Food recipes
Bread
Bread Ingredients: cornmeal, degermed, unenriched, yellow cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt oats leavening agents, yeast, baker's, active...
Bread
Ingredients:
cornmeal, degermed, unenriched, yellow
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Heat 4 cups water to boiling.
Pour boiling water over cornmeal, wheat cereal and oatmeal.
Cool.
Add yeast to 1 cup warm water and proof.
The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it.
then add honey, 1 cup water and salt.
Stir well.
Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions.
Add unbleached flour, 1 cup at a time, mixing with spoon.
When dough becomes too stiff to mix with spoon, use hands.
Use only enough unbleached flour to make a soft dough, which will still be sticky.
Turn out on well-floured board and knead for 5 minutes.
Dough will still be sticky.
Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
Punch down dough.
Turn out on lightly floured board.
Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans.
Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
Bake at 350 degrees for about 65 minutes, or until loaves test done.
remove from pans and cool on wire racks.
Freeze if desired.
Ingredients:
cornmeal, degermed, unenriched, yellow
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Heat 4 cups water to boiling.
Pour boiling water over cornmeal, wheat cereal and oatmeal.
Cool.
Add yeast to 1 cup warm water and proof.
The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it.
then add honey, 1 cup water and salt.
Stir well.
Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions.
Add unbleached flour, 1 cup at a time, mixing with spoon.
When dough becomes too stiff to mix with spoon, use hands.
Use only enough unbleached flour to make a soft dough, which will still be sticky.
Turn out on well-floured board and knead for 5 minutes.
Dough will still be sticky.
Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
Punch down dough.
Turn out on lightly floured board.
Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans.
Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
Bake at 350 degrees for about 65 minutes, or until loaves test done.
remove from pans and cool on wire racks.
Freeze if desired.