Make 4 Loaves of Whole Wheat Batter Bread

Make 4 Loaves of  Whole Wheat Batter Bread
By using SAF Perfect Rise Yeast you can crank out 4 gorgeous loaves of whole wheat bread. I made one for me, my parents, and 1 for my brother and then my friend Ron. Amazingly it didn't take long!

Chicken Enchilada Pie

Chicken Enchilada Pie
The one I will make will be somewhat different than this one.

Impossibly Easy Spinach-Parmesan Pie

Impossibly Easy Spinach-Parmesan Pie
This is one of my fav's and so easy and good for you!

Awesome Lemon Chicken Recipe

Lemon Chicken This is a great recipe from my friends at Simply Recipes! Try it and I know you'll think it is great as all the others who have tried it! Polly Motzko CookingUpAStorminCA@Gmail.com
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Polly Motzko's Awesome Orange Almond Biscotti

  • Polly Motzko's Awesome Almond Orange Biscotti....
  • * 1 cup sugar
  • * 6 tablespoons margarine or butter
  • * 1 tablespoon grated orange peel
  • * 2 eggs or ½ cup egg substitute (I always use the egg substitute and it comes out great.)
  • * 3-½ cups original Bisquick
  • * 1 cup ground almonds
  • * A handful or so of ground almonds to dust the top with
  1. Directions
  2. 1. 1. Heat oven to 350 degrees. Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended. Beat in eggs or egg substitute, stir in Bisquick and almonds.
  3. 2. 2. Place dough on surface sprinkled with some Bisquick; gently roll in Bisquick to coat. Shape into a ball; gently knead about 10 times or so until dough holds together, nuts are distributed and it doesn’t feel tacky any more.
  4. 3. 3. Divide dough in half and then shape into 2 10 x 3 loaves. Place on an ungreased baking sheet-I swear by silicone baking sheets and pans-things baked on and in them come out great with no greasing whatsoever!!
  5. 4. 4. Bake about 20 minutes or until very light brown and the center is cooked. Cook on the baking sheet for 15 minutes then cut each loaf into slices about ¾ inch wide with a very sharp knife. Very carefully put each slice on its side and bake again the slices for about 30 minutes or until the tops are browned. Turn them on the other side and bake again for another 15 or so minutes until browned and to the texture you want. I like mine browned and more dry and crisp to go with coffee, homemade cocoa or whatever you would serve at your house.
  6. 5. 5. Cool completely about 30 minutes and enjoy!
  7. 6. NOTE: (I keep mine in the freezer so they stay fresh. They have a high fat content but very good in this or in pasta!)
  8. 7. Tips: Use a very sharp knife to cut the biscotti, preferably one that fits across the width of the biscotti you made. Do not use a butter knife as it can break up the tops of the biscotti. (It happened to me so I know!) Let the biscotti cool on the sheet as a log or logs and when it is not quite completely cooled off begin the slicing process. If, for any reason, the tops start to break of the logs then either bake the logs a little bit more and then when the logs feel firm throughout then slice.
  9. 8. If you let the finished sliced biscotti cool on the baking pan the residual heat will bake them more and firm them up, making for a cookie that has a bit more stability and less crumbly.
  10. Enjoy!
  11. Polly Motzko
  12. Paulettemotzko@yahoo.com
Polly Motzkos Orange Almond Biscotti @ Group Recipes

Try this lightened deep dish pizza courtesy of Cooking Light-it is full of flavor not fat!

Polly Motzko Listens to Her Readers

Now you can choose between funny, interesting or cool after the postings on my cooking blog! That will give a good idea of what you, the reader likes in hope that I can keep "dishing more of it out"...like really good flapjacks!

So, keep on reading and telling others and having them tell others and so on and on.....

And, keep Cooking UP A Storm in CA or wherever you may be!

Polly Motzko

A very dedicated Southern CA Cook and Food Writer

Welcome to Cooking Up A Storm in Southern CA!

If you live in Orange County, CA and even if you don't-this is the place for sharing what is new and hot in the cooking world. If you know of a great recipe-please share it along with the story behind it-that you think we would all enjoy hearing about!

CookingUpAStormInCA@gmail.com

Bon Appetit and happy cooking and baking!

