Bread

Recently I was introduced to "Artisan Bread in Five Minutes a Day".  I've tried to make bread in the past but it never turned out right, didn't rise like I expected it to and always tasted floury to me.  I thought about getting a bread maker, but thought it was a rather large and expensive appliance that only made one loaf of bread.  Well, I borrowed "Healthy Bread in Five Minutes a Day" from the library since I was interested in making 100% whole wheat bread and tried a couple of the recipes, namely Traditional American-Style Honey Whole Wheat Bread, pg 80 (pictured above) and Soft Whole Wheat Sandwich Bread, pg 92  (pictured below as a loaf and buns), from which I also made Apple Strudel Bread, pg 277 (so yummy!).  Now I'm hooked!  It's so easy and the dough's so versatile!  From one dough recipe you can make bread, buns, flatbread, pizza, bagles etc since the dough is sitting in the fridge waiting to be used.  I loved it so much that I bought the book!  If you want to bake bread, give this a try!

Note: I made my loaves in a loaf pan, but most are free form on a stone or baking sheet.

Land of Nod Cinnamon Buns

For a recent bake sale fundraiser, I made these cinnamon buns, which went over quite well and subsequently I was asked to share the recipe. My recipe is from one of those church cookbooks and the only issue I have with sharing it is that the main ingredient, frozen bread dough, is almost impossible to find (in my area anyways). If you can't find it, I'm sure you could make your own bread dough, shape it into a loaf and freeze it before the final rising, although I've never tried it myself. Regardless, they are very yummy and very easy!

All assembled for the evening

Land of Nod Cinnamon Buns

All risen the next morning

2 loaves frozen bread dough
1c brown sugar
1/3c vanilla instant pudding mix
1-2 T cinnamon
3/4c raisins or pecans or almonds (optional)
1/4-1/2c melted margarine

Grease either a bundt pan, angel food pan, 4L casserole dish or a 9x13 pan. Allow frozen bread dough to thaw for 1 hour or microwave for 1min on 60% power. Cut up first frozen dough into slices and arrange in dish. Sprinkle with 1/2 each of the brown sugar, pudding mix, cinnamon, optional ingredients and melted margarine. Repeat with second frozen dough and remaining ingredients to make a second layer. Cover with a damp tea towel and leave out at room temperature. (In winter place on a heat register). If using an angel food pan, place a cookie sheet underneath to catch drippings. While in the land of nod, your cinnamon buns will rise. In the morning, remove the tea towel, and bake at 350*F for 25-30 min. Let stand for 5 min. Drizzle with your favourite icing if desired.

Baked, frosted and ready to eat!

 Note: the pictures show 1.5 times the recipe in a roasting pan.  Adjust the amounts to your needs.

Whole Wheat Biscuits

I found this receipt on the internet recently, but am not sure where. I made biscuit's from it recently to go with our chili and it was easy and good. I know there are a lot of biscuit mixes out there, but they tend to use all or a majority of white flour. This one was 1/2 and 1/2 and also used healthier fats, but you wouldn't know it from eating them. Good, easy and healthier, what could be better!

Whole Wheat Biscuits
3c whole wheat flour
3c all-purpose flour
1T salt
3T baking powder
1/2c shortening (trans fat free if possible) or coconut oil

Add the flour, salt and baking powder in a very large bowl. Add the shortening/oil. Mix together with a pastry blender or actually your fingers work better! Mix until the shortening/oil is evenly distributed throughout the dry ingredients and it resembles store-bought mix (if you know what that looks like). Store mixture in an airtight container. Makes 8c.

Drop Biscuits
2 1/2c mix
1c milk or buttermilk

Combine together in a bowl. Stir to make a soft, sticky dough. Drop by spoonfuls onto an oiled cookie sheet and bake at 425 degrees for 10-15 min. Makes about 8 biscuits.

Morning Muffin Magic

I became reacquainted with these muffins last week and they are just as good as I remembered. Why not give them a try and let me know what you think. BTW, this recipe is from the Baking Festival Recipes booklet that I picked up at the grocery store many moons ago.

Morning Muffin Magic

In large mixing bowl combine and stir well to blend:
2c flour
1c sugar
2t baking soda
2t cinnamon
1/2t salt
2c peeled, grated carrot
1/2c raisins
1/2c chopped nuts
1/2c unsweetened, flaked coconut
1 apple, peeled and grated

In a small bowl beat:
3 eggs
3/4c oil
1 1/2t vanilla

Add to dry ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake at 350 degrees for 20-25 min or until top springs back when lightly touched.

Bran Muffins

These are my FAVOURITE breakfast muffins. Nothing to fancy, but they have a light texture compared to comparable muffins. Again, a recipe from my mom and she's been making them every since I remember. Breakfast just doesn't seem complete without them. They make lots, but freeze really well (and those of you who know my family, know how we like to freeze almost anything). Hope you'll give them a try (you can always divide in 1/3 to try first if you like).

Bran Muffins

A
3c natural bran
3c buttermilk (or plain yogurt or sour milk)

B
1c oil
3 eggs
1c brown sugar (can be dropped to 3/4c)
1c white sugar (can be dropped to 3/4c)
1t vanilla

C
3c flour (1/2 white and 1/2 whole wheat works well)
3t baking powder
3t baking soda
2t salt
1c raisins

Preheat oven to 350*F and prepare muffin tins.

Mix A. Set aside. Mix B in large bowl. In yet anther bowl, combine C. Add A to B mixture, then add C just until combined.  Divide among muffin tins and bake for 20-25 minutes. Best warm, just out of the oven. I'm drooling just thinking about it.

Whole Wheat Pancakes

Whether you make pancakes during the week, weekends or just on special occasions, these ones are terrific. It from Dietitians of Canada - Cook Great Food. Give them a try and let me know what you think.

Whole Wheat Pancakes - 8 servings

Mix:
1 1/3c whole wheat flour
3T brown sugar
1T baking powder
1t cinnamon
1/4t salt

In separate bowl beat:
1 1/4c milk
1 egg, beaten
3T oil
1/2t vanilla

Add liquid ingredients to dry, mixing until almost smooth (disregard small lumps). Heat skillet over medium heat. Brush with oil. For each cake, pour 1/4c batter into skillet. When underside is brown and bubbles break on top, flip over and cook other side until golden brown. Serve with fresh or pureed fruit, or your favourite syrup. 

Update:
To make your own pancake mix, mix together all the dry ingredients, multiplying by however much you need depending on how large an airtight container you have to store it in.  When you are ready to make a batch, add 1 1/2c of mix to the wet ingredients listed above.  So that you don't have to pull the recipe out, simply record the wet ingredients and how much mix you need to your container.  The ease of store bought only much much better!