Baking in the Garden House
Whole Wheat Pitas
Ingredients:
1 tablespoon yeast
1 1/4 cups tepid water
3 to four cups whole wheat flour (or a mix of wheat and white)
Things we use but you don't really need:
Any combinations of herbs and spices, depending on whether you are wanting sweet or savory pitas
1 or 2 tablespoons of honey
In a large bowl dissolve the yeast in the tepid water (if wanted, add honey, spices, and herbs) and let rest for five minutes.
Add two cups of flour and beat with 50 vigorous strokes.
Add the last cup of flour to the bowl, mix, then dump onto a floured board.
Knead for ten minutes, gradually adding flour until the dough is elastic, smooth, and no longer sticks to your fingers.(Throughout this process, make sure to keep applying flour so that the dough does not stick to the board, but not so much that the dough swims in flour.)
Shape the dough into about ten balls, all about two inches in diameter. Flatten the balls with a rolling pin or with your hands so that they are an even thickness of 1/4 inch. Let rest for 45 minutes, making sure that the rounds have enough flour on the so they will not stick to the board.
After thirty minutes have passed, preheat your oven to 500 degrees Fahrenheit.
Turn the rounds upside down onto an unoiled baking sheet and bake for 5 minutes, or until they are well puffed. You may need to flip them midway.
Enjoy as traditional pitas, mini pizza crusts, sandwich thins, or as eatable containers for your salad!
1 tablespoon yeast
1 1/4 cups tepid water
3 to four cups whole wheat flour (or a mix of wheat and white)
Things we use but you don't really need:
Any combinations of herbs and spices, depending on whether you are wanting sweet or savory pitas
1 or 2 tablespoons of honey
In a large bowl dissolve the yeast in the tepid water (if wanted, add honey, spices, and herbs) and let rest for five minutes.
Add two cups of flour and beat with 50 vigorous strokes.
Add the last cup of flour to the bowl, mix, then dump onto a floured board.
Knead for ten minutes, gradually adding flour until the dough is elastic, smooth, and no longer sticks to your fingers.(Throughout this process, make sure to keep applying flour so that the dough does not stick to the board, but not so much that the dough swims in flour.)
Shape the dough into about ten balls, all about two inches in diameter. Flatten the balls with a rolling pin or with your hands so that they are an even thickness of 1/4 inch. Let rest for 45 minutes, making sure that the rounds have enough flour on the so they will not stick to the board.
After thirty minutes have passed, preheat your oven to 500 degrees Fahrenheit.
Turn the rounds upside down onto an unoiled baking sheet and bake for 5 minutes, or until they are well puffed. You may need to flip them midway.
Enjoy as traditional pitas, mini pizza crusts, sandwich thins, or as eatable containers for your salad!
Naturally Ella's Fantastic bread!
This bread is a household staple! We usually make two at a time (this recipe makes one loaf). Erin Alderson has been a great help with the garden, especially the Garden House cooking!
*this recipe was taken directly from Natrually Ella, for more tips and a tutorial, visit http://naturallyella.com/2011/03/21/a-few-words-and-video-about-bread/
*this recipe was taken directly from Natrually Ella, for more tips and a tutorial, visit http://naturallyella.com/2011/03/21/a-few-words-and-video-about-bread/
- 1 1/2 cups warm water
- 2 1/4 teaspoons instant yeast
- 1/4 cup sweetener (honey or sugar)
- 1 1/2 teaspoons salt
- 2 tablespoons sunflower oil (or butter, olive oil, or canola oil
- 3-3 1/2 cups flour (unbleached all purpose, wheat, rye, etc.)
- In the bowl of a stand mixer combine the water, yeast, and sweetener- give a quick stir and let sit until yeast becomes active (5ish minutes.)
- Stir in oil, salt, and 2 cups of flour. Start bread with the dough hook.
- Add 1/4 cup of remaining flour and continue to slowly add flour (1-2 tablespoons at a time) until dough pulls away from the side of the bowl. Let run for 8-10 minutes. This will give you time to adjust flour and let the dough knead. Remember- you can always add flour but you can’t always take it away. The dough should be soft and slightly sticky. Cover with a damp towel and set aside to rise for 1- 1 1/2 hours.
- Once the first rise is over, knead a couple of times into the form of a log. Place in an oiled bread pan, cover again and set aside for about 1 hour. With 30 minutes left, pre-heat your oven to 425˚.
- Once the loaf has risen the second time, brush with oil and place in oven. (if you have a bottle of water, mist the bottom of your oven a couple of times to get some steam going.) Shut the oven door and let bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375˚ and continue to bake for 30 minutes. Bread should have a golden crust and sound hollow when tapped. Remove from pan and let cool until you slice it.
Whole wheat corn bread
- 1 cup whole wheat flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 1 cup milk
- 1/3 cup canola oil
I usually double this
http://thehappyhousewife.com/cooking/sweet-cornbread-whole-wheat/
Delicious Chocolate chip cookie
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- semisweet chocolate chips
Pear Crisp
Batter chopped, peeled, and cored pears with white sugar
put this in a baking pan
mix together 1 cup flour and 1 1/2 cup brown sugar and put across top
bake for about 30 mins at 350.
put this in a baking pan
mix together 1 cup flour and 1 1/2 cup brown sugar and put across top
bake for about 30 mins at 350.
Chocolate Chip Blondie
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soada
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 tablespoon vanilla extract
- semisweet chocolate chips
http://allrecipes.com/recipe/blonde-brownies-i/
No Frills Granola
Mix:
8 cups rolled (old fashioned) oats
1 ½ cups slivered almonds
1 ½ cups (unsalted!) sunflower kernels
Mix and heat separately:
¾ cup honey
¾ cup soy/safflower/canola oil
2 teaspoons cinnamon
1 ½ teaspoons salt
(1/2 teaspoons ground cloves)
(may not mix completely, especially oil and honey)
Add and mix:
I tablespoon vanilla extract
(1/2 teaspoon almond extract)
Pour mixture over oats and nuts, stirring until coated
Pour into pan(s), no more than an inch deep, do not pack down
Put into oven preheated to 325°F, stir and check every 15 minutes
Pull out after 30-45 when “golden brown,” the slivered almonds are your tell
Mix with:
1 cup or more chopped cherries
1 cup or more chopped apricots
1 cup or more raisins
(or dried fruit of your choice)
Serve with milk or yogurt. Ration this glorious mixture out and it might last you three weeks, but that will be hard.
8 cups rolled (old fashioned) oats
1 ½ cups slivered almonds
1 ½ cups (unsalted!) sunflower kernels
Mix and heat separately:
¾ cup honey
¾ cup soy/safflower/canola oil
2 teaspoons cinnamon
1 ½ teaspoons salt
(1/2 teaspoons ground cloves)
(may not mix completely, especially oil and honey)
Add and mix:
I tablespoon vanilla extract
(1/2 teaspoon almond extract)
Pour mixture over oats and nuts, stirring until coated
Pour into pan(s), no more than an inch deep, do not pack down
Put into oven preheated to 325°F, stir and check every 15 minutes
Pull out after 30-45 when “golden brown,” the slivered almonds are your tell
Mix with:
1 cup or more chopped cherries
1 cup or more chopped apricots
1 cup or more raisins
(or dried fruit of your choice)
Serve with milk or yogurt. Ration this glorious mixture out and it might last you three weeks, but that will be hard.