7 cups sifted
unbleached flour
1 pkg (scant tablespoon) yeast
2 tsp.
salt
2 cups warm water
Mix 5 1/2 cups of flour,
yeast, salt and water in a large bowl to make a soft
dough, then beat hard until smooth and elastic (Rachel
prefers to do this by hand, but you could probably use a
mixer if desired, esp. if you have a bread hook). Beat
one minute, then rest for 5. Repeat process four more
times. Place in a warm dry spot for an
hour.
Spread pastry cloth on counter (if you use one) and
sprinkle with 1/4 cup flour. Punch dough down and place on
cloth. Sift another 1/4 cup flour on top. Gently knead
in the flour. Dough will be sticky, but keep adding
flour 1/4 cup at a time until dough is smooth. Once
dough is manageable, knead hard for ten minutes. This
gives it its firm, chewy texture. Shape into a loaf and
place on a lightly floured baking sheet. Cover and let
rise in a warm, dry spot 30 minutes.
Preheat
oven to 400 degrees F. Bake bread one hour.
A
note about appreciating German bread: It is definitely
heavier, more closely grained, not the light, fluffy
stuff. It is great for open faced sandwiches or just
spreading peanut butter (or, to be more German about it,
Nutella, which is a delicious chocolately hazelnut
spread), liverwurst-type spread, butter and preserves,
etc. on it. It is not very satisfactory for making a
two-slice "sandwich" as it is very chewy that way -
especially the crusts - and you don't end up tasting the
filling, or else you put so much in that it's too much to
eat and nobody finishes their sandwich. Most Germans
have a bread slicer, which is a hand-cranked or
electric apparatus something like our meat slicers except
with larger "teeth". This makes it very easy to cut
nice, even, slim slices perfectly. American bread, even
homemade, doesn't slice that well in a bread slicer so most
Americans probably don't have a bread slicer on hand. We
got two our last tour in Germany one year during
"junking", which is another great German
tradition.
Notice that this recipe has NO SUGAR AND NO FAT. So it's
great for someone on a very restricted diet or when you
are counting fat grams.
No Fail Yeast Bread
Ruth
This
came out of a student book and was the ONLY whole
wheat bread I could make.
1. Blend in glass
measuring cup: 1/2 c. warm water, 2 T. yeast, 2 T. honey or
sugar, 1 vitamin C tablet, crumbled.
2. In large
mixing bowl w/wooden spoon, mix: 4 c. very hot - not
boiling - water, 4 tsp. salt, 2/3 c. honey or sugar, 2/3
c. vegetable oil
3. Blend in: 6 c. whole
wheat flour
4. Blend in order then turn out on
lightly floured surface: Yeast mixture, 6 more cups of
flour (white or whole wheat) (seeds may be added -
about 1/2 c.)
5. Knead 5 to 10 minutes (great
time for prayer!)
6. Place in greased bowl and
turn to coat. Cover & let rise 1 1/2 hrs. or until
doubles in size. Punch down, cover, and raise 45
minutes.
7. Punch down and grease pans.
8. Divide and
shape into loaves.
9. Place in pans. Let rise 30
minutes.
10. Bake at 350 for 35-45 minutes.
11. Turn
out on sides to cool.
Pancake Mix
Pebbles
12 c. flour
3 c. non-fat dry
milk
6 tbs. baking powder
2 tbs. salt
Mix well
and keep in a dry container. For 15 pancakes you'll
need:
3 c. mix
2 large eggs
6 tbs. oil
1/2 tsp.
vanilla
Mix and cook in hot skillet or griddle.
Yields: 15-16 5" pancakes
Punkin Bread 3/4 cup shortening
Pumpkin Bread 2 cups flour Beat with an electric mixer on low speed until
blended, then on high speed for 2 minutes. Add remaining flour;
beat well. Stir in nuts and raisins. Pour batter
into a greased 9x5x3-inch loaf pan. Bake in a 350
degree oven for 60 to 65 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10
minutes on a wire rack. Remove from the pan; cool
thoroughly on a wire rack.
Classic French Bread
Bisquick mix 10 c. flour
Bread Makes 5 loaves of bread, and I'll put the halved
recipe quantities at the bottom for anyone with a
smaller mixer. I use this recipe for bread, rolls, pizza
dough, calazone dough, anything like that... Let it
cool.
Chocolate Chip Pumpkin
Bread Ingredients:
Blueberry Muffins 1 1/2
cups flour
Cammila
2 1/2 cups sugar
4 eggs
2
cups pumpkin (I used canned)
2/3 cup water
3 1/2
cups flour
1/2 tsp B. Powder
2 tsp Soda
1 tsp
salt
1 tsp cinnamon
1 tsp allspice (I substituted 2
tsp pumpkin pie spice for the cinnamon and allspice.
same thing really)
1 cup nuts (optional, I didn't
use any but love walnuts!)
2/3 cup raisins
(optional, I didn't use any)
350* 1 hour.
Fran
1
cup packed brown sugar
1 TBS baking powder
1
tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking
soda
1/4 tsp ground nutmeg
1/8 tsp ground ginger or
ground cloves
1 cup pumpkin
1/2 cup milk
2
eggs
1/3 cup chopped walnuts
1/2 cup raisins (I don't
put this in. My kids hate raisins lol)
In a
large mixer bowl combine 1 cup of the flour, the brown
sugar,baking powder,cinnamon, salt, baking soda, nutmeg, and
ginger or cloves. Add pumpkin, milk, eggs, and
shortening.
Hope you enjoy. Serve with a big dallop of whip cream.
