This bread is number 5's favorite for making sandwiches. My hubby says this bread makes the absolute best toast. The heels of this bread are yummy in french toast casserole. It is wonderful served with a little honey butter and a hearty soup. I would say that is pretty versatile, no?
The original recipe I started using came from my sister-in-law (Hi Shanny!), but I also found a similar one in my 1956 Woman's Home Companion. I've changed it just a little bit by cutting out the brown sugar & butter, adding in cinnamon (Hi Shanny!) and using whole wheat flour.
1 c. whole oats
1/4 c. molasses
1/8 c. honey
1/8 c. brown sugar
1/2 c. whole wheat flour
2 Tbsp. EVOO
1 Tbsp. salt
1 tsp. cinnamon
2 c. boiling water
Mix all ingredients in a small bowl and let sit until temp reaches lukewarm (or about 110 F). Usually I just let it rest on the counter, but sometimes I will speed up the process by using the fridge or freezer. BE DILIGENT if you use those methods!
Add oat mixture into warmed stand mixer bowl (a bit of hot water will do that trick) and add in:
approx. 4 c. flour (whole wheat, white whole wheat or even just all purpose) and 1 Tbsp. of instant yeast (mix the yeast in with the flour). If you prefer to proof your yeast beforehand, use 1/2 c. warm water, 1 tsp. sugar - this may increase the amount of flour you have to add.
Blend with dough hook adding just enough flour for the dough to pull away from the sides.
Knead until dough is no longer sticky on a floured board or counter and turn into a lightly oiled bowl. Let sit covered until doubled in size (poking a finger into the dough will result in the finger mark not filling in).
Once it rises, punch down and either cut into two and place each piece in an oiled loaf pan or shape into two rounds. Cover and let rise for another 30-50 minutes. Bake at 350 for about 30 minutes.
Helpful hint: Sometimes our house is not at an optimal temp for getting the dough to rise. Simply heat your oven on 400F for 1 minute and turn it off. This should result in a "warm & draft free" place for your dough.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Wednesday, March 30, 2011
Thursday, January 20, 2011
Dear Mr. Sands, YOU ROCK!
I am in love with your basic white bread.
My children are in love with your basic white bread.
My husband is in love with your basic white bread (and told me this evening that if I said I would be baking this bread and not ever buying store bread again, he'd be ok with that).
For anyone who is reading this, TRY THIS BREAD! Even if you haven't made bread before, this bread is worth it.
It is my new favorite "sandwich" loaf. AND I didn't make any changes. NONE. (Ok, well, just a minor one.)
Walter Sands'* Basic White Bread
(copied from the King Arthur Flour 200th Anniversary Cookbook)
1 c. milk plus 1 c. hot water (should equal 2 c. warm milky water)
2 Tbsp. sugar or honey
1 Tbsp. active dry yeast (1 envelope)
2 Tbsp. softened butter or oil (I've used both butter & EVOO with good results)
5-6 cups white flour (Of course, this is where I tell you to use King Arthur Flour...hahaha)
1 Tbsp. salt
Mix all the ingredients together in a large Kitchen Aid mixer bowl adding just enough flour so it pulls away cleanly from the sides of the bowl - usually around 5 1/2 c. (If you don't have a stand mixer, don't fret. Mix everything in a large mixing bowl with a spoon. You will likely want to use your hands when the spoon mixing becomes uncomfortable. The stand mixer just makes things easier!) Turn dough out onto floured surface and knead until smooth & pliable (this dough should feel silky smooth...it really is a joy to knead!)
Grease a bowl (or your mixing bowl), place dough in and coat with oil. Allow to rise covered in a warm, draft free place until double in size (about an hour). A finger poked into the dough should leave an impression and not fill in. Knead dough again removing as many air bubbles as possible. Cut dough into halves and shape into a loaf. Place each half into a well greased loaf pan. Allow to rise again covered for about an hour. 15 mins. before you are ready to bake the bread, preheat oven to 350. Bake for about 40 mins or until tops are golden brown. Cool completely on wire rack.
*This is the bread that Frank Sands' father, Walter, President of Sands, Taylor & Wood Co., from 1941 to 1968, made faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank which kneaded hundreds of loaves of this fragrant bread with all its happy associations.*
Cooks Notes:
My in laws have a bread bucket and my father in law used to use it all the time to make bread. A good replacement for a Kitchen Aid stand mixer. Also - Sands, Taylor & Wood Co. is the company that distributes King Arthur Flour and they are located in Norwich, VT.
For those that want to know, the only minor change I made was to add a full cup of milk. The original recipe called for 2 c. warm water and 1/2 c. of dry milk powder with all other ingredients & measurements the same.
My children are in love with your basic white bread.
My husband is in love with your basic white bread (and told me this evening that if I said I would be baking this bread and not ever buying store bread again, he'd be ok with that).
For anyone who is reading this, TRY THIS BREAD! Even if you haven't made bread before, this bread is worth it.
It is my new favorite "sandwich" loaf. AND I didn't make any changes. NONE. (Ok, well, just a minor one.)