Polly Motzko

Cooking Techniques #1: Standard Breading Techniques with Chef Ed Schenk

Thursday, February 04, 2010

Cooking UP A sTorm In Southern CA!

I had the joy of meeting Ed Schenk on Food Buzz the first day I was on it! At that time, my basic cooking blog was in place, and I was looking for people who had an expertise in a particular area-of which Ed has many. We talked back and forth and then, as creative people do, I simply asked him if he would like to do a cameo appearance on my blog entitled, Cooking Techniques, and he agreed, very happily.

Chef Schenk is a 4 star chef who has a method of making Beef Burgundy that I want him to share with me one day. That is what started the idea for the Cooking Technique Segments on my blog.

I want my blog to be like a program on TV or a really good magazine with different features, if you will, where the best of the best all share their knowledge, expertise, culinary tid-bits and now how.

Paulette Le Pore Motzko otherwise known as “Polly Motzko” in the food world.

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“I am a classically trained Chef with 20 years experience. After success as a Chef I went to work for a major corporation as a Manager of Food Service. As a Chef I have received good notices from The Detroit News and The Metro Times and have been interviewed for and had recipes printed in Restaurants and Institutions and Food Management magazines. I also was a corporate trainer for 3 1/2 years and taught a production seminar. Currently I am writing the food blog Detroit Eats and can be reached at woodsmanq@msn.com For more information, please visit”:


http://detroiteats.wordpress.com/chef-ed-schenk/

********************************

Cooking Techniques #1: Breading Success With Ed Schenk

One of the most useful techniques used in the kitchen is Standard Breading Procedure. It is called this because the same techniques are used in a large variety of recipes including Chicken Parmesan, breaded fish, Mozzarella sticks and fried green tomatoes. Standard breading procedure consists of three components, flour (seasoned), egg and milk mixture and breadcrumb. The idea is that the flour will stick to the food being breaded. The food is then dipped in the egg and milk mixture and sticks to the flour. Finally, the food is the dredged in the breadcrumbs. One of the fine points if this procedure is the use of both hands in the process. For me this means that my left hand (my “wet” hand) moves the food into the flour to be coated, then into the egg mix and then into the breadcrumb mixture. This is where my right hand (dry hand) will coat the food with the breadcrumbs thoroughly. The reason this is important is that if the right hand (dry hand) becomes wet the breadcrumbs will stick to your hand and your food will not be coated properly. By the same token, if your left hand gets coated with flour, then the egg will not stick (if this happens just wash and dry your hands and continue). Furthermore, if you are not comfortable working from left to right, just switch your station around and work right to left.

From Left to right Flour Egg mix breadcrumb

Within this framework, there are a number of things that can be done to spice up the process. I have added cheese and herbs to the breadcrumbs or used crushed tortilla chip instead of breadcrumbs. I have also used instant potato flakes instead of breadcrumbs for fish. There are also Panko (Japanese) breadcrumbs that are available in almost every supermarket these days. Once breaded the food should be allowed to sit for about 10 minutes to allow a “glue to form that bond the flour, egg mix and breadcrumb together before cooking. At this point, your food can also be individually frozen. This allows you to prep ahead of your meal. At the appropriate time, just remove from the freezer and cook.

One of the points that are important in cooking foods that are breaded is to make sure not to over brown your coating. For me this means either sealing my breading in a pan with some oil or “flash frying” in my deep fryer (there are many fine home models on the market these days) until I get the desired light brown color. I actually take my foods out a little lighter than I want them do to the fact that they will keep browning after being seared. Also, it is important to not overfill your fryer or your oil temperature will drop and your coating will not set. Because many of the items, I prepare this way are somewhat larger (chicken or fish) than a slice of zucchini or tomato, I prefer to finish these foods on a sheet pan in the oven. This way I get a great color without burning the breading before the food is actually cooked. I“flash fried" these items one or 2 at a time. They will still finish well in the oven even if they have been pre-fried.

I hope you have enjoyed this post and will try some of the techniques discussed. If anyone has questions I can be contacted at Detroit Eats

Till next time...

