Wheat Bread Recipe
(this recipe can be doubled if you are using a bosch mixer)
Ingredients:
3 cups warms water
1/3 cup Canola Oil
1/3 cup Honey
1 Tbsp SAF Instant Yeast
1 ½ Tbsp Dough Enhancer
1 ½ Tbsp. Vital Wheat Gluten
1 Tbsp. Lecethin
1 Tbsp milk (or powdered milk)
1 Tbsp Salt
5 -7 Cups Freshly Milled Whole Wheat Flour (You can substitute a portion of the wheat flour with white flour for a lighter texture, if you like.)
Pour warm water into Mixing Bowl. Then add oil, honey, and yeast. Then add enough flour (2-3 cups) to cover the water, oil, honey, yeast. These ingredients will cool the water appropriately.
Next add Dough enhancer, Vital Wheat Gluten, Lecethin, milk, and salt. Add 2 cups of fresh milled wheat four on top of liquid, then blend well, (use the M switch if you are using a bosch.) Turn the machine to speed 1 and continue to add wheat flour, only until the dough begins to pull away (clean itself) from the sides and curved bottom portion of the bowl. (Do not add too much flour) Set a timer and let the dough knead for 10 minutes.
When kneading is completed, oil or grease cutting board and hands. Remove dough from bowl onto countertop or cutting board and divide into equal portions…. (makes 3-4 loaves). Shape into loaves and put into well greased pans immediately. Cover with saran wrap sprayed with cooking oil, and let the loaves rise until they are doubled in size, about 30 to 60 minutes.
Bake in preheated oven at 350 degrees for 30 – 35 minutes or until golden brown. Remove from pans when done and cool on a wire rack. Rub tops of hot bread with butter.
FREEZER JAM
Easy, yummy freezer jam tips
1. Buy pectin at any grocery store (in our Albertsons it's in the same aisle as the paper towels)
*Note: There's the regular pectin and the low sugar pectin
2. Buy any kind of fruit you want, either fresh or frozen (some of my favorites are raspberries and peaches, or raspberries and blackberries, or strawberries)
*Note: If you buy frozen fruit let it thaw out before you make the jam - if the fruit is too cold then the sugar doesn't dissolve well and your jam will be grainy
3. Buy lemons, sugar, and small disposable tupperware containers (buy several-one batch of jam will make several cups!)
4. In the box of pectin are the directions for freezer jam-just combine the right amount of sugar and fruit, boil the pectin in water, stir it into the fruit/sugar and squeeze in
some lemon juice (even though the instructions don't always say to) for a nice tartness, and you're done! Put in containers, let it sit out on the counter for 24
hours, and then you can keep it in your freezer for up to a year! You'll never buy store bought jam again, it's so yummy.
Terilyn’s Dinner Rolls
2 T yeast
¼ C warm water
2-3 eggs
½ C shortening
½ C sugar
1 C warm water
4 ½ C flour
2 t salt
Soften the yeast in ¼ C warm water (105-115 Degrees) and sprinkle with sugar. Combine the eggs, shortening, sugar, softened yeast, 1 C warm water, salt and 4 ½ C flour. Beat until smooth. Add remaining flour to make a soft dough. Cover and allow to rise until double. Punch down and roll out and let rise again. (Or place in refrigerator overnight. Take the dough out 3 hours before baking. Roll out and let rise.) Divide the dough into 2 balls. Roll out each one to an inch thick. Cut into 12 pizza shaped pieces. Roll each piece starting at the large end. Bake at 350 degrees for 13-15 minutes.
Option 1: Orange rolls:
Top the rolled dough with mixture of:
1/3 C melted butter
½ C sugar
Grated rind of 1 orange
Option 2: Cinnamon Rolls:
Top the rolled dough with mixture of:
½ C Brown Sugar
½ C softened Butter
2 T corn syrup
Cream Cheese Frosting for Cinnamon Rolls
1 pkg cream cheese frosting
6 T butter
2 C powder sugar
1 t vanilla
Beat together until smooth.
Jennie Slade’s Orange Rolls
Ingredients:
3 Tbs. Dry yeast
2/3 cup lukewarm water
1 cup butter, chopped
1/2 cup sugar
2 tsp salt
2 cups milk, scalded
2 eggs, beaten
6 cups flour
14 Tbs butter, softened
1cup sugar
Grated peel of 2 oranges
• Dissolve the yeast in the water in a small bowl.
• Combine the chopped butter, 1/2 cup sugar and salt in a large bowl. Add the hot milk and mix to dissolve the butter. Let stand until lukewarm.
• Add the yeast, eggs, and flour and mix well to form a sticky dough. Let rise, covered, in the refrigerator for 8 or hours longer.
• Remove from the refrigerator 2 to 2 1/2 hours before baking.
• Divide the dough into halves and roll each on a floured surface.
• Mix the softened butter, 1cup sugar and orange peel in a bowl.
• Spread on the dough. Roll up to enclose filling. Cut into 1-inch pieces with dental floss (or thread).
• Place in greased muffin cups (or just right into the greased muffin tins).
• Let rise until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown.
