Bread Bowls

Ingredients:

3c. warm water

1 1/2 T. yeast

2T. sugar

1T. salt

1/4 c. oil

7-9 c. flour

(1T. milk + 1egg white on top)

Directions:

1. Proof yeast by mixing warm water, yeast, and sugar

2. Mix in remaining ingredients and half of the flour

3. Knead in the remaining flour

4. Rise in bulk 30-40 min. 

5. Divide dough into 8 large circles (4 on each cookie sheet)

5. Brush milk/egg white on top & Bake at 400* for 25-30 min

Pickles

 

Ingredients: 

6 cucumbers, sliced

(or enough to fill 3 quart jars or 6 pint jars)

Pickling Water:

2c. water

2c. white vinegar

1/4c. sugar

2T. salt

1 T. dry dill

1T. minced garlic

1/8 t. red pepper

Directions:

1. Slice cucumbers and place in jars

2. Mix pickling water and pour into each jar

3. Keep in fridge for 3-4 weeks (or process in hot water bath)

(They should be pickled after sitting in juice for 3-6 hours in the fridge)

Acai Bowls

 

Serves 4

Acai Substitute:

1/2 c. milk

1 frozen banana, chopped

1 c. frozen blueberries

1 c. frozen fruit (like pineapple)

-Let frozen things sit in blender for 10 min to soften, then pulse blend

Layer:

1. Acai blend

2. Chopped fruit (like strawberries, bananas, mangos)

3. Drizzle honey

4. Traditional Granola

5. Drizzle melted nutella

6. Sprinkle Coconut

SOURDOUGH Sandwich Bread

 

2 Loaves Ingredients-6hr/3hr rise

2 c. warm water (105*)

3 T. powdered milk 

¼ c. sugar

¼ c. canola oil

3 c. flour 

1 c. sourdough start (I like south african)

¼ t. baking soda

2 ½ t. salt

3 c. flour

Directions:

1. Beat all ingredients with beaters except the last half of flour. (warm water helps keep the dough at 76*)

2. Knead in the last half of flour for 5-10 min (5 min- white flour, 7-10 min wheat flour)   

(you may add 1T. more at a time until it pulls away from the bowl or can be handled with oil on hands) ***Do NOT ADD too much flour. A stiff dough will not rise well.  (If using wheat flour- replace 1 c. flour with 3T. wheat gluten)

3. Place the  dough a covered bowl or container and keep dough at 76* and rise in pans for 7 hours OR in bulk for 4-6 hours (until double) and in pans 2-3 more hours. *To make sourdough rise faster, add ½ t. instant yeast and rise in pans for 3-4 hours…OR in  bulk for 2 hours and in greased pans, covered for 2 hours

4. Bake at 350 for 30 min (internal bread temp = 180/190*)  *Do NOT OVERBAKE- it will be too dry. 

5. Remove from pans with a spatula and cool on racks.

6. Freeze unused loaves + defrost on counter for a couple hours or microwave 2½ min

*Feed remaining  sourdough start once a week by adding 1 ½ c. flour + 1 c. water  and keep in fridge in glass jar w/lid

Pita Bread

 

INGREDIENTS:

2 c. warm water

1 T. yeast

2 T. sugar

2 t. salt

5-6c flour

DIRECTIONS:

Mix first ingredients and half of the flour.

Knead in the last half of flour.

Let dough rise 15-60 min.

Pinch into 16 balls. Roll out into thin circles.

Cook 1-2 at a time in a little oil in a pan/skillet on medium low heat with lid on.

Flip after 30-60 sec

Cool on rack

PERSONAL PAN PIZZAS

 BAKING POWDER PIZZAS
4 c. flour
2 T. powdered milk

1 T. sugar (2T if using wheat flour)
1 T. baking powder
1 3/4 t. salt
1 3/4 c. water
-Divide into 6 PERSONAL PIZZAS (this is a fry bread recipe)

-Put on toppings

-Bake at 475* for 15 min

Homemade DONUTS

HOMEMADE DONUTS

DOUGH INGREDIENTS:     

Small batch (15-20) Large batch (60-80)

1 c. warm milk 4 c.  warm milk (microwave 3 min)

2 t. yeast 8t. yeast (almost 3T)

¼ c. butter 1 c. butter (or veg spread)

¼+ c. sugar 1+ c. sugar

2 eggs 8 eggs

½ t. salt 2 t. salt

¼ t. nutmeg 1 t. Nutmeg

4 c. flour 16 c. flour

CINNAMON TOPPING INGREDIENTS:     

Small batch (12-15) Large batch (48-60)

2 T. cinnamon ½ c. cinnamon

½-¾ c. sugar 2-3 c. sugar

DIRECTIONS:

1. Mix all ingredients, except last half of flour (3 hrs before serving)

2. Knead in the last half of flour for 5 min.

3. Rise in bulk in a large, covered bowl for 1 to 1 ½ hrs.

4. Roll out at ¼- ½”thick on a floured surface. (we liked the thinner ones)

5. Cut into circles (with donut cutter) and place on greased cookie sheets.

6. Let rise 1+ more hour- cover with towels

7. Cook in a dutch oven with canola oil at 350* (halfway between low+med)

Flip as soon as dough gets very lightly browned (1 min or less)

8. Dip in cinnamon/sugar topping

(do large batch twice for Halloween….

We did the larger amount of sugar and had leftovers, so we can reduce it)