Thursday, November 20, 2008
A New Grandbaby
As I've made meals this fall I have tucked containers of this and that into the freezer for Scott and Meg. I think Elisa could check a cooler of food as luggage when she flies to Mississippi in December so they could have easy meals. If they were here I would take them dinner as often as possible. Things like Potluck Chicken, Chicken Pot Pie or a nice roast beef dinner with twice baked potatoes. I'd add some wheat rolls or herb bread to go along with the meal.
Here is my basic recipe for wheat bread, or as Elisa call's it "Mom Bread."
(basic dough for loaves or rolls)
Adapted from LLL’s “Whole Foods for Whole Families”
Makes 2 loaves of bread or 48 rolls.
Oven Temp: 350°
2 cups warm water
1-2 cups dry milk (optional)
1/3 cup brown sugar
½ cup butter
1 ½ teaspoon salt
up to 4 eggs
2 tablespoons yeast
1 cup wheat germ
6-7 cups flour
Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.
Let rise about one hour. Shape into 4 one pound loaves loaves (small foil pans) or two larger loaves (regular sized bread pans) or 48 rolls. Let rise about 1 hour ( a little less for rolls. Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.
This freezes nicely, so I often make a big batch and package the rolls in dinner sized portions.