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| | From:  Genie· (Original Message) | Sent: 10/7/2007 2:17 PM |
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Reply
| | | From: Genie· | Sent: 1/18/2008 2:49 AM |
WHOLE WHEAT BATTER BREAD (EGGLESS) 1 & 1/4 cup warm water (110° to 150°)
1 package active dry yeast
2 tablespoons honey, brown sugar or light molasses
1 cup unsifted whole wheat flour
2 cups flour
2 teaspoons salt
2 tablespoons soft shortening Dissolve yeast in water. Add honey, half of wheat flour and half of white flour, salt and shortening. Beat two minutes at medium speed with mixer (or 300 vigorous strokes by hand). Blend in remaining flour, using wooden spoon. Blend until mixture is smooth (1 to 1 & 1/2 minutes). Cover bowl with cloth. Put in warm place to double in bulk, about 30 minutes. Stir down batter by beating 25 strokes. Turn batter into greased loaf pan. Spread evenly. Batter will be sticky. Pat down with hands dipped in flour. Allow to rise in warm place till about an inch from top of pan. Do not allow to over rise. It should take about 40 minutes. Bake at 375° in pre heated oven for 45 to 50 minutes. | |
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Reply
| | | From: Genie· | Sent: 2/19/2008 7:32 PM |
| 100% Whole Wheat Bread
4-1/2 teaspoons (2 packets) active dry yeast
3 cups warm water or 3 1/4 cups milk, divided (110-115 degrees F.)
2 tablespoons sugar
2 tablespoons oil or 4 teaspoons fat
4 teaspoons salt
5-6 cups whole wheat flour, divided
Optional: any or all of the following optional ingredients may be added
to the recipe, with excellent results:
1 egg (decrease liquid by ¼ cup) or (1 T. lecithin in place of 1 T. oil)
3 T. vital wheat gluten
50 mg ascorbic acid or 1 T. dough enhancer
½ cup whey
2 T. molasses or honey
½ cup mashed potatoes
1. Dissolve yeast in 1/2 cup warm water. Add a pinch of sugar if desired.
2. In a large bowl, combine remaining water, sugar, oil, salt, optional ingredients, and 2 cups whole-wheat flour. Stir mixture until smooth.
3. Stir in yeast mixture until smooth.
4. Slowly add 3-4 cups more flour, mixing each cup in before adding more flour.
5. Turn out onto lightly floured surface. Knead until smooth, shiny, and satiny. Only add enough flour to keep dough from sticking to board and hands (10-15 minutes or about 300 kneadings). Dough that is a little stiff is ideal. Dough that is too soft will fall over the sides of your loaf pans as it rises and bakes.
6. For the quick method, shape dough into 2 loaves, place in greased pans, cover, and rise until double. Bake.
7. For more flavor and lighter texture, place dough into sprayed bowl. Lightly spray the top of the dough. Cover and rise until double. Punch down in center, pull edges in. Let dough relax for 10 minutes.
8. To have uniform loaves, either weigh dough (one loaf takes 1 ½ to 1 ¾ pounds of dough), or break out ½ cup size pieces of dough (standard size pans hold 3 cups dough; baby pans hold 1 cup).
9. Shape into loaves in either of two ways. (a) With fist, pound dough into a tight ball to eliminate air bubbles, then place in center of sprayed pan. OR, (b) Measured dough can be rolled into a rectangle the same width as the bread pan. Roll dough up, jellyroll fashion, pinching seam together. Place dough in center of pan, seam down.
10. Allow to rise until double (cover while rising with warm, damp towel). Bread is ready to bake is a slight dent remains when touched.
11. Bake in a preheated oven at 400 F for 10 minutes, then lower temperature to 350 F. for 25-35 minutes.
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Reply
| | | From: Genie· | Sent: 3/2/2008 6:25 PM |
| Whole Wheat Bread
The fun thing about making bread is that you can play around with it and do
different things, like add different kinds of flours to it or seeds if you
like.
