Apocalyptic Hope
Below are different Bread recipes:
1.Whole Wheat Bread
2. Rye Bread
3. QUICK Bread ( no yeast )
4. Biscuits
5. Cornbread
1. Whole Wheat Bread
( may substitute other flours for other breads )
We use 7 cups of flour for two loaves ( 9 x 5 loaf pan. ..large )
Ingredients:
4 1/2 cups whole wheat flour ( divided into bowls of 3
cups ..... 1/2 cup ......1 cup )
1/2 cup of wheat germ ( or wheat flour if you don't have
wheat germ )
2 cups of white flour
2 packets or 2 Tablespoons of dry yeast
2 1/2 teaspoons salt
1 1/2 cup milk
1 1/2 cup water
1/4 cup honey
1/4 cup vegetable or olive oil
In large bowl, combine 3 cups flour, undissolved yeast and salt.
In a pan on the stove, heat milk, water, honey and oil until very
warm (120 F) using a candy thermometer. Gradually add the warm
liquid to the dry ingredients in the bowl.
With an electric mixer, beat 2 minutes at medium speed ( or 100
strokes by hand), scraping bowl occasionally. Add 1/2 cup of
whole wheat flour; 1/2 cup of wheat germ, and then beat 2 more
minutes at high speed, scraping bowl occasionally.
Then by hand with a large spoon, stir in the remaining flour
( either: 1 cup ww flour + 2 cups of white flour .... OR
3 cups of whole wheat flour)
to make a soft dough. Turn out dough on floured surface.
Knead on lightly floured surface until smooth and elastic, about
5 minutes.
Moisture content: Dough should not be sticky, but it should be
moist. Too much flour toughens the bread. It will take several
attempts at bread-making to get the right "feel".
How to knead: fold top quarter of dough toward yourself, press
down with the heel of your hand, and then twist dough a quarter
of a turn to the right ( or left) and continue to do the same,
always working in the flour to keep the dough from sticking. Try
to get a rhythm to the clockwise kneading.
Place well kneaded dough into a greased bowl, turn over ( flop
over) to grease top. Cover with a damp towel or greased wax
paper; let rise in warm, draft-free place ( like the unheated
oven) until doubled in size, about 50 to 60 minutes.
To test the rising, press two fingers gently
into the dough about a half inch. If imprint remains, the dough
is ready. If it springs back, let it continue to rise.
When ready, turn out the "sponge" ( dough) on floured
board and punch down dough to stop the rising process. Let the
dough rest for 10 minutes.
Divide the dough in half. Work each half into a 12 x 7-inch
rectangle.
Then knead the dough for about 1 minute in order to stimulate the
rising process. Do not over-knead.
Beginning at short end of each rectangle, roll up tightly as for
a jelly roll. Pinch seams and ends to seal. Place, seam side
down, in two greased loaf pans. Dough should have a smooth
complexion when placed in pan; it should be rounded in the
middle, somewhat. With a basting brush, gently baste top of
loaves with oil ( or butter or margarine )
Let rise in warm, draft-free place ( like the unheated oven )
until doubled in size, about 50- 60 minutes.
Bake at 350F for 35 to 45 minutes or until done ( depending on
your oven)
To test for doneness, tap loaves on top, with fingernails. If
they sound "hollow", the bread is done.
Remove from pans; cool on wire racks.
To store: Wrap bread in wax paper and store in plastic bag in the
freezer for later use.
OR wrap in wax paper and store in a bread box if you have one. We
use a flour or sugar canister.
(Or it can be stored in a plastic container, or bag.)
If you put the loaf in the refrigerator, it will stale. It is not
recommended, unless necessary.
Bread is the staff of life. Without additives and preservatives,
it is very healthy and wholesome.
Jesus is the Bread that came down from heaven and gives us
Eternal Life.
Just like bread, we too shall rise with Him. ( Loaves at
Pentecost ).
You
may substitute other flour for your bread, making an all
white bread,
or substituting 3 cups of rye for the whole wheat etc.
You
can add raisins
to any bread.
"Blessed art Thou O Lord God -- King of the Universe --
Who doth bring forth bread from the earth."
2. RYE BREAD
This is very tasty. We cut ours thin and then toast it.
We use 3 1/2 cups of Rye
flour plus
3 1/2 cups of whole wheat flour
for the same recipe above.
We use 3 cups of water
for boiling ( excluding the milk above ).
We add 3 Tablespoons of Caraway seeds
( that have been softened in boiling water ).
With only those substitutions, we use the same recipe as above.
Rye Bread helps to reduce Blood Pressure and Type ll Diabetes and
cancers :
http://www.vaasan.com/public/en/05_news/01_archive/20030225_research_rye_benefit.jsp (pk)
3. A Very
Quick Bread ( no
yeast )
Mix in large mixing bowl:
3 cups of any flour
1 Tables. Baking Powder
1/ 2 teaspoon of salt
In another bowl mix:
2 cups of milk
1 well beaten egg
2 Tablespoons of melted butter
1- 2 Tablespoons of honey ( optional )
Combine bowls and mix well. Pour into a greased loaf pan and bake
at 350 for 40- 50 minutes
depending on oven.
4. QUICK
BISCUITS
Mix together :
4 Cups of flour ( any )
4 teasp. Baking Powder
1 teasp. salt
Blend in :
1/2 cup of oil or softened butter or margarine or shortening
Add:
2 cups of milk
Turn out on floured surface. Knead for about a minute or so.
Roll to 1/2 " thickness.
For whatever size you like your biscuits , use that size of glass
or cup ( edge coated with flour.)
to press into dough and form biscuits.
Place on greased baking sheet.
Brush tops with melted butter.
Bake at 425 Fahrenheit for 15 - 18 minutes, depending on oven.
CORNBREAD
plain, simple and good
In a large bowl mix:
2 cups of flour and 2 cups of cornmeal
Add 2 Tables. of Baking Powder and 3/4 teas. Salt
Add 2 teasp. Baking Soda. Mix well
In a medium bowl:
Cream 1+1/4 cup of shortening with 3/4 cup of sugar.
Add 4 beaten eggs.
Add 2 cups of milk.
Combine wet and dry ingredients and pour into greased 13 x 9 pan.
Bake at 350 for 25-30 or so minutes. Check with toothpick...to
come out clean.
Cool on racks. Serve plain, or with butter and honey, or jam.
Good by itself for breakfast.
Or with soups and salads for lunch or supper.
Salvation www.cybertime.net/~ajgood/sal.htm
Bible www.blueletterbible.org