February 02, 2010 8 Comments

We have talked in the past about baking and cooking from scratch as a great way to save big on your budget. Last week we had several in our Yahoo Group who requested a bread recipe from one of our own. Carol Ann sent that to me and it follows along with a recipe for yummy pancakes from wheat flour.

I also have a request. I have been asked to bring a large pot of chili to a church dinner this weekend. While I love chili I have never found a recipe I love. Does anyone have one they would be willing to share with us? I really want to make something a little different and more traditional than the normal stuff found in a can. Can you help me? Please….

Basic Whole Wheat Bread

a Bosch recipe Adapted by Carol Ann Shepherd

Grind 11-12 c. of hard white winter wheat just before making bread. I use very high quality wheat. Measure all other ingredients and place next to mixer.

Yeast Mixture:

1 c. warm water

3 T. dry yeast

1 t. white sugar

Place in covered bowl; stir slightly. Let rise until doubled.

In the meantime:

5 + scant more cups of very warm water

2/3 c. oil (Canola)

2/3 c. honey

8 c. whole wheat flour

2 T. Dough Enhancer 2 T. Vital Wheat Gluten (both heaping tablespoons)

2 T. salt (sea salt is best)

In mixing bowl of a stand mixer, combine warm water, oil, and honey. Then add 8 cups of whole wheat flour. On top of the flour add Vital Wheat Gluten & Dough Enhancer. Put the outer lid on the bowl securely. Jog on and off to mix.

Add yeast mixture, 2 more c. whole wheat flour & salt, and mix on and off. While the machine is running, slowly keep adding at least 2+cups of whole wheat flour until the dough is very firm and not sticking to the sides of the bowl. It should be still be sticky and elastic to the touch. Keep working the dough down into the blades. Mix for 9 minutes. Pull out the blade. Let the dough raise in the bowl until it is above the rim of the bowl. (takes about 20-30 minutes)

Punch down the dough and release onto clean surface. Divide the dough into five equal balls. (I weigh each loaf: 1 lb. 14 oz. or so) Punch each ball into rectangle shape and roll up tightly like a cinnamon roll. Place in 5 greased 8” bread pans; cover. I use very high quality “dimpled” bread pans from Bosch. (Bread never sticks.) Let the dough rise again until rounded off nicely.

Place in cold oven; set heat to 325° and bake for 28 minutes (check toward the end until each loaf taps with a hollow sound-do not let loaves get too dark) Release from pans, butter spray tops, and let bread cool on racks, standing up before slicing or placing in plastic bags. That freshly baked bread-smell permeates your whole home. This can be frozen nicely. Light, moist, & delicious whether fresh or toasted & buttered. Wheat is the staff of life! This takes 2½ hr. from start to finish. So fun and so delicious!

Whole Wheat Pancakes

2 ¼ c. whole wheat flour (cut recipe in half for 2 people)

1 heaping t. soda

1 t. salt

2-3 eggs (I use liquid Egg Starters)

3 c. buttermilk (You may use more to thin batter)

Substituting milk for buttermilk will make a heavier pancake and not nearly as light and appetizing. To make buttermilk from powdered milk see your November 2009 Totally Ready Newsletter.

Mix dry and wet ingredients separately. Combine and stir adding buttermilk to desired consistency. I usually add a little more buttermilk so the batter is not too thick.

Fry on preheated HOT griddle. Serves 4 people. SOOO good. These pancakes are light and very filling. Serve with syrup or jam.

And one of my own:

Germade Bread 2 lb. Loaf

germade is a grain like cream of wheat, which may be substituted

1 1/3 C warm water

2 T butter

2 ½ tsp. Salt

2 beaten eggs

2 2/3 C white flour or 2 1/3 C white wheat flour

2 ½ T sugar

1/3 C powdered milk

1 1/3 C germade

2 ½ tsp. Yeast

If using a bread maker place in bowl in order listed. Because of eggs in this recipe do not use timed bake cycle.Bake on light setting or set to dough setting, remove and place in greased bread bread. Let rise until nicely rounded.

Bake 325 degrees 45 minutes or until golden. Bread should sound hollow when tapped. I love this for toast!

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