Well-
flavorful recipes perfected over time
Homemade Wheat Bread
Nothing smells better freshly baked bread! This recipe is my mothers, tweaked and perfected over time!
Directions:
If using wheat berries, you will first need to grind 13 cups wheat (this recipe makes a big batch!).
In mixer combine:
7 cups hot water
1 cup oil
4 tbsp. enhancer
4 tbsp. gluten
2 tbsp. salt
1 cup honey
Several cups flour
4 tbsp. yeast (put the yeast in last so the hot water will not kill it)
Blend and add more flour as needed until dough pulls away from bowl. Kneed in mixer
on high for an extra 2 minutes. Make out loaves and bake at 350 for 30-
Variations:
Bread Sticks: Make any yeast dough, adding 2 Tbsp. butter and 1 egg white. When ready
to shape, roll the dough into a rectangle about 8x12 inches. Cut in half lengthwise,
then into 16 strips. Roll under the palms of your hands on an unfloured board to
make smooth, even sticks 8 to 10 inches long. Arrange 1 inch apart on a cookie sheet.
Let rise. Bake at 425 for 5 minutes then reduce heat to 350 and bake 15 minutes.
The slower baking makes the sticks crisp and dry. Also good when fried in a deep
fat fryer and rolled in cinnimon-
Butter Rolls: Roll out dough into a rectangle. Spread with softened butter. Cut in strips 2 inches wide. Stack evenly in a pile. Cut in 1 inch pieces and fit into buttered muffin tins.
Cheese Sticks: Roll dough into a rectangle 1/4 inch thick. Spread with butter, sprinkle
with flour, and fold from ends to make 3 layers. Repeat three times and cut in finger-
Cinnamon Buns: Add 1/2 cup sugar, 1/2 tsp. cinnamon and 1/4 cup raisins to dough. Flatten dough and cut into buns with a 3 inch cutter. Place on greased cookie sheet and allow to rise. Bake 20 to 30 minutes at 425.
Cinnamon Raisin Bread: Soak raisins for up to 5 minutes in water. Strain and set aside. Roll a portion of the dough into a 6 to 8 inch circle and about 1 inch thick. Pour a generous amount of honey on the dough and sprinkle a good amount of cinnamon over the honey. Fold in half and then in thirds, shape into a loaf and bake.
Hard Rolls: Prepare dough, add 1 egg white. Sprinkle a pan with cornmeal and arrange the shaped rolls on it 2 inches apart. Let rise and bake at 400 with a pan of boiling water on the rack beneath the rolls. The oven should be kept steamy throughout the baking time.
Sesame or Poppyseed Rolls: Brush any unbaked rolls with 1 egg white blended with 2 Tbsp. water and sprinkle with seeds.
