Posts
My favorite things for baking (not in any particular order):
Tools & Equipment:
Bosch mixer--love it, love it, love it. Thinking about asking if I can be a retailer for Bosch.
Good quality loaf pans (Kitchen Kneads or Bosch store)
Silicone pastry mat (Pampered Chef)
Big, heat-proof spatula (Pampered Chef)
Cooling racks (Pampered Chef)
Pizza cutter for cutting dough for rolls, cinnamon roll-ups, ham & cheese roll ups, etc. (Pampered Chef)
Nice baking sheets (Costco or Orson Gygi)
Parchment paper for baking sticky cinnamon roll ups or cheesy roll ups (Kitchen Kneads or Orson Gygi)
Large tik wood rolling pin with handles that clear the edges of my baking sheets for when I'm rolling dough flat for things like dinner braids, focaccia, or graham crackers--look for a large rolling pin at a specialty kitchen store like Orson Gygi or maybe Spoons & Spice
Floss (yes, dental floss) for cutting cinnamon rolls
5 gallon buckets for storing wheat and large amounts of freshly ground flour for big baking days (Macey's or a friend of mine that orders them sometimes for a super price)
Wheat grinder- I like my K-Tech Kitchen Mill but what I really want is a Nutrimill (http://www.pleasanthillgrain.com/)
Silicon basting brushes for brushing on melted butter(Target)- couldn't live without them. No little brush-hairs in my cinnamon breads!
Bread bags (Bosch store, http://www.pleasanthillgrain.com/)
Good bread knife- Pampered Chef used to have one for about $13 but now they only have fancy, expensive ones that are even nicer, but too much $$ for me.
Ingredients:
Lehi Roller Mills Hard White Wheat (Costco)
Gluten (Kitchen Kneads)
Olive Oil (http://www.alpinefoodstorage.com/ or Costco)
Honey (http://www.alpinefoodstorage.com/ or Costco)
SAF Instant Yeast (Harmons or Macey's)
Lecithin (Kitchen Kneads)
Saturday, September 20, 2008
Wheat Bread Recipe- New and Improved!
Introducing the new and improved recipe for Sarah's homemade bread! After experimenting with SAF INSTANT YEAST, I've discovered a new technique that makes this bread just as yummy, but even FASTER to make. And it was pretty fast to begin with. The recipe used to take about 2 hours to make 6 loaves of bread, but now it takes about 90 minutes. I'm pretty amazed, myself. Hooray for SAF instant yeast (I just bought a case at Harmon's). :)
Also see the other tips listed on my older recipe.
Put in mixer (I put the water in first and end with the flour):
6 cups warm water (as warm as it would be for a nice bath)
1/2 cup oil
1/2 cup honey
2 Tbs. Lecithin (optional, but improves the overall texture)
1/4 cup SAF Instant Yeast (not the kind at Costco, this is different yeast than my other recipe)
1/2 cup gluten (optional, but does make a nicer, more elastic texture)
1 & 1/2 Tablespoons salt
15 cups freshly ground wheat flour
Turn on mixer. Set timer for 10 minutes. Wait for a minute then assess the dough. If it is very, very mushy, add more flour. It should just clean the sides and bottom of the bowl--this is the most important sign. It will look much softer than you think it should look. It should NOT look like a tight ball of dough. If it does, add more water, a little at a time. You may add anywhere from zero to 1 cup more flour to make it look just right. This is the hardest part, but once you get this down, you've got it made. You want to get it as close as you can during this step so you don't have to add more flour or water later.
Knead for 10 minutes (that's why you set the timer in the previous step).
Look at the dough and make sure it looks good. It should still clean the sides of the bowl as it kneads. Now turn the blender off and scrape out all your dough onto your work surface. Make sure it is oiled and not floured. I use a silicone baking mat but you can also use a very clean, smooth countertop. Also oil your hands so they don't stick to the dough.
Divide into 6 sections. Shape as desired. See below recipe for tips on shaping.
If making 8"x4" loaves, pre-heat oven to lowest setting, then turn OFF. Place loaves in oven and let rise until the dough is about an inch over the top of the pan. This should only take about 15-20 minutes (don't let it rise too tall or it will collapse during baking). Then turn oven on to 350 and bake for 30 minutes. I use the bottom rack but the second-to-the-bottom might work fine as well. Bread will be slightly browned on the bottom when done. Remove from pans and cool on a cooling rack. After they are completely cool, store in plastic bread bags. Bread may be frozen. To thaw, take bread out of freezer and set on counter overnight (don't open the bag).
Email me if you have any questions. If you try this, email me and let me know how it went! Enjoy!
Also see the other tips listed on my older recipe.
Put in mixer (I put the water in first and end with the flour):
6 cups warm water (as warm as it would be for a nice bath)
1/2 cup oil
1/2 cup honey
2 Tbs. Lecithin (optional, but improves the overall texture)
1/4 cup SAF Instant Yeast (not the kind at Costco, this is different yeast than my other recipe)
1/2 cup gluten (optional, but does make a nicer, more elastic texture)
1 & 1/2 Tablespoons salt
15 cups freshly ground wheat flour
Turn on mixer. Set timer for 10 minutes. Wait for a minute then assess the dough. If it is very, very mushy, add more flour. It should just clean the sides and bottom of the bowl--this is the most important sign. It will look much softer than you think it should look. It should NOT look like a tight ball of dough. If it does, add more water, a little at a time. You may add anywhere from zero to 1 cup more flour to make it look just right. This is the hardest part, but once you get this down, you've got it made. You want to get it as close as you can during this step so you don't have to add more flour or water later.
Knead for 10 minutes (that's why you set the timer in the previous step).
Look at the dough and make sure it looks good. It should still clean the sides of the bowl as it kneads. Now turn the blender off and scrape out all your dough onto your work surface. Make sure it is oiled and not floured. I use a silicone baking mat but you can also use a very clean, smooth countertop. Also oil your hands so they don't stick to the dough.
Divide into 6 sections. Shape as desired. See below recipe for tips on shaping.
If making 8"x4" loaves, pre-heat oven to lowest setting, then turn OFF. Place loaves in oven and let rise until the dough is about an inch over the top of the pan. This should only take about 15-20 minutes (don't let it rise too tall or it will collapse during baking). Then turn oven on to 350 and bake for 30 minutes. I use the bottom rack but the second-to-the-bottom might work fine as well. Bread will be slightly browned on the bottom when done. Remove from pans and cool on a cooling rack. After they are completely cool, store in plastic bread bags. Bread may be frozen. To thaw, take bread out of freezer and set on counter overnight (don't open the bag).
Email me if you have any questions. If you try this, email me and let me know how it went! Enjoy!
Sunday, May 4, 2008
Honey Wheat Bread- The BEST!
**NOTE: This is my OLD recipe for bread. It still works fine and makes bread that is just as delicious, but I never use it anymore since I started using the "New and Improved" recipe which is much simpler and faster.
Although I sell this bread at boutiques/craft shows, and to friends & neighbors, I do think it is very important for everyone to be able to make their own homemade bread. People have asked me if I give out my recipe and I always say yes. I've also given classes and am willing to give a class to anyone who wants to learn. (Except the week before a craft show, lol!)
So, enjoy! And, as always, feel free to email me any questions you have and definitely let me know if you try the recipe. I'd love to know how it goes!
Sarah McKay’s Honey Whole Wheat Bread
Sponge Recipe-Makes 6 loaves with 1 hour of work and 1 hour in the oven
Blend:
9 cups whole wheat flour (I use Hard White Winter)
2/3 cup wheat gluten
2 ½ Tbs yeast
Then add:
6 1/3 cups very warm water (can use 6 cups in more humid weather)
Blend 1 minute. Turn off mixer and cover for 12 minutes to sponge. Should rise to about double.
After sponging, add:
½ cup oil
½ cup honey
1 ½ Tbs salt
Run mixer, then add:
6-7+ cups flour, 1 cup at a time. (If making ½ wheat, ½ white bread, use white flour at this step.) Flour should be added JUST until the dough starts to pull away from or clean the side of the bowl. It will probably look more wet than you are used to. This is the trickiest part! Don’t worry, you will learn with experience when you have added enough flour. Also, the dough will become stickier as it kneads so get it to where you want it and add just a tiny more. (If you can get this part down, you’ve got it made!) Knead for 10 minutes on power level 1 on your Bosch.
Check dough. If too sticky,add 1/4 cup wheat or white flour at a time until dough is not too sticky. If too stiff, drizzle warm water over it while kneading.
Preheat oven to warm/lowest setting, just for a minute, then turn it off.
With oiled hands, turn dough out onto oiled counter/plastic mat. (Pampered Chef sells a nice pastry mat I use for this step.) Divide and shape into 6 loaves. Do this by rolling out dough into a long, skinny, skateboard-like shape (about 6 inches wide by 20 inches long) and then rolling it up tightly, pinching the seams closed. Place in oiled 8” x 4” loaf pans (I use Pam).
Put into warm oven (make sure oven is off). Let rise for about 25 minutes or until the dough is about 1 to 1 ½ inches over the top of the pan. Leaving loaves in, turn oven on to 350 and bake for 30 minutes. Take out of pans immediately and put on a rack to cool completely before packaging.
To make rolls:
Use 1 loaf worth of dough. Roll out into a circle. Use a pizza cutter to cut 12 triangles (like you cut a pizza). Shape into croissant shapes by rolling up from biggest end to the point. OR shape into balls by rolling up from the point to the biggest end, then pull down & pinch at the bottom.
To make cinnamon swirl bread:
Roll out 1 loaf worth of dough into a long “skateboard” shape. About 7” wide & 24” long. Brush with about 1 Tbs melted butter, then generously sprinkle with cinnamon sugar (about 1 cup total). Roll up tightly and pinch all ends. It will probably break open somewhere, but it just makes it look more rustic!
There are so many things you can make with this recipe--breadsticks, pizza crust, dinner braids, dessert braids, round loaves, butterflake rolls, meat & cheese rolls... the list goes on! If you have any questions, or want more ideas, just email me at sar.mckay@yahoo.com.
Sarah's Tips:
- Start with ½ wheat, ½ white flours. Wheat flour is high in fiber and can be a bit shocking to your digestive system if you aren’t used to it.
- Divide recipe in half if doing by hand or using a Kitchenaid or other mixer besides Bosch. (Kitchenaid mixers can generally handle mixes with up to 7-8 cups flour. This recipe can use up to 18.)
- If using a Kitchenaid, start with a little less water so that you won’t need so much flour and it will still be able to fit in the bowl.
- Cinnamon Sugar= 8 cups sugar, 1 cup cinnamon. Make in a #10 can. (Or 2 cups sugar, ¼ cup cinnamon.)
- From beginning to end, this recipe takes me 2 hours or less. (I can crank out a LOT of bread during craft show weeks!)
- This bread freezes really well! Defrost by leaving it on the counter, still in the bag, until it is defrosted.
- Buy yeast, oil, honey, white flour, and wheat already in a bucket from Lehi Roller Mills at Costco.
- Invest in a good electric wheat grinder. K-Tech Kitchen Mill and Nutrimill are two good brands with excellent reviews. I have a K-Tech which does work great and is less expensive than the Nutrimil. However, if I had a little more money, I would buy the Nutrimill. It's a lot more user-friendly and I've heard it's quieter than the K-Tech which sounds like a jet taking off in your kitchen. See http://www.pleasanthillgrain.com/.
- Put your wheat grinder in another room while in use. Stay out of the room while it’s grinding to prevent damage to your hearing.
- 1 cup wheat = about 1.5 cups flour after grinding
- Store unused freshly ground flour in fridge or freezer if you won’t be using it within a week or so. Let it come to room temperature before using it, or warm in the microwave if you're in a hurry.
- Add blackstrap molasses, flax seeds, or other grains to the dough for extra nutrition.
- The Bosch store (in Sandy, UT) is the cheapest place around here that I have found for plastic bread bags. These loaves are slightly too big to keep in gallon ziplock bags unless you cut off a couple slices first. You can also just keep the bags that you buy bread in from the store.
- Buy a good bread knife! I have a Pampered Chef bread knife that I really like but I’m sure you can find good ones at many different stores. It will make a difference in the texture of the bread depending on what knife you use. I think that the nicer ones will make a more smooth slice, as opposed to the cheaper ones which will make a more rough slice.
Although I sell this bread at boutiques/craft shows, and to friends & neighbors, I do think it is very important for everyone to be able to make their own homemade bread. People have asked me if I give out my recipe and I always say yes. I've also given classes and am willing to give a class to anyone who wants to learn. (Except the week before a craft show, lol!)
So, enjoy! And, as always, feel free to email me any questions you have and definitely let me know if you try the recipe. I'd love to know how it goes!
Sarah McKay’s Honey Whole Wheat Bread
Sponge Recipe-Makes 6 loaves with 1 hour of work and 1 hour in the oven
Blend:
9 cups whole wheat flour (I use Hard White Winter)
2/3 cup wheat gluten
2 ½ Tbs yeast
Then add:
6 1/3 cups very warm water (can use 6 cups in more humid weather)
Blend 1 minute. Turn off mixer and cover for 12 minutes to sponge. Should rise to about double.
After sponging, add:
½ cup oil
½ cup honey
1 ½ Tbs salt
Run mixer, then add:
6-7+ cups flour, 1 cup at a time. (If making ½ wheat, ½ white bread, use white flour at this step.) Flour should be added JUST until the dough starts to pull away from or clean the side of the bowl. It will probably look more wet than you are used to. This is the trickiest part! Don’t worry, you will learn with experience when you have added enough flour. Also, the dough will become stickier as it kneads so get it to where you want it and add just a tiny more. (If you can get this part down, you’ve got it made!) Knead for 10 minutes on power level 1 on your Bosch.
Check dough. If too sticky,add 1/4 cup wheat or white flour at a time until dough is not too sticky. If too stiff, drizzle warm water over it while kneading.
Preheat oven to warm/lowest setting, just for a minute, then turn it off.
With oiled hands, turn dough out onto oiled counter/plastic mat. (Pampered Chef sells a nice pastry mat I use for this step.) Divide and shape into 6 loaves. Do this by rolling out dough into a long, skinny, skateboard-like shape (about 6 inches wide by 20 inches long) and then rolling it up tightly, pinching the seams closed. Place in oiled 8” x 4” loaf pans (I use Pam).
Put into warm oven (make sure oven is off). Let rise for about 25 minutes or until the dough is about 1 to 1 ½ inches over the top of the pan. Leaving loaves in, turn oven on to 350 and bake for 30 minutes. Take out of pans immediately and put on a rack to cool completely before packaging.
To make rolls:
Use 1 loaf worth of dough. Roll out into a circle. Use a pizza cutter to cut 12 triangles (like you cut a pizza). Shape into croissant shapes by rolling up from biggest end to the point. OR shape into balls by rolling up from the point to the biggest end, then pull down & pinch at the bottom.
To make cinnamon swirl bread:
Roll out 1 loaf worth of dough into a long “skateboard” shape. About 7” wide & 24” long. Brush with about 1 Tbs melted butter, then generously sprinkle with cinnamon sugar (about 1 cup total). Roll up tightly and pinch all ends. It will probably break open somewhere, but it just makes it look more rustic!
There are so many things you can make with this recipe--breadsticks, pizza crust, dinner braids, dessert braids, round loaves, butterflake rolls, meat & cheese rolls... the list goes on! If you have any questions, or want more ideas, just email me at sar.mckay@yahoo.com.
Sarah's Tips:
- Start with ½ wheat, ½ white flours. Wheat flour is high in fiber and can be a bit shocking to your digestive system if you aren’t used to it.
- Divide recipe in half if doing by hand or using a Kitchenaid or other mixer besides Bosch. (Kitchenaid mixers can generally handle mixes with up to 7-8 cups flour. This recipe can use up to 18.)
- If using a Kitchenaid, start with a little less water so that you won’t need so much flour and it will still be able to fit in the bowl.
- Cinnamon Sugar= 8 cups sugar, 1 cup cinnamon. Make in a #10 can. (Or 2 cups sugar, ¼ cup cinnamon.)
- From beginning to end, this recipe takes me 2 hours or less. (I can crank out a LOT of bread during craft show weeks!)
- This bread freezes really well! Defrost by leaving it on the counter, still in the bag, until it is defrosted.
- Buy yeast, oil, honey, white flour, and wheat already in a bucket from Lehi Roller Mills at Costco.
- Invest in a good electric wheat grinder. K-Tech Kitchen Mill and Nutrimill are two good brands with excellent reviews. I have a K-Tech which does work great and is less expensive than the Nutrimil. However, if I had a little more money, I would buy the Nutrimill. It's a lot more user-friendly and I've heard it's quieter than the K-Tech which sounds like a jet taking off in your kitchen. See http://www.pleasanthillgrain.com/.
- Put your wheat grinder in another room while in use. Stay out of the room while it’s grinding to prevent damage to your hearing.
- 1 cup wheat = about 1.5 cups flour after grinding
- Store unused freshly ground flour in fridge or freezer if you won’t be using it within a week or so. Let it come to room temperature before using it, or warm in the microwave if you're in a hurry.
- Add blackstrap molasses, flax seeds, or other grains to the dough for extra nutrition.
- The Bosch store (in Sandy, UT) is the cheapest place around here that I have found for plastic bread bags. These loaves are slightly too big to keep in gallon ziplock bags unless you cut off a couple slices first. You can also just keep the bags that you buy bread in from the store.
- Buy a good bread knife! I have a Pampered Chef bread knife that I really like but I’m sure you can find good ones at many different stores. It will make a difference in the texture of the bread depending on what knife you use. I think that the nicer ones will make a more smooth slice, as opposed to the cheaper ones which will make a more rough slice.
Wednesday, February 6, 2008
Oat & Honey Granola Recipe
Yum...Granola! This is so yummy and easy to make. You'll love it. :)
3/4 cup brown sugar
1/3 cup oil (I use extra virgin olive oil)
1/3 cup honey (tip: use the same measuring cup as the oil and your honey won't stick)
5 cups rolled oats
1 tsp. cinnamon
1/2 tsp. salt
1. Preheat oven to 375 degrees.
2. Heat a large pot on the stove to med-high heat. Put in the oil, brown sugar, and honey. Bring to a boil and heat until the sugar is dissolved.
3. In the mean time, measure out your dry ingredients in another bowl and give them a stir.
4. When sugar is dissolved add in the dry ingredients and mix well!
5. Spread out on a large, greased cookie sheet with sides (I use the 1/2 sheet size).
6. Bake at 375 for 10-11 minutes. Do not overbake.
7. Let it cool in the pan and stir it every once in a while. If you don't stir it, it'll turn into one big chunk (which is still yummy but harder to eat).
You can also add in nuts, dried fruit, seeds, wheat germ, coconut, or whatever else you think would taste good.
Tip: I have found that different brands of oats change the flavor of the granola significantly. I like the Quaker rolled oats the best. I get them at Costco. Don't use quick oats!
Enjoy!
3/4 cup brown sugar
1/3 cup oil (I use extra virgin olive oil)
1/3 cup honey (tip: use the same measuring cup as the oil and your honey won't stick)
5 cups rolled oats
1 tsp. cinnamon
1/2 tsp. salt
1. Preheat oven to 375 degrees.
2. Heat a large pot on the stove to med-high heat. Put in the oil, brown sugar, and honey. Bring to a boil and heat until the sugar is dissolved.
3. In the mean time, measure out your dry ingredients in another bowl and give them a stir.
4. When sugar is dissolved add in the dry ingredients and mix well!
5. Spread out on a large, greased cookie sheet with sides (I use the 1/2 sheet size).
6. Bake at 375 for 10-11 minutes. Do not overbake.
7. Let it cool in the pan and stir it every once in a while. If you don't stir it, it'll turn into one big chunk (which is still yummy but harder to eat).
You can also add in nuts, dried fruit, seeds, wheat germ, coconut, or whatever else you think would taste good.
Tip: I have found that different brands of oats change the flavor of the granola significantly. I like the Quaker rolled oats the best. I get them at Costco. Don't use quick oats!
Enjoy!
Graham Crakers Recipe
Homemade Graham Crackers (easy as making cookies)
2 1/4 cup freshly ground wheat flour
1/2 tsp salt
1 tsp baking soda
1/3 cup brown sugar
1/3 cup butter
1/4 cup warmed honey
3 Tbs water
1. Preheat oven to 375 degrees.
2. Combine dry ingredients in a bowl.
3. Cut in butter.
4. Warm the honey and water together in microwave for about 20-30 seconds. Add to dry ingredients and blend well. If dough seems too stiff, add a little water.
5. Roll out on a greased cookie sheet to 1/4 inch thickness (the thinner, the better). Prick dough with a fork all over.
6. Bake for 8-10 minutes until slightly browned. Remove from oven and cut immediately (it will be too hard later).
7. Cool and enjoy!
2 1/4 cup freshly ground wheat flour
1/2 tsp salt
1 tsp baking soda
1/3 cup brown sugar
1/3 cup butter
1/4 cup warmed honey
3 Tbs water
1. Preheat oven to 375 degrees.
2. Combine dry ingredients in a bowl.
3. Cut in butter.
4. Warm the honey and water together in microwave for about 20-30 seconds. Add to dry ingredients and blend well. If dough seems too stiff, add a little water.
5. Roll out on a greased cookie sheet to 1/4 inch thickness (the thinner, the better). Prick dough with a fork all over.
6. Bake for 8-10 minutes until slightly browned. Remove from oven and cut immediately (it will be too hard later).
7. Cool and enjoy!
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