Tag Archives: bread

Superhero Muffins

These Superhero Muffins are a recipe I lightly adapted from the cook book, Run Fast, East Slow. Shalane, an olympic marathon runner, often enjoys one of these before a long run or as a snack. They are filled with nutrient dense ingredients including zucchini, carrots, almond meal(they’re gluten-free), oats, walnuts and more! Shalane used olive oil in her recipe, but we subbed that out for coconut oil and a little applesauce, but either way works great.

If you’re not sure how to get grated zucchini and carrots, take a look at the picture below. Basically, I grate it on the really small holes on my cheese grater.

We added carob chips to these muffins, but you could also do chocolate chips or raisins, or you can leave them.

I like to line my muffin tins with silicone liners for easy clean up, and so it’s easy for the kids to grab one and take it to school for lunch. Paper liners are great too, I just always have these on hand because they’re reusable. You can also just spray the pan with Pam.

Enjoy!

Superhero Muffins– adapted from Run Fast, Eat Slow
*makes 15 muffins

1/4 c coconut oil (or olive oil)
2 Tbsp applesauce
1/2 c pure maple syrup
1 tsp vanilla
1 c zucchini (about 1 zucchini)
1 c grated carrots(about 2 carrots)
3 eggs
2 c almond meal**
1 c rolled oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
(optional) 1/2 c chopped walnuts
(optional) 1/2 c raisins, chopped dates, or chocolate/carob chips

Preheat oven to 350 degrees. Line muffin tins with paper or silicone liners, or spray with Pam. In a medium saucepan or a microwaveable bowl, warm the coconut oil, applesauce and maple syrup until coconut oil is melted(if they’re not warm, the coconut oil will turn into firm clumps). Transfer to a large mixing bowl. Stir in the zucchini, carrots and vanilla. Stir in eggs. Add the almond meal, oats, cinnamon, nutmeg, baking soda and salt and stir to combine. Add the optional chopped walnuts and chocolate chips. Using an ice cream scoop, pour batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes(20-25 for mini muffins).

*these can be frozen in a tupperware or freezer ziploc bags. Pull out in the morning and it’ll be thawed by lunch, or you can defrost in microwave on low power.

**I make my own almond meal in my high power blender by grinding 1 1/2 c raw almonds until they resemble almond meal. I blend for a few seconds, then scrape with my rubber spatula and blend for a few more seconds….don’t over blend as it’ll turn to almond butter.

 

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Filed under Breads, Breakfast, gluten-free, Snacks/Sides/Appetizers

Broccoli Cheddar Rolls

These broccoli cheddar rolls were inspired from a Lionhouse Pantry cook book. I made these Cheddar Broccoli rolls to go with our traditional ‘breakfast for dinner’ a couple of Sundays ago and it was AMAZING! Okay, Scott and I thought they were amazing, but the kids mostly wouldn’t even touch them because they had green broccoli sticking out of the top. But that was okay with us because Scott and I devoured them, and happily ate the leftovers the next two days. The leftovers were also fabulous, I just warmed them up for about 10 seconds in my microwave and then ate in on the side of a salad or whatever else I was having.

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The dough for this bread is the same whole wheat bread dough I use for our cinnamon rolls. You can grab that recipe here. As a side note, I doubled that recipe when I made these so that I could also make a batch of cinnamon rolls :).

I forgot to take a picture of the dough rolled up, but here’s an older one I took that works just as well. I just want you to see a few things here: I roll out a rectangle onto my floured counter, and then I take my floss (I keep an unscented floss in my kitchen for this very reason) and mark where I’m going to cut, and then I go back with my floss, get it under the dough, and then I use the floss to come up and around the dough and cut it. They make beautiful cuts and they don’t smoosh the dough at all.

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Our son, Chef Charles here, loves to help me in the kitchen which I love! Cooking is so fun when we do it with those we love.

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You could cover it with saran wrap and stick it in the fridge, or leave it out on your counter, if you’re not going to bake it for a little while. They should be great to bake the next morning if you wanted to make it as an overnight roll, and you’d follow the same instructions on the ‘cinnamon roll’ recipe post for that.

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Slather them with melted butter,

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And then bake them for 10ish minutes until some of the edges are light golden, and they’re done!

