Right now my favorite bread recipe is adapted from a French Bread recipe in the Palmer Family Cookbook
You can make it with all white flour or a combination of whole wheat and white flour. When I use whole wheat I start with 3 cups whole wheat and 3 cups white flour, and then after the sponge I add 3 cups whole wheat and then however much white it takes to finish the dough.
5 cups hot water
1/3 cup oil
1/3 cup honey
1 to 1 1/2 T Salt
6 cups flour
3 T yeast sprinkled on top
(the French Bread recipe called for 4 T of yeast - which works good when I use all white flour and 1 1/2 T of salt, but when I make it part whole wheat I use only 1 T salt and 3 T of yeast. 4 T makes it too light and crumbly)
Mix for 10 minutes
Sponge for 10 to 15 minutes
Add 4 cups of flour and start kneading (mixing) again for a total of 8 to 10 minutes
(in the Bosch you need to change to speed 2 at this point)
Keep adding flour until the dough cleans the side of the bowl.
Immediately shape into loaves. Let rise for 20 to 30 minutes before baking.
I usually form the loaves and set my timer for 15 minutes. When 15 minutes is past I start heating the oven to 400 degrees. and by the time the oven is hot the bread is ready to go in.
Put the bread in the 400 oven, set the timer for 30 minutes then change the heat setting to 350 degrees to bake.
To make Jalapeno Cheddar bread I add 1 to 2 cups of chopped Jalapeno and about 4 cups of shredded cheddar cheese in the last 2 minutes of kneading.
Thursday, January 24, 2013
Vera Bun Recipe
This recipe came from Canada - Brittany gave it to me
Combine 3 T yeast, 1 c warm water, and 1 tsp sugar in a bowl and let foam
In mixer bowl combine 2 eggs, 1/3 c oil, 2/3 c sugar, 1 T salt.
Add 4 cups hot water and mix.
add 4 cups flour and mix.
Now add yeast mixture
Continue to add approx. 7 cups of flour or enough flour until the dough leaves the side of the bowl.
Let rise until double in a greased bowl
shape into balls and place on greased cookie sheet. Let rise until double
Bake at 350 for 23 minutes.
Combine 3 T yeast, 1 c warm water, and 1 tsp sugar in a bowl and let foam
In mixer bowl combine 2 eggs, 1/3 c oil, 2/3 c sugar, 1 T salt.
Add 4 cups hot water and mix.
add 4 cups flour and mix.
Now add yeast mixture
Continue to add approx. 7 cups of flour or enough flour until the dough leaves the side of the bowl.
Let rise until double in a greased bowl
shape into balls and place on greased cookie sheet. Let rise until double
Bake at 350 for 23 minutes.
Maple Bars
Kristy found these on Pinterest and they are Dangerous!
I think it is the frosting. If you just make the frosting you could probably spread it on liver and it would be almost as good.
Maple Bars
3 c milk
2/3 c oil
1/2 c sugar
1 T salt
4 tsp cinnamon
1/2 c warm water
3 T yeast
4 eggs beaten
9 1/2 c flour
In a medium saucepan scald milk; add oil, all but 1 T of the sugar, salt and cinnamon. Stir to combine and set aside to cool to lukewarm.
In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 T of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and milk mixture is lukewarm Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture, and gradually add the flour in. You may need to add more (1/2 to 1 cup) Knead for 3 to 5 minutes (You want a soft dough, like for dinner rolls)
Put into large greased bowl and let raise until double (about 1 hour)
Punch down and roll out into 2 large rectangles about 1 inch thick
Cut the rectangle in half and then each l/2 into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 20 minutes.
While bars are raising, preheat the oven to 425 degrees
Bake the bars for 7 to 8 minutes until light golden brown, watch carefully. Remove from oven and let cool slightly before icing
Make the icing while the bars are raising
Icing
1/3 c butter
1 c packed brown sugar
1/4 c milk
1 1/2 c powdered sugar
2 tsp mapleine
In a small saucepan mix butter, brown sugar and milk. Bring to a boil over medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed
I think it is the frosting. If you just make the frosting you could probably spread it on liver and it would be almost as good.
Maple Bars
3 c milk
2/3 c oil
1/2 c sugar
1 T salt
4 tsp cinnamon
1/2 c warm water
3 T yeast
4 eggs beaten
9 1/2 c flour
In a medium saucepan scald milk; add oil, all but 1 T of the sugar, salt and cinnamon. Stir to combine and set aside to cool to lukewarm.
In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 T of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and milk mixture is lukewarm Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture, and gradually add the flour in. You may need to add more (1/2 to 1 cup) Knead for 3 to 5 minutes (You want a soft dough, like for dinner rolls)
Put into large greased bowl and let raise until double (about 1 hour)
Punch down and roll out into 2 large rectangles about 1 inch thick
Cut the rectangle in half and then each l/2 into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 20 minutes.
While bars are raising, preheat the oven to 425 degrees
Bake the bars for 7 to 8 minutes until light golden brown, watch carefully. Remove from oven and let cool slightly before icing
Make the icing while the bars are raising
Icing
1/3 c butter
1 c packed brown sugar
1/4 c milk
1 1/2 c powdered sugar
2 tsp mapleine
In a small saucepan mix butter, brown sugar and milk. Bring to a boil over medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed
Sloppy Joes
Sloppy Joes (for 50 people)
This is Aunt Julie Eberhard's recipe - I made it for Sunday Dinner Jan. 20 when Jill spoke in Church before leaving on her mission to Norway. I did several little changes and I don't think I can remember them all. I used 7 lbs of Hamburger and 2 large (26oz) cans of tomato soup. I used a little molasses instead of brown sugar. I used dehydrated onions, not too heavy because Hiram doesn't care for them. I was careful with the salt because I figured there was salt in the soup and the ketchup too. I added the water (and probably more than 1/2 cup) as I was browning the meat, to keep it from burning, because I was working with frozen hamburger. It is homegrown and pretty lean, so I didn't drain it. When the day was over the meat was all gone, I know lot's of people had more than one serving, but I don't think there were more than 50 people.
5 lbs ground beef
1 T salt or less
1/2 cup catsup
5 cups condensed tomato soup
1/2 c brown sugar
5 onions
1 tsp pepper
3 T mustard
1/2 c water
Brown meat, drain, add other ingredients, simmer 1/2 hour, stir often.
This is Aunt Julie Eberhard's recipe - I made it for Sunday Dinner Jan. 20 when Jill spoke in Church before leaving on her mission to Norway. I did several little changes and I don't think I can remember them all. I used 7 lbs of Hamburger and 2 large (26oz) cans of tomato soup. I used a little molasses instead of brown sugar. I used dehydrated onions, not too heavy because Hiram doesn't care for them. I was careful with the salt because I figured there was salt in the soup and the ketchup too. I added the water (and probably more than 1/2 cup) as I was browning the meat, to keep it from burning, because I was working with frozen hamburger. It is homegrown and pretty lean, so I didn't drain it. When the day was over the meat was all gone, I know lot's of people had more than one serving, but I don't think there were more than 50 people.
5 lbs ground beef
1 T salt or less
1/2 cup catsup
5 cups condensed tomato soup
1/2 c brown sugar
5 onions
1 tsp pepper
3 T mustard
1/2 c water
Brown meat, drain, add other ingredients, simmer 1/2 hour, stir often.
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