Recipes

I've decided I am going to try and share what I've fixed during the week or will be fixing based on what I'm trying to use from my bountiful basket or leftovers in the fridge. I have leftover cream cheese in my fridge from making homemade quick bread cinnamon rolls from scratch, so I'm going to make crock pot cream cheese chicken.

I will be picking up my bountiful basket tomorrow (thank goodness, my fridge is depleted of all fresh produce).

I made zucchini bread and muffins this last week with my yellow squash (since I'm the only one who eats it in my house).

I made chocolate chip banana bread because I had very ripe bananas to use.

I also made delicious whole wheat bread thanks to Tara's awesome recipe she shared:

Tara's No-Fail Whole Wheat Bread is what I'd like to call it since I've failed every other recipe but this one.

The recipe is as follows:

Whole Wheat Bread (from Elaine Andelin)

Combine these four ingredients and mix well:
6 cups warm water (if you are using wheat that hasn't been freshly ground, you want to be sure the water is warm to hot)
2/3 cup honey
2 tbsp yeast
8 -9 cups whole wheat flour

Add:
1/4 c. applesauce
1 egg
2 tbsp gluten (optional, very fine powder; $1.85/lb. at Good Earth)
1 tbsp vinegar (optional)
1/4 c. oil
2 tbsp. salt

Mix well, then add additional flour until dough pulls away from the sides and begins cleaning off the sides (approximately 9 to 10 cups). Be careful not to add too much flour. Let machine knead the dough for 8 to 10 minutes. Roll out on oiled surface* and put into four greased loaf pans. Fill the pans half full so they have room to rise. Smash the dough in with your fingers and then flip it to the other side. Push sides down and tuck in ends to make look pretty. Cover loaves. Let rise until double (approximately 30 minutes). Preheat oven to 350 degrees. Place bread in oven carefully with space between the loaves. Bake for 40 minutes or until golden. Remove and enjoy!


....... This recipe makes four loaves. When I made it I halved the recipe - it made one regular loaf and the three mini loaves.

*She recommended an oiled surface instead of a floured surface, because if you add more flour it can dry out the bread.


****I found that if I halve the recipe I can make two 9x5x3 loaves.