Makes 3 large Italian Wheat Bread Loaves You’ll need: 4 cups all-purpose flour 3 cups whole wheat flour 1/2 cup powdered milk 1-1/2 Tbsp. sugar 1 tsp. salt 1/2 cup butter, softened 1 pkg. dry yeast 3 cups warm water 1 egg white Sesame seeds (optional) Olive oil Non-stick cooking spray Spray 3 large cookie or baking sheets diagonally across with non-stick cooking spray. In a medium bowl or measuring container, that will hold at least 3 cups of water, dissolve yeast and 1/2 Tbsp. sugar in 1 cup warm water. Set aside and let proof (rise) to at least 2-3 cups. In a large mixer bowl, in a KitchenAid set to speed 2 or second lowest speed and using a dough hook, add flour, 1 Tbsp.of sugar, salt and softened butter. Mix a little at a time adding powdered milk and slowly adding 2 cups of warm water. Slowly add yeast mixture and let the dough hook on the KitchenAid knead flour mixture into a large ball of dough. Lightly flour a large flat surface and begin hand kneading ball of dough for 8-10 minutes, adding more flour as needed to form a nice smooth ball of dough (slightly sticky to the touch). Drizzle olive oil all around the dough and place it back into the KitchenAid bowl. Cover bowl with plastic wrap and set in a warm place, leaving the dough to rise, until it has doubled in size. After dough has risen to double its’ original size then punch it down in the middle with your fist. Divide into thirds and roll out dough into a triangle. Starting at the small point, roll out a long log and pinch the ends under. Place the bread loaves onto the three large diagonally pre-coated baking sheets. Score the tops of the bread loaves with 2-3 inch diagonal slits in 3-4 places, but do not cut too deep. Brush tops and sides of bread loaves with egg white and sprinkle lightly with (optional) sesame seeds. Preheat oven to 350 degrees F. Bake for 15-20 minutes until top is a light golden brown. Slice and serve immediately, after completely cooled on a cooling rack. Store in a cool dry place in sealed bags or containers, until ready to slice and serve. Karen’s Note: This Italian Wheat Bread can also be put into freezer bags or containers and be frozen and then thawed when ready to serve. Heat thawed bread in oven at 350 degrees F for about 5-8 minutes. We usually use this Italian Wheat Bread recipe to make 2-3 pizzas and 1-2 medium sized bread loaves.
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Servings: 9-12 You’ll need: 2 cups quick oats 2 tsp. cinnamon 1-1/2 tsp. baking powder 2 large bananas 2 large eggs 1/2 cup unsweetened applesauce 3/4 cup fat free milk 1/2 cup sugar 1 Tbsp. vanilla extract 1-1/2 tsp. cinnamon sugar 1/3 cup raisins (optional) Buttery non-stick cooking spray Preheat oven to 350 degrees F. Coat an 8 inch square glass baking dish with cooking spray. In a small bowl mix cinnamon, baking powder and salt. In medium to large mixing bowl mash bananas and mix on medium speed, adding applesauce, eggs, milk, sugar, vanilla, until well blended. Add the dry ingredients, setting mixer on low speed and mix completely, stopping to scrape down the sides with a spatula. Using the spatula, stir in (optional) raisins and mix in well. Pour batter into pre-coated baking dish and bake for 45 minutes. After about 30 minutes of baking time sprinkle cinnamon sugar on top and bake for the remaining 15 minutes of baking time. Cool for about 15-20 minutes before slicing into 9-12 bars. Serve immediately or refrigerate Cinnamon Oatmeal Bars, until ready to serve. Karen’s Note: My family really likes these bars served cold right out of the refrigerator along with a hot cup of coffee. Enjoy and “Seasoned” Greetings to ALL! Servings: 10-12 You’ll need: 10-12 slices raisin bread (16 oz. loaf-presliced) 3 Tbsp. spiced rum 2 Tbsp. raisins 4 large eggs 4 Tbsp. brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup low fat milk 1 tsp. vanilla extract Buttery cooking spray 1/2 cup light syrup, warmed Cinnamon sugar (optional) Powdered sugar (optional) In a little bowl, soak raisins in rum and set aside, keep covered until raisins are soaked and become “soft” (about 3 hours or overnight). Preheat oven to 375 degrees F. Spray large cookie sheet with buttery cooking spray. Chop pre-soaked “softened” raisins & rum in a mini food chopper. In a large mixing bowl whisk together brown sugar, cinnamon and nutmeg. While stirring slowly add beaten eggs, milk and vanilla extract. Whip vigorously, until it becomes a “frothy” egg mixture. Using a large spatula, stir in chopped rum raisin mixture. Cut all raisin bread slices into 4 strips. Using tongs, dip and remove each strip into egg mixture. Gently lay all strips onto the large coated baking pan. Sprinkle lightly with (optional) cinnamon sugar. Bake for 12-14 minutes, turning once halfway through baking time. Remove from oven and serve immediately. Sprinkle with (optional) powdered sugar and serve with individual small bowls or ramekins of warm syrup. Karen’s note: This is a great recipe to serve for both kids and adults alongside pre-cooked turkey sausage links or half slices of cooked turkey bacon. Enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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