Rosemary Olive Oil Bread Family Rating: 10
http://melloneeskitchen.blogspot.com/search/label/Bread1 1/2 - 2 cups water
2 Tbsp. olive oil
2 tsp. salt
2 Tbsp. sugar
4 cups bread flour
2 1/4 tsp. active dry yeast
2 Tbsp. dried rosemary
(For Italian seasoned bread skip rosemary and use:
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder)
Proof the yeast by putting the yeast in 1 cup of warm water (105º-110º).
You want the yeast to be nice and bubbly, so let it sit for about 5 minutes.
Meanwhile, measure the salt in a mixing bowl. Add flour. Add yeast mixture, sugar, olive oil and rosemary, and enough water to mix so that all the flour sticks together.
When dough is ready it will be elastic-y and will not stick to the mixing bowl.
Put loaves on the cookie sheets to rise again.
Cover loaves on the cookie sheets with the damp cloth and let rise about 40 minutes.
Meanwhile, heat oven to 400º. Put a pan (I use the broiler pan) of water on the bottom shelf. This will steam the bread and give it a nice crust.
When second rising is done, take a serrated knife and quickly and lightly slash the loaves. This helps the loaves rise more in the oven.
You can mix an egg with a little water and lightly brush the loaves all over using a pastry brush with the egg wash. If you do not have an egg, the crust will be less crunchy, but will still be tasty.
Put loaves in the oven and cook until a nice browned top is there. (about 25 min) Better to have them a little darker than you think they should be, or they will be doughy. (from www.theprudenthomemaker.com )
Baked Oatmeal with Dried Fruit & Nuts
Wholesome, filling and a perfect alternative to soaked oatmeal porridge, baked oatmeal nourishes and satisfies. This recipe for baked oatmeal is seasoned with cinnamon and dotted by the inclusion of raisins, dried cranberries and apricots, though you can use any dried fruit you have on hand. A combination of chopped almonds and dried cherries yields a beautiful result. Some families might find they prefer baked oatmeal without the addition maple syrup; yet others, who are just beginning their transition into real food may prefer to sweeten the dish with up to one-quarter cup maple syrup. I recommend you choose grade B maple syrup, which is richer in flavor and less expensive than grade A maple syrup.Ingredients for Baked Oatmeal
- 1 pound steel cut oats
- 1 cup walnuts, or other nuts (see sources)
- 2 tablespoons yogurt, kefir, whey or buttermilk (see sources), for soaking
- dash unrefined sea salt
- 6 pastured eggs
- 2 cups whole, fresh milk (see sources)
- up to ¼ cup maples syrup (optional)
- ½ cup raisins or dried cranberries
- ½ cup dried unsulfured apricots, diced
- 2 tablespoons cinnamon
- ¼ cup coconut oil, plus extra for greasing baking dish
Method for Preparing Baked Oatmeal
- Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
- Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.
- Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
- After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
- Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
- Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
- Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
- Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
- Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
- If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)
Soaked Wheat Bread
5 c. very hot water8 c whole wheat flour
1/2 c. apple cider vinegar
Mix and let soak 7-24 hours.
When ready to make dough:
1/4 c. warm water
2 T. yeast
1 tsp. honey
1/3 c. honey
3/4 c. oil
1 T. salt
3-4 c. flour
Mix water, yeast and tsp honey and let sit until bubble. Add yeast mixture, honey, oil and salt to dough and mix well. The soaked flour can become very elastic, sometimes use a butter knife to cut the dough into chunks so that the other ingredients mix better.
Add flour 1/2 c. at a time until dough pulls away from sides of mixer (or if needing by hand until it is smooth and elastic)
Form dough into a ball and place in greased bowl and let rise until double. Divide into 4 loaves and let rise again. Bake at 350 for 37 min
FYI: I used to let the dough rise in the mixer but I learned that forming into a ball shape helps gluten strands to form and makes your bread more elastic, which is a bonus with whole wheat.
Sour Dough Peach Pancakes
I am waiting for a sour dough start to try these pancakes........they look delicious so that is why I added them to my blog. You’ll need:
- 2 Eggs from Pastured Hens
- 2 Ripe Peaches
- 1/2 Teaspoon Baking Soda
- 1 Cup Sourdough Starter
- 1 1/2 Cups Whole-grain Flour
- 1 Cup Milk
- 1 Tablespoon Honey
- Pinch of Real Salt
Save your peach pit for the compost bin or some sort of peach pit art or do with it whatever you like.
Mix the sourdough starter, baking soda, whole eggs, salt and flour together. See those orange, orange yolks? That’s the sign of a good, nutrient- and flavor-rich egg. That’s right. None of this “vegetarian-fed” bullshit. You want eggs from pastured hens.
Add the milk and honey to your batter and mix thoroughly. Your batter should be fairly thin as far as pancake batter goes. That’s good because the baking soda reacts with the lactic acid in the sourdough starter resulting in a light and fluffy pancake.
Heat ghee or butter in a cast-iron skillet and always use more fat than you think you need. These pancakes ought to be swimming in butter. Pour a dollop or two of batter into your skillet and add a slice of peach to each pancake.
When the pancake exhibits air bubbles it’s time to flip the cake. The cake should be golden brown and crispy from all that tasty fat.
This recipe should give you plenty of pancakes so think about either serving a crowd or freezing some to enjoy later.
Serve the pancakes with sliced fresh peaches, fresh whipped cream and plenty of honey.
