Bosch Foolproof Whole Wheat Bread

*Makes 6 loaves

6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour

Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.

Recipe Source: Bosch Universal

Whole Wheat Bread

I'm making rolls this morning, using this recipe.

Sausage, Apple and Cranberry Stuffing

Serves 10-20

Ingredients
3 6oz packages stuffing mix, any flavor
1 pound ground sausage (sage flavored is best)
1 cup chopped onion (or Leek)
1 cup chopped celery
2 1/2 teaspoons dried sage (use a little less if you used sage sausage)
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
2 apples, cored and chopped (granny smith and gala are my favs)
3/4 cup craisins (can do half golden raisins)
1/3 cup minced parsley
1 1/2 cup stock (or more if you like it more moist)
1 1/2 cups butter, melted

Directions
In a large skillet, cook the sausage, celery and onions over medium heat, stirring and breaking up the lumps until evenly browned.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and spices. Drizzle with stock and melted butter, and mix lightly. Spoon into turkey to loosely fill or bake at 350 for about an hour. Cover with foil for the first 30-40 minutes.

Apple French Toast

8 slices of white bread
3 ounces cream cheese, softened
1 T milk
3 large Golden Delicious apples or 5 mediums
1-1/2 cups water
1 cup sugar
6 eggs
1 cup milk
1/3 cup honey
Cinnamon (optional)

Crumble bread; place half of crumbled bread in a greased 9x9x2 baking dish. Mix softened cream cheese with milk; spoon over bread. Cook apples, sugar and water; bring to a boil and let boil gently 10 minutes stirring occasionally, until apples are softened. Then spoon all of the apple mixture over bread mixture. Top with remaining crumbled bread. In large bowl, beat eggs. Add milk and honey; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator. Cover and bake at 350-degrees for 30 minutes. Uncover; bake 25-30 minutes more until golden brown and the center is set. Remove from oven and sprinkle lightly with cinnamon if desired. Serve warm, with syrup. Yield: 6-9 servings

by Nancy Voge, Black River Falls

Baking Powder Biscuits

4 cups flour
8 teaspoons baking powder
1 teaspoon salt
1 cup Crisco
2 tablespoons sugar
2 large beaten eggs
1 1/2 cups milk

Sift together flour and baking powder. Stir in salt and sugar. Cut in Crisco till it resembles small pebbles. Stir together eggs and milk. Make a well in the dry mixture and stir in the milk mixture with a fork. Stir just to moisten, then turn out onto a lightly floured board. Knead about 15 times, then pat lightly into a circle, about 1/2-inch thick. (The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter. Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet.

Bake at 350°F for 15 to 20 minutes. Serve warm.

The Best Pie Crust

I've made a lot of pies in my life, and tried many pie crust recipes, until I used this one. I've never tried another pie crust recipe since. It has never let me down! I have an unusual way of making my pie crust though. I don't touch it with my hands at all! I put all the ingredients in a big Tupperware bowl, and shake it wildly, until it all comes together in a big ball. Really....it works. It's the key to a tender flaky crust.
*
FLAKY PASTRY
*
4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
*
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON'T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ....until it has started to adhere together. Peek at the dough.....if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough......all on it's own. It's like magic...and will always give you perfect, flaky crust. I promise.
*
*This recipe makes 2 double crust 9" pies.

Tortillas

THIN TORTILLAS
3 Cups flour
1 1/2 tsp salt
1 tsp baking powder
1/2 cup shortening
1 cup luke warm water

WHOLE WHEAT TORTILLAS
2 cups whole wheat flour
2 cups white flour
2 tsp baking powder
2 tsp salt
1/2 cup shortening
1 1/2 cups warm water

TORTILLAS LIDIA
6 cups flour
3 tsp salt
3 tsp baking powder
1 cup shortening
Warm water (approx. 3 cups..add till desired dough consistency)
(*cook about 20-30 seconds on either side*)

TORTILLAS USING OIL
6 cups flour
3 tsp salt
2 tsp baking powder
1/3 cup oil or
3/4 cups shortening/lard
1 /2 to 1 3/4 cups warm water
(*cook 20-30 seconds on either side*)

FOR ALL RECIPES:Combine salt, flour and baking powder. Cut in shortening with fingers till powder consistency. Add water a little at a time as you mix lightly to get a workable soft dough. Knead for at least 10 mins. Cover and allow to rest 30 minutes, or for best results for 2 or more hours. Heat grill to medium-high. Form dough into balls (*about 1-inch thick and 2-inches wide for an 8-inch tortilla) before or after allowing it to rest. With rolling pin, roll out individual circles of dough on floured board, turning over and around 4-6 times and coming to a complete circle. Place on hot grill and cook (*no oil or grease needed*) about 1 minute on one side, tortilla will puff up in bubbles throughout it. Turn over and cook about another minute, will be light brown. The longer dough was allowed to rest the less time it will need to be cooked.Use to make burritos with or use as bread. Especially good as a snack hot out of the grill and spread with some butter. Can save in a plastic bag.

TO REHEAT:Heat grill to hot and place tortilla on it, turning once to heat both sides. No oil or grease needed. Or very carefully turn several times over open flame.

