In mixing bowl, combine water, yeast and 3 raisins (to feed the yeast). Stir. Cover with plastic wrap and a tea towel. Let sit for about an hour or so. Add white flour, salt and olive oil. Mix well, adding whole wheat flour as needed. Mix until dough is no longer sticky. Place on floured surface. Knead for about 10 minutes. Return to floured bowl. Cover with plastic wrap and tea towel. Let sit for about an hour, or to suit your schedule. Place dough on floured board. Cut into quarters, and form each quarter into a ball. Let balls sit on floured board, covered with plastic wrap, for about half an hour. Heat cast iron skillet to medium. Flatten rounds manually til about 6 inches in diameter. Cook each round for about one minute per side. They will form pockets if the dough is light enough. Serve at once or store in paper bag placed into a plastic bag.
makes 4 rounds.
In mixing bowl, combine Masa and salt. Add hot water. Stir until combined well. Form mixture into a large ball, not too sticky and not too dry. Use more water or Masa as needed. Cover bowl with a cloth and let sit at room temperature for an hour or so. Preheat cast iron skillet over medium heat. Form dough into golfball size pieces. Use tortilla press if possible or a rolling pin. Line each side of tortilla press with waxed paper. Place ball in center of press, and press down cover. Peel tortilla off of waxed paper and place on cast iron skillet. Cook on each side until lightly browned. Place cooked tortillas in covered bowl to keep them soft. Serve with beans, prepared as desired, tomato salsa, and grated cheese.
makes 10 to 11 small tortillas.
Preheat oven to 450F. In mixing bowl, sift together flour, baking soda, baking powder and salt.
Using fork, blend small pieces of butter into flour mixture, such that the mixture resembles coarse meal.
Add buttermilk. Mix gently. Place dough on floured board. Handle as little as possible. Press dough out gently until about half
an inch thick. Fold dough about five times. Press out dough until it is between half inch to an inch thick.
Cut with biscuit cutter. Place on oiled floured baking sheet.
Bake for about 12 minutes, until light golden brown.
makes about 6 to 8 biscuits.
Preheat oven to 425F. Melt butter. Grease 12 muffin cups with the butter. In mixing bowl,
beat together the eggs and milk and add any remaining cooled butter. Add flour, wheat germ and salt.
Blend with wire whisk. Using soup ladle, fill each muffin cup until
half way full. Bake for about 25 minutes, or until the tops are browned.
DO NOT open the oven door until the end.
Serve with jam for breakfast or with soup for lunch or dinner.
makes about 11 popovers.
In mixing bowl, combine wheat flour, oat flour and Cinnamon. In another bowl, mix together egg, applesauce,
and water. Combine dry and wet mixtures. Mix until dough is smooth but not sticky, adding more water or flour as
needed. Set rounded ball of dough in floured bowl.
Chill in refrigerator for an hour or to suit your schedule.
Preheat oven to 350F. Roll out dough into a thin sheet. Cut biscuits with cookie cutters. Place on greased
cookie sheets. Bake for 25 minutes or until tops are golden.
Makes 20 to 25 biscuits.
apple oat dog biscuits-good for humans too
In a glass or stainless bowl, add yeast to water and cider. Let sit for about half an hour to an hour. Add flour and salt. Stir and knead until dough is smooth and no longer sticky. Oil mixing bowl, add dough, cover with plastic wrap and kitchen towel. Let sit at room temperature..to suit your schedule. You can even let the dough sit out in a cool room or refrigerator over night.
When the dough has doubled in size, punch down on floured surface. Divide into 6 sections, and form each into a ball. Let balls sit for about 15 minutes, until the dough is relaxed. Roll each round into a circle, about ½ inch thick. Let dough sit for a bit. Bake rounds for about 10 minutes in HOT pre-heated 475F oven, using the lowest rack, and if possible, baking on stone tiles.
When breads are baked, remove from oven. To avoid crusty tops, wrap breads in a cloth towel, and place in paper bag.
OR you can brush breads with water, oil or butter. Experiment with all options, and have fun.
makes 6 pita breads.
Making bread is fun. Know that bread dough is hardy, and that when you read a recipe, it is not necessary
to follow the timing instructions verbatim. So, enjoy your day, and work on the bread when it is
convenient for you......................
In bowl, combine 3 cups whole wheat flour, yeast, cider and water. Mix well for about 300 strokes. Cover bowl with plastic wrap,
and let rise for a few hours or to suit your schedule. IF the dough sits for hours, add more flour to the mixture. Next add corn
oil, salt and millet and remaining flour so that the dough is no longer sticky and it can be kneaded. Knead well on floured surface
for about 10 minutes. Let rest again on floured surface, covered for a few hours, to suit your schedule.
Then, shape into three rounds. With sharp knife, make slits on top. Heat oven to 450F.
Bake for about 40 minutes, or until the bottoms of the loaves sound hollow when tapped.
makes 3 loaves
whole wheat millet bread