Fool-proof Home-made Bread6 cups barely warm water
2 TB SAF yeast
1 TB sugar
2/3 cup oil (canola)
2/3 cup honey
2 TB Dough Enhancer
2 TB Gluten
2 TB salt
Grind 10 cups hard red and or white winter wheat. Add as much flour as it takes to clean sides of bowl (12-15 cups). Bring out on a oiled surface. Shape loaves and place in greased pans. Place in a warm (100) oven. Set timer for 20 minutes. Leave pans in oven and turn it on to 350*. Set timer for 25 minutes. Tests bread temp. 190* done. Remove from pans and cool on a wire rack. Makes 10 small loaves or what ever you want to roll it into.
Pizza, bread sticks, rolls, cinnamon rolls, cinnamon swirl bread
This recipe has been used for years and was in the first book that Bosch had.
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Dee-licious Whole Wheat BreadGrind: 6 Cups whole wheat.
1 3/4 Cups milk (scalded)
2 Teaspoons salt
1/3 Cup olive oil
1/3 Cup honey
1/2 Cup water
2 eggs
2 Tablespoons yeast
6 Cups whole wheat flour approx.
Pour: Slightly cooled milk in Bosch mixing bowl. Add salt, oil, honey, water, eggs and yeast. Add 3 cups of whole-wheat flour and blend together. Add 3 more cups of flour or enough to knead at the proper texture in the Bosch bowl.
Knead for 8 minutes.
Cover: And let rise in bowl with dough hook in place until doubled in bulk.
Knead: Use momentary switch to knead until all the air is out of the dough.
Form: 2 loaves and place in well oiled bread pans and let rise again until almost doubled in bulk.
Put in a cold oven and turn the temperature to 350° and bake for 1 hour.
These loaves are very tender.
From Kitchen Resource LLC |
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Whole Wheat RollsGrind: 9 cups wheat in Nutrimill on fine.
4 Cups milk, warmed
1/2 Cup warm water
1/2 Cup shortening or cooking oil
3/4 Cup honey
2 Tablespoons salt
2 eggs
2 Tablespoons dry yeast
9 Cups whole wheat flour
Combine: Milk, water, shortening, honey, salt and eggs in mixing bowl.
Add: 5 cups whole wheat flour and knead on low speed until well blended.
Add: Dry yeast and blend again. Add remaining 4 cups whole-wheat flour and knead 10 minutes.
Put: Dough in large bowl, cover with a kitchen towel and let rise until double in bulk.
Roll: Out dough ½" thick on floured board. Cut with a round cutter for rolls.
Let: Rise until double in bulk.
Bake: 350° for 20 minutes.
Variations:
Crescent rolls: Roll out a circle of dough 12" in diameter and ½" thick. Cut in pie shaped pieces. Roll from the wide side of wedge in and place on greased baking sheet point placed underneath. Let rise. then bake.
Cloverleaf rolls: oil muffin tins and then pinch off 1" size balls of dough, mold until the top is smooth and dip in the oil and turn right side up, Put three into one muffin mold. Let rise. Then bake.
This recipe also makes delicious cinnamon rolls, hamburger buns, pizza dough or Christmas braid.
From Kitchen Resource LLC |
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Three Minute Cream of Chicken SoupCook : In medium saucepan on medium heat
6 Cups boiling water
1 Cup fine white bean flour
2 Tablespoons chicken or vegetable soup base
1 Cup cooked diced chicken pieces (optional)
Whisk: Bean flour into boiling water.
Add: Soup base.
Stir: And cook 3 minutes.
(Optional for creamier soup blend in blender for 1-2 minutes)
Add: Chicken if used.
From Kitchen Resource LLC. |
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Break ApartsAll ingredients from your favorite Whole Wheat bread recipe plus
1 Cup sugar
4 Teaspoons cinnamon
1/2 Cup margarine or butter
Chopped nuts
Using your favorite bread recipe, pinch off 1 ½" size balls of dough. Roll them in
melted butter and then in the sugar and cinnamon mixture. Oil an angel food
cake pan and place them in it. Scatter chopped nuts on top of each layer. Fill
the pan until it is 2/3 full.
Let rise and bake at 350° for 45 minutes.
Drizzle vanilla frosting over it after you have removed it from the pan. |
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