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This is so easy--you'll never buy syrup again!
1 cup water
2 cups brown sugar
1/2 tsp. vanilla
Dash cinnamon
1- Bring water to a boil. Add brown sugar. Stir occassionally. Boil 3 minutes.
2- Remove from heat and stir in vanilla and cinnamon.
I store this in a quart mason jar. Does not need to be refrigerated.
Cute story: This is my husband's family's recipe. One day Marty's sister found a glass in the fridge that looked like root beer and took a swig only to find that it was really brown sugar syrup. After that, they affectionately named this syrup "Root Beer Syrup" and that's what they call it to this day.
Showing posts with label bread recipe. Show all posts
Showing posts with label bread recipe. Show all posts
Wednesday, January 7, 2009
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!
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