***************************************

Thanks so much Ed for offering this very informative lesson on Breading and how to turn out great breaded dishes. I am so glad that I had the opportunity in meeting you and sharing your expertise!

*******************

Polly Motzko

Cooking Up A Storm in Southern CA!

Email Polly Motzko at: CookingUpAStormInCA@gmail.com

Copyright, Paulette Le Pore Motzko, January 2010

NOTE: If you want to print this elsewhere, that is ok with me-just ask me and let me know so I can thank you!

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Chef Ed Schenk

Chef Ed Schenk
Chef Ed Schenk-4 Star Chef, Food Writer and a really nice guy!
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Wanna Be The Next "Recipe Of The Day"?

If you would like to be featured as one of the featured recipes here, just email your recipe with complete directions, and also tell the story behind how the recipe was created to.

The first Recipe of the Day will be from my friend Alan Leonetti in NY....the recipe will be up and running in as fast as my fingers can type. Alan and I met on Group Recipes.com about a year ago and everything he cooks is outstanding, mouth-watering and he was one of the top foodies on there, which is one reason I became friends...plus he and I love to cook the same kinds of things.

He was more than happy to contribute one of his recipes and share with my readers.

Email future submissions to:
Polly Motzko at:
CookingUpAStormInCA@gmail.com

Come drop by my recipe pages on Group Recipes.com at:

http://www.grouprecipes.com/people/pollymotzko

Your Best Slow Cooker Recipes
Your Best Make Ahead Recipes
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If you have an idea of something you would like to see on this site, just email it to me at:

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How to Cook Anything

Here starts the recipes...they will be added daily!

Hello Cooking Buffs and Recipe Lovers!

Polly Motzko’s Christmas Eve Stew 2009

By Paulette Le Pore Motzko, Copyright December 2010

CookingUpAStormInCA@gmail.com

Join my new Cooking Blog entitled: Cooking Up A Storm in Southern CA!

http://cookingupastorminsouthernca.blogspot.com/

I realized that after the soup was on the last leg of simmering on the stove, that I stayed with the festive theme of green in the zucchini and the red grape tomatoes…really looked great and tasted even better. I was just cooking with what I had on hand. I would have used the wine called for in the original but I couldn’t get the wine bottle open! I laugh about this one, because I ran out of so many things I thought I had and kept improvising, but it made it almost better than the original! Through being creative and using new ways with what I had in my pantry, “Christmas Eve Stew” was born! I served this with my new Italian Cream Biscuits with Mozzarella for my parents who were very appreciative.

Greatly Adapted from Burgundy Beef Stew on BettyCrocker.com website. You can see the original framework that I created my version from at:

http://www.bettycrocker.com/recipes.aspx/burgundy-beef-stew/67cfedf8-c8fe-4b49-9d46-e05f4fdcff4d

3.5

lb beef stew meat, cut into 1-inch pieces

1/2

All-purpose flour-or enough flour in a bowl for dredging the meat you have

1 can

Cream of Mushroom soup plus enough water to cover meat and vegetables

2

Tablespoons Emeril La Gasse’s Basic Seasoning-deepens the color and flavor

1 1/4

teaspoons salt

1

Pack Knorr Au Jus Mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices

¼ cup

Extra Virgin Olive Oil

1 lb.

Frozen carrot slices-no need to thaw-they will cook as the stew simmers

8

Very small zucchini, sliced with a mandoline

6

Small, uniformly sized red potatoes-using a mandolin to get nice thin slices

1 cup

Grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm

2 cups

Pearl onions-parboiled and peeled (I would use frozen if I had to do again because peeling these are very time consuming!)












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In very large Emeril La Gasse stockpot or better yet-non-stick large skillet-heat the extra virgin olive oil and then add the meat, that has had all the fat removed and then dredged in a little all purpose flour-to the pan.

Brown until the juices of the meat are locked in and you actually see a browned look on the meat.

.

Add all the vegetables, except the grape tomatoes, to the pot and cover with a mixture of the cream of mushroom soup-full strength-and water….enough to cover all the meat and vegetables.

Once you get the meat and vegetables to a simmer, then add the Knor Au Jus seasoning package. It was an emergency substitute but it came out really great!

.

Reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender.

.

