Breads, Tortillas, Pita, Tortilla, Pizza,

Breads


Kara’s White Wheat Sandwich Bread

TIP-This bread is perfect for sandwiches and french toast. It is light and mild tasting. If you are just switching from white bread, this is an easy transition. If you meet resistance with your family, start with half white flour and half white wheat and slowly replace the white with wheat flour.

5 cups warm water
1/2 cup light olive oil
1/3 cup honey
1 tablespoon salt
2 tablespoons dough enhancer
15 cups hard white wheat flour
2 tablespoons SAF instant yeast

Place water, oil, honey, salt, and dough enhancer in mixing bowl. Put 10 cups of flour on top. Make a well for the yeast and knead with dough hook adding remaining flour just until the dough pulls together. Start timer for 8 minutes. Keep a watch on the dough in the first few minutes to make sure it is kneading and not all stuck to the center post, add more flour as needed. Remove dough from bowl and work on oiled surface to divide, weigh and form loaves. Place in sprayed pans, let rise until 1 ½ inches past the loaf pan's edge. Place in a 400 degree oven for 5 minutes. Drop the temperature to 325 degrees and finish baking for 20 minutes, do not open the oven door. After 25 minutes in the oven remove one loaf and check the internal temperature. The loaves are done at 180 degrees, remove promptly from loaf pans and let cool on wire racks. Slice with an electric knife.

Shari’s Garden Biscuits

2 t. yeast
2 1/2 C flour
1 T sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 C shortening, I use spectrum palm shortening
1/4 C finely shredded carrot
2 T snipped fresh parsley
2 T. finely chopped green onion or chives
1 C. buttermilk

In a small bowl, dissolve yeast in 2 T. warm water. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Use a pastry blender and cut in shortening until mixture resembles coarse crumbs. Stir in carrot, parsley and green onion. Make a well in center of lour and add in yeast and buttermilk. Use a fork, stir until just moistened. If too wet, add a little flour but keep moist and sticky. Turn onto well floured counter. Knead 8 times. Roll out 1/2 inch thick . Cut into desired biscuit size. (mini biscuits are great!) Place on ungreased cookie sheet and brush with melted butter. Bake at 450 for 10-12 minutes or until golden.



Shari’s Hamburger Buns

preheat oven to 400 degrees.

Place in Bosch with dough hook , or whatever you have:

4 cups warm water
1/3 cup honey
1/4 cup vinegar
1/2 cup oil
1/4 cup gluten
8 cups whole wheat flour or grain mixture (add more later)
3 T. yeast

Mix until moistened. Let rise until it reaches to the top of the bowl.

Add: 1 T. Salt

Add enough flour until the dough pulls away from the side of the bowl. Add back in 2-3 T. water. Knead for 5 minutes. Form large balls, 6 per cookie sheet on parchment paper if you have it. Let rise for 45 minutes. Bake for 25 minutes at 400 until golden brown. Brush with butter while still hot.

(from Healthy Recipes Cookbook)

Kara’s Banana Bread

Baking tip-First off, mild flavored whole grains can be used to a a whole lot of nutrition. I recommend barley, oats, kamut and soft white wheat, any combination from one to all four will give good results. To give the whole grains a lift, increase the baking powder by 1/2 teaspoon.

1/4 cup pure maple syrup
1/4 cup of white sugar
2 eggs
2 tablespoons coconut oil
3 tablespoons kefir or buttermilk
1 teaspoon vanilla
3 medium bananas
2/3 cup barley flour
2/3 cup oat flour
2/3 cup soft white wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Preheat oven to 350 degrees F. Grease a 5x9 inch loaf pan. Cut a 5x9 inch piece of parchment and place in the bottom of the pan. In blender place syrup, sugar and egg. Blend on low for 45 seconds. Add oil, kefir, vanilla and bananas. Blend again for 30 seconds. Place the remaining ingredients on top of mixture. Pulse until mostly combined, finish mixing with a spatula and pour into loaf pan. Bake for about 45 minutes.

Be sure to check the bread a couple times in the last 10 minutes for doneness. Press gently on the middle of the loaf, firm is done. When you remove loaf from the oven, let cool 5-10 minutes in the pan, then turn out on a wire rack and peel the parchment from the bottom.



Kara’s Corn bread

1 c Buttermilk
1 egg
1 T Maple Syrup
3 T Canola Oil
¾ c cooked Quinoa
1 c popcorn flour or corn meal
1 c soft white wheat
1 tsp baking soda
1 T Rumsford Baking powder

Place 12” cast iron skillet into 400* oven. Wisk together buttermilk, egg, maple syrup and two T canola oil into a bowl. Mix in quinoa. Placeflours, salt, baking powder and soda on top and mix thoroughly. Place 1 T oil into hot skillet and pour batter on top. Bake for 20 minutes

Kara’s Tortillas-

1 1/2 cup white flour
1 c. whole grain flour
1/3 cup Spectrum shortening, or whatever you have
1 tsp. salt
1 tsp. chili powder or cumin (opt.)
1 cup hot water

*Place flours, fat and seasoning(s) into mixing bowl. Cut in shortening with wire whips. Change to dough hook, start mixer and add water until dough pulls together. Add more white flour if dough is too wet. Let dough rest for 15 minutes. Divide into 12 equal pieces and shape into rounds. Roll out each round with plenty of flour or press in a tortilla press. Cook 45 seconds each side on high heat (450 degrees). Use a nice pan that holds heat so that you don't have to wait for it to come back up to temperature between cooking each one. Wrap in towel to keep warm and moist. Of coarse you can make any size you'd like, just make sure your pan is the right size to accommodate. Can make by hand if needed.

Kara’s Freestanding Sourdough Loaf

2 c warm water
1 c cooked barley (I keep this frozen in the freezer in 1 c. servings)
1/3 c extra virgin olive oil
1/3 c honey
1TBSP Salt
1 c sour dough starter ( I do not have the recipe for the starter...but I can give you some of mine)
2 TBSP apple cider vinegar (do not leave this out...enhances the flavor)
2 TBSP dough enhancer
6 C hard white wheat flour (I use 4 c wheat and 2 c white flour...lighter texture)
1 TBSP instant yeast

Place water, barley, oil, honey, salt, sour dough starter, vinegar, and dough enhancer into bosh mixer. Put in 3 cups of the flour. Make a well in the flour and add yeast. Knead with dough hook, adding remaining flour until the dough pulls together and away from the sides. Knead for 8 minutes. Keep a watch on the dough in the first few minutes to make sure it is kneading and not getting struck to the center post, add more flour as needed. Remove dough from bowl and work on oiled surface. Divide into two loaves. Place onto parchment paper and let rise til double. I sprinle it with garlic salt. Place in 400* oven on a preheated pizza stone. Cook for 20 minutes- do not open the oven door. Loaves are done at 180*, let cool on wire rack. Slice and serve. Yum!

Kara’s Pita Pockets

Tip-Freshness is the key, for breads such as these decrease in quality quickly. The real treat is when they are still warm from the pan. I used to make these in the oven, but found that was unnecessary, a hot pan works even better. The trick is not to roll them too thin, which causes the steam to release and not form the air bubble that leaves a pocket.

2 cups hot water
1 teaspoon sugar
1 teaspoon salt
5 cups hard white wheat flour
2 tablespoons yeast

In bosch bowl with dough hook place water, sugar, salt, and 3 cups flour with the yeast on top of the flour. Mix on low and slowly add remaining flour just until the dough pulls together and cleans the sides of the bowl. Knead 8 minutes. Divide dough into 4 ounce portions. Roll out to ¼ inch thickness. Let rise for 15 minutes. Cook on a preheated cast iron skillet or other heavy bottom pan that retains heat on medium high. Flip every 10 seconds until both sides are brown, bread should puff up like a balloon while cooking. Cut each round in half, fill pocket with filling of choice like falafel or dip in hummus, baba ganouj or your favorite spinach and artichoke dip

Shari’s Bread Sticks:

2 cups flour, white or half and half
1 1/2 tsp salt

1 1/2 T. olive oil
1 Tb. Sugar
1 1/2 tsp dry yeast
1 egg yolk or half of dried egg
3/4 cup warm water

Place warm water, yeast and sugar in bowl. Let stand 10 minutes until yeast is bubbly.

Add olive oil and egg yolk and mix. Add 1 1/2 cups flour and salt. Mix and then add more flour as needed until still a little sticky but easy to handle. Knead for 6 minutes. Let rise until double. Roll out and cut into 12 pieces, then into 24 pieces. Roll into 8 inch sticks and place on baking sheet. Brush with egg white if available. Sprinkle with salt if desired. Baked for 15-20 minutes or until golden brown at 350.

Basic pizza dough


2 c hot water
1 c sour dough starter
2 Tbsp sugar
1 Tbsp Salt
3 Tbsp Olive oil
1 c Amarath-ground
3 c hard white wheat
2 Tbsp yeast
2 c white flour

Mix all ingredients in Bosh mixer, add 2 cups flour, add yeast on top. Mix and gradulally add flour till the dough pulls away from the center column. Let dough knead for 8 minutes.

Makes 3 Facasa breads, 36 bread sticks, or 4 pizzas.

Pizza-Roll out ¼ of dough onto brown parchment paper, sprinkled with corn meals or semonila flour- to ¼” Top with toppings. Bake 500* on a preheated pizza stone. Bake pizza for 8 minutes.

Roll out bread sticks to ½” Cut into strips and let rise till double. Bake at 500* for 15 minutes. Remove from over and top with

¼ cup parmesaean cheese
1 Tbsp Italian seasoning
½ tsp garlic salt.

Focaccia Bread- Roll out dough to 1/3” Let rise till double. Make indents on bread with finger. Bake at 500* for 6 minutes. Remove from oven and top with 3 Tbsp Olive oil, 2 Tbsp Rosemary and 1 Tbsp Kosher salt.

Kara’s Multi Grain Pizza Dough

1 1/2 cup water
1 cup sour dough starter
2 cup spelt flour
1 cup amaranth flour
1/3 cup honey
1 tablespoon Real salt
3 tablespoon extra virgin olive oil
2 tablespoon yeast
2 cup white flour

Combine water, sourdough starter and whole grain flours. Mix and let sponge (rest) covered at least 12, but no more than 24 hours at room temperature (can sponge longer in fridge). After the soaking period, Place all ingredients except white flour in mixing bowl, yeast on top. Turn on mixer. Add white flour until dough pulls away from sides and center post. Knead 8 minutes. Preheat oven to 550 degrees (convection is best) Let dough rest 30 minutes in an oiled bowl covered with plastic wrap (optional). Divide dough in fourths, roll out on a floured surface, transfer to parchment paper. Top and bake on a preheated pizza stone for 6 minutes or until crust is crisp. Let cool 5 minutes for cheese to set before cutting.