Walter Sands'* Basic White Bread
(copied from the King Arthur Flour 200th Anniversary Cookbook)
1 c. milk plus 1 c. hot water (should equal 2 c. warm milky water)
2 Tbsp. sugar or honey
1 Tbsp. active dry yeast (1 envelope)
2 Tbsp. softened butter or oil (I've used both butter & EVOO with good results)
5-6 cups white flour (Of course, this is where I tell you to use King Arthur Flour...hahaha)
1 Tbsp. salt
Mix all the ingredients together in a large Kitchen Aid mixer bowl adding just enough flour so it pulls away cleanly from the sides of the bowl - usually around 5 1/2 c. (If you don't have a stand mixer, don't fret. Mix everything in a large mixing bowl with a spoon. You will likely want to use your hands when the spoon mixing becomes uncomfortable. The stand mixer just makes things easier!) Turn dough out onto floured surface and knead until smooth & pliable (this dough should feel silky smooth...it really is a joy to knead!)
Grease a bowl (or your mixing bowl), place dough in and coat with oil. Allow to rise covered in a warm, draft free place until double in size (about an hour). A finger poked into the dough should leave an impression and not fill in. Knead dough again removing as many air bubbles as possible. Cut dough into halves and shape into a loaf. Place each half into a well greased loaf pan. Allow to rise again covered for about an hour. 15 mins. before you are ready to bake the bread, preheat oven to 350. Bake for about 40 mins or until tops are golden brown. Cool completely on wire rack.
*This is the bread that Frank Sands' father, Walter, President of Sands, Taylor & Wood Co., from 1941 to 1968, made faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank which kneaded hundreds of loaves of this fragrant bread with all its happy associations.*
Cooks Notes:
My in laws have a bread bucket and my father in law used to use it all the time to make bread. A good replacement for a Kitchen Aid stand mixer. Also - Sands, Taylor & Wood Co. is the company that distributes King Arthur Flour and they are located in Norwich, VT.
For those that want to know, the only minor change I made was to add a full cup of milk. The original recipe called for 2 c. warm water and 1/2 c. of dry milk powder with all other ingredients & measurements the same.
Thursday, September 16, 2010
What to do with hocks?
When you have a pig slaughtered, there are some parts that you just don't want. Fatback, lard, liver, kidneys, heart, etc. all fall into these categories for me. However, hocks I have kept. I've never eaten hocks nor cooked them until last night.
While last evening's dinner was pretty basic, I think it turned out pretty good although a bit fattier than I would have liked. It certainly felt like comfort food for me. I think the beans more than make up for the small amount of meat in the dish. The bread was delicious too and went well with the meal.
Hocks & Beans
4 large hocks
1 lb. dried beans (navy works well)
2 c. chopped Italian green beans (these were the last from my garden)
~1 c. frozen spinach
rosemary
thyme
minced garlic
minced onion
red pepper flakes
oregano
salt
pepper
Place the hocks into a crock pot. Mine were frozen solid so I cooked them on high. Add garlic, onion, rosemary, thyme, oregano, salt & pepper over the top. Add 1/2 c. boiling water. Cover and let cook for about 4-5 hours. I did turn mine over a couple of times during the cooking process.
During the cooking time, prep your beans. Because I don't ever make menus, I am always using the quick soak method for the beans. I don't find the difference from the overnight soak noticeable at all.
When the beans are done soaking, add them into a stockpot with more onion, garlic, salt, pepper, red pepper flakes. Add boiling water and simmer them with the lid partially on until almost cooked. Add in the green beans & spinach. When beans are complete, remove the hocks from the crockpot and add them into the beans. Strain the juices at the bottom of the crock (try and get as much fat out as possible) and add them to the beans. Right before serving, remove the hocks and cut out the meat, dice it and add it back into the beans.
This recipe likely could serve about 8 adults. We had some leftovers, but the 4 youngest kids def. ate kid sized portions and didn't take seconds (they liked the taste - no complaining, but all have issues when foods are all mixed together in one pot).
Harvest Bread
1 1/3 c. milk
2 eggs
3 Tbsp. butter, cut up
3 1/3 c. flour
1 c. whole wheat flour
2/3 c. toasted wheat germ
1/4 c. brown sugar (I used 1/4 c. of molasses & honey instead - ratio about 1/2 & 1/2)
1 tsp. salt
2 tsp. yeast
Heat the milk until warm. Add the eggs & cut up butter. Mix together the flours, wheat germ, salt & yeast. Add in the sugar (or molasses & honey). Slowly add the milk mixture and knead, adding flour if necessary. Place into a well oiled bowl and cover. Let rise for about 45 mins. Punch down and form - cover while preheating the oven to 350. Bake for about 40 mins.
Yields one large loaf.
While last evening's dinner was pretty basic, I think it turned out pretty good although a bit fattier than I would have liked. It certainly felt like comfort food for me. I think the beans more than make up for the small amount of meat in the dish. The bread was delicious too and went well with the meal.
