Sensual and Seductive Bread

My great in-laws gave us a bread maker in 1994 for Christmas. For 17 years we have baked our own bread. Yesterday, when two fresh loaves came out of the oven Nathan wolfed down four slices slathered with raspberry jam! Fresh baked bread is one of the greatest scents in the world! It’s sensual and seductive!

Over the years people have asked for my recipe. I got the recipe from the bread maker manufacturer 17 years ago.

I have variations on the recipe:

1. I’ve found that depending on altitude and humidity more or less water is needed. The higher the altitude the more water I put in. I use two ounces more water here at 1,700 feet above sea level than in Canada at our cottage (about 1,000 feet lower). In the winter with lower humidity I’ll use less water.
2. Over the years I can know that the bread machine works harder when I don’t put in enough water or too much flour. Within five minutes of mixing, if the dough is too dry, I can add an ounce of water to the mix.
3. If the dough is too “wet” use it anyway. The worst it can do is leave gobs of gooey dough on your hands.
4. I add 1/3 cup of dried milk occasionally to the mix.
5. I use canola oil and sometimes olive oil.
6. I’m not precise in my measurements.
7. I vary the blend of flour, too. I’ve used cornmeal, oatmeal, flax, wheat germ, wheat bran, and white whole wheat. Experimenting is half the fun. When I add cornmeal I throw a variety of spices, including red pepper flakes, into the mix creating a spicy loaf to go with soups in the winter.

Bread making is simple and easy with a bread machine. We don’t bake the bread in the machine. The heat ruins the rubber seals and motor. We let the machine do all the work, and place the dough in a standard bread pan. We have two machines running to maximize the oven use, then place the bread in the refrigerator to keep it fresh.

We’ve found that the wax paper bags from cereal boxes works the best to keep the bread in the fridge. I’m not sure why, but we’ve tried Tupperware break keepers, old bread bags, zip lock bags, and wrapping in plastic wrap.

The entire process takes about three hours. Some mornings I leave after getting the dough started. The family is well-trained to know how to remove the dough, put it in the pans to rise, and bake it. We all have a bread addiction so getting everyone trained was easy!

The Recipe

1. 10 oz water
2. 1 tsp yeast
3. 3 cups whole wheat flour
4. 1/8 cup sugar
5. 1/2 tsp salt
6. 2 Tbsp oil
7. A greased bread pan

Add the ingredients in the bread maker in order. Set the bread maker cycle to dough. When the cycle finishes shape the dough into a loaf shape the size of the bread pan, then place the dough into a greased pan. Let rise 45-60 minutes. Bake at 370 degrees for 27 minutes. If the bread sticks to the pan let it cool for fifteen minutes before removing. Otherwise remove immediately and place on cooling rack. When cool place into bag and store in fridge if there is anything left!

 

Save Money, Eat Healthy

I’m all about saving money and eating healthy! My sister makes the best granola. I can’t believe how easy it is to make, how healthy it is, and how much money it saves from buying regular store-bought breakfast cereals.

Cherry, Almond, and Cinnamon Granola

•  4 c. old-fashioned rolled oats
• 1 c. sweetened, shredded coconut
• 1 c. toasted wheat germ (Kretschmer’s)
• 2 c. sliced almonds
• 1 1/2 c. dried cherries (whole or chopped), or golden raisins, chopped dried apricots, dried cranberries, or combination
• 1/2 c. vegetable oil
• 1/3 c. good honey (is there bad honey?!!)
• 2 tsp. ground cinnamon

Preheat oven to 350 degrees. Toss the oats, coconut, almonds, and cinnamon together in a large bowl.  Mix together the vegetable oil and honey and pour over the oat mixture.  Stir with a wooden spoon until all the oats and nuts are coated with the liquid..

Pour onto a sheet pan (I line with parchment paper.) Bake, stirring occasionally (or edges will get too brown), until mixture turns a nice, even golden brown, about 20 to 30 minutes. Remove from oven, allow to cool.  Add dried cherries and stir in.  Store granola in an airtight container. It stays fresher longer if you keep it in the freezer. Enjoy!

Hey Tom…thanks for the compliment on the granola.  I’ve updated this over the past year, and now use half walnuts and half sliced almonds…amps up the “crunch factor” just a little, and walnuts are so good for you.  Also, my current favorite dried fruit in it is a mixture half dried cranberries and half golden raisins : )

Jumbo Junior Biscuits

Marketing didn’t work for these biscuits. Kroger clearanced them well before the exp. date at 80% off. We tested them last night, and they are about 50% smaller than regular biscuits, but why label them JUMBO when they are just plain JUNIOR SIZED? Why not just label them, “DIET Biscuits! 40% FEWER CALORIES?”

Milepost 12/30/09

How “religious” is your state?

If your state is more religious there is a better chance you’ve been married multiple times! It’s called “The Larry King Effect”.

Five must see movies (and I’ve never seen or heard of them).

How to use a church building for discipleship and know that your sermons are effective. It’s an article called “The Sprawling Missional Campus.”

My latest food creation, Vegetable Fried Bread Melange, which came on the spur of the moment on a day off when I could treat Rhonda to a delicious lunch date together. It’s healthy, too.

Read through the Bible in 2010. Choose from 20+ reading plans!

Christmas Waffle Recipe

The bowl of batter, light, thin and cooks to a crispy texture. Eat it within five minutes or the waffle gets limp and soggy, but still good to the taste.

Actually, this is a recipe from the Fannie Farmer cookbook. We cook these only at special occasions  because there is more butter in these than in croissants! The only complaint is cleaning our non-submersible waffle iron, but it cooks evenly and fast!

RAISED WAFFLES

FOR THE SPONGE:
1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed
8 tablespoons (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups flour
FOR THE BATTER:
2 eggs
1/4 teaspoon baking soda

TO PREPARE THE SPONGE:
Select large mixing bowl. (Note: Batter will rise to double its original volume.) Add water to bowl. Sprinkle in yeast. Let stand for 5 minutes to dissolve. Add milk, melted butter, salt, sugar and flour. Beat until smooth and well blended. Cover bowl with plastic wrap. Let stand overnight at room temperature. Place a tray under the bowl just in case it rises over the top!

TO FINISH THE BATTER:
Just before cooking waffles, mix the eggs and baking soda in a separate bowl then stir into batter. Stir until well mixed. An electric beater works best. (Note: batter will be very thin.)

TO BAKE THE WAFFLES:

Pour 1/2 to3/4 cup of batter into very hot waffle iron. Bake until golden and crisp.

Leftover batter will keep well several days in refrigerator. For our family of six including two teens and three swimmers, we double the recipe for yummy breakfasts or snacks in the next few days.

Makes 8 waffles