Add 2 Tablespoons of the Emeril La Gasse basic seasoning mix or you could probably add any one of his and it would be good. That is the only one I have…right now anyhow. This seasoning really made the stew.





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Piccolini & Cheese with Black Bean and Corn Salsa

Created January 2010 by Paulette Le Pore Motzko (Polly Motzko)

http://www.CookingUpAStormInSouthernCA.blogspot.com

http://www.GroupRecipes.com/people/pollymotzko

Ingredients:

12 oz. 2% Velveeta cheese, cut into small cubes

I weighed mine on a small kitchen scale

2 cups mini piccolini pasta wheels-these are great because they cook in only 7 minutes!

1/3 cup half and half

Half of a 1 pound bag of Fiesta Vegetables or your choice of veggies-steamed in the microwave in the bag for 1 minute.

2 cups of Black bean and corn salsa-I used Wal-Mart Blend, which was great and half the price of most brands.

Directions:

Microwave the cheese and half and half until the cheese melts, which will vary depending on the wattage of your microwave. Just melt it in a microwave safe very large dish-like a 9 x 13 square.

By melting it in the dish, you are eliminating the step of cleaning out a saucepan and waiting much longer to do it over the stove. The microwave excels at doing sauces and you can melt it in the pan that the cooked pasta will go into.

By putting it in a large, flat dish, it will be easier to mix the sauce throughout evenly too.

After the 7 minutes cook time, drain the cooked pasta and then add it to the melted cheese sauce.

Then, stir in the black bean and corn salsa until blended throughout and then stir in the cooked veggies.

This is a much lower fat version of the Macaroni & Cheese we all grew up with. I like using the Velveeta verses making a roux and white sauce mixture, then adding the shredded cheese to it.

I had never seen the 2% Velveeta and it saves a substantial amount of fat by using it, and with the other flavors and ingredients you’ll not only be eating more vegetables, which we should all do, but you will get full faster-eating less overall.

You can vary the salsa to any of the thousands that there are out there.

One of my favorites is Trader Joe’s Roasted Garlic Salsa-and it would be great in this dish too.

Enjoy! My parents loved this dish and this lasted 2 days around my house!





Pastitsio-12 Servings

Out of the Recipe Collection of Paulette Le Pore Motzko

CookingUpAStormInCA@gmail.com

http://www.CookingUpAStormInSouthernCA.blogspot.com

The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral

Pastitsio is a layered pasta casserole that is extremely popular because it uses simple, basic ingredients.

THIN CREAM SAUCE

4 Tablespoons butter

½ cup all-purpose flour

1 cups hot milk

2 egg yolks

THICK CREAM SAUCE

4 cups milk

4 eggs

½ cup all-purpose flour

FILLING

1-1/2 cups chopped onion

2 pounds ground beef

4 tablespoons butter

2 tablespoons Italian tomatoes, chopped

1 cup tomato sauce

1 teaspoon dried oregano or 1 tablespoon fresh oregano

Dash of ground cinnamon

Salt and pepper to taste

1 tablespoon minced garlic

1-1/4 pounds tubular pasta like ziti #2

½ cup breadcrumbs

1 cup grated kefalotiri or Parmesan cheese

Prepare the sauce:

Melt butter in saucepan. Stir in flour and cook until mixture turns golden. Gradually stir in hot milk and cook, stirring, until sauce is smooth and hot. In a small bowl, beat egg yolks, and then briskly stir in 1 cup of hot milk mixture. Pour egg milk mixture into remaining sauce. Stir and remove from heat without cooking the eggs.

Prepare thick sauce:

Heat milk to a simmer and set aside. In a bowl, beat eggs with flour. Gradually stir hot milk into egg mixture. Return to saucepan and cook, stirring constantly, until mixture is quite thick. Do not boil after eggs have been added.

Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices, and seasonings. Cover and simmer for 30 minutes, or until liquid has been absorbed. Cool.

Preheat oven to 350 degrees.

Cook pasta according to package directions, and drain. Sprinkle breadcrumbs into a buttered 11 x 14 x 2-inch baking pan. Place a layer of pasta in the baking pan, then add half the thin cream sauce. Add meat. Sprinkle with ¼ cup grated cheese. Add another layer of pasta and sprinkle with ¼ cup cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinkle with remaining ½ cup cheese. Bake for 1 hour, or until golden.