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Broccoli Cheddar Rolls
*makes about 20 rolls

1 recipe dough for my whole wheat cinnamon rolls
1 c chopped broccoli (or 1, 10 0z frozen bag chopped broccoli thawed and drained)
1 c grated cheddar cheese
1/4 c dried minced onions
1 egg
1 tsp sea salt
2 Tbsp Parmesan cheese
2 Tbsp butter, melted

Preheat oven to 375 degrees. After dough has completed rising, turn out onto a floured surface. Roll out dough into a large rectangle, about 21 inches by 16 inches.  Mix broccoli, cheddar cheese, onions, egg, salt, Parmesan cheese in a small bowl. Spread broccoli mixture over dough. Tightly roll up the dough, jelly roll style. Cut dough into 20 slices. Place slices in cavities of a muffin pan sprayed with cooking spray, or on a greased baking sheet. Brush with melted butter.  Place in preheated oven and  cook 10-15 minutes. Remove from pan and cool on wire rack. Makes 20 rolls.

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Filed under Breads, Breakfast

Whole Wheat Peanut Butter Banana Muffins

Muffins are a nice grab-and-go food to throw in lunches, take on the road or have as an after school snack. And I LOVE when we find an awesome one that the whole family loves and it’s whole grain AND it doesn’t have any refined sugar, which is what you’re getting here! These peanut butter and banana muffins were a huge hit in our house. These muffins are fast(about 10 min of prep time, then 18 minutes to bake) and easy to whip up so give them a try!

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THE RECIPE:

Whole Wheat Peanut Butter Banana Muffins lightly adapted from Mel’s Kitchen Cafe
*makes about 18 muffins

1 1/2 c mashed banana (3 large bananas)
1/3 c honey
1/4 c applesauce (or melted coconut oil)
1 egg
1 tsp vanilla extract
1/2 c creamy natural peanut butter
1/3 c milk (almond, cows, they all work)
2 c whole white wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Place 18 silicone liners (or paper liners or just grease with spray/oil) in a muffin tin. In your Bosch (or with a handmixer and large mixing bowl), combine the bananas, honey, applesauce, egg, vanilla, peanut butter and milk and mix together on low speed. Add the flour, powder, soda, salt and cinnamon. Mix again and then using an ice cream scoop, scoop batter into each muffin cup (about 2 Tbsp; filled about 3/4 full). Bake about 18 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Store in a tupperware.

*These can be frozen either in a tupperware or ziploc bag. We pull one out of the freezer in the morning, stick it in a sandwich bag to bring with us, and it’s thawed by lunch.

 

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Honey Sweetened Poppy Seed Bread

Christmas is only five days away! We have Scott’s parents coming in town today from North Carolina, Thursday the kids get to play Christmas songs on a grand piano at a local grocery store, Saturday we will act out the nativity and sing lots of Christmas songs, and Sunday after stockings and gifts, we’ll go to church for an hour where Scott, me and Elisabeth will be performing (our church will do all musical numbers with a little narration on Christmas Sunday; no actual classes), and then we’ll come home and have a brunch with cinnamon rolls and egg casserole! So it’ll be a full and joyful week! And I cannot tell you how long I have been dreaming about having cinnamon rolls. I only make them a couple of times a year because 1) they’re time consuming and 2) (and most importantly) I love them SO much that I always eat too many .  Here is my overnight cinnamon roll recipe(who wants to be making dough Christmas morning? not me) if you want to give them a try; they’re all whole grain and SUPER soft and delicious.

We made a couple of different foods to give away as neighbor/teacher gifts, a chex mix and this poppy seed bread which is made with half whole wheat flour and is sweetened with honey and apple sauce. We kept a loaf for our family and gave away three mini loaves and the next day my kids begged me to make more, and this time a double batch because it “wasn’t enough” :)! We love poppy seed bread at Christmas, and all the time!

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THE RECIPE:

Honey Sweetened Poppy Seed Bread
*Makes 2 8×4 inch loaves, or 6 mini loaves

1 c butter, melted
1/3 c unsweetened applesauce
2 Tbsp coconut oil, melted
1/2 c warm mlk
2 eggs
1/2 c honey
1 tsp vanilla extract
1 tsp almond extract
1 c all-purpose flour
1 c whole white wheat flour
1 tsp sea salt
2 tsp baking powder
1 1/2 tsp poppy seeds

Preheat oven to 325 degrees. Grease and flour 2, 8×4 inch loaf pans (or 6 mini loaves, or a combo of the two) and set aside. Cream butter, applesauce, oil, eggs, milk, honey, and extracts. Add remaining ingredients and cream until blended but not over mixed. Bake loaf pans 45 minutes (edges browning, tooth pick comes out clean), mini loaves 35 minutes.

