100% Whole Wheat Sandwich Bread

Tuesday, March 29, 2011

I got this recipe from Mother Earth News - http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=6

It's super yummy...but I forgot to take pictures :) Also, you can bake this in a loaf pan or in a free form loaf on a flat baking stone.

100 Percent Whole-Wheat Sandwich Bread

Whole wheat flour has a nutty, slightly bitter flavor, and it caramelizes easily, yielding a rich, brown loaf. Milk and honey are tenderizers, and their sweetness complements the bitter notes.

1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 tbsp plus 1 tsp salt
1/2 cup raw honey
5 tbsp neutral-flavored oil, plus more for greasing the pan
1 1⁄2 cups lukewarm milk
1 1⁄2 cups lukewarm water
6 2⁄3 cups whole wheat flour (I used King Arthur Flour)

1) Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container.
2) Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook.
3) Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours.
4) The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days.
5) On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 11⁄2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball.
6) Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full.
7) Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife.
8) 5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf.
9) Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm.

Allow to cool completely before slicing in order to cut reasonable sandwich slices.
Makes 3 1 1⁄2 pound loaves.

Location:12th St NW,Hickory,United States

Chocolate Chip Pound Cake...

Friday, March 11, 2011

Yellow cake mix
Small instant chocolate pudding
4 eggs
¾ cup of water
¾ cup oil
8 oz sour cream
1 cup chocolate chips - I like the mini chips :) 

Sift cake mix and pudding.

Have your super cute assistant push things along through the sifter...

Make a well in the center of bowl, add remaining ingredients (minus chocolate chips) until smooth, then add Chocolate Chips.

Looks yummy without even baking it!!

Grease and flour tube pan.
Pour mix into pan, back for 55 - 60 minutes at 350 degrees.


Enjoy your first piece while it's still warm...YUMMY!!

Don't forget the adorable assistant!

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