Let stand 15 minutes to cool, and cut into squares. (Note that you cannot cut the Pastitsio easily unless you cool it for 15 minutes.) When ready to serve, reheat in hot oven.

NOTE: This dish can be prepared a day in advance, adding the thick cream sauce just before baking the dish.


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If there are features that you would love to see here, then tell me! You can email me at: CookingUpAStormInCA@gmail.com and I will do my best to please!

This is going to be a labor of love and I hope, in time to establish myself as a Food Writer. I would love to do feature articles in Food Magazines and journals, but that will come in time.

Happy Cooking and Baking and Enjoying and Savoring!

Also, in time there will be a happy discovering of new recipes that I hope you will come to get to know.
Polly Motzko

To see Polly Motzko's Recipes pages on Group Recipes go to:

http://www.grouprecipes.com/people/pollymotzko

http://www.grouprecipes.com/people/PollyMotzkoFoodWriter

Check me out on Food Buzz at:

http://www.foodbuzz.com/foodies/profile/polly+motzko



Happy cooking!

Polly Motzko

Best of Polly's Cooking Blogs

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My Christmas Eve Stew 2009
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Search This Blog

Kids In The Kitchen: Kid Friendly Recipes

This segment is taken from my Cooking Group on Group Recipes, "Kids in The Kitchen". Recipes from there will be moved over day by day.

The earlier a child learns how to cook they learn confidence and self-reliance and it is nice for them to see people SMILE whenever they cook something.

I began cooking when I was 9 years old, with my folks supervision and it is a gift, along with playing piano that I has become not only a means for me to earn a living, but a joy that is a "gift" to share with others!

Polly Motzko

CookingUpAStormINCA@gmail.com

You can get to the recipes in KIDS IN THE KITCHEN on Group Recipes at:
http://www.grouprecipes.com/group/1252





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Some Awesome Cookbooks That are my Fav's-I have about 1000 of them so this is a tiny sampling!

  • 30 Minute Meals Get Togethers by Rachel Ray
  • 365: No Repeats by Rachel Ray
  • A Year Of Gifts Of Good Taste by Leisure Arts
  • Christmas Gifts Of Good Taste by Leisure Arts
  • Easy As Pie by Leisure Arts
  • Gifts That Taste Good by Leisure Arts
  • It's In The Bag by Leisure Arts
  • Seasoned America by Chef Paul Prudhomme
  • Sourdough Cookery by Rita Davenport
  • The Cookie Jar by Leisure Arts

Magazines Worth Reading

  • Bon Appetit
  • Cooking Light
  • Every Day Cooking With Rachel Ray
  • Good Cook by Martha Stewart
  • Good Housekeeping
  • Gourmet

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Wednesday, February 24, 2010

Here are some awesome bread recipes and baked wonders!

You will have to take a look at the SAF Red Star Yeast website and read about the differences in the types of yeast they make. I bought my 3 small packs of the Gourmet Perfect Rise at Trader Joe's several months ago and didn't realize it was so special.

You don't have to mix this type of yeast with water and can add it to the dry ingredients.
You also can use almost half of the type of yeast you normally use in the recipe. (For best results I would follow one of the many recipes they feature on their very informative website.

Check out some of their featured best recipes at:



On the Whole Wheat Rolls on the back of the package, you only let it rise 20 minutes! The Lesaffre Yeast Corporation has been making SAF and Red Star yeasts for over 150 years and it is the yeast of choice in Europe.

I am going to be making this and the pictures will go up when I get it done later today or tomorrow. I am making some homemade soup and I wanted some good, whole wheat bread to go with it.

I am eating more vegetables, fruits, whole grains and drinking more water than I was before. I am doing more than losing weight, but I want to feel healthier and BE healthier.



If you make any of these on this page, tell us all about it.