*Always check pan five minutes before timer goes off because different ovens cook differently so it may need a little less or a little more time.

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Filed under Breads, christmas, Desserts

Vegan Sweet Potato Muffins

Anyone else out there love reading cook books? We are regulars at our community library and I’ll often come home with a stack of cook books :).  Some recent favorites have been the China Study companion cook book, a couple of Gwyneth Paltrow’s cook books, and three of Kimberly Snyder’s books(Beauty Detox Solution) which have recipes in the back. This vegan sweet potato muffin recipe is one I adapted from Gwyneth Paltrow’s, “It’s All Good” cook book and it’s one that my family loves!

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There are no eggs in this recipe because it is vegan, so just know that it’s not a misprint :). Prick your sweet potato a few times with the tines of a fork, place it in a pan and bake it at 400 degrees for about an hour. Once it’s done set it aside to cool (you can do this step a day or two ahead if you prefer, and then wrap with foil or saran wrap and store in your fridge). Keep your oven at 400 degrees. Once the sweet potato is cool enough to handle, peel the skin off your sweet potato using your hands or with a knife, and put it in your Bosch or large mixing bowl with mixer, and mix until it’s more of a puree; I usually have some tiny chunks which is fine, my kids just don’t like big chunks. Add in the oil, milk, honey, maple syrup and vanilla and mix to combine.

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Next add in your dry ingredients so your flour, soda, powder, cinnamon and salt. Mix to combine.

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The consistency should be gooey, but not liquidy, with some tiny chunks from the sweet potato; about like this:

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This recipe makes 24 muffins so get out your muffin tins and line them with muffin liners or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)). Using an ice cream scoop and  a spoon, scoop batter into each muffin cup. Bake at 400 degrees for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. As soon as they come out, brush them with a little pure maple syrup.

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Allow them to cool before you bite in; they are hot!

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Store in an airtight container, or you can freeze them in a bag or tupperware container for later. We like to eat some right away and freeze some so that Scott and the kids can pull one out in the morning to pack with their lunch, and by lunch time it has thawed and is ready to be eaten!

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THE RECIPE:

Vegan Sweet Potato Muffins (adapted from Gwyneth Paltrow’s, It’s All Good cookbook)
*makes about 2 dozen

1 large sweet potato (ends up being about 2 cups of pureed sweet potato)
1/2 cup oil (I like to do half melted coconut oil, and half olive oil)
1/2 cup unsweetened almond milk (warmed in microwave 20 seconds or at room temp)
1/4 c maple syrup, plus 2 extra tablespoons for brushing the muffins
1/2 c raw honey
1 tsp pure vanilla extract
2 cups whole white wheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt

Preheat the oven to 400F. Prick the sweet potato a few times with tines of a fork. Bake until soft and liquid beginning to come out of holes made from fork, about 1 hour. Set the sweet potato aside until its completely cool.

Peel the sweet potato, discard the skin and place in a large mixing bowl (I do this in my Bosch). Mix until blended up with no large chunks.  Add in the oil, milk, sweeteners and vanilla and mix together. Add in the dry ingredients and mix. Line two  12-cup muffin tins with  liners, or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)).  Using an ice cream scoop and  a spoon, scoop batter into each muffin cup; I like to use a scoop so they’re all even. Bake at 400 degrees for 18-20 or until a toothpick comes out clean. Brush the tops with extra maple syrup as soon as you pull them out of the oven. Let the muffins cool before serving.

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Honey Pumpkin Bread

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This is a recipe I came up with using my honey banana bread recipe as a guide. This recipe makes two, 8×4 inch loaves, though most of the time, I double this recipe and make 3, 8×4  loaves(or lots of mini loaves) and 24 muffins… we’ll usually give a loaf away, freeze the muffins so the family can later have a grab-and-go snack, and we’ll eat the other two loaves within a couple of days. We LOVE this bread, it’s moist and wonderful and it’s gone super fast.

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In a large mixing bowl you’ll combine all your wet ingredients, whisk together, add your dry ingredients, mix until combined and then dump in your chocolate chips and stir to combine. Pour this batter into your loaf pan (or muffin tin) and bake in a 325 degree preheated oven for about an hour for the large loaf pan, and half that for muffins, or until a toothpick comes out clean.

