Thursday, May 6, 2010

Bread Class Recipes

60 Minute Rolls

1 c. milk
1/2 c. water
1/4 c. butter
4-5 c. bread flour or all purpose flour
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. active dry yeast

Combine milk, water, and butter in microwave safe dish. Heat until liquids are very warm (120-130); butter does not need to melt completely. Place 3 1/2 c. flour, sugar, salt, and yeast in mixer bowl. Attach dough hook, mix on speed 2 for 15 seconds. Gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2 c. at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer. Cover, let rise in warm place 15 minutes. Shape dough as desired, place on greased pans. Cover; let rise in slightly warm oven (90 degrees) for 15 minutes. Bake at 425 for 12 minutes or until done. Remove from pans and cool on wire racks.

Blender Pancakes 2 ways:

Banana Version
1 c. whole wheat
1 c. buttermilk
1 banana
1 egg
1 tsp baking soda
1 tsp baking powder
dash nutmeg.

Place wheat and buttermilk in blender on high for 2-3 minutes until ground well. Add remaining ingredients and blend on low to combine. Bake on hot griddle and top with butter and syrup.

Plain version
1 cup golden whole wheat
1 1/2 cups buttermilk
1/2 cup vegetable oil
1 egg
2 teaspoons baking powder
3/4 tsp baking soda
2 tablespoons sugar
1 teaspoon salt

Blend 1 cup of milk with wheat for 2-3 minutes add rest of milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.

Whole Wheat Bread

6 c. warm water (115 degrees)

2 Tbsp. salt

½ C. canola oil

2/3 to 1c. honey

3 Tbsp dough enhancer

2 c. high gluten bread flour or 2/3 c. vital wheat gluten

3 Tbsp. instant yeast

6-8 c. freshly ground wheat flour.

(The recipe uses altogether 14-16c. fresh ground flour)

Mix together in mixer on high speed to mix well. Turn mixer down to kneading speed and add wheat flour until the dough pulls away from the sides of the mixer. Don’t add too much flour, the dough should still be slightly sticky at this point.

Knead for 10 min till dough is smooth and elastic. If it still is too sticky, add a little bread flour until it’s easy to handle.

Turn dough onto oiled counter and shape into loaves. This will make about 5 loaves. Place into well greased pans and let rise till dough is 2” above top of pan. Bake at 350 for 35 min. Cool on racks.

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