Freshly Ground Flour Bread Recipe

This is our Basic Bread Recipe using Freshly Ground Flour (spelt, prairie gold, etc..)
7 c warm water
7 c flour (prairie gold, kamut, spelt, etc)
3 1/2 T yeast
1 c coconut oil (sunflower, or EVOO)
1 c. honey, agave or some sore of sweetener
1 c. ground flaxseed (opt)
3 T dough enhancer or gluten
Mix All above in Bosch for 1 min. then let rest (this is called sponging) for 15 min. (unless you use spelt- 45 min)
ADD:
1 T salt
10-11 c. Flour
Mix for 5 min. in Bosch or until Gluten window is formed at Bosch speed 1
Divide into options:
                   5 Balls for 5 loaves of bread
                  1 Loaf size will make 6 small pizzas or 2 Large pizzas (thin crust)
                  1 Loaf size will make a 9x13 pan of cinnamon rolls
  We usually put 2 balls in for 2 loaves of bread (lunch), 1 ball for a pan of cinnamon rolls (breakfast) and 2 balls to make pizzas (dinner)
  Now Cook in a 350 degree oven for 30 min. for bread, 15-20 min. for cinnamon rolls
and 425 oven for 12-15 min. for Pizza

  (This dough all works beautifully if rolled out for Grilled Pizzas on the BBQ Grill, just roll to desired size brush with olive oil and put on greased grill for 1 min. then flip and quickly add desired toppings and grill for another 4-5 min.)
               

Ethnic Bread Class Recipes

Here are 2 of the Ethnic Bread Class Recipes:
  Naan 
Ethnic Group:  India
 1 3/4 c flour (we used organic white flour as this is the flour of choice in Indian restaurants, but of course you can use your freshly ground flour in place of)
2 t sugar
1/2 t salt
1/2 t. baking powder
1/2 c. (or more) milk
2 T coconut oil (warmed slightly to make liquid)
1 T butter, melted for brushing
Stir all dry ingredients together, set aside. Mix together the milk and oil. Knead all together in Bosch for several min.,adding a little more flour if necessary to make a soft, smooth dough. Place in oiled bowl, cover w/damp dish towel and let rise for 1 hour.  When risen, punch down and form into five balls. Preheat the Broiler to High and put a heavy baking sheet on upper shelf. Meanwhile, start to roll out the dough into a teardrop or oval shape, then gently prick all over with a fork. Sprinkle toppings (sesame seeds, poppy seeds, chopped garlic, fresh cilantro, sunflower/pumpkin seeds) and press into dough. Place the naans on the hot baking sheet and broil for 1-2 min. or until there are brown spots on the surface. (WATCH so they don't burn) Brush with butter and serve hot..

INGERA
Ethnic Group: Ethiopia

Day 1 (mix together)
3 T sourdough starter
2 c teff flour
2 c water

Day 2 (add)
1/2 c teff flour
1/2 c water

Day 3 (add)
1/2 c. teff flour
1/2 c. water

By now you will have a bubbly mixture that looks and smells like sourdough.
The day of cooking your Ingera:
Use 2 c. of your starter (this should be runnier than pancake batter)
pinch of salt

 (Traditionally you would use a mitad to cook but being in America, a griddle should work in place of)
Heat a griddle to about 475. Pour the batter like a pancake and spread it very thin. Cook until the top is filled with lots of tiny holes and the bottom is brown (do NOT flip). Eat warm or let cool...

Store Special Tuesday January 31, 2012

            Store Special 
 Tuesday January 31, 2012 ONLY
        SAF Instant YEAST at 2011 prices
    ONLY $4 a package 
                ($1 off the $5 reg. price)
     Each Package of dry instant Yeast will make 
  80 LOAVES of Bread!!! (that is only .5c a loaf!!)


Store HOURS: Tuesday 4-8pm at Fawn's home
1 mile CHSR to left on Eastview, Right on Fabian,
go 1 mile and turn LEFT at right hand curve.......
Call: