1 tsp sugar
1 TB yeast
1 TB olive oil
2 1/2 c flour (white or wheat)
1 c warm water
Mix water, sugar, and yeast. Allow to proof.
Add salt, oil, and flour.
Knead. Cover. Rise 10 mins.
Bake 475 for 5 mins.
Put toppings on.
Bake 425 for 10-15 mins.
Monday, January 17, 2011
Wednesday, March 3, 2010
Tortillas
yield: 12 tortillas
1 c flour
1 1/4 tsp shortening
1/2 tsp baking powder
1/8 tsp salt
1/4 c and 1 tsp boiling water
1. Mix flour, baking powder and salt in bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. Knead for a few minutes on floured surface until smooth and elastic. Put oil on top and put in bowl to rest, covered for 10 mins.
3. Divide into 12 small balls. Roll out.
4. Cook on stove top over medium heat until top is slightly bubbly then turn over for another minute or 2.
5. Stack in warm dish towel.
Tip: For rolling out the tortillas- I used a home made 1 inch diameter roller. Start in the middle and roll once in each direction. If you roll the dough too much it will be tough dough. The dough should be paper thin when rolled out.
1 c flour
1 1/4 tsp shortening
1/2 tsp baking powder
1/8 tsp salt
1/4 c and 1 tsp boiling water
1. Mix flour, baking powder and salt in bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. Knead for a few minutes on floured surface until smooth and elastic. Put oil on top and put in bowl to rest, covered for 10 mins.
3. Divide into 12 small balls. Roll out.
4. Cook on stove top over medium heat until top is slightly bubbly then turn over for another minute or 2.
5. Stack in warm dish towel.
Tip: For rolling out the tortillas- I used a home made 1 inch diameter roller. Start in the middle and roll once in each direction. If you roll the dough too much it will be tough dough. The dough should be paper thin when rolled out.
Jacob's Perfect Bread
2 c warm water (110*)
1/4 c white sugar
1 1/2 TB active dry yeast
1 1/2 tsp salt
1/4 c vegetable oil
5-6 c whole wheat flour (about 3 1/2 c wheat berries)
5-6 TB gluten flour
1. In a large bowl, dissolve sugar in water and stir in yeast. Proof (about 5-6 minutes or until bubbly and foamy).
2. Mix salt and oil into yeast. Mix in flour, 1 c at a time. Knead (about 8-10 mins, until elastic). Cover with oiled plastic wrap and towel. Rise 1 hr.
3. Punch down. Knead for a few minutes and divide in half. Shape into loaves and place in pans. Cover. Rise 30 mins.
4. Bake 350* for 30 mins
5. Remove from pan immediately and cool on towel.
Enjoy!
Tip: For shaping loaves, roll out dough the length of the pan and roll it up, tucking in the ends. This doesn't work as well if you use 100% whole wheat.
1/4 c white sugar
1 1/2 TB active dry yeast
1 1/2 tsp salt
1/4 c vegetable oil
5-6 c whole wheat flour (about 3 1/2 c wheat berries)
5-6 TB gluten flour
1. In a large bowl, dissolve sugar in water and stir in yeast. Proof (about 5-6 minutes or until bubbly and foamy).
2. Mix salt and oil into yeast. Mix in flour, 1 c at a time. Knead (about 8-10 mins, until elastic). Cover with oiled plastic wrap and towel. Rise 1 hr.
3. Punch down. Knead for a few minutes and divide in half. Shape into loaves and place in pans. Cover. Rise 30 mins.
4. Bake 350* for 30 mins
5. Remove from pan immediately and cool on towel.
Enjoy!
Tip: For shaping loaves, roll out dough the length of the pan and roll it up, tucking in the ends. This doesn't work as well if you use 100% whole wheat.
Crockpot Granola
5 c oats
1/4 c honey
1/4 c melted butter
1 TB flax seeds
1/4 slivered almonds
1/4 c unsweetened coconut
1/2 c dried fruit (raisins work well)
1. Put all dry ingredients into your crockpot.
2. Melt butter in microwave then add to crockpot. Add the honey. Toss well.
3. Cover but vent with a chopstick. Cook on High, 3-4 hrs, stirring every so often. If you can smell the granola cooking then go stir it. It will burn if you don't watch it.
