Garlic Wheat Bread Recipe

Ingredients:

• 2 c Wholewheat bread
• 5 ea Garlic cloves, crushed
• 1 ts Carom seeds
• Salt 1/2 c Vegetable oil
• 1 c Warm water
• 1/4 c Flour for dusting

Directions:

1. In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed.
2. Knead for 7 to 10 minutes.
3. Cover & set aside for 20 minutes.
4. Divide dough into 8 equal portions & roll each into a smooth ball into a flat cake.
5. Dust occasionally to prevent sticking.
6. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread.
7. Remove & keep warm.
8. Repeat till all the bread has been cooked.

[Recipe Courtesy of Recipe Search]

You are reading Recipe: Garlic Wheat Bread. This post is the property of Recipe Bay © 2008.

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Sourdough Honey Whole Wheat Bread Recipe

Ingredients:

• 1 cup whole wheat sourdough starter (don’t worry if you only have white starter, it’ll work as well!)
• 2 cups whole milk
• 1/4 cup mild honey
• 2 large eggs
• 6 cups (divided) whole wheat flour, plus extra for kneading
• 2 teaspoons sea salt
• 6 Tablespoons unsalted butter, at room temperature

Directions:

1. The Night before you are going to bake bread, using a large bowl make a sponge by mixing the starter with the milk and 2 cups of flour.
2. Cover with plastic wrap and leave at room temperature overnight.
3. The next morning, stir the sponge before beginning.
4. Add in the honey and eggs, stirring until incorporated.
5. Add the flour, salt and butter and stir with your hand or a wooden spoon until a rough mass forms.
6. Using a pastry scraper, scrape the dough out of the bowl and onto a lightly floured work surface.
7. Knead until smooth and elastic, dusting the work surface with only enough flour to keep the dough from sticking, 5-7 minutes.
8. Form the dough into a ball and transfer into a lightly oiled bowl.
9. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in bulk.
10. Sourdough generally takes longer to rise than commercial yeast, so expect anywhere from two to four hours, depending on the strength of the starter and the heat in your kitchen.
11. Butter two 9×5-inch loaf pans.
12. Once the dough has doubled in bulk, punch down the dough and using the pastry scraper, scrape out onto a clean work surface.
13. Cut dough in half with a sharp knife or bench scraper.
14. For each half, evenly flatten the dough with the heel of of your hand.
15. Roll the bottom third up onto itself and seal it by pushing it gently with the heel of your hand.
16. Continue rolling and sealing the dough until you have an oval log.
17. Place the log, seam side down, in the prepared loaf pans.
18. Press on them lightly to flatten them evenly into the pans.
19. Cover loosely with a kitchen towel and let the loaves rise in a warm, draft-free spot until the double in size, up to two hours.
20. Position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
21. Slash loaves, then immediately bake loaves until they are honey brown and sound hollow when tapped on the top, 35-40 minutes, turning the loaves once for even browning. Be careful not to overbake this bread or it will be dry.
22. Carefully remove the loaves from the pans and let cool completely on wire racks before slicing.

[Recipe Courtesy of Sarah's Musings]

You are reading Recipe: Sourdough Honey Whole Wheat Bread. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 1 cup stone-ground cornmeal (NOT polenta)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 1 cup soy milk (unsweetened)
• 1 and 1/2 teaspoons egg substitute + 2 tablespoons soy milk or equivalent egg substitute to = 1 egg
• 1 tablespoon margarine or shortening

Directions:

1. Heat oven to 450 degrees.
2. Place cast iron skillet (size determines thickness of vegan bread, I use a fajita type skillet and get an oval, thin cornbread. A 9 inch round could also work here) in heating oven to get hot.
3. Melt margarine or shortening in skillet while you prepare the rest of the ingredients.
4. Mix cornmeal, salt, and baking soda together.
5. Put lemon juice in 1 cup measuring cup and add soymilk to = 1 cup.
6. Add soured soymilk and egg replacer to cornmeal mixture, stir well.
7. Remove skillet from oven. (Careful not to spill the grease!)
8. Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won’t rise much.
9. Bake 10-20 minutes depending on pan size, oven, and desired level of doneness.  Test with a fork if unsure.
10. When done, turn out onto serving platter immediately and serve warm!

[Recipe Courtesy of VegWeb]

You are reading Sugar Free Recipe: Wheat Free Cornbread. This post is the property of Recipe Bay © 2008.

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• 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
• 1 cup oat flour
• 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sugar, Rapadura or light brown Muscovado
• 5 Tablespoons plus 1 teaspoon butter and/or coconut oil, softened
• 2 large eggs

Baking Instructions:

1. Preheat oven to 350 degrees.
2. Butter an 8″ x 4″ loaf pan. In a small saucepan, bring strawberries to a boil over medium heat.
3. Cook, stirring, 1 minute. Set aside.
4. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
5. With an electric mixer, cream butter, sugar and eggs in a mixing bowl until light and fluffy.
6. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour.
7. Fold in reserved strawberries.
8. Scrape batter into prepared pan, smoothing top.
9. Bake until a toothpick inserted in center comes out clean. About 1 hour (tent with foil after 45 minutes if the top is getting too dark).
10. Cool in pan 10 minutes.
11. Run knife around edges; invert onto rack.
12. Reinvert; cool completely.

[Recipe Courtesy of Comfort in Knowing]

You are reading Wheat Free Recipe: Strawberry Bread. This post is the property of Recipe Bay © 2008.

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