Perfect Honey Whole Wheat Bread January 04, 2016 12:01

In Bosch universal mixer bowl with dough hook add:

6 Cups Warm Water, Approx. 115°

2 Tbsp. Sea Salt

2/3 Cup Grapeseed Oil

2/3 Cup Honey

3 Tbsp. Dough Enhancer

2 Cups High Gluten Bread Flour OR   2/3 Cup Vital Wheat Gluten

6 - 8 Cups Fresh Ground  Flour, to begin with

(This recipe uses altogether 14-16 Cups of fresh ground flour)

3 Tbsp. Saf Instant Yeast


Use the momentary switch (m) to mix well.  Turn the machine to speed 2 and continue to add  flour only until the dough begins to pull away from the sides of the bowl.  When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (this is the additional flour you ground to begin with.)  Do not add too much flour. The dough should be slightly sticky and does not come together at this point, but the bowl is clean.

Knead on speed 2 for 6-8 minutes or until the gluten has been developed.  If you feel your dough is too dry, simply add a few tablespoons of water to moisten.  (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. 

Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5, 1Lb 14oz loaves for 8 ½ by 4 ½” pan, or 9-11, 12oz loaves for 5 ½” x 3”.  Because we never measure our flour exactly, the number of loaves varies; it all depends on the weather and the climate outside.

Shape loaves, and place in a well sprayed (vegalene) pan.  Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan.  This will take from 30 to 60 minutes depending on the room temperature.

Bake in preheated oven at 350° for 30-35 minutes for large loaves (20-25 minutes for 12oz loaves), or until the inside temp. is 200°. (An instant read thermometer is very useful in telling whether your bread is done.)  Test after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf.  If not 200 degrees, place back in pan and bake another few minutes.

Cool on cooking racks before putting into bread bags.  The bread can be frozen up to 30 days without freezer burn.



Chocolate Crepes With Snickers Salad Custard June 25, 2015 17:47


1 ½ Cups Flour

1 ½ Cups Milk

½ Cup Plus 2 Tbsp Water

3 Large Eggs

4 Tbsp Melted Butter

½ tsp salt

3 Tbsp Cocoa Powder

3 Tbsp Sugar

2 tsp Vanilla

Combine the eggs, water, butter, vanilla and milk in Bosch blender. Add the flour, cocoa, sugar and salt and mix on speed 2 until smooth.


Let the batter rest at room temperature for 30 minutes before dipping & cooking.


The usual mixing method is to prepare crepe batter in a bowl, making a well with the dry ingredients and then adding the eggs and the milk. You may find a blender to be suitable a blender is not only fast, but the results are also lighter, perhaps because more air is incorporated into the batter. For best results, have the ingredients at room temperature and don’t over mix them. Then, let the batter rest for half an hour before cooking to let the flour absorb the liquid, creating the most tender crepe.

Fruit Sherbet June 04, 2015 16:15


1 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1 pound frozen fruit unsweetened


Place all ingredients into the Vitamix container in the order listed and secure lid.

Select frozen dessert program.

Switch machine to start and allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades.

Serve immediately.