Re: Bread, some suggestions

[Guest guest]

Buy "hard" wheat flour, and use a good mixer or (even better), get your husbandto knead the dough. Let it rise once, then flatten and knead again (poor guy), andif you follow a good recipe, all should come out well. I use the fast-rising or instant yeast!And my husband always did the kneading!Love and luck,nSubject: What's for dinner?To: "Group" <mserslife >Date: Saturday, December 10, 2011, 4:18 AM

I had a special request from my little 9 year old granddaughter, , for meatloaf. So I made meatloaf for dinner. For lunch the 15 year old granddaughter begged for homemade macaroni and cheese. Tomorrow for lunch it will be the ultimate comfort food banquet of leftover meatloaf and mac and cheese. How much homier can it get? lololWhat was for dinner at your house?hugs SharonThis email is a natural hand made product. The slight variations in

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[Guest guest]



For a recipe requiring 3 cups of flour I like to soak 1/3 cup of wheat 'berries' over 2 or 3 days (draining and changing the water day one, rinsing with fresh water next two days) until it is almost about to sprout.

I then throw it into a blender with the milk, salt, (real) butter and yeast and blend until smooth. Add the two cups of flour and either knead by hand or use mixer or bread machine, adding more milk if necessary.

Then as per usual recipe - prove then flatten, knead and allow to double in size again in the tin, then bake.

Brush loaf with salted water before baking for extra crunch in the crust.

The bread is slightly nutty and more filling than the usual loaf.

I do not often make it as my husband prefers white shop bread.

I also do a recipe involving kefir cultured milk instead of using yeast which takes a couple more days to make and is very nice.

I used ti find kneading very therapeutic but my muscles fatigue too easily now. The more frustrating my day was, the higher my loaf would rise!

What's for dinner?To: "Group" <mserslife >Date: Saturday, December 10, 2011, 4:18 AM

I had a special request from my little 9 year old granddaughter, , for meatloaf. So I made meatloaf for dinner. For lunch the 15 year old granddaughter begged for homemade macaroni and cheese. Tomorrow for lunch it will be the ultimate comfort food banquet of leftover meatloaf and mac and cheese. How much homier can it get? lolol

What was for dinner at your house?

hugs

SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects.

[Guest guest]



For a recipe requiring 3 cups of flour I like to soak 1/3 cup of wheat 'berries' over 2 or 3 days (draining and changing the water day one, rinsing with fresh water next two days) until it is almost about to sprout.

I then throw it into a blender with the milk, salt, (real) butter and yeast and blend until smooth. Add the two cups of flour and either knead by hand or use mixer or bread machine, adding more milk if necessary.

Then as per usual recipe - prove then flatten, knead and allow to double in size again in the tin, then bake.

Brush loaf with salted water before baking for extra crunch in the crust.

The bread is slightly nutty and more filling than the usual loaf.

I do not often make it as my husband prefers white shop bread.

I also do a recipe involving kefir cultured milk instead of using yeast which takes a couple more days to make and is very nice.

I used ti find kneading very therapeutic but my muscles fatigue too easily now. The more frustrating my day was, the higher my loaf would rise!

What's for dinner?To: "Group" <mserslife >Date: Saturday, December 10, 2011, 4:18 AM

I had a special request from my little 9 year old granddaughter, , for meatloaf. So I made meatloaf for dinner. For lunch the 15 year old granddaughter begged for homemade macaroni and cheese. Tomorrow for lunch it will be the ultimate comfort food banquet of leftover meatloaf and mac and cheese. How much homier can it get? lolol

What was for dinner at your house?

hugs

SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects.

[Guest guest]



For a recipe requiring 3 cups of flour I like to soak 1/3 cup of wheat 'berries' over 2 or 3 days (draining and changing the water day one, rinsing with fresh water next two days) until it is almost about to sprout.

I then throw it into a blender with the milk, salt, (real) butter and yeast and blend until smooth. Add the two cups of flour and either knead by hand or use mixer or bread machine, adding more milk if necessary.

Then as per usual recipe - prove then flatten, knead and allow to double in size again in the tin, then bake.

Brush loaf with salted water before baking for extra crunch in the crust.

The bread is slightly nutty and more filling than the usual loaf.

I do not often make it as my husband prefers white shop bread.

I also do a recipe involving kefir cultured milk instead of using yeast which takes a couple more days to make and is very nice.

I used ti find kneading very therapeutic but my muscles fatigue too easily now. The more frustrating my day was, the higher my loaf would rise!

What's for dinner?To: "Group" <mserslife >Date: Saturday, December 10, 2011, 4:18 AM

I had a special request from my little 9 year old granddaughter, , for meatloaf. So I made meatloaf for dinner. For lunch the 15 year old granddaughter begged for homemade macaroni and cheese. Tomorrow for lunch it will be the ultimate comfort food banquet of leftover meatloaf and mac and cheese. How much homier can it get? lolol

What was for dinner at your house?

hugs

SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects.