Simple Whole Wheat Bread
Rated:
Submitted By: Nita Crabb
Photo By: MommyFromSeattle
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Servings: 18
"This honey wheat bread is proof that wonderful flavor, texture and aroma can be had if you just follow a straightforward game plan."
INGREDIENTS:
1-1/2 cups warm water (110 degrees F
/45 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons and 2 teaspoons honey
2-1/2 cups bread flour
1 tablespoon and 1-1/2 teaspoons butter,
melted
2 tablespoons and 2 teaspoons honey
1-1/2 teaspoons salt
1-3/4 cups whole wheat flour
1 tablespoon butter, melted
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (18). The directions below still refer to the original recipe yield (36).
1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Source: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=6773&origin=detail&servings=18
Sunday, February 28, 2010
Saturday, February 27, 2010
Dal
anuary 30, 2009
RECIPES FOR HEALTH; Lentil Dal
By MARTHA ROSE SHULMAN
In India dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.
1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water (more if necessary)
2 tablespoons canola or peanut oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 to 2 teaspoons curry powder, to taste
Salt, preferably kosher salt, to taste
1/2 cup plain low-fat yogurt
Chopped cilantro for garnish
1. Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
2. Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.
Variation: Curried Lentil Soup
Use 5 cups water. Increase the salt in Step 1, as you will not be reducing the liquid. Reduce the oil in Step 2 to 1 tablespoon, and sauté the spices after the lentils have simmered for 30 minutes. Let them sizzle for 30 seconds, and remove from the heat. Add them to the lentils along with the salt, and simmer 15 minutes. Puree the soup coarsely with an immersion blender, taste and adjust seasonings. Serve garnished with a dollop of yogurt and a sprinkling of cilantro.
Yield: Serves 4 to 6
Advance preparation: This will keep for 2 to 3 days in the refrigerator, but you will need to thin it out with water when you reheat.
Recipe: Warm Lentil Salad With Goat Cheese
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. ''Beluga lentils'' will also work for this salad.
1 pound green or beluga lentils (about 2 1/4 cups), washed and picked over
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
For the dressing:
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt, and freshly ground pepper to taste
1. Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
2. Preheat the oven to 350XF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Stir in the parsley (or parsley and chives). Place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Yield: Serves 4 to 6 as a main dish salad, 8 as a side
RECIPES FOR HEALTH; Lentil Dal
By MARTHA ROSE SHULMAN
In India dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.
1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water (more if necessary)
2 tablespoons canola or peanut oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 to 2 teaspoons curry powder, to taste
Salt, preferably kosher salt, to taste
1/2 cup plain low-fat yogurt
Chopped cilantro for garnish
1. Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
2. Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.
Variation: Curried Lentil Soup
Use 5 cups water. Increase the salt in Step 1, as you will not be reducing the liquid. Reduce the oil in Step 2 to 1 tablespoon, and sauté the spices after the lentils have simmered for 30 minutes. Let them sizzle for 30 seconds, and remove from the heat. Add them to the lentils along with the salt, and simmer 15 minutes. Puree the soup coarsely with an immersion blender, taste and adjust seasonings. Serve garnished with a dollop of yogurt and a sprinkling of cilantro.
Yield: Serves 4 to 6
Advance preparation: This will keep for 2 to 3 days in the refrigerator, but you will need to thin it out with water when you reheat.
Recipe: Warm Lentil Salad With Goat Cheese
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. ''Beluga lentils'' will also work for this salad.
1 pound green or beluga lentils (about 2 1/4 cups), washed and picked over
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
For the dressing:
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt, and freshly ground pepper to taste
1. Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
2. Preheat the oven to 350XF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Stir in the parsley (or parsley and chives). Place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Yield: Serves 4 to 6 as a main dish salad, 8 as a side
Marinated Giant White Beans and Beets
February 24, 2010
RECIPES FOR HEALTH
Marinated Giant White Beans and Beets
By MARTHA ROSE SHULMAN
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don’t soak the beans or they’ll fall while they cook. Mr. Botsacos serves this with skordalia.
For the beans:
1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed (optional)
2 tablespoons chopped fresh dill
For the beets:
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar
1. Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
2. Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
3. Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.
Yield: Serves six to eight.
Advance preparation: The beans and the beets can both be prepared up to three days before serving.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
RECIPES FOR HEALTH
Marinated Giant White Beans and Beets
By MARTHA ROSE SHULMAN
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don’t soak the beans or they’ll fall while they cook. Mr. Botsacos serves this with skordalia.
For the beans:
1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed (optional)
2 tablespoons chopped fresh dill
For the beets:
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar
1. Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
2. Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
3. Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.
Yield: Serves six to eight.
Advance preparation: The beans and the beets can both be prepared up to three days before serving.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
Subscribe to:
Comments (Atom)