by Kat Robinson
Like lots of folks, I've been cutting back a little here and there, cooking more and eating out less. This has given me the chance to tackle some stuff I haven't thought about in a while, like making chicken fried rice with fresh string beans and zucchini or a Quatro Formaggio cheese sauce to go over penne pasta with sauteed mushrooms and purple bell peppers and carmelized onions.
I've also rediscovered my bread machine. While it's easy to bribe the hubster into watching the girl child long enough to create a meal, finding the time to go through the steps of making fresh bread with a proto-toddler in the house is difficult. I've been diddling about with recipes and have come up with some that seem to be making the family quite happy. It's also given me a chance to play with some of the great flours I brought home from War Eagle Mill, especially the unbleached all purpose flour and the whole wheat flour. And, as I happily munch away on a freshly buttered slice this morning, I was wondering if y'all wanted to share some recipes today. Mine's on the jump -- seven grain and honey wheat bread. What's yours?
Okay, here you go --
Seven Grain Honey Wheat Bread (for the breadmaker)
1 1/4 cup lukewarm water
2 tablespoons honey
2 tablespoons vegetable oil
1 3/4 cup all purpose flour
1 3/4 cup whole wheat flour
2 tablespoons seven grain cereal (look in the organic section of the store)
3 tablespoons dry milk powder
2 teaspoons salt
1 tablespoon active dry yeast.
Place in the wet ingredients first, then the dry, then the yeast. Set the breadmaker on a whole wheat cycle (3 hours 40 minutes) and on a light crust setting and leave it alone. Warning -- if you try to make it overnight you may be pulled from your bed by the smell of fresh bread.
Your recipes? Heck, send me an email and pics and we'll post them.