Archive for the ‘food’ Category

Bread Machine Whole Wheat Bran Bread

August 5, 2008

By Jim MacKenzie

Put the following ingredients in the bread machine:

1.5 cups+1 tablespoon water, doesn’t need to be heated
1 tsp salt
2 tbsp sugar
2 tbsp canola oil or corn oil
3.5 cups bread flour
1.25 cups whole wheat flour (Pillsbury or Gold Medal), and/or spelt flour
0.5 cup of wheat bran and/or ground flax seed meal
Sprinkle 1 tbsp yeast on top.

Turn the machine on a 2-hour Basic Dough cycle (or “course”) to stir up (knead) and warm (rise).
Take the dough out of the machine.
Knead by hand for around a minute to smooth out.
Cut it in half, and put half in each of two medium-size bread pans.
Let it warm up to double the size so it comes over the lip (around 20 minutes).
Make 1 tbsp water and 1 egg white mixture, brush on top.
Sprinkle sesame seeds on top.
Bake for 35 minutes at 375 degrees.


Dinner Rolls

August 5, 2008

By John Olsrud

½ cup warm water
2 tablespoons active dry yeast
1 ½ cups lukewarm milk
1 cup raisins
1 cup bran
½ cup sugar
1 teaspoon cinnamon
2 teaspoons salt
2 eggs
½ cup soft margarine
1 cup whole wheat flour
4-6 ½ cups all-purpose bread flour (high-protein)

Measure water and yeast in a large bowl.
While stirring it, add milk, sugar, salt, cinnamon, eggs, margarine, raisins, bran, and whole wheat flour.
Add the all-purpose flour until easy to handle (not sticky). Mix with a wooden spoon.
Knead until smooth and place in a bowl greased with shortening.
Turn over and cover with a damp cloth.
Let rise in a warm place until doubled or around 2 hours.
Shape dough into a small balls 1 ½-2 inches in diameter and place on a greased cookie sheet or muffin tins sprayed with Pam.
Let rise ½ hour.
Preheat oven to 375.
Use the highest shelves.
Bake 12-20 minutes, until a light golden brown (but check the bottoms to make sure they don’t overcook).
Switch upper and lower sheets halfway through for even baking.
Melt around ¼ cup of butter or margarine and brush on tops.
Makes around 25-30 rolls.
Total time around 4 hours.

Homemade Pizza

August 4, 2008

By Jim MacKenzie

For two 13-14″ (medium) pizzas

1 cup warm water (you should still be able to put your finger in it.)
1 tablespoon (1 package) dry yeast
1 teaspoon salt
3 1/2 C (approximately) Pillsbury Bread Flour
2 tablespoons olive oil

For 1 medium and 1 large pizza

1 1/2 cup warm water (105-115 degrees F)
1 1/3 tablespoon (1 package) dry yeast
1 1/2 teaspoon salt
4+ C Pillsbury Bread Flour
3 tablespoons olive oil

Sprinkle yeast into warm water in large bowl. Stir with wooden spoon to mix. Stir in salt and olive oil. Stir in flour with wooden spoon. Place on a lightly floured board or counter top and knead–adding flour as necessary–until smooth and elastic. Place dough in a greased bowl, then turn it over so greased side is up. Cover with damp cloth and let rise at about 85 degrees for 1/2 hour or until double in bulk. Cut dough in half (a medium pizza gets 7/8 pound of dough) and use immediately or freeze in plastic wrap.

Making Two Pizzas

1 jar Ragu Pizza Quick mix or 1 can Contadina Pizza sauce, 15 oz.
about 1/4 pound pepperoni and/or ground beef (optional)
sliced green pepper and mushrooms
1 pound mozzarella cheese, grated

Preheat oven to 425 degrees. Fry and drain ground beef. Grease pizza pans with shortening and then sprinkle pans lightly with cornmeal. Grease your counter top with shortening and roll one of the pizza doughs into a circle using a rolling pin. Transfer to one of the greased pans and press dough down with fingers, forming a lip around the edge of the pan. Let the dough rise about 1/2 hour. Press it down, except for a 1″ lip around the edge, to make the crust softer. Spread 1/2 jar/can of pizza sauce onto the pizza with back of spoon. Spread pepperoni and/or ground beef on the pizza.

Place this first pizza in the oven on the lowest rack position and bake until the bottom of the dough is slightly browned (about 10 minutes). Prepare the 2nd pizza while the first is baking and place it the 2nd lowest position, above the first. When the bottom of the 1st pizza has slightly browned, remove and add sliced green pepper and mushrooms followed by one half the mozzarella cheese. At this time, place the 2nd pizza on the bottom rack to ensure browning of its crust. Return the first pizza to oven–on the 2nd lowest rack–until the cheese has melted and begun to brown slightly. Remove. When the 2nd pizza crust has begun to brown, remove and add green pepper, mushrooms, and cheese, as above, and return to finish baking. (Note: judge a pizza doneness by its color, not the clock.)