Wheat Bread

This is a heartier wheat bread shared by Sarah Smyth for the bread making enrichment activity

Wheat Bread

5 C. warm water

2 TB of yeast dissolved in the water

1/2 C. oil

1/2 C. sugar

2 TB salt

2/3 - 1 C. powdered milk (opt.)

About 10-12 C. Flour (2-3 C. white flour and the rest wheat flour)

Makes 4 med. - large loaves

If you do this recipe by hand instead of by mixer, you probably want to cut the recipe in half.

It really is hard to do the whole recipe. Add as much flour as you can mixing it in and knead the rest in.

Knead for 8-10 min. Let rise 30 min. in a oiled bowl, form loaves and let rise in pan 30 min.

Bake in a 350 degree oven for 25-30 min

submitted by: Sarah Smyth

Honey Wheat Black Bread

one more from the bread making activity

Honey Wheat Black Bread

1 1/2 cup warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups Unbleached Bread Flour
1 2/3 cup Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee ( i use additional cocoa)
1 1/2 teaspoon salt
1 tablespoon powdered caramel color (optional)
2 1/4 teaspoons instant yeast

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle. Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.

submitted by: Nanette Hill

Traditional White Bread

Another from the bread making activity

Traditional White Bread

6-7 cups all purpose flour
3 TBS sugar
1 TBS salt
2 TBS butter
5 tsp yeast
2 1/4 cup very warm water (120* to 130*)


Mix 3 1/2 cups flour, sugar, salt, butter, and yeast in large bowl. Add warm water. Beaton low 1 minute, scrape bowl. Beat 1 minute on medium, scrape bowl. Stir in remaining flour 1 cup at a time until until dough is easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

submitted by: Nanette Hill

Honey Wheat Bread

This is one of four recipes that we made for the bread making enrichment activity.

Honey Wheat Bread

3 cups whole-wheat flour
1/3 cup honey
1/4 cup butter
1 TBS salt
2 TBS yeast
2 1/4 cup very warm water (120* to 130*)
3 cups all purpose flour


Mix whole wheat flour, honey, salt, butter, and yeast in large bowl. Add warm water. Beat until well blended. Stir in all-purpose flour to make dough easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

submitted by: Nanette Hill

Chicken Azteca

Chicken Azteca

2 15 oz. cans black beans drained

3-4 C. frozen or canned corn

2 garlic cloves

1 tsp. ground cumin

2 C. chunky salsa, divided

5 chicken breasts (cut in half for a total of 10 pieces)

2 8oz. pkgs. cream cheese, cubed

Cooked rice

Shredded cheddar cheese

Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.

Arrange chicken breasts over top. Pour remaining salsa over top.

Cover. Cook on high 2-3 hours or on low 4-6 hours.

Remove chicken and cut into bite-sized pieces. Return to cooker.

Stir in cream cheese and cook on high until it melts.

Spoon chicken and sauce over cooked rice. Top with shredded cheese.

I usually cut the recipe in half for just our family, or make the full recipe and

freeze half of the sauce and chicken for another meal.

submitted by Sarah Smyth