Here's the great bread recipe that I got from Amy...who got it from Cheryl...
As you can see, it's gotten quite a bit of use since I received it...last month!
I have a few 'connections' with friends who have grain grinders =) and they've let me grind some wheat flour for my freezer! Thank you, Thank you!
It is amazing the difference it makes in the taste. I've also read that once grain is milled the wheat germ oil becomes rancid (though wheat berries will last indefinitely on the shelf!).
You must also know that for my entire life, it has been a goal of mine to make bread from scratch. Yet I have been completely terrified of trying... partially due to my phobia of baking, and also because I have no idea what to do! Well, since I was well informed from my friend about how the Kitchenaid mixer kneads the dough for you...I felt empowered to try! So for those of you who knead without the Kitchenaid...my hat is off to you!!!...perhaps someday I'll get up the courage to try...with a tutorial, of course!
Here's how my friend walked me through it...
- you dissolve the sugar or honey (honey supposedly makes it more moist?)
- stir in the yeast (I keep my, Costco size, in the freezer, some keep it in the fridge) and let it sit till the mixture bubbles
- add the olive oil and salt
MIx in six cups of flour....
- this recipe recommends using at least two cups white flour and the rest whole wheat or a mixture of several types of flour....
- Yet, if you want to try 100% whole wheat go for it...my wise and experimental friend, Amy, used a mixture of flour made from soft wheat berries and hard winter wheat berries, and found that it worked well. You can also add a couple tablespoons of vital wheat gluten (should also be stored in the freezer) keep it from becoming too dense and crumbly.
- Knead till smooth (I've always thought this was such a vague statement...coming from one who wouldn't know when 'smooth' was really the type of ' smooth' it should be!)...8-10 min on medium/high speed with the dough hook attachment of the Kitchenaid...is more my style of directions (though I capable of change!).
- Let rise in a greased bowl...covered with a cloth...in a warm oven (you can heat up the oven to 250* and then turn it off and let it warm in there)...for one hour
- Shape it, then let it rise again...for another 15 minutes or so...
- And YES, I did forget to copy down what temperature to bake it at....Any suggestions?
I'd also love more recipes and tips....
We use this for pizza dough and I made calzones with it last night....
Thanks for the recipe and help, Amy!
