by hand to form a smooth, roughd ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter.  Proceed with recipe as directed.”

french bread in 5 minutes a day

6 1/2 cups of flour (can be part wheat)

3 cups water

1 1/2 TBL. yeast

1 TBL. salt

Bake 450 for 30 min

mix water yeast in bowl add 1 cup flour and salt then add the rest of the flour.

no need to use a mixer just mix in bowl with a wooden spoon you may need to

mix the last bit with your hands. Dough will be sticky, you also don't need to

knead the dough just mix and put a lid on it that doesn't fit tight (that just sits

on it) let the dough sit on the counter for 2 hrs. it will rise and then flatten out.

After the 2 hrs you can use it or store it in the refrigerator and use within 5 days.

(if you go over 2 hrs its ok it won't hurt it)

If your ready to use it dust the top of the dough with a handful of flour.

Take a chunk of dough about the size of a large grapefruit and quickly form a ball

by stretching the top over and tucking it in the bottom underneath. you may need a

little flour. I sit the ball on a pizza peel that is dusted with cornmeal or you can let

it raise on a cookie sheet with a little cornmeal. let it raise for 30-40 min about

double make a couple of slashes on top with a serrated knife right before put it in.

get your oven nice and hot and bake it for 30 min at 450 till light brown.

One more thing while the oven is heating up place a metal pan (I use the bottom of a

broiler pan) in the oven on the top rack so it gets nice and hot as soon as you put your bread in

quickly add 1 cup of water in the hot pan and shut the door to create steam. This helps make a crusty outside to the bread.

If you refrigerate it then dust the dough and take your chunk off and make your ball.

you need to let it rest on the counter a little longer because the dough is cold maybe

an hour.

So everyday you can take a chunk off and make a round loaf of bread or you can use it to make

a pizza just let the dough rest and warm up to room temp if cold then roll it out.

I usually double or triple the batch and use it all week I stick mine out in my addition room that is cold like a fridge in the winter.

good-luck its good and worth it.

Yummy Healthy Bran Flax Muffins

Flaxseed Meal Facts.......high in fiber 4 grams per 2TBL serving,

as much fiber as 1 1/2 cups cooked oatmeal. Can help to reduce

LDL the bad cholesterol. You can substitute for shortening or

cooking oil at a ratio of 3 to 1 in baked goods. Example-1-1/2 cups

of flaxseed meal can replace 1/2 cup butter, marg. or oil in a recipe.

Its also full of omega 3s the plant version. But I have heard that

omega levels go down when cooked. You can sprinkle it on oatmeal

after its cooked. Baked foods with flaxseed tend to brown more rapidly.

They were very good and moist, But watch out thats a lot of FIBER.

1-1/2 c wheat flour

3/4 c flaxseed Meal

3/4 c Oat Bran

1c brown sugar (I used 1/2 cup honey and it was fine)

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 1/2 c Carrots shredded

2 Apples shredded

1/2 raisins or crasins

1 cup chopped nuts

3/4 c milk

2 eggs beaten

1 tsp. vanilla

Mix together flour, flaxseed, bran, soda, b. powder, salt and cinnamon.

Stir in carrots, apples, raisins, nuts and honey. Combine milk, eggs,

and vanilla. Pour liquid ingredients into dry ingredients. Stir until

moistened. DO NOT OVER MIX. Fill sprayed muffin tins 3/4 full

Bake 350* for 15-20 minutes watch them. makes about 20

you can let them cool and wrap and freeze them.

ENGLISH MUFFIN BREAD

OK finally something new. Recently I helped the young women learn how to make bread. We did a white bread
and an english muffin bread. It was really easy and good.
Good especially for toast! Kim


400*-25min.
yields 2 loaves

Ingredients: 6 cups flour
2 pkg. yeast or 1 1/2 Tbls.
1/4 tsp. baking powder

mix 3 cups of the flour and the yeast, and soda set aside

mix following ingredients in a sauce pan, heat and stir just till warm
(really barely)
2 cups milk(good way to use up powdered milk)
1/2 cup water
1 Tbl. sugar
1 tsp. salt
Stir flour mixture and milk mixture(make sure milk isn't to hot) together with a wooden spoon

Stir in remaining 3 cups of flour, you may need to use your hands to mix in last bit of flour.

Divide dough in half. Place in two greased pans that have been sprinkled with cornmeal.(4x8 pan)
Sprinkle cornmeal on tops of loaves.

Let rise until double (about 45 min.)

Bake in 400* oven or until golden brown. Immediatly remove from pans and cool on wire wracks.

Yummy hope you try it. Kim

No-Knead Bread

No-Knead Bread from NewYork City's Sullivan Street Bakery

Makes one 1 1/2-pound loaf of crusty outside soft inside bread

ingredients:
3 cups all-pupose or bread flour, plus more for
work surface
1/4 tsp. instant yeast
1 1/4 tsp. salt
Olive oil, as needed

1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups
water and stir until blended; dough will be shaggy and sticky.
Coat a second large bowl with olive oil(or spray with pam).
Transfer dough to oiled bowl and cover bowl with plastic wrap.
Let dough rest at least 12 hours, but preferably up to 18, in a room
about 70 degrees in temp. When surface is dotted with bubbles, dough
is ready.

2. Lightly flour work surface. Place dough on work surface and sprinkle
with more flour. Fold the dough over on itself once or twice. Loosely
cover with plastic wrap and let rest about 15 min.

3. Sprinkle just enough flour over work surface and your fingers to
keep dough from sticking; quickly and gently shape dough into a ball.
Generously coat a cotton towel(not terry cloth) with flour, cornmeal, or
wheat bran. Place dough seam side down on towel and dust with more
flour, cornmeal, or wheat bran. Cover with a second cotton towel and
let rise until it has more than doubled in size and does not readily spring
back when poked with a finger, about 2 hrs.

4. After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6-8 qt
heavy covered pot, such as cast-iron or Pyrex(dutch ovens work great),
in oven as it heats. When dough has fully risen, carefully remove pot
from oven. Remove top towel from dough and slide your hand under the
bottom towel; turn dough over into pot seam side up.
Shake pan once or twice if dough looks unevenly distributed; it will
straighten out as it bakes. Cover, and bake 30 min. Uncover, and
continue baking until browned, 15 to 30 min. Cool on a wire rack.

We've tried this recipe and it works great. You can also use part wheat
flour or change it up using sunflower, sesame or poppy seeds on top.
Kim

Persimmon Bread

painting by Kim

4 cups persimmons(cooking type)
1 cup oil
4 cup sugar
1 tsp. vanilla
5 cups flour
3 tsp. soda
2 tsp. cinnamon
1 tsp. salt and allspice
1 cup chopped nuts

Mix sugar, oil and persimmon in large bowl stir in vanilla. Sift dry ingredients together and add to wet mixture
Then add nuts. Grease and flour bundt pan or loaf pans. Bake 1 hr. and 45 min. 350 degrees until pick comes clean.

I haven't made this for awhile and I'm questioning the time that sounds too long. but I'll try it.
My Dad grows persimmons and pomigranits so we painted some pictures for him for Christmas. Jodi did the artichoke
Kim did the persimmons and Stefani is doing a pomegranate.