Saturday, February 21, 2009

Recipes: Breads, Tortillas, etc.

Honey Whole Wheat Bread
This recipe can be found here.

Whole Wheat Pizza Dough
I will use the bread machine to make this, so all I have to do is put the ingredients in the machine, in this order:
  • ¾ cup lukewarm water
  • 1 tsbp olive oil
  • ½ tsp salt
  • 2 tsp active dry yeast
  • 2 cups hard white wheat flour
  1. After the dough is completed in the machine, roll out into a circle and place on a pizza stone or pan.  Let it rise while making the topping.
  2. Spread topping
  3. Bake for 20-25 minutes on 425 degrees.
If not using a bread machine, follow these steps (found in The Beginner’s Cookbook):
1.    In a mixing bowl, mix together the flour, yeast, and salt
2.    Pour in 1 tablespoon of the oil and all the warm water.  Mix well with a wooden spoon or your hands until you have a soft dough.  If you are using whole wheat flour, you may need a little more water.
3.    Turn the dough out onto a lightly floured counter and knead for 8-10 minutes until very smooth and elastic.
4.    Grease a cookie sheet with oil.  Gently roll out the dough into a round about 12 inches in diameter and place in on the cookie sheet.  Let rise while you are making the topping.
5.    Spread topping on dough.
6.    Preheat oven to 425 degrees.  Leave for 10-15 minutes more until the edges of the pizza are beginning to rise.
7.    Bake in the center of the preheated oven for 20-25 minutes until golden brown.  Serve immediately.

Whole Grain Bread (1 loaf)

1 1/2 cups warm water
1 1/2 tbsp. honey
1 heaping tbsp. instant yeast
1 tsp. salt
4 tsp. canola or sunflower oil
3 cups whole wheat flour (or any other whole grain)
Dough enhancer/conditioner- 3 tbsp. vital wheat gluten, 1/2 tsp. soy lecithin, 1/8 (or pinch) citric acid, and sprinkling ginger.

1. Mix water, yeast, honey, soy lecithin, and 1 1/2 cups flour with electric mixer for 3-4 minutes to develop gluten.
2. Take 1 cup of flour and remove 3 tbsp. of flour. Add in 3 tbsp. of vital wheat gluten, 1/8 (pinch) of citric acid, and a sprinkling of ginger. (I do this while the first step is mixing in my stand mixer)
3. Add 1 tsp. sea salt and 4 tablespoons canola or sunflower oil. Mix thoroughly.
4. Add the cup of flour with gluten, etc included and mix thoroughly. Add another 1/2 cup of flour.
5. Scoop out dough onto floured surface and add in another 1/2-1 cup while kneading.
6. Knead for about 2-3 minutes.
7. Wash out bowl, dry it, then lightly oil it (or use a separate bowl, oiled). Put kneaded dough into the bowl to rise in a warm place (we put ours on the bathroom counter with the heater turned on, so it is really warm). Cover with towel.
8. When double in bulk (we let it rise 30-35 minutes, but again, we put it in a really warm place- it may take up to an hour in the typical home), punch down and form into loaf. Place in oiled loaf pan.
9. Let rise until almost double in bulk (25-30 min)
10. Place in preheated oven at 350 degrees for 30-35 minutes (to test it, thump it on the bottom and it will sound hollow).
11. Take loaf out of plan to cool on rack or towel. When completely cool, store in plastic bag. For soft crust, cover loaf with a towel after you remove it from the pan.

Homemade Butter Tortillas

  • 2 C whole white wheat flour (Either grind your own from hard white wheat berries or I currently use King Arthur brand white wheat flour.  See my post about this for more information.)
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 3 Tbsp butter, softened
  • 2/3 C warm water

  1. Mix flour, salt and baking powder in a bowl. Rub in the butter until all the pieces are smaller than a pea. Stir in the water and knead lightly until a soft dough forms.
  2. Cover with saran wrap and let it rest for 15 minutes.
  3. Divide into 12 pieces and roll into balls. If the dough is sticky, lightly dust your hands with flour only until it becomes manageable.
  4. Using a rolling pin, on a floured surface roll each ball out into about 6-inch rounds. I am able to stack them, slightly staggered into a couple piles.
  5. Heat a heavy frying pan or skillet to medium-high. Add one tortilla at a time and cook for 1-2 minutes, turning over as soon as the surface starts to bubble. The tortilla should stay flexible, but brown in some places. Remove from pan and wrap in a warm tea towel to keep warm while you cook the rest of the tortillas.
  6. Store by wrapping with saran wrap, then place in a ziploc bag and put in the refrigerator. 

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