French Peasant Bread

(this recipe courtesy of http://www.recipeshoebox.blogspot.com/)

The ingredients:


1 Tbs. dry, quick rising yeast

2 cups warm water (110-115 degrees)

1 Tbs. sugar

1 tsp. salt

2 cups all-purpose flour
2 cups whole wheat flour (NOTE: this will not be firm bread dough, but if the weather is humid and the dough is really sticky, you may need to add up to one extra cup of flour)

olive oil (for greasing the pan)

corn meal (for pan)

1/4 cup butter, melted (for brushing over top before and after baking)



Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended, but do NOT knead.

Cover and let rise one hour or until double in size. (NOTE: I usually only let it rise 20-30 minutes and still love the way it turns out!) Flour hands, remove dough from the bowl and place in 2 roughly equal rounds on an oiled cookie sheet sprinkled with corn meal (dough may be sticky and not hold its shape well--that's okay. It's not supposed to be pretty.) Let rise an additional hour.
Brush the tops and sides of the rounds with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes, or until golden brown. Remove from oven and brush tops and sides of rounds again with melted butter. Serve warm. Enjoy!

Chia Rolls

These are a variation on a friends delcious roll recipe. I altered it slightly to make it a little more healthy.  They turned out surprisingly delicious.

2 cups warm water
1/3 cup agave
2 T yeast
Allow this to sit for ten minutes in mixer.

Add:
1/3 cup oil + 2 T water
1 and 1/2 T chia seeds
2 cups whole wheat flour
3 cups white flour
2 tsp salt
Mix this together adding 1 more cup of white flour until just slightly sticky.
Let rise for one hour or until double.
Punch down.  Form into 35 ping pong size balls.  Place in jelly roll pan with parchment paper. Allow to rise for approximately one hour until double.
Bake on 350 degrees for 15 minutes.
Enjoy!

Linda's White Bread

4 1/2 c warm water
4 T yeast
1 c oil
3/4 c powdered milk
3/4 c honey
2 T salt
12 c flour

Add in order in mixing bowl. Knead.
Place in large bowl. Let raise til double.  Form into four loaves. Let rise until just at pans edge.
Bake in 350 degree oven for 30 minutes.

Colette's Best Ever Whole Wheat Bread

This recipe is amazing! It makes delicious whole-wheat bread with the texture of white, and only has to rise once. So yummy!!




7 c whole wheat flour (Grind your own if you have a wheat grinder)

2/3 c vital wheat gluten (in the bulk bins at Winco & Food 4 Less)

2-1/2 T instant yeast



5 c steaming hot water (120-130F)



2 T salt

2/3 c oil

2/3 c honey OR 1 c sugar (I like honey the best!)

2-1/2 T bottled lemon juice



5 c whole wheat flour
Optional 3/4 c sunflower seeds, 1/2 cup millet, 1/4 cup ground flax



Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).



Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.



Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.



Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into 4 loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.



This recipe can be halved to make 2 loaves.



**Another tip . . . when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Pioneer Pugliese Bread

Make starter. This can be stored on the counter (will become a sourdough starter more quickly or in the fridge). I put mine in an old 24 ounce yogurt container and poked a hole in the lid. Mix with a wooden or plastic spoon (no metal at all with this recipe);


1 cup warm water

1 cup white flour
1 T yeast

Every time you use ¼ cup of this replenish it with ¼ cup flour and ¼ cup water and stir it up.

You can use this starter after about three hours. This is the EASIEST bread I have ever made and it is DELICIOUS!!!!! (Similar to Costco's multigrain Pugliese bread)

In a glass or plastic bowl (medium to large size) add:

1 cup whole wheat flour
2 cups white flour
½ cup oatmeal

1 ½ cup WARM water

¼ cup starter

1 ½ tsp salt.

Optional - ¼ cup millet, sunflower seeds, chopped olives and garlic, use your imagination


Stir with wooden or plastic spoon until all mixed. Put plastic wrap over it and let sit overnight (8 - 18 hours). Punch it down and form into a ball. Let raise for 2 more hours or until double. (You might want to put it on oiled aluminum foil to make it easier to transfer) Preheat oven to 460 degrees. Transfer it to a lightly oiled cast iron dutch oven ( I have done it in my cast iron skillet with another pot's lid or cookie sheet and it works, just makes more of a flat bread). Put the lid on it and put it into preheated oven for 30 minutes. Remove lid and bake 5 more minutes. Remove and let cool for 15 minutes before diving in. Makes an artisan like bread with a hard crust and chewy moist interior.