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THE RECIPE:

Honey Pumpkin Bread
*makes 2, 8×4 inch bread loaves

3/4 c coconut oil, melted (or butter)
1 c honey
4 eggs
2 c pumpkin puree
4 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice (translates to: 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp all spice, 1/4 tsp ground cloves)
Optional: 1 c carob chips or dark chocolate chips

Preheat oven to 325 degrees. Mix oil, honey, eggs, and pumpkin puree together with whisk in a large mixing bowl. Add flour, soda, salt and pumpkin pie spice. Mix together until combined. Pour into two greased 8×4 inch loaf pan and bake for 60 minutes (or you can make some muffins and some smaller loaves. Just change baking time. Muffins cook about 20 minutes and mini loafs about 30 minutes) or until toothpick comes out clean. Remove from oven and let sit for five minutes before taking it out of pan and allowing it cool on a rack.

*I like to double this recipe and make 24 muffins and 3 loaves.

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Filed under Breads, Halloween, thanksgiving

Orange Scones

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Well friends, we are moving out of state around Memorial weekend, back to our home in Utah, so I hope you will bear with me and my blog here, over the next month or two, as our family of 7 is living in a transitory state dealing with packing and unpacking, and with my Hubby flying back and forth and being gone a lot. I will do my best to keep the posts coming weekly, but if I miss one, or if I’m a little late, please know that I will be back soon because I love having this one spot online where I can store all my family’s favorite whole foods recipes. Alright, so this recipe is mostly whole foods, and I don’t do this very often, but I think it’s fine every once in a while, for a birthday or holiday or special occasion, to break some of your typical rules and use a little sugar or white flour. We’re still using mostly whole grains and overall the recipe is still way better than buying a pre-made dessert from the store that’s full of preservatives, dyes, high fructose corn syrup, etc.

After eating a yummy scone at Panera bread, I experimented with several scone recipes, trying different flavors, to figure out which one my family liked the best. It was a tie between the lemon and the orange scone, and actually, you can use this recipe for both, just sub out the orange essential oils or juice, with lemon essential oils or juice. I experimented with several different flours and I decided I liked it best when the recipe had at least 1/2 c of white flour. I liked multiple combinations: 1 c brown rice flour with 1/2 c wheat and 1/2 c white flours, or 1 c wheat and 1 c white flour.

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Preheat your oven to 400 degrees with the rack on lower middle position. Line a baking sheet with parchment paper. Mix dry ingredients. Add sugar and orange essential oil or zest. In separate bowl whisk egg and sour cream and set aside. Grate frozen butter into flour/sugar mixture.

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Combine with fork or dough pastry blender until it resembles coarse meal.

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Stir in sour cream mixture until just combined.

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Place dough on the prepared parchment and pat into an 8 inch circle. Use a pizza cutter to cut into 8 triangles.

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Alternately, you can roll the dough into a rectangle and cut into 18 triangles.

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Pull the dough apart so that the scones each have about an inch in between each other.

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Bake for 15 minutes, until the tops are golden.

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While baking, mix together your glaze in a small bowl or liquid measuring cup. Once the scones are done baking allow them to sit and cool for 5 minutes and then drizzle the glaze over top or dip each scone into the glaze. Even though in the picture below I’ve drizzled my glaze, I actually prefer to dip the entire top of the scone into the glaze(I make the glaze in a shallow and small bowl that’s big enough to fit one scone)…when the glaze dries it gives it a slightly crispy texture on top like the ones at Panera Bread :). Yum!  Definitely a family favorite!

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THE RECIPE:

Orange Scones
Makes 8 large or 18 mini scones

2 c flour (I use a combo of: 1 c brown rice flour, 1/2 c wheat and 1/2 c white. 1 c wheat and 1 white works great too)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 c evaporated cane juice (or other granulated sugar)
5 drops wild orange essential oil or zest from 1 large orange
1/2 c butter, frozen
1/2 c sour cream (or can sub 1/2 c plain yogurt with 1/2 Tbsp lemon juice)
1 large egg

Glaze:
3/4 c powdered sugar
3 Tbsp butter, melted
2-4 Tbsp orange juice (or 2 Tbsp water with 5 drops wild orange essential oil)