Sherry
Choose this crusty, chewy bread
to serve with soup, stew, or pasta. To give it an
Italian flair, add 2 tablespoons grated Parmesan cheese
and ½ teaspoon garlic powder with the flour. Of
course, this is optional. Enjoy!
Ingredients 1 1/2
pound
loaf
------------------------------------------------------------------------
water 1 1/4 cup
butter or margarine 1
tablespoons
salt 3/4 teaspoon
bread flour 3 1/2 cups
bread
machine yeast 2 teaspoons
Cornmeal
Vegetable
oil
white from large egg 1
water 1
tablespoon
------------------------------------------------------------------------
Add 1¼ cups water, salt, bread flour, and yeast to
bread machine pan in the order suggested by
manufacturer. Select dough/manual cycle.
When cycle is
complete, remove dough from machine to a lightly floured
surface. If necessary, knead in enough flour to make dough
easy to handle. Divide dough in half and roll each
half into a 10x8 inch rectangle.
Beginning at
long end, roll up tightly as you do for a jelly roll.
Pinch the seams and ends to seal. Taper ends by gently
rolling back and forth. Place each loaf, seam side down,
on a greased baking or cookie sheet sprinkled with
cornmeal. Lightly brush each loaf with the vegetable oil.
Cover and let rise in warm, draft-free place until
almost doubled in size, about 10 to 15 minutes. With a
sharp knife, make 3 or 4 diagonal cuts about ¼ inch
deep across the top of each loaf. Lightly beat egg
white and 1 tablespoon water; brush some of the
egg-white mixture over top of each loaf. This will give it
the traditional 'shine' on the Classic French
Bread(s). Bake at 375°F for 20 minutes. Brush again with
remaining egg white mixture. Bake 5 to 10 minutes more or
until done--bread should sound hollow when tapped. (For
even browning when baking two loaves, switch positions
of sheets halfway through baking). Remove the
bread(s) from the sheet(s); cool on wire
rack.
Cycle: Use the dough/manual cycle.
Ruth
1/3 c. baking
powder
1/4 c. sugar
4 tsp. salt
2 c.
shortening
Mix with pastry cutter. Makes 12 cups. Store up to
six weeks.
I have purchased a couple of
cooking with Bisquick type cookbooks at the checkout
counter at the grocery store to use with this recipe. I
also love the coffee cake recipe on the box (sometimes
found in Bisquick cookbooks). There is so much you can
do with this stuff!
Specifically for a Bosch
Jonna
12
c wheat berries, ground (about 18 c flour)
6 c
hot water, not boiling*
2/3 c olive oil
2/3 c
honey
2 TBS sea salt
2 TBS SAF yeast (other yeasts
might work, too, though)
Put 1/2 the flour and
the rest of the ingredients into the mixer, except
the yeast. Start mixing. Add flour until it becomes
*almost* the right consistency (the dough will pull from
the sides of the bowl). Add the yeast and then add
more flour, until it *is* the right consistency. (I'm
assuming you know what the right consistency
is.)
Mix for 6-8 minutes on high. Dump the dough onto an
*oiled* counter or surface. Fold the dough over on itself
from each side. (How else do I explain this? Stretch
the dough and fold it over. If it doesn't make sense,
I'll try to explain better.) This is supposed to
"stregthen the grains by crossing them." I don't know if it
does or not, I skip it usually.
Pinch off
dough, shape and place into pans. Cover and let it rise
until doubled.
Place bread into COLD OVEN, and
turn it on to 350 for *about* 30 minutes. (Mine
usually takes closer to 40 mintues.)
Take it out
of the oven (and the pan) and "tap" the bottom of
the loaf. It's supposed to sound "hollow." It took me
a while to recognize what hollow meant in this
case, but now I can hear it. LOL.
~Smaller portion, makes 2 good sized loaves:
6 c
wheat berries (about 9 c flour)
3 c hot water, not
boiling*
1/3 c olive oil
1/3 c honey
1 TBS sea salt
1
TBS yeast
Same directions as above.
*=
I heat 1/2 the water on the stove until there are
bubbles on the sides and bottom, but it is NOT boiling.
The other 1/2 I just dump in room temp. Seems to work
well this way.
Ruth
2 1/3 cups white flour
1 cup whole wheat
flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2
teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon
nutmeg
4 eggs
1 cup oil
2 cups canned pumpkin
2/3
cup water
1 cup mini chocolate
chips
Pre-heat the oven to 350°. Lightly grease and flour four
1-pound coffee cans, four mini loaf pans or two 8 by
4-inch loaf pans. In large mixing bowl, stir together
white flour, whole wheat flour, sugar, salt, baking
soda, cinnamon and nutmeg. Make a well in the center.
Add the eggs, oil, pumpkin and water. Beat well. Stir
in chocolate chips. Spoon batter into prepared pans.
Bake for about 1 hour or until tests done.
Allow loaves to cool in the pans for 10 minutes, then
turn out onto a cake rack to finish cooling. You may
double wrap the loaves when cool and freeze for 2
months.
A simple chocolate glaze is good drizzles
on the top of the loaf before giving or serving or a
sprinkling of confectioners' sugar.
Cindy
3/4 cup sugar
1/2 tsp salt
2 tsps.
baking powder
1/3 cup vege oil
1 egg
1/2 cup
milk
Mix all then add
1 cup fresh
blueberries
Fill 12 standard, lined, muffin cups
Mix
together
1/2 cup sugar
1/3 cup flour
1/4 cup cool,
butter, cubed
1 1/2 tsp. ground
cinnamon
Sprinkle crumb mixture over batter mixture. Bake at
400 for 20 min.