New Bread Recipes to Try

EZ Wheat Bread recipe (I doubled this recipe in the video you watched)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

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Winter Pumpkin Squash Soup

 2 T. butter

1 T. olive oil2 cups chopped yellow onions

1 15 oz. can of pumpkin

1 1/2 lbs of butternut squash, peeled and cut into chunks

3 c. homemade chicken or canned broth

2 t. kosher salt

1/2 t. black pepper

1 c. 1/2 and 1/2 

1.  Heat the butter and oil in a heavy pan and add onions.  Cook over medium heat for 10 minutes or until translucent

2.  Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.  Cover and simmer over medium/low heat for about 20 minutes until butternut squash is very tender

3.  Process the mixture through the medium blade of a food mill.  Return to pot and add half and half.  Slowly heat.

4.  If soup needs more flavor, add more salt.  Serve hot with garnishes, if desired.

5.  To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2 inch cubes and saute them 1 T of butter until browned.  Season with salt and pepper

Ina Gartner