Hocks & Beans
4 large hocks
1 lb. dried beans (navy works well)
2 c. chopped Italian green beans (these were the last from my garden)
~1 c. frozen spinach
rosemary
thyme
minced garlic
minced onion
red pepper flakes
oregano
salt
pepper
Place the hocks into a crock pot. Mine were frozen solid so I cooked them on high. Add garlic, onion, rosemary, thyme, oregano, salt & pepper over the top. Add 1/2 c. boiling water. Cover and let cook for about 4-5 hours. I did turn mine over a couple of times during the cooking process.
During the cooking time, prep your beans. Because I don't ever make menus, I am always using the quick soak method for the beans. I don't find the difference from the overnight soak noticeable at all.
When the beans are done soaking, add them into a stockpot with more onion, garlic, salt, pepper, red pepper flakes. Add boiling water and simmer them with the lid partially on until almost cooked. Add in the green beans & spinach. When beans are complete, remove the hocks from the crockpot and add them into the beans. Strain the juices at the bottom of the crock (try and get as much fat out as possible) and add them to the beans. Right before serving, remove the hocks and cut out the meat, dice it and add it back into the beans.
This recipe likely could serve about 8 adults. We had some leftovers, but the 4 youngest kids def. ate kid sized portions and didn't take seconds (they liked the taste - no complaining, but all have issues when foods are all mixed together in one pot).
Harvest Bread
1 1/3 c. milk
2 eggs
3 Tbsp. butter, cut up
3 1/3 c. flour
1 c. whole wheat flour
2/3 c. toasted wheat germ
1/4 c. brown sugar (I used 1/4 c. of molasses & honey instead - ratio about 1/2 & 1/2)
1 tsp. salt
2 tsp. yeast
Heat the milk until warm. Add the eggs & cut up butter. Mix together the flours, wheat germ, salt & yeast. Add in the sugar (or molasses & honey). Slowly add the milk mixture and knead, adding flour if necessary. Place into a well oiled bowl and cover. Let rise for about 45 mins. Punch down and form - cover while preheating the oven to 350. Bake for about 40 mins.
Yields one large loaf.
Wednesday, April 28, 2010
April 28, 2010
Welcome to my first food blog entry.
On tonight's menu:
President Ford's Round Beef Steaks in the slow cooker
Whole wheat oatmeal bread
Mixed frozen veggies (OK - so we ended up with some broccoli)
Triple Lemon Cake
I found the recipe for the round steak at www.allrecipes.com and then tinkered with it to my liking. It wasn't a slow cooker recipe, but I turned it into one because I needed it to be. Tonight is a busy taxi night for me and I won't have time to cook the recipe traditionally on the stove top.
Whole wheat oatmeal bread is a recipe of my own that I've morphed from two different oatmeal bread recipes. It is made with mixture of whole wheat flour, molasses, maple syrup, honey, oatmeal, butter, salt, cinnamon, yeast & water. It is truly one of our all time favorite breads. When we have company, we have served it with honey or maple butter.
The frozen veggies are standard fare around here. It has been proven that frozen veggies have retained more vitamins & minerals then their fresh counterparts. We do eat fresh as well especially when our garden is in full swing, but I'm very happy with frozen.
The cake is also from www.allrecipes.com. It was actually some one's spin off of a popular lemon cake. It has four layers of light lemon cake with a filling of homemade lemon curd and topped with a homemade lemon butter icing. I bought a big bag of lemons at BJ's. I can't let them go bad, right?
The steaks came out fork tender. The onions, peppers & tomatoes broke down considerably, but they all tasted really good. Bread was as yummy as ever and the broccoli was perfect.
I'm bringing the cake over to my in-laws and having tea with my MIL, SIL, & GMIL. I'll let you know how that is later.
On tonight's menu:
President Ford's Round Beef Steaks in the slow cooker
Whole wheat oatmeal bread
Mixed frozen veggies (OK - so we ended up with some broccoli)
Triple Lemon Cake
I found the recipe for the round steak at www.allrecipes.com and then tinkered with it to my liking. It wasn't a slow cooker recipe, but I turned it into one because I needed it to be. Tonight is a busy taxi night for me and I won't have time to cook the recipe traditionally on the stove top.
Whole wheat oatmeal bread is a recipe of my own that I've morphed from two different oatmeal bread recipes. It is made with mixture of whole wheat flour, molasses, maple syrup, honey, oatmeal, butter, salt, cinnamon, yeast & water. It is truly one of our all time favorite breads. When we have company, we have served it with honey or maple butter.
The frozen veggies are standard fare around here. It has been proven that frozen veggies have retained more vitamins & minerals then their fresh counterparts. We do eat fresh as well especially when our garden is in full swing, but I'm very happy with frozen.
The cake is also from www.allrecipes.com. It was actually some one's spin off of a popular lemon cake. It has four layers of light lemon cake with a filling of homemade lemon curd and topped with a homemade lemon butter icing. I bought a big bag of lemons at BJ's. I can't let them go bad, right?
The steaks came out fork tender. The onions, peppers & tomatoes broke down considerably, but they all tasted really good. Bread was as yummy as ever and the broccoli was perfect.
I'm bringing the cake over to my in-laws and having tea with my MIL, SIL, & GMIL. I'll let you know how that is later.
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