FOOLPROOF BREAD
Place in Bosch mixer bowl with dough hook:
5 cups of warm water I use my blender to measure.
And though I never use a thermometer, the water should always be 95-110 °
½ cup oil You can use as little as 2 Tbsp. or replace completely with applesauce
½ cup honey, maple syrup or other sweetener
1 heaping Tbsp. salt (preferably ORSA REALSALT)
3 Tbsp. Saf Instant Yeast
1 heaping Tbsp. dough enhancer
1 Tbsp. lemon juice (optional)
10 cups ground wheat flour a couple of cups of additional flour
Turn on Bosch, knead on speed 1 (or speed 2 if using a Concept 7 Bosch). Quickly add as much additional flour as you need for dough to pull away from side of the bowl. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
Add back in 2-4 Tbsp. of water (more if needed) to keep your dough soft. Oil your hands and counter well.
Divide dough into 5 loaves and let rise in loaf pans, sprayed with a non-stick spray. Let rise for approximately 30 minutes in well-oiled pans, until they have doubled in size. Turn oven down to 350º
Bake at 350º for 30-35 minutes, depending on your oven.
APPLE BREAD
Preheat oven to 350°
Place in Bosch mixer bowl with dough hook:
3 cups warm water
1/3 cup oil
¾ cup maple syrup or honey
3 diced apples
4 cups freshly ground wheat flour
1 Tbsp. dough enhancer
1 cup sour cream
3 Tbsp. Saf Instant Yeast
1 Tbsp. cinnamon or cardamom
Mix thoroughly on speed 1 for 15 seconds. Cover and let sit for 10-15 minutes until bubbly.
Add:
4 eggs
1 Tbsp. salt
Enough flour to clean side of bowl
A couple extra Tbsp. of warm water to keep dough very soft
Knead on speed 1 for 5 minutes. Form into 5 loaves.
Place in 5 well-oiled bread pans. Let rise until doubled.
Bake at 350 ° for 40-45 minutes.
Place in Bosch mixer bowl with dough hook:
3 cups warm water
1/3 cup oil
¾ cup maple syrup or honey
3 diced apples
4 cups freshly ground wheat flour
1 Tbsp. dough enhancer
1 cup sour cream
3 Tbsp. Saf Instant Yeast
1 Tbsp. cinnamon or cardamom
Mix thoroughly on speed 1 for 15 seconds. Cover and let sit for 10-15 minutes until bubbly.
Add:
4 eggs
1 Tbsp. salt
Enough flour to clean side of bowl
A couple extra Tbsp. of warm water to keep dough very soft
Knead on speed 1 for 5 minutes. Form into 5 loaves.
Place in 5 well-oiled bread pans. Let rise until doubled.
Bake at 350 ° for 40-45 minutes.
ALMOND BISCOTTI
Preheat oven to 350 °
In Bosch, with cookie whips, cream:
1 cup softened butter
1 ½ cups sugar
Add:
2 eggs
3 tsp. Almond Extract
Beat well. Mix:
5 cups whole wheat or spelt flour
1 tsp. baking soda
1 tsp. salt
Add alternately with:
1 cup sour cream
Then add:
1 cup chopped almonds
Shape into 6 loaves and place on 2 un-greased cookie sheets.
Bake at 350 ° for 30 minutes or until slightly browned.
Remove from oven and slice on the diagonal into ¾-inch slices and return to oven for 15 minutes on each side or dry overnight in the oven that is turned off.
In Bosch, with cookie whips, cream:
1 cup softened butter
1 ½ cups sugar
Add:
2 eggs
3 tsp. Almond Extract
Beat well. Mix:
5 cups whole wheat or spelt flour
1 tsp. baking soda
1 tsp. salt
Add alternately with:
1 cup sour cream
Then add:
1 cup chopped almonds
Shape into 6 loaves and place on 2 un-greased cookie sheets.
Bake at 350 ° for 30 minutes or until slightly browned.
Remove from oven and slice on the diagonal into ¾-inch slices and return to oven for 15 minutes on each side or dry overnight in the oven that is turned off.
For Chocolate Biscotti, add ¾ cup cocoa powder, decrease flour by ½ cup, add a package of chocolate chips and use 2 tsp. vanilla extract instead of the almond extract.
TORTILLA SOUP
In a 5-liter pressure cooker (or larger), sauté in 4 Tbsp. olive oil:
2 garlic cloves, minced
1 chopped onion
Add:
4 14.5-oz. cans stewed tomatoes, chopped
1 Tbsp. cumin
1 4-oz. can chopped green chilies
3 cut up boneless chicken breasts (uncooked)
3 cans chicken broth
3 vegetable or chicken cubes
Garlic powder, salt and pepper
Bring to a boil. Place on pressure lid and bring pressure to the 2 nd ring. Lower heat. Pressure for 8 minutes. Remove from heat and release pressure naturally or under cold water.
To serve, place tortilla chips in bottom of a bowl and pour soup over the chips. Garnish with cheese, sour cream or salsa.
2 garlic cloves, minced
1 chopped onion
Add:
4 14.5-oz. cans stewed tomatoes, chopped
1 Tbsp. cumin
1 4-oz. can chopped green chilies
3 cut up boneless chicken breasts (uncooked)
3 cans chicken broth
3 vegetable or chicken cubes
Garlic powder, salt and pepper
Bring to a boil. Place on pressure lid and bring pressure to the 2 nd ring. Lower heat. Pressure for 8 minutes. Remove from heat and release pressure naturally or under cold water.
To serve, place tortilla chips in bottom of a bowl and pour soup over the chips. Garnish with cheese, sour cream or salsa.
