Breads

Multigrain Bread (from Jode) - by StillJulie

MultiGrain Bread
3 large eggs
1/4 c veg oil
1 t lemon juice
1 1/2c amaranth flour *
1 1/2c tapioca flour
1 c brown rice flour
2/3 c instant non-fat dry milk
or almond meal
2 t xanthan gum
1 t salt
2 T flaxseed meal
1 1/2 T yeast
4 T sugar
1 1/4c warm water
Grease 5x9 loaf pan. In bowl of mixer, combine
oil, eggs and lemon juice. In separate bowl,
combine dry ingredients. Pour 1/2 water into
mixer bowl with eggs. Add dry ingredients and
remaining water. Mix on high for 3 1/2 minutes
then pour into loaf pan. Batter will be thick
like cookie dough.
Cover with foil. Place in cold oven with pan of
hot water below for 10 minutes. Remove all (do
not uncover) and preheat oven to 400. Uncover bread
and bake 10 minutes to brown top. Cover with foil
and bake an additional 35-40 minutes. Cool on rack.
I add 2 T sunflower seeds, sesame seeds and flax
seeds to both this recipe and the first one I sent
(sorghum bread). Mix in with dry ingredients.


Added note on the breads:
You are welcome to share these recipes with anyone.
I don't 'own' them. These are just the recipes
that, after much trial and error, have proven to
make darn good bread for us. I use the first two
recipes primarily.
I have recipes for the bread machine but have never
experimented with those. The ingredients are rather
expensive for all of this bread so the idea of 'wasting'
it by getting a product that flops is the disincentive.
You know me, I am NOT a risktaker. These have proven
to be successful (we are happy with them) and that
really is all that matters to us.
I don't have time this AM to hunt for my substitution
list but I have it (for eggs, etc) so if Chris needs
those, I can provide them tomorrow. jodie

Betty's "Whacked" biscuits by 1joyfulbelle


2 cups all purpose flour
1 tbls.. baking powder
1 tsp. sugar
1/2 tsp. salt
1 stick of cold butter
3/4 cup buttermilk

Preheat oven to 450 degrees.
Mix all dry ingredients in a mixing bowl. but stick of butter into pieces and add to bowl. Using pastry cutter, cut in the butter until you have pea size balls of flour mixture and butter. Add buttermilk all at once and mix until loose and sticky.

Form into a ball and knead for a minute. Then take dough into ball and whack with a rolling pin, turning and folding in half every few whacks. Do this for a couple of minutes.

Roll out until 1/4 inch thick and then fold in half and cut from folded dough with a biscuit cutter.

Place in a greased pan with sides of biscuits touching each other (I used a cake pan). Brush the tops of all the biscuits with an egg wash. Bake at 450 degrees for 15 minutes.

Makes eight to ten biscuits.
__________________
Betty

“A hundred years from now, it will not matter what kind of house we lived in, what kind of car we drove, or what our bank account balance was. But the world may be different because we made a difference in the life of a child.” –Author Unknown

Homemade Hamburger Buns by DDofEve

This is a Williams-Sonoma recipe but it doesn't require expensive tools to recreate!

Ing:
1-1/2 c (375 ml)milk
8 Tbsp (1 stick/125 g) unsalted butter or marg. cut into 8 pieces
4-1/2 Tsp. active dry yeast
4 cups (625 g)all-purpose flour-I love Gold Medal from our local coop as I can get it in 50lb. bags and it has a higher protein content than say, Pillsbury)
5 Tbsp. sugar
1 Tbsp kosher salt
1 egg, beaten with 1 tsp water
Sesame, Poppy seeds for sprinkling (optional)

Method: (preheat your oven to 400 F (200 C)
In a small sauce pan over medium heat (I use the microwave so it doesn't get so hot! About 1 minute, 30 sec at 1300 watts-stir in between the min and seconds) combine the milk and butter and heat until butter is melted, about 7 minutes. Remove from heat and let cool to 105 to 115 degrees F (40 to 46 C). Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook (you can do this by hand, it just takes longer and more muscles!), combine the flour, sugar, and salt and beat on low until combined, about 30 sec. Add the milk mix and knead until the dough forms a ball, about a minute-the bottom of the dough should stick to the bowl, but not the sides, add flour in 1 Tbsp increments (waiting until each Tbsp is incorporated completely) until you get the dough to stop sticking to the sides-then increase the speed to med. low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the bowl, oil the inside of the bowl and retunr the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper (I could regale you with the wonders of parchment paper, but lets keep it short and put it on your grocery list). Get your dough out of the bowl and give it a few kneads around the lightly greased counter to make a smooth ball. Divide the dough in half, then those halves in half and then those pieces each into 3 pieces each and those will be your 12 rolls. If you want sliders, further divide in half or thirds and you have plenty!

Roll the pieces of dough in your hands to make a nice, round ball (like we did when we were little with playdough). This is a nice workout for your arms! Place the balls of dough on a large cookie sheet, 4 rolls x 3 rolls, they will rise another 30 minutes in a warm place (they will touch each other, that's ok!). When you pull them out, get your egg/water mix and use a pastry brush to paint the tops with egg so they get nice and deeply golden. Then, spirinkle your seeds and pop them in the 400 F oven for about 15 minutes, give or take your crust color preferences.

This recipe makes the absolute BEST burger bun recipe I have EVER had. I am looking for a way to make hot dog/sausage buns with this but haven't tried yet. I will update with the formation process once I perfect it.

Any questions, you can pm me. Its easy, I hope you try it, and if you do, you may NEVER go back to store-bought again!