Polly Motzko

CookingUpAStormInCA@gmail.com

4 comments:

  1. No kneading required. Great for breakfast or serve rustic wedges with a salad.

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    Rating: 0.0/5 (0 votes cast)

    This recipe makes 1 casserole

    INGREDIENTS

    Active Dry Yeast 2+1/4 tsp
    Bread Flour 2+3/4 cups
    Oatmeal, quick or regular 1/2 cup
    Salt 1+1/2 tsp
    Water 1 cup
    Vegetable Oil 3 TBSP
    Molasses, light 3 TBSP
    Egg, room temperature 1


    DIRECTIONS

    Combine yeast, 1½ cups flour, oatmeal and salt. Heat water, oil and molasses to 120°-130°F. Add liquids to flour mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, gradually stir in remaining flour to make a stiff batter. Scrape batter from side of bowl. Cover; let rise in warm place until doubled, about 30 to 40 minutes.



    Stir down batter. Pour into 1½ - or 2 - quart casserole. Let rise in warm place about 30 minutes. Bake in preheated 375°F oven 40 to 50 minutes or until well browned on sides and top. Remove from casserole. If desired, brush with butter; cool on rack.


    *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

    ReplyDelete
  2. Whole Wheat Sourdough Bread

    With the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.

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    Rating: 3.0/5 (2 votes cast)

    This recipe makes 1 loaf

    INGREDIENTS
    Small Medium Large
    Water 1/2 cup, plus 3 TBSP 3/4 cup, plus 2 TBSP 1 cup, plus 3 TBSP
    Vegetable Oil 1 TBSP, plus 1 tsp 2 TBSP 2 TBSP, plus 2 tsp
    Whole Wheat Sourdough Starter 3/4 cup 1 cup 1+1/4 cup
    Whole Wheat Flour 2+1/4 cup 3 cup 4 cup
    Salt 1 tsp 1+1/2 tsp 2 tsp
    Sugar 2 tsp 1 TBSP 1 TBSP, plus 1 tsp
    Active Dry Yeast 1+1/2 tsp 2+1/4 tsp 1 TBSP


    DIRECTIONS

    Bread Machine Method

    Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

    Mixer Methods

    Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.


    Hand-Held Mixer Method

    Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.


    Stand Mixer Method

    Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

    Food Processor Method

    Have all ingredients at room temperature. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.


    Rising, Shaping, and Baking

    Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.

    ReplyDelete
  3. Somehow the title of the above recipe didn't get on there...it is Whole Wheat Batter Bread and very EASY!!! :-)

    ReplyDelete
  4. Calzones by SAF/Red Star Yeast
    This recipe makes 12 Calzones

    INGREDIENTS

    Water 1 cup
    Olive Oil 2 TBSP
    Bread Flour 2+1/2 cup
    Salt 1+1/2 tsp
    Active Dry Yeast 2+1/4 tsp

    Filling
    Mozzarella cheese, shredded 2 cup
    Pizza sauce 1/2 cup
    Parmesan cheese 1/4 cup
    Black olives, coarsely chopped 1 cup
    Green pepper, thinly sliced 1/4 cup
    Garlic, minced 2 cloves
    Mushrooms, thinly sliced 1 cup
    Onion, chopped 1/4 cup

    DIRECTIONS

    Bread Machine Method

    Have liquid ingredients at 80°F and all others at room temperature. Place into pan in the order listed. Select dough / manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping and Baking directions below.

    Combine yeast, 1-1/2 cups flour and salt. Heat water and oil to 120º - 130ºF.

    Stand Mixer Method

    Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

    Shaping and Baking

    Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; cover. Let dough relax 10 minutes. Shape each half into a smooth ball; roll or pat into 10-inch circles. Place 1 cup mozzarella cheese on half of each circle, leaving a 1-inch border. Add other ingredients in order listed. Fold half of circle over filling to make half-moons. Fold both layers of edges up and press into dough; press again firmly with tines of fork to seal.

    Lightly grease, or dust with corn meal, a heavy-duty baking sheet that will not warp in extreme heat. Place calzones on sheet; do not let rise. If desired, brush gently with 1 teaspoon olive oil. Prick top several times to allow steam to escape. Bake on middle rack in preheated 400°F oven 20 to 25 minutes or until golden brown. Let rest 5 minutes; slice into wedges. Serve hot, either plain or topped with seasoned tomato sauce.

    *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

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