Homemade bread and other helpful recipes!

A friend shared this bread recipe with me. I have been in search of a great (easy) whole wheat bread recipe, that is soft and tastes good. The verdict: It is so easy to make and YUMMY! I am also adding a little recipe below to replace that expensive pan spray that we all love and hate.

Whole Wheat Bread
Ingredients:
1 cup warm (really) warm water
1 teaspoon honey
3 Tablespoons Yeast

3 cups warm water
1/2 cup oil
1/2 cup honey
4 teaspoons salt
1 Tablespoon lecithin (I found this @ the health food store)
1/4 teaspoon Vitamin C ( I crushed 1/2 a chewable vitamin c)
1/3 cup Vital wheat gluten (you can buy this at walmart)
9 cups of whole wheat flour

In a smaller bowl mix the top three ingredients together and let it proof (rise and get bubbly)

In a larger bowl mix together next 7 items. Add 4 cups whole wheat flour, and then add the yeast mixture. Add 3 more cups of whole wheat flour, mix thoroughly after each cup of flour added. Continue to add enough flour to clean sides of bowl. (I normally use 9 cups total). Knead 10 minutes. Shape into loaves (I make 4) and place into greased pans. Let rise. Bake at 350 for 30 minutes.



**EXTRA RECIPE**
I got this recipe from Mrs. Mama hen

It is called "pan ease"

Mix together equal parts of oil, shortening and flour.

I usually do 1/2 cup oil, 1/2 cup shortening and 1/2 cup flour. Mix together well and store in an air tight container in the fridge. I last a long time.

I use it to coat my pans instead of pan spray. It works better, lasts longer and cost much cheaper.

I use a pastry brush, baggy or my hands to spread in on my pans.

pumpkin chocolate chip muffins

On a message board that I frequent, I came across this recipe for pumpkin choclolate chip muffins. They are to die for. I like to make them into mini muffins. Thank you Mrs. Ballentino for letting me post your recipe.

Pumpkin Chocolate Chip Muffins

1 1/2 cup all-purpose flour (you can use 1/2 cup of this as whole wheat flour)
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground clove
¼ tsp. allspice
¼ tsp. salt
1 cup cooked canned pumpkin
½ cup butter or margarine, melted
1 cup chocolate chips – mini size works great!
2 eggs

Preheat oven to 350º. Grease or line muffin tins – regular or mini size. Combine all dry ingredients and set aside. In large bowl, beat eggs. Stir in pumpkin and melted butter. Blend well. Add dry ingredients, stirring until just moistened. Stir in chocolate chips.

Spoon into muffin cups and bake 20 – 25 minutes for regular size muffins. Around 10-15 minutes for mini muffins.

Yield: At least one dozen regular size and 3 dozen mini muffins.

Parmesan Garlic Croutons

I love salad, especially when I have a good crouton on top. Something about the crunch it adds, seals the deal for me.

I like to use fresh bread, it gives the best croutons. Crunchy on the outside but soft in the middle. But if you want crunchy all the way through then older bread would be fine.

Parmesan Garlic Croutons:

1 Loaf of french bread or regular loaf of bread *
1 cup butter melted
2 Tablespoons parsley (dried)
1/4 cup Parmesan cheese grated
1 Tablespoon Garlic powder

Preheat oven to 400.

Cut up the french bread or regular bread* into roughly 1 inch cubes and place in the bowl. Melt the butter and add the parsley, Parmesan cheese and garlic to the butter. Stir and pour 1/3 over the bread cubes and stir. Pour another 1/3 over the top and stir. Add the remaining butter mixture and stir to coat well.

Pour onto a large cookie sheet and spread out. Put into the oven. Bake @400 for roughly 20 minutes. Stir every 5 minutes so they brown evenly. I like to bake them just until they are starting to get golden brown and crisp on the outside so it leaves the middle soft. If you want them crisper then bake them longer until your desired crispness.

* if you are using a regular loaf of bread, you may want to cut back on the amount of butter, especially if your loaf is smaller then a loaf of french bread.