*IF YOU'RE OUT OF BAKING POWDER*You may substitute baking soda instead of baking powder!

Easy French Toast

from "The Joy of Cooking" by Irma Rombauer
Yields 8 slices (which feeds 2 ravenous people)

Ingredients
2/3 cup milk or half-and-half
4 eggs
2 Tablespoons sugar or maple syrup
1 teaspoon vanilla or 1 Tablespoon rum (I used vanilla)
1/4 teaspoon salt
8 slices white sandwich bread
Butter as needed

Ok, get ready this is complicated:

(1) Whisk everything together, except the bread and butter, in a shallow pan (I used a pie plate)--

2) Heat a skillet on medium/high heat, add 1 Tbs of butter, and as it foams up take a piece of bread, dip it on one side in the mixture, dip it on the other side, wipe off the excess egg, and drop it in the skillet; take one more piece of bread and do the same and then let that bread fry---leaving it alone for 30 seconds or so, adjusting the heat so it doesn't cook too fast.

(3) Sift confectioner's sugar over the top and serve with maple syrup.

Sour Cream Banana Bread

I make french toast with this and top it with a caramel banana sauce. It's divine!!!

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana
1/2 cup chopped nuts (omit if you don't like nuts)
1/2 cup sour cream

Directions
Grease 1 large loaf pan.
Cream margarine, sugar, eggs and vanilla.
Add dry ingredients, then bananas, nuts and sour cream.
Mix well.
Bake at 350 F for 1 hour.

Ham & Cheese Cresents

1 pkg refrig. cresent rolls
1/4 lb ham
1/2 c. cheese, grated

Put meat & cheese on rolled out cresent - roll up.

Bake as directed on cresent pkg.

Breadsticks

Put in mixing bowl:
1 t. sugar or 1/2 t honey
1 T yeast
1 1/2 c. warm water
Once yeast is activated, add:
1 t. salt
4 c. flour

Knead for at least 10 min. Let dough rest for another 10 min. Roll onto greased (with butter) cookie sheet. Brush with more butter, sprinkle with garlic salt and parmesan cheese. Cut into breadsticks with pizza cutter.

Bake at 350 for 12-15 min.

Buttery Yeast Rolls

These turn out so good and fluffy. I love them!

• 1/2 cup water
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter or margarine, softened
• 1/3 cup sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour (NOT bread flour!)
• 1 package dry yeast (2 1/4 tsp)
• 1/4 cup butter or margarine
Directions
Kitchen Aid mixer with a dough hook attached, to mix and knead the dough. First, I heat the milk and water together until it's very warm, a bit warmer than the "baby bath" test, more of a "tired mommy bath" temp. I combine the liquid with the yeast and sugar in the bowl and allow the yeast to get it's job started and get activated. Add the egg, at room temp or warmer, the butter that is slightly melted, and the salt, but don't bother to stir. The flour is then unceremoniously dumped into the bowl and the mixer is started on low speed, to allow the flour to slowly combine into the liquids. I allow it to knead the dough until I see it is looking very elastic and stretchy. The dough is on the sticky side but improves after the first rising, which I do in a greased bowl in the warming drawer of the oven. It doesn't take long that way. After it is risen, I roll small balls out of the dough and place them in a greased 11x7 pan, spray the tops with non-stick cooking spray, cover with a towel and let rise in a warm place about 1 hour, or until double in bulk.
Bake at 375 degrees F for 15 to 18 minutes.
Brush baked rolls with remaining butter.
NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.

Carrot Bread

1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple, drained
1/2 cup raisins
1 cup finely shredded carrot

Preheat oven to 350°F.
Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
Stir in walnuts, pineapple, raisins and carrots.
Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

Easy Drop Biscuits

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup buttermilk (cold)
1/4 cup butter, melted and cooled slightly (about 5 minutes)

Adjust oven rack to middle position and heat oven to 475 degrees.
Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 1/4 cup melted butter in medium bowl, stirring until butter forms small clumps
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
Using greased 1/4-cup dry measure, scoop a scant amount of batter and drop onto parchment-lined rimmed baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart.
Bake until tops are golden brown and crisp, 10 to 13 minutes. They can be made up ahead of time and gently re-heated in a 300 oven for 10 minutes.
Brush biscuit tops with 1 tablespoon melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Envy of the Neighborhood Zucchini Bread

Makes 2 regular loaf pans

3 eggs
2 c. sugar
3 t. vanilla
1 t. salt
1/4 t. baking pow
3 T. cinnamon
1 c. chopped nuts (walnuts, pecans or almonds *if you toast the nuts first it adds a little something)
3/4 c. oil/sour cream/ or plain yogurt
2 c. grated zucchini
3 c. flour
1 t. baking soda
1/2 t. cloves (opt)
1/2 t. nutmeg
1 c. choc chips

Mix together all items but choc chips and pour into greased loaf pans about 3/4 full. Sprinkle 1/2 c. choc chips on top of each pan and lightly press into batter. (helps not to sink them to the bottom). Bake at 350 degrees 50-60 minutes. (do not use glass pans)

BREAD

breadsticks
muffins
biscuits
rolls
popovers
cornbread
banana
zucchini
tortillas
lemon bread