Wheat Bread (The Recipe Ryan Uses.)

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Ryan made bread from this recipe for us when Cheryl and I were visiting their family in Ritzville in the Fall of 2009.  It was sooooooooooooooooo good and I wanted the recipe.  I got it!  I did it!  Here it is.  It’s a bread that does not take HOURS to make (and I don’t miss the hand kneading part, either!)

This is a recipe for using 100% whole wheat flour– and, the loaf doesn’t end up feeling like a brick, either,   Yippee!!!!!!

The honey is from Rick’s own beehives–  it’s the best!!
The texture inside the loaf is good, too…

Other than my own two hands, and a larger version of Kitchen Aid mixer, I do not have a bread maker.  So,………… I use the Kitchen Aid.  I start with the mixer paddle, and then I switch to the dough hook when I start to add the last amounts of wheat flour.  (I coat the dough hook with oil before using it– that helps a little to keep the dough from clinging to it.)

Mix these first four ingredients and mix only until the flour is wet:

2 and 1/2 cups hot tap water
1/4 cup honey (could substitute with 3 tbsp. sugar if you don’t have honey)
2 and 1/2 cups whole wheat flour
1/3 cup vital wheat gluten flour (I used to buy this in Wal-Mart, but didn’t see it lately; since, I’ve ordered some through Amazon.)

As long as the above mixture isn’t TOO hot, yet, add the following and mix for only 15 seconds:

1 and 1/2 tablespoon yeast (this would be 4.5 teaspoons)

Add the next two ingredients and mix for 5 minutes:

1/3 cup oil (I used 1/3 cup butter and it worked great)
1 and 1/2 teaspoon salt

Now, continue adding flour (maybe 3 to 3.5 cups) until dough becomes elastic like, springs back and does not stick to the edges of the bowl.  “Knead” in mixer with dough hook for at least 6 minutes (or knead by hand for 10 minutes). 

Shape into loaves (or rolls) with oil on your hands.  I use my 9″x5″ pans and I get two loaves from this recipe.  If using the 8″ x 4″ pans, you’d get three loaves. Place in warm panggangan (no warmer than 90-100 degrees) until double in size*;  then, set panggangan at 350-degrees and bake large pans for almost 35 minutes, or small pans for just 30 minutes.  Remove from pans and butter the tops.  Enjoy!

*To warm the panggangan for the bread rising, you can turn the panggangan on to the lowest setting for just a few minutes before the end of mixing everything.  Then, just before the selesai ‘kneading’ cycle, turn the panggangan off and it stays warm enough for the rising period. When putting the bread in to rise in that ‘cozy/warm’ oven, just leave the panggangan light on (it makes watching the pans/dough easier, and it gives off heat, too).

Note:  According to what Jennifer wrote when she sent the recipe to me, this is a slightly modified bread recipe adapted to make three of the smaller loaves from “The Amazing Wheat Book” by LeArta Moulton.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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