2.5 cups freshly ground wheat berries or whole wheat flour 3 cups milk 2 tbsp apple cider vinegar Set on a table over night. In the morning add: 1/4 cup melted butter 1 tbsp molasses 1/2 tsp cinnamon 3 eggs separated with whites beaten stiff 2 tsp baking powder Mix and pour onto hot greased cast iron. Serve with apple syrup or powdered sugar.
2 tablespoons arrowroot powder
1/2 cup sugar
1 teaspoon molasses
1 teaspoon cinamin
1 tablespoon butter
1 cup apple cider or juice
Mix all ingredients and bring to a boil stirring constantly until thick; then serve warm. Put whatever is not used in a covered jar in the fridge for up to two weeks.
Refrigerator Bread Dough Some of my Best Memories included this dough. Often in the afternoon, even the toddler would prepare dough for dinner. The girls would get out the rolling pins and we would make dinner rolls or pizza. Or sometimes we wouold make cinnamon rolls for breakfast or bedtimes snack. 1 package active dry yeast 1 1/2 cup warm water (110 degrees F) 1 + 1/2 2/3 cup sugar - minus 1 teaspoon sugar 1 1/2 teaspoon salt 2/3 cup shortening 2 eggs room temperature 1 cup luke warm mashed potatoes 7 1/2 cups flour - half whole wheat, half white flour
Dissolve the yeast in 1/2 cup of the 1 1/2 cups of warm water and add the yeast and 1 teaspoon of the sugar. Set aside and make sure it bubbles to proof the yeast. If it does not, it will not rise the bread. Put water, sugar, salt, shortening into the mixer and mix. Then half the flour and beat until smooth, and add the eggs, potatoes, and the rest of the flour to make dough easy to handle. Kneed for 5 minutes until smooth and elastic Place in a glass greased bowl, turn greased side up. Cover bowl tightly, refrigerate at least 8 hours. It can be kept 5 days covered in refrigerator. To use: punch down dough. Divide into appropriate portion. Usually 1/4 of dough for dinner rolls. Roll out and let rise one and a half hour before baking. Bake in oven at 400 degrees for 15 to 25 minutes for cinnamon rolls, dinner rolls, bread sticks, pizza, fried bread. .
Bread Starter and Bread Recipe
This is so exciting! Sour dough bread made from a completely wild yeast starter is much more nutritious than bread made from store bought yeast. It has a lower gluten content and the availability of the nutrients in the bread are better able to be utilized by the body.
How to Make the Starter is so easy. In a quart mason jar, place 1 cup filtered warm water and 1 cup flour (I use rye). Stir with a wooden (or non-metal spoon) and let sit with jar open over night. The next day, add a 1/2 cup of warm filtered water and a 1/2 cup flour, stir and let set again. Do this each each day until it because bubbly. When it is bubbly - You did it! Then put a loose lid on and place it in the refrigerator until you are ready to use it. How to make the Bread In a bowl, mix 2 cups whole wheat flour 1 cup white flour 2 cups starter 1 teaspoon real salt or sea salt 1/3 cups water Then knead well. Place dough in a well greased stoneware pan. Set out for 8 to 12 hours to rise. Bake for approximately 30-35 minutes at 350. Makes one loaf.
Tortilla recipe. I have not made this recipe in a long time, since I have been gluten-free for years. But this was a great recipe. So enjoy.
1 1/2 cups cold water 1 cup flour 1/2 cup cornmeal 1/4 tsp salt 1 egg Pour batter in pan cook till edges dry about 2 minutes then turn 2 minutes cook 2 minutes. Makes about 1 dozen. Store using wax paper between.