3 cups warm water
3 TBS dry yeast
1/3 cup honey
3TBS canola oil
6 to 6 1/2 cups unsifted whole what flour
1 TBS salt
1 cup non fat milk powder
4 TBS margarine melted
1) Mix water, yeast, honey and oil in a large bowl. Sift together 6 cups
flour, slat and milk powder; stir into yeast mixture. Add remaining 1/2 cup
of flour if dough is too sticky. Cover bowl and let sit in a warm place for
15 minytes.
2) Preheat oven to 350 F. Spray 2 9 X 5" loaf pans with nonstick cooking
spray.
3) Dust work surface with flour, turn out dough and knead well for 10
minutes, adding extra flour if dough becomes to sticky. Form into 2 loaves and
place in loaf pans. Let rise in warm place for 15 minutes.
4) Bake 50 to 55 minutes, or until golden. (after 40 minutes, check to see
if crust is golden enough;p if so, cover loaves with foil to prevent
overdarkening.<WBR>) Remove from pans, brush tops with melted margarine an cool on
racks.
**My notes**
I have used 1/3 cup of Maple Syrup instead of the honey.
Also will use not more the 2 cups of white flour mixed with the whole wheat
otherwise the bread is very, very dense,
Sometimes instead of the 2 cups of white flour I use maybe 1 cup of white
flour I take some and add some rolled oats and put them in the mini chopper and
grind it to a flour and add that and maybe some wheat germ and or ground flax
seeds.
I have also rolled this bread jelly roll style and made it into a cinnamon
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Reply
| | | From: Genie· | Sent: 4/30/2008 4:10 AM |
| Honey Whole Wheat Bread 2 pkg. (1/4-oz. ea.) active dry yeast
1/2 cup warm water
1/3 cup honey
1 Tbls. salt
1/4 cup shortening
1 3/4 cup warm water
6 to 7 cup whole wheat flour
Soft butter/margarine
Makes 2 loaves
Dissolve yeast in 1/2 cup water. Stir in honey, salt, shortening, 1 3/4 cup water, and 3 1/2 cup flour. Beat until smooth. Add enough remaining flour to make dough easy to handle. Knead 10 minutes or until smooth and elastic. Place in greased bowl and let rise until doubled. Grease 2 loaf pans. Punch dough down, divide in half. Form loaves; let rise. Bake 40-45 minutes at 375 deg. F. Brush with butter or margarine; cool on rack.
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Reply
| | | From: Genie· | Sent: 7/17/2008 4:54 AM |
Whole Wheat Rolls
"Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape."
2 cups whole-wheat flour
2 cups unbleached flour
1 package active dry yeast
1 teaspoon kosher salt
1 cup warm water (110 to 115 degrees)
1/4 cup vegetable oil, plus more to coat bowl and top of dough
2 tablespoons honey
2 eggs, divided
1 cup peeled, grated carrots
Poppy seeds or sesame seeds
Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.
Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.
Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough. Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.
Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.
Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.
Yield: About 30 rolls.
Source: "The 1994 Favorites" Judith Evans | |
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Reply
| | | From: Genie· | Sent: 7/17/2008 4:55 AM |
Whole-Wheat Dinner Rolls Recipe 2 packages (1/4 oz. each) active dry yeast
2-1/4 C. warm water (110-115 degrees)
1/4 C. shortening
2 eggs
1/2 C. plus 1 T. sugar
2 t. salt
3 C. whole-wheat flour
3-1/2 to 4 C. all-purpose flour
1/4 C. butter, melted
In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add the shortening, eggs, sugar, salt and whole-wheat flour and beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into 4 portions; shape each portion into 12 balls.
Place 1 inch apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375°F. for 11 - 15 minutes or until browned. Brush with butter. | |
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Reply
| | | From: Genie· | Sent: 7/17/2008 7:43 PM |
Whole Wheat Bread
2 rounded tablespoons yeast
5 1/2 cups warm water
2/3 cup vegetable oil
2/3 cup honey
1 tablespoon salt
12 to 13 cups whole wheat flour
Add warm water to yeast and let soften for five minutes. Add oil and honey. Stir in about 3 cups of flour, then add salt. Add enough of the remaining flour to make a batter about the consistency of pancake batter, and beat by hand or machine for 10 minutes. Then add remaining flour to a soft, but not overly sticky dough. Turn into buttered bowl and let rise. Shape into loaves, let rise and bake at 350 degrees for 35-45 minutes | |
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Reply
| | | From: Genie· | Sent: 7/17/2008 7:49 PM |
Quick Whole Wheat and Molasses Bread Yield 1 loaf Time About 1 1/4 hours Mark Bittman Summary Making a good quick bread requires not only technique but a little judgment, the same one you use in making pancakes: there is an ideal thickness for the batter. In this case, it's pourable but not wet, like good (not too dry) oatmeal. Ingredients - Oil or butter for greasing pan
- 1 2/3 cups buttermilk or plain yogurt, or 11/2 cups milk and 2 tablespoons white vinegar (see Step 2)
- 2 1/2 cups (about 12 ounces) whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup molasses
Method - 1. Heat the oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
- 2. If you're using buttermilk or yogurt, ignore this step. Make soured milk by warming the milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add the vinegar. Set aside.
- 3. Mix together the dry ingredients. Stir the molasses into the buttermilk, yogurt or soured milk. Stir the liquid into the dry ingredients (just enough to combine) then pour into the pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from the pan.
- Lighter Whole Wheat Quick Bread: Use 11/2 cups whole wheat and 11/2 cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:14 PM |
SESAME WHOLE-WHEAT SODA BREADS - 2 to 2 1/2 cups whole-wheat flour
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 1/2 tablespoons firmly packed light brown sugar
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 2/3 cup old-fashioned rolled oats
- 1/4 cup plus 1 teaspoon sesame seeds, toasted lightly and cooled
- 1 1/3 cups buttermilk plus additional for brushing the breads
In a bowl whisk together 2 cups of the whole-wheat flour, the all-purpose flour, the baking soda, the salt, and the brown sugar, add the butter, and blend the mixture until it resembles coarse meal. Stir in the oats and 1/4 cup of sesame seeds, add 1 1/3 cups of the buttermilk gradually, stirring, and stir the dough until it forms a ball. Turn the dough out onto a floured surface, knead in just enough of the remaining 1/2 cup whole-wheat flour to form a soft but not sticky dough, and knead the dough lightly for 1 minute. Divide the dough into 4 equal pieces, form each piece into a ball, and flattened the balls slightly. Transfer the balls to a lightly buttered baking sheet, brush the tops with the additional buttermilk, and sprinkle them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep X across each bread with a sharp knife and bake the breads in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are browned lightly and sound hallow when the bottoms are tapped. Transfer the breads to a rack and let them cool completely. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 4 small loaves. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:27 AM |
Whole Wheat Herbed Bread Twists
4 ounces whole wheat flour
4 ounces white flour
2 ounces salt
2 ounces sugar
8 ounces shortening
4 ounces milk solids, powdered
2 1/2 ounces water, warm
4 ounces yeast
Mix yeast and sugar with warm water; let sit for 3 to 5 minutes. Melt shortening and add to yeast with milk and salt. Stir in flour. Mix with hook for 10 minutes until dough forms ball. Cover with plastic and proof until doubled in bulk. Punch dough down; roll into 1/2 inch rope. Cut into 6 equal pieces. Prepare bread seasoning. Roll bread twists in bread seasoning. Proof until double in size. Bake at 350F for 10 minutes or until golden brown.
Bread Seasoning:
Mix 1 tablespoon water and 1 tablespoon corn syrup together. Brush each piece of dough with mixture. Combine 2 tablespoons of your favorite herb or herb mixture with 1/2 teaspoon garlic salt.
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