Recipes

Pumpkin Pie Roll Ups November 08, 2017 14:22

Pumpkin Pie Roll Ups (think Cinnamon Roll but with Pumpkin Pie Filling and Candied Nuts)

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.

 

 


Spinach and Herb Roll Ups April 30, 2015 16:05

Spinach and Herb Roll Up

Filling:

2 Tbsp Grapeseed Oil
1 Medium Onion, Chopped
Salt and Pepper
1 tsp Grated Lemon Zest
10oz Frozen Spinach
1/4 C Fresh Dill, chopped
1/2 C Fresh Parsley, chopped
1 C Cheddar Cheese, Shredded
1/2 C Parmesan Cheese, grated
1/8 tsp freshly ground Nutmeg
2 eggs, beaten

Heat oil in a large skillet over medium high heat.  Add the onion and cook until the onion is soft and just beginning to brown.  Add the lemon zest and cook, stirring, 30 seconds.  Add spinach, stir and cook for 4 minutes.  Remove from heat and stir in the parsley, dill, salt and pepper to taste.  Let filling cool, squeeze out the excess moisture.  Transfer the filling to  a bowl and stir in the cheddar and parmesan cheeses and nutmeg.  Stir in eggs. 

Use 2 pounds of your favorite bread recipe.  After the dough is made, place the dough on an oiled surface; using your rolling pin, roll out a rectangle approximately 12x18, 1 inch thick. 

Spread cooled filling over dough.  Roll dough starting from the long side.  Roll up like a cinnamon roll making no more that 3-4 turns of the dough.  Cut into slices with a serated knife, 1-1 1/2" thick.  Place on a parchment lined cookie sheet.  Let rise until double in size, then bake at 350 for 18-20 minutes.