FRESH MILLED STONE GROUND FLOUR: WHOLE WHEAT MILK BREAD RECIPE - (3.9/5)
Provided by SharonE
Number Of Ingredients 9
Steps:
- NOTE: This recipe is for fresh milled flour which tends to absorb more liquids. If you are using store bought flour, you will have to adjust the amount of flour (most likely add) or reduce the liquids. If using active dry yeast, warm water and milk until 100F. Otherwise, use cool tap water/room temp. milk. Pour water and milk into bowl of stand mixer fitted with dough hook. Add yeast and honey, mix around. Let stand 10 minutes if using active dry yeast. Stir in flours (holding back some), oats, butter and salt. Knead on high speed for 1 minute. Let dough rest for 15 minutes in bowl. Continue mixing on med-high speed for another 4-5 minutes. The dough should clear the sides of the bowl. If not, add more flour, 1 tbsp at a time to bring the dough together. Transfer dough to a lightly floured work surface and knead a few times by hand. You can perform the windowpane test to see if it's been kneaded enough. Place in a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 hour, or until doubled in size (if using instant yeast and cool water, this could take longer, which means more time for flavor development). Punch down dough, transfer to a work surface. Press out into a square shape, roughly 8x8. Roll up into a log, pinch seams and ends to shape and place in lightly sprayed 9x5 loaf pan. Preheat oven to 375F. Loosely cover and rise again for 35-45 minutes, until dough reaches just up over edge of pan. You can push a finger into dough to see if it slowly springs back (keep rising if it springs back quickly). Bake 40-50 minutes, or until loaf is hollow when tapped on bottom. Remove from pan immediately and place on a wire cooling rack.
CLASSIC WHITE SANDWICH BREAD
I got this recipe from one of my cookbooks and I would not change a thing. I started baking my own bread to save money but this loaf is worth twice what you pay in stores for its taste. This bread is easy to slice and is perfect for everything you would normally use bread for. If any gets old then use it for bread crumbs or croutons. Recipe is for 2 loaves.
Provided by Sphinx
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
- Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
- Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
- Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
- Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
- Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
- Lightly grease two 9X5 loaf pans.
- Turn the dough out onto a lightly floured board and divide in half.
- Pat each half into a long rectangle.
- Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
- Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
- Pinch the ends and along the seam to seal and place in loaf pan seam side down.
- Repeat folding with other half of dough.
- Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
- Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
- Turn onto racks and let cool completely.
Nutrition Facts : Calories 1697.7, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 3621.9, Carbohydrate 313.4, Fiber 12.3, Sugar 13.6, Protein 50.1
ELAINE'S MOST EXCELLENT SANDWICH BREAD
This recipe is from another Feingold mom (www.feingold.org) and is my absolute fave for regular bread. I use for sandwiches, french toast, buns, anything I need a good-bodied bread for. It's heaven on earth when freshly baked and spread with real butter! This bread has enough body to slice for sandwiches. Sometimes I substitute 3 T molasses for the sugar or add 1 T Italian seasoning. You can also put it on the dough cycle and shape into hamburger buns, hot dog buns or hoagie rolls.
Provided by cook from scratch
Categories Breads
Time 5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Place in machine in the order your machine asks for and cook on the regular cycle.
Nutrition Facts : Calories 1853.1, Fat 31.9, SaturatedFat 16.8, Cholesterol 247.1, Sodium 2617.4, Carbohydrate 339, Fiber 11.7, Sugar 51.1, Protein 47.7
FRESH MILLED GRAIN WHOLE WHEAT BREAD IN BREAD MACHINE
This is a recipe based on a few different bread recipes that use fresh milled grain. It is completely whole grain and is just heady and delicious! It took a few tries with different recipes, different types of rises, etc. before I finally came up with one that worked. This takes some planning. You won't get a loaf in 4 hours, but you will get a wonderful, completely clean, bread that will impress the neighbors and make you feel awesome. Preparation time includes the soaking time.
Provided by MsTeechur
Categories Yeast Breads
Time 12h30m
Yield 2 Loaves, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grind about 5 cups of hard red or hard white spring wheat. This should make a little more than 600 grams of flour. Weigh the flour out.
- Tip for using Vitamix--store grain in freezer so it does not get hot during grinding. Do only 1 cup at a time. You can re-grind the larger pieces.
- Measure it out on a scale because the weight of flour is different depending on the grind. This is key. It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight.
- In your bread machine, add everything EXCEPT yeast and about 1 cup of flour.
- Turn on your bread machine and let it mix. It'll be kind of gloopy, that's fine. You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet. Stop once it's mixed (turn off machine). Of course you can do that by hand if you want to.
- Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread. You can wait up to 24 hours.
- The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids. By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing.
- Pour the remaining flour on top of the dough and make a little "bowl" in the flour and carefully pour the yeast into the indent so that it is separated from the dough. If you don't, it will activate too early. Even better if you have a bread machine with a separate yeast chamber. If so you do not need to hold back any flour.
- When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour. Worry not, my friend.
- Wash your counter very well and spray a little oil on it. Oil up your hands and turn the dough onto the counter. Fold it over itself a few times and then tear the dough in half. Just using your hands make it into a rectangle and roll it up tightly. Place it into an oiled bread pan. Cover with a towel and allow to rise for another hour or so. I just turn on my oven for a bit at low heat and then turn it off.
- Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.
BLUE PLATE SPECIAL HALIBUT OR SALMON
This comes from "Seafood Twice a Week". It was my first attempt at cooking fish. It always turns out great and gave me the confidence to try other fish preparations. It's also great for those nights when you're just too tired to cook. The next day, leftovers mashed and mixed make a good halibut-salad sandwich. My favorite is halibut with this preparation, but salmon is good this way, too.
Provided by GinnyP
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Lightly oil or spray a baking dish before placing fish in a single layer.
- Mix remaining ingredients; spread over fish.
- Bake at 400 degrees F for 15-20 minutes or until done.
Nutrition Facts : Calories 157.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 83.4, Sodium 116.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 31.7
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