Whole Wheat Bread: Bosch Basic Bread

This recipe came with my Bosch mixer from Pleasant Hill Grain.

Hot Tap Water: 2.5 Cups
Step A Portion of Flour:4 cups
Oil: 1/4 cup
Honey: 1/4 cup
Gluten: 2 T
Dough Enhancer: 1 T
SAF Yeast: 2 T
Step B portion of flour:1 cup
Salt: 1 heaping T


Maximum total whole wheat (6 to 8) cups

With dough hook in Bosch b owl, pour in hot water. Add the "Step A" quantity of freshly ground whole wheat flour, then the oil, honey, gluten, dough enhancer and yeast. With splash ring installed, jog switch to "Pulse" several times to prevent splashing, then mix well on Speed 1. Stop and add the "Step B" quantity of flour, add salt on top. Turn on to Speed 1 and within about 1 minute, gradually sprinkle in more flour until the sides of the bowl come clean enough to see bottom of bowl. This final amount of flour required depends on the humidity of the air and the protein content of the wheat.

After bowl sides come clean, knead on Speed 1 until gluten is developed, generally 8-10 minutes. (If using white flour, kneading time for gluten development may be much shorter.) Gluten development is checked by pulling off a golf-ball sized piece of dough with oiled hands and slowly 2-3 inches between fingers. Gluten is properly developed when you can stretch dough almost transparent without tearing. If it tears very easily, knead longer. Gluten will develop more quickly if you wheat has exceptionally good protein content. Finished dough will have a soft sheen. If over-kneaded, it will become stringy and bread texture won't be uniform.

Note: It's better to add too little four than too much; you bread will be lighter. The sound of the Bosch will become deeper and the tone will rise and fall somewhat when you've added most of the flour. This is normal--the Bosch is built to take the load! If you use four from the fridge or freezer, let it warm to room temperature before using for bread dough.

When gluten is developed, pour dough out on a greased surface. Shape dough into a circle and divide into 2 equal pieces (a dough divider is perfect for this.) The batch makes 2 large (8 x 3 1/2) loaves. Or each piece would make 2 mini loaves or 2 pizza crusts. Two pieces make a 9 x 13 pan of cinnamon rolls. Loaf pans 8 x 4 1/2 give a nice rounded top.

Shape the loaves by hand or by rolling out. To roll out, use a greased pin on a greased surface and roll to 8" x 16". Then, starting at the far end, roll up tightly in a spiral like you would cinnamon rolls. Tuck each end under and slam dough down (hard!) on the counter a couple times to get rid of air bubbles between lays of dough. Put in greased pans. Cover and let rise in warm, draft-free place until volume doubles (about 30 minutes). Bake in preheated oven at 350 F. After 30 minutes, est by removing loaf from pan and inserting probe of an instant-read thermometer through side or bottom, into the center of the loaf. Loaf is done when internal temperature reads 200 F at center. Cool on racks. Don't store in plastic bags until fully cooled. Freeze the extra loaves in bags.

Apple Bread

This is a recipe my friend gave me. She cut the sugar and added whole wheat. It's tastes so good even with half the sugar. Here it is . . .

1-1/2 cups whole wheat flour
1 cup rolled oats (not instant)
1/2 cup sugar
2 tsp. each of baking powder and cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/3 cup each, shredded coconut and chopped walnuts
1/2 cup evaporated 2 % milk (I used regular milk, you can use soy too)
2 eggs
1/3 cup unsweetened applesauce
2 tbsp. oil
2 tsp. vanilla
2 cups grated apples
1/2 cup grated carrots

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, combine flour, oats, sugar, baking powder, cinnamon, salt and nutmeg. Add coconut and walnuts. Mix well. In a medium bowl, whisk together evaporated milk, egg, applesauce, oil and vanilla. Stir in apples and carrots. Add wet ingredients to dry ingredients. Mix just until dry ingredients are moistened. Pour batter into pan. Spread evenly. Bake for 55-60 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool for 10 minutes in pan. Remove bread from pan and let cool completely on a wire rack. Cover with plastic wrap and store in the refrigerator.
Makes 1 large loaf, 12 slices.

Fennel Carrot Soup

Here's one of my favorite soups from Light and Tasty. It has the best flavor from the fennel.

INGREDIENTS
1/2 teaspoon fennel seed
1 tablespoon butter or stick margarine
1-1/2 pounds carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
2 tablespoons uncooked long grain rice
1/4 teaspoon curry powder
1 bay leaf
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley


DIRECTIONS

In a large saucepan, saute fennel seed in butter for 2-3 minutes or until lightly toasted. Add the carrots, sweet potato and apple; saute for 5 minutes. Stir in the broth, rice, curry powder and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice and vegetables are very tender. Remove from the heat and cool slightly. Discard bay leaf. In a blender or food processor, process soup in batches until pureed. Return to saucepan. Stir in the lemon juice, salt and pepper. Cook for 5 minutes or until heated through. Sprinkle with parsley. Yield: 8 servings.

NUTRITIONAL INFO

Nutritional Analysis: One serving (1 cup) equals 117 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 989 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Pasta Primavera

Here's is a recipe that I adapted from my Volumetics Cookbook by Barbara Rolls, PhD. It's called Charlie's Pasta Primavera.

1 T. extra-virgin olive oil
1 c. seeded, chopped bell peppers of any color
1 c. chopped onions
1 tsp. chopped garlic
2 c. diced zucchini
1 lb. thin asparagus, trimmed and cut into 1-inch lengths
2 c. cored, chopped fresh tomatoes
2 T. fresh oregano
1 tsp. salt
Pinch of freshly ground black pepper
8 oz. dry whole-wheat or white penne
4 cups baby spinach
4 T. grated Parmesan cheese

Heat oil in a large skillet over medium heat. Add the bell peppers, onions, and garlic and cook, stirring frequently, 5 minutes. Add the zucchini, asparagus, tomatoes, oregano, salt, and pepper. Stir well. Reduce the heat to medium-low and cook, uncovered, 10-15 minutes, stirring occasionally. Keept the sauce warm over low heat. Cook the penne, reserve 1/2 cup cooking water and drain the pasta. Add the penne and spinach to the sauce and stir thoroughly. Let the mixture sit over low heat about 1 minutes. Stir in about 1/4 cup reserved cooking water. Add more if the mixture looks dry.

Just a note, I added the butter garlic sauce I posted on the blog and it was REALLY good, however, if you don't want that sauce it's good with out it too! Enjoy!

Black Bean Taco Salad with Lime Vinaigrette

Here is a yummy salad with a healthier than normal dressing. Just don't add too much garlic to it! I added one huge clove and it was WAY too much. One little clove or none at all is my vote.

Vinaigrette:

1/2 c. tomato, seeded and chopped
1/2 c. fresh cilantro, chopped
4 T. olive oil
2 T. cider vinegar
2 tsp. lime rind, grated
2 T. fresh lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. black pepper
1 garlic clove, peeled

Combine tomato, cilantro, olive oil, cider vinegar, lime rind, lime juice, salt, cumin, chili powder, pepper, and garlic. Place in a blender or food processor, process until smooth.

8 c. lettuce, thinly sliced
1 1/2 c. chopped chicken
1 c. tomato, chopped
1 c. green bell pepper, chopped
1 c. red onion, finely diced
1/2 c. low-fat sharp cheddar cheese, shredded
1 (15 oz.) can black beans, rinsed and drained
4 c. baked tortilla chips

Combine lettuce, chicken, tomato, bell pepper, red onion, cheese, and black beans in a large bowl. Add vinaigrette, toss well to coat. Serve with chips.