Category: Bread and Breakfast
Rice Pudding
Posted by Jenny Stanger in Bread and Breakfast, Desserts, Healthy Snacks, Stock Your Freezer Tips, Vegetarian Tuesday, 4 May 2010 15:02 2 Comments
After a fun but exhausting day of being a mother 4 small children, (which involved everything today from potty training, 5-6 warm bottles for the baby, diaper changing, playing dolls for 3 hours, nap time, story time, driving to and from the bus stop several times, a preschool picnic lunch, laundry, dishes, breakfast, lunch and snacks, finding and cleaning out a dead mouse behind the dryer (Eek!), rescuing a Cinderella kite from the springs of our trampoline etc…) My wonderful husband saw how tired I was tonight and decided to make dinner. Lucky for him, we had cooked rice in the freezer.
Muffins fresh from the….freezer?
Posted by Jenny Stanger in Bread and Breakfast, Recipes, Vegetarian Saturday, 3 April 2010 17:05 2 Comments
My favorite meal of the day is breakfast, because I love warm muffins, large sausage and egg omelets, waffles with fresh fruit and cream, french toast, etc..
The good news is, I have a secret on how to make fresh baked muffins as easy as pouring breakfast cereal into a bowl!
Pizza and Chicken Pot Pie
Posted by Jenny Stanger in Bread and Breakfast, Pork, Recipes, T.V. Promotions, Vegetarian Tuesday, 30 March 2010 15:55 2 Comments
I had the amazing opportunity to be on Good Things Utah twice in the past two weeks! It won’t be until tonight that I can get the two videos on my site, but you can click here to view the clips for now.
Easy as Pie
Posted by Jenny Stanger in Bread and Breakfast, Chicken, Desserts, Pork, Recipes, Vegetarian Saturday, 6 March 2010 10:54 1 Comment
With the weather changing from Winter to Spring and back to Winter, I have been craving Fall foods. On the bright side, this is the last month we will get to enjoy the cold weather foods. Let’s kiss Winter goodbye with some pie.
Honey Wheat Bread
Posted by Jenny Stanger in Bread and Breakfast, Recipes Tuesday, 19 January 2010 21:09 9 Comments
Making homemade bread makes me feel like a domestic goddess and it saves us an enormous amount of cash each month (bread and cereal were the most expensive part of our food budget before I started making my own bread.) I make 5 loaves of bread bi-weekly and I keep it stocked in my freezer so I don’t have to make it daily.
Honey Wheat Bread
Yield: 5 loaves or 4 loaves and one pizza
5 cups warm water
1 cup honey
1 cup olive oil (any oil works)
2 tablespoons yeast
¼ cup gluten (optional, it helps the bread stay moist longer)
1 cup hot water
9 cups whole-wheat flour
9 cups white flour
1½ tablespoons salt
1 cup sunflower seeds (optional)
- I start this recipe by pouring 10 cups of red wheat into my Nutrimill wheat grinder.*
Heat 5 cups of water in microwave for 1 to 2 minutes. Pour 5 cups warm water, oil, and honey into a large mixer and mix. - Add the yeast, gluten, and 1 cup of hot water, then 9 cups of wheat flour. Add 9 cups white flour, then mix for 5 minutes. Add the salt and the sunflower seeds.
- If the dough sticks to your fingers, add more flour. Depending on the humidity in the air, you may need more flour.
- Turn oven on lowest setting (170ºF) . Turn your oven off after it reaches that temperature. You just want to warm your oven.
After mixing he dough for 5 minutes, place it on a greased counter and shape it into a big circle. Next, cut the dough into five sections with a knife.
Shape each dough section into a long oval shape and place in greased bread pans.
Let all the bread dough rise in a warm oven for 25 minutes. Then bake the wheat bread at 350ºF degrees for 25 to 30 minutes. Butter the top and then let bread rest for 10 minutes. Remove loaves from pans and cool on a wire rack. Freeze in bread bags or large zip-top bags.
To serve: Defrost bread for 1 minute on high in the microwave, or let the bread defrost on the counter and slice. This bread also makes excellent French toast or a stuffing mix when dried and is delicious when paired with homemade raspberry or apricot freezer jam.
*Freshly ground wheat has more nutrition than wheat flour that has sat for weeks. A lot of the vitamin content of the whole grain is lost to oxidation in the first 24-48 hours after being ground. Whole wheat flour that is packaged for the grocery store shelves has to have a long shelf-life, so preservatives are added, and also natural oils have to be removed so they don’t spoil and turn the flour rancid. Also, white flour has had the wheat germ and bran removed, and has very little nutrition left in it, except for the few vitamins and minerals that are added for “enrichment”. This is why I take time to grind my own wheat right before making bread. With my Nutrimill it only takes 5-8 minutes.
You can buy bread bags from your local grocery store. Just ask the bakery if you can buy some of their bread bags. I buy 100 at a time for 10 cents each and they come with twisty ties.