4. Dump out on parchment paper and let cool.
This method is harder to burn than doing it in the oven!
Double or triple the amount of butter and honey if you want your granola clumpier.
1/4 c honey
1/4 c melted butter
1 TB flax seeds
1/4 slivered almonds
1/4 c unsweetened coconut
1/2 c dried fruit (raisins work well)
1. Put all dry ingredients into your crockpot.
2. Melt butter in microwave then add to crockpot. Add the honey. Toss well.
3. Cover but vent with a chopstick. Cook on High, 3-4 hrs, stirring every so often. If you can smell the granola cooking then go stir it. It will burn if you don't watch it.
4. Dump out on parchment paper and let cool.
This method is harder to burn than doing it in the oven!
Double or triple the amount of butter and honey if you want your granola clumpier.
Crockpot Yogurt
8 cups whole milk
1/2 c Dannon natual, live/active culture plain yogurt (once you've made your own you can use that as a starter)
2 TB powdered milk
frozen fruit or vanilla and honey
1. Turn crockpot to low. Add 1/2 gal milk. Cover and cook on low for 2 1/2 hrs.
2. Unplug crockpot. Leave the cover on and let sit for 3 hrs.
3. After 3 hrs, scoop out 2 c of the warm milk put in a bowl. Whisk in 1/2 c yogurt and 2 TB powdered milk. Then put the contents of the bowl back into the crockpot. Stir.
4. Put the lid back on on crock. Keet it unplugged and wrap a heavy bath towl all the way around (for insulation).
5. Let sit 8-12 hrs
6. Chill in plastic containers, about 8 hrs. Eat within 7-10 days.
7. Save 1/2 c as starter.
1/2 c Dannon natual, live/active culture plain yogurt (once you've made your own you can use that as a starter)
2 TB powdered milk
frozen fruit or vanilla and honey
1. Turn crockpot to low. Add 1/2 gal milk. Cover and cook on low for 2 1/2 hrs.
2. Unplug crockpot. Leave the cover on and let sit for 3 hrs.
3. After 3 hrs, scoop out 2 c of the warm milk put in a bowl. Whisk in 1/2 c yogurt and 2 TB powdered milk. Then put the contents of the bowl back into the crockpot. Stir.
4. Put the lid back on on crock. Keet it unplugged and wrap a heavy bath towl all the way around (for insulation).
5. Let sit 8-12 hrs
6. Chill in plastic containers, about 8 hrs. Eat within 7-10 days.
7. Save 1/2 c as starter.
Wednesday, October 28, 2009
Bread Machine Whole Wheat bread
1 5/8 cup water
1/3 cup packed brown sugar
1 tsp salt
4 2/3 whole wheat flour
3 tsp quick active yeast
Measure and add water to pan.
Measure and add all dry ingredients (except yeast).
Form hole in flour and add yeast.
Select whole wheat setting on bread machine.
Select crust color.
Enjoy!
1/3 cup packed brown sugar
1 tsp salt
4 2/3 whole wheat flour
3 tsp quick active yeast
Measure and add water to pan.
Measure and add all dry ingredients (except yeast).
Form hole in flour and add yeast.
Select whole wheat setting on bread machine.
Select crust color.
Enjoy!
Blender Wheat Pancakes (or waffles)
Makes 6-8 pancakes.
1 cup milk
2 eggs
2 tsp baking powder
1 1/2 tsp salt
1 cup uncooked whole wheat (not flour)
2 tbs oil
2 tbs sugar or honey
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add and blend on low- eggs, oil, baking powder, honey and salt. Bake on hot gridle.
For waffles- Add one additional tbs wheat and increase oil to 4 tbs
1 cup milk
2 eggs
2 tsp baking powder
1 1/2 tsp salt
1 cup uncooked whole wheat (not flour)
2 tbs oil
2 tbs sugar or honey
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add and blend on low- eggs, oil, baking powder, honey and salt. Bake on hot gridle.
For waffles- Add one additional tbs wheat and increase oil to 4 tbs
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