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Kingfisher County OSU EXTENSION OFFICE

Recipes

No-Knead Bread  1 1/2 hours - 14-20 hrs. rising

1 1/4 t. salt    

1/4 t. instant yeast                                                                                                         

3  cups All-Purpose or Bread Flour 

More for Dusting    

Cornmeal or wheat bran as needed.

1.  In large bowl combine flour, yeast and salt.  Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky.  Cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferable about 18, at warm room temperature, about 70 degrees.

2.  Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.  cover loosely with plastic wrap and let rest about 15 minutes.

3.  Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  Coat with flour, wheat bran or cornmeal.  Put dough in a 6 to 8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic).  Let rise for about 2 hours.  When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 

4.  Bakes in pre-heated oven to 450 degrees. cover with lid and back 30 minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned.  Cool on a rack.  Yield: on 1 1/2 pound loaf.

 

Morning Glory Muffins 

2 cups flour                     ½ cup pecans chopped     

1 1/3 c. sugar                  1-8oz. can crushed pineapple,

2 t. baking soda              drained

Salt, cinnamon                1 cup vegetable oil

2 cups carrots, grated    3 large eggs

½ c. raisins                       2 t. vanilla

½ c. coconut, shredded  

1.     Sift together into mixing bowl: flour, sugar, soda, salt, and cinnamon.

2.     Stir in carrots, raisins, coconut, and pecans.

3.     Combine pineapple, oil, eggs and vanilla.

4.     Mix wet and dry ingredients and stir just until moist.

5.     Place batter in paper baking cups in muffin tins.

 

Bake at 350 degrees 20-25 minutes.         

BREAD RECIPE

The "staff of life" at its very best. We consume at least a loaf a day in our busy household! I depend on my Bosch Universal Kitchen Machine to make this healthy bread!

2/3 cup oil (grapeseed oil recommended)

2/3 cup honey

2 tablespoons salt

2 tablespoons dough enhancer

6 cups water (105

° – 115° F.)°F. or until loaf is browned and pops out of pan easily. Remove from pans immediately and put on racks to cool.

Bread Making Hints

DO:

For optimum taste and nutrition, use freshly milled flour. Any unused flour should be stored airtight in the refrigerator.

Store yeast airtight in the refrigerator.

Butter top of bread while warm from oven for soft crust. Use oiled hands to shape loaves.

Pinch off dough, don’t pull it. Pulling it breaks the gluten strands!

Cover dough with lightweight "tea" towel while rising to retain moisture.

Brush on egg-white mixture (which acts as a "glue" before topping with seeds or embellishing.

Add tofu to the dough when it is humid to help bread stay moist longer since more flour is used.

Relax! Bread-making can be fun and easy. Let the machines do the work while you take the credit.

Remember that I think the dough is easier to raise than the kids!

DON’T:

Use hot water, especially with freshly milled (warm) flour because it will kill the yeast resulting in a heavier loaf.

Let bread sit in pans after baking (cool on racks) or crust will become soggy.

Over knead dough or gluten strands will break. Dough should be smooth and elastic, not sticky or "choppy." (Kneading time varies from crop to crop!)

Measure a preset amount of flour. Watch and adjust for humidity by adding flour until dough begins to clean sides of bowl and ball to center.

Store loaves in plastic bags until thoroughly cooled. The steam produces moisture and bread will mold more quickly.

Over handle dough. "Playing" with it too much will break gluten strands resulting in a heavier loaf.

Bake an over-risen loaf because it can’t hold the structure. Punch it back down and let it rise again.

                                                            Strawberry Salad

(3 oz.) packages of strawberry gelatin    2 small boxes frozen strawberries

1 small can crushed pineapple in juice     2 bananas, smashed

2 cups of boiling water                           1/2 cup pecans, chopped

1 cup nonfat sour cream         

Mix jello and boiling water, stir until dissolved.  Add strawberries, bananas, and pineapple.  Add nuts.  Pour 1/2 of this mixture into a large mold.  Set jello and spread with sour cream.  Pour remaining jello over this and chill until firm.  Serve on lettuce, if desired.  Makes 8 servings.

                                         

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