Bread Recipes (from our midweek activity)

We want to thank Betty Jo Lewis and Jill Decker for teaching a bread class at a recent enrichment activity. Following are recipes used in that class. Betty Jo was also kind enough to include her whole wheat pancake and waffle recipe for us :-)

Betty Jo’s Wheat Bread

5 C. very warm water
1 C. instant dry powdered milk
1/3 C. honey
1/3 C. oil
2 T.+ 1 tsp. SAF brand yeast
1 T. salt
3 C. white flour
9 -11 C. whole wheat flour

Pour water into a heavy duty mixer (like a *Bosch or a K-Tec) for the mixing and kneading. Add in milk, honey, and oil then mix for about 30 seconds. Mix in 5 cups of the whole wheat flour, until the mixture looks pasty. Then add in the dry yeast (no need to proof it), mix well. Mix in the salt and the rest of flour. I first add the white flour, then the rest of the wheat flour. Add enough flour that it binds together and is not too sticky. When ready to put the lid on your mixer, add an extra 1/2 cup of flour to knead with the bread. Let knead for 6 minutes. When kneaded, take the dough out of the mixing bowl and separate into four even pieces. Oil your hands and shape into rounded loaves; place into four greased bread pans. Let the dough rise for about 30 minutes or until it looks like it has risen above the tops of the pans. Bake in a 350° oven for 32 minutes. Baking time will depend on the size of your loaves as well as your oven’s temperature. Take bread out of the oven and turn onto a cooling rack. While bread is hot, I rub butter on it to give it a buttery taste.

NOTE: Betty uses four medium-large bread pans and never washes the pans after using. Professional bakers say that not washing helps season pans for future use. She says her bread never sticks because she has done this.

* Most mixers, including the Kitchen Aid, are not strong enough to make 3-4 loaves of bread at a time. As the motor gets hot, lesser mixers will shut down or burn out if you are not careful. Using a heavy duty mixer eliminates kneading by hand.

Jill's Amish Bread

2 1/4 tsp. dry rapid yeast
1/2 tsp. granulated sugar
1/4 C. lukewarm water
1 T. salt
4 T. granulated sugar
3 T. shortening
2 C. lukewarm water
6-7 C. flour

Mix yeast, 1/2 tsp. sugar, and 1/4 cup of lukewarm water together in a measuring cup and set aside for about 5 minutes. In a Kitchenaid mixer (or equivalent), combine the salt, 4 tablespoons of sugar, shortening, and 2 cups of lukewarm water and mix well. With a dough hook, knead in the flour until dough is smooth. Let dough rest in the mixing bowl for 15-20 minutes. Cover the mixing bowl with a cloth and let dough rise in a warm place for 1 hour or until dough has doubled in size (you may turn your oven onto its lowest setting, and then TURN IT OFF and may place the covered mixing bowl into the oven). Knead dough again and separate into two halves. Place both halves into greased bread pans. Let rise a third time for 1 hour or until doubled. Bake at 350° for 30 minutes. Rub with butter when hot out of the oven.

Betty Jo's Wheat Pancakes or Waffles

2 C. whole wheat flour
4 tsp. baking powder
1/2 tsp. salt
2 T. sugar
2/3 C. powdered milk
2 C. water
2 eggs
3 T. oil (8 T. for waffles)

In a mixer, combine wheat flour, baking powder, salt, and sugar together. Add dry milk, water, eggs, and oil. Continue mixing until blended.

For fluffy waffles: Before adding the eggs, separate the whites into a separate mixing bowl and whip until stiff. Put the yolks in the batter unless you want to have less fat in your waffles. If this is the case, don't use them at all. After the batter is combined, fold in the beaten egg whites.