Preheat oven to 400 degrees with rack on lower middle position. Line baking sheet with parchment paper. Mix dry ingredients. Add sugar and orange. In separate bowl whisk egg and sour cream and set aside. Grate frozen butter into flour/sugar mixture. Combine with fork or dough pastry blender until it resembles coarse meal. Stir in sour cream mixture until just combined. Place dough on parchment and pat into 8 inch circle. Use a pizza cutter to cut into 8 triangles (alternately, you can roll the dough into a rectangle and cut into 18 triangles). Pull the dough apart so that the scones each have about an inch in between each other. Bake for 15 minutes, until the tops are golden. While baking, mix together your glaze in a small bowl or liquid measuring cup. Once the scones are done baking allow them to sit and cool for 5 minutes and then drizzle the glaze over top or dip each scone into the glaze.

*You can alternately, make a healthier glaze made from 2 Tbsp orange juice and 1/3 c agave, but it won’t harden like the one above with the powdered sugar. This is still yummy, but is less sweet, has a different, runnier consistency and it will soak into the top of the bread some.

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St Patrick’s Day: Irish Soda Bread

With it being St. Patrick’s Day tomorrow, I’m doing an earlier post than normal (Monday instead of Wednesday), so that I can share an Irish food my family enjoys. This is a soda bread, meaning baking soda, that we serve along with our dinner of mashed potatoes and peas or broccoli (going with the green theme), a green salad and usually chicken with  gravy(here’s a good homemade, vegan cream of chicken gravy) or chicken fingers.  If we have any leftover bread from dinner, it’s great warmed and served with a little butter and jam on top for breakfast. This is a recipe I got at a church activity and have altered slightly, changing white flour for wheat and spelt, and sugar for honey. Here are your ingredients: Wheat and spelt flour (can sub white for spelt if you don’t have spelt), baking soda, honey, egg, butter, plain yogurt or buttermilk, and raisins.

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Preheat your oven to 350 degrees. If you have a pizza stone, you’ll preheat that as well. If you don’t have a pizza stone, you can use a cookie sheet lined with parchment or greased. Combine  your flour and baking soda with your raisins in a large mixing bowl. Create a well in the middle and add the remaining ingredients:  butter, egg, yogurt and honey.

2015-03-16 09.03.30Stir to combine. I use a big wooden spoon but you could also use a fork or another large spoon. Lay the dough out on a lightly floured board and knead a few times and then pat it together into a circle. It’ll be about 10 inches in diameter.

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Put the bread onto your prepared baking sheet or pizza stone.

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My pizza stone can fit two of these round loaves, so I like to double the recipe and make two at a time, since our family of 7 can go through one of these pretty quick.

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You’ll cook these for about 25-35 minutes(closer to 25 if using a preheated pizza stone), until lightly browned on top and when you knock on it, it’ll have a hollow sound.

2015-03-16 09.42.29You can cut these into wedges,

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or slices.
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Here it is with our festive Irish dinner.

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And then again for breakfast the following morning :). 2015-03-16 09.55.15

Happy St. Patrick’s Day! Enjoy!

THE RECIPE:

Irish Soda Bread
*makes one loaf

1 1/2 c whole wheat flour
1 1/2 c spelt flour (or white flour is okay if you don’t have spelt)
1/2 tsp baking soda
1/4 c raisins
2 Tbsp honey
1 egg, beaten
1 c buttermilk or plain yogurt
2 Tbsp melted butter

Preheat oven to 350 degrees. In a large mixing bowl, mix together flour and baking soda. Toss in raisins. Make a well and add buttermilk, egg, honey and butter and stir to combine. Turn out on floured surface, and pat into a circle. Cook on pizza stone or on a greased or parchment-lined baking sheet. Bake at 350 degrees for 25-30 minutes.

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Great Harvest Honey Whole Wheat Bread-Copycat

There is an art to bread making. There are some tips and tricks I’ve learned along the way that I want to share with you today so that you don’t make the same, frustrating mistakes I made, ending up with a product that looks very disappointing and to which your kids say things like, “What happened to that?” or, “Is that bread?” Uh, yeah. Not the kind of response I’m looking for after having spent two hours in the kitchen working on it. This bread is different than most whole wheat recipes out there because, like the Great Harvest Bread, there are only 5 ingredients. 5. That’s it! Do you know how rare that is to find? I don’t think I’ve ever found it in a store bought bread; most have added sugars and high fructose corn syrups along with a bunch of preservatives. Several of my kids eat 2-3 slices of bread each day(toast at breakfast, sandwich for lunch) and so I don’t want all that extra added stuff in there when I know it’s not good for them.  I actually gave Great Harvest a call just to be sure that what I’d heard about their five ingredient bread was true, and they reassured me that yes, there are only 5 ingredients, to which I asked, “And there’s really no oil or butter and you really don’t add vital wheat gluten or dough enhancer?” Nope, they really don’t use any of that, just wheat flour, water, salt, honey and yeast. 2015-02-19 15.51.58 For this bread recipe, you’ll need one, 8×4 inch loaf pan. It’s not the large 9×5 loaf pan that is more standard, and it’s not the mini one, it’s the one right in between. This is the size Great Harvest uses for their bread. If you use the larger 9×5, you won’t have enough dough for it to rise above the pan. This recipe is just enough for the 8×4. I don’t ever measure the flour first, because the amount of flour changes depending on how dry or humid the climate is that day. First I measure and warm my water, either in the microwave or over the stove, and I use my candy thermometer to make sure it’s around 110-120 degrees F. I put this water in my Bosch with my dough hook attached (you can use another mixer like kitchenaid, or you can make your bread in a large mixing bowl and knead it by hand; that’s what I did until I got my Bosch a few years ago). Next, I add to my water one cup of wheat flour, my yeast and honey, and mix it just to combine. Cover it and let it stand for about 5 minutes to activate the yeast. Mostly I want to be sure my yeast is still good, because if it’s not, you’re bread won’t rise and you’ll end up wasting 2 hours of your time and I hate wasting time. Once the yeast is proofed, add in your salt and another cup of wheat flour and mix. Keep adding more flour, 1/2 c up at a time, until the dough starts to cling to itself more than to the bowl. It’ll form into a loose ball and begin to clean the inside of the bowl. Once it does this, you’ve added enough flour. It should still be slightly sticky to the touch. Allow your dough to knead in the bosch for about 5 more minutes. Also, I should add that I’m at a higher altitude, living in Colorado, so the amount of flour you add might be a little less than mine. But the same rules apply which is to keep adding flour until it starts to clean the bowl, that it will be sticking to itself more than to the bowl, but the dough will still be slightly sticky to the touch. This video shows the consistency of the bread dough once you’ve added enough flour. Keep in mind that I was making enough dough for four loaves when I made the video.

Take your dough hook out, cover your bowl and allow it to rise until doubled, about 30 minutes. (If you’re quadrupling the recipe, to make four loaves, you’ll need to take the dough out and let it rise in a larger mixing bowl; and it’s always good to grease it first) 2015-02-19 12.00.10   If you’ve ever made bread before, you might have made it like me where I would just allow it to rise once, in a warmed oven, and it was good to go. Well, you can’t do that when there are only 5 ingredients with no vital wheat gluten or dough enhancer to ‘help’ that rise. If you do, you’ll end up with a very large and long hole in the top of your bread that separates the crust from the bread. Kind of like this: 2015-02-09 16.11.09

You’ve got to do it the old fashioned way and allow the dough to rise until doubled,

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grease your hands and punch it down(I just lather my hands with coconut oil), form it into a loaf,  put it in a greased loaf pan,

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Here is a video I made which demonstrates how to form bread loaves.

cover it with a small towel,

2015-02-19 13.05.51 and then let it rise again until it rises above the top of the 8×4 inch pan. While it’s rising, preheat your oven to 340 degrees F.

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 At this point you’ll stick the loaf into your preheated oven, and bake it for about 30 minutes, until the top is golden brown and it’s not doughy.

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 Take it out of the oven but leave it in the pan for about 5 minutes.

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 Use a knife around the edge, and then turn it onto a cooling rack to cool completely before cutting.

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 This bread will store in the pantry for about 5 days. You can also freeze loaves, but when I do, I always double bag them (usually I put the bread in the loaf bag, inside of another grocery bag.

2015-02-19 16.19.02 THE RECIPE:

Great Harvest Honey Whole Wheat Bread Copycat
*makes 1 8×4-inch loaf

1 1/4 C warm water (110-120 degrees F)
1 c whole white wheat flour
1 Tbsp yeast
1/4 c honey
1 tsp sea salt
2-4 c whole white wheat flour (could be up to a cup less if using store-bought flour, so watch)
Combine warm water, one cup of wheat flour, yeast and honey, and mix it just to combine. Cover it and let it stand for about 5 minutes to activate the yeast. Once it’s proofed, add in your salt and another cup of wheat flour and mix. Keep adding more flour, 1/2 c up at a time, until the dough starts to cling to itself more than to the bowl. It’ll form into a loose ball and begin to clean the inside of the bowl. Once it does this, you’ve added enough flour. It should still be slightly stick to the touch. Allow it to knead in the bosch for another 5 minutes.Grease your hands with coconut oil and take your dough hook out, cover your bowl and allow it to rise until doubled, about 30 minutes(If you are quadrupling the recipe, you’ll want to take the dough out and put it in a larger, greased bowl to rise). With greased hands, punch down the dough, form it into a loaf,  put it in a greased loaf pan, cover it with a small towel and then let it rise again until it rises above the top of the 8×4 inch pan. While it’s rising, preheat your oven to 340 degrees F. Stick the loaf into your preheated oven, and bake it for about 30 minutes, until the top is golden brown and it’s not doughy. Take it out of the oven but leave it in the pan for 5 minutes. Use a knife around the edge, and then turn it onto a cooling rack to cool completely before cutting.

*To make their Dakota Bread, knead into the dough 2 Tbsp each of sunflower, pumpkin and sesame seeds.

2015-02-23 12.09.36 *You can easily quadruple this recipe by quadrupling water, salt, yeast and honey and then adding enough flour until the dough starts cleaning the side of the bowl but it’s still slightly sticky to the touch(it’ll be close to the quadrupled amount but probably not exactly). Be sure to put your dough in a larger, greased bowl for the first rise; if you leave it in the bosch it will overflow. In my four loaves pictured below, when I was forming them into loaves, I added seeds to just one of the loaves, kneaded them in for a minute or two,  and then baked them. I keep one loaf out and freeze the rest for another day/week. 2015-02-23 12.43.04 2015-02-23 13.19.57

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Naan

IMG_8333Naan is my families favorite thing when it comes to Indian food. If I don’t have time to make naan, then I just don’t make Indian food because it’s not worth all the whining that goes on when they find out it’s not on the menu :). This recipe will make 14 pieces of naan bread and since there are 7 in our family, we each get one the night we’re having Indian and then I freeze the remaining 7 balls of dough by laying them flat in a gallon sized ziploc bag in the freezer.

IMG_8610The dough is pretty simple as far as bread making is concerned. I make mine in my bosch if you don’t have a stand mixer  you can do it by hand in a large mixing bowl. The trick with this bread is to keep the dough soft and just a tiny bit sticky to the touch. I cook mine in our oven or on a panini grill press, it’s like a George Foreman.

IMG_8335

THE RECIPE:

Naan (Indian Flatbread)

1 c warm water (105-110 degrees)

1/4 c coconut sugar (or evaporated cane juice)

1 package yeast (2 1/4 tsp)

2 c hard white wheat flour

2 c unbromated white flour, divided

1 1/2 tsp sea salt

1 egg, room temperature, lightly beaten

1/2 c plain yogurt or milk

1/3 c real butter, melted (or 1/3 c melted coconut oil)

2 garlic cloves, minced

Place warm water in stand mixer fitted with a dough hook(or bowl if you don’t have one) and add sugar. Stir gently and sprinkle in yeast. Let stand 10 minutes or until bubbly. Add 3 c flour and the salt. Add egg and yogurt or milk. Mix until it forms a very soft dough; add additional flour if needed but keep dough very soft and sticky to the touch. Knead with dough hook for 5 minutes (or by hand if you’re not using a stand mixer). Place in a lightly oiled bowl in a warm location and cover with a light towel. Let rise until nearly double in size, about 45 minutes to 1 hour. Punch down dough onto a lightly floured surface. Form into a mound and divide into 14 equal pieces. Place on a baking sheet and let rise again about 30 minutes until double in size. While dough is rising preheat oven to 425 degrees or preheat your grill, panini press or skillet. Roll out each portion of dough slightly thicker than a tortilla , about 1/8 inch. Place dough on a pan or pizza stone, or on your grill and cook about 3-5 minutes, until bubbles form and it’s browned slightly. Place cooked naan on a pan or plate and optionally brush top  with garlic butter(I usually put a few TBPS of softened butter in a bowl with mix with 1 tsp minced garlic). Cover with foil to keep warm. Serve as a side dish with Massaman Curry and Indian Rice or another Indian dish or as wraps for Gyro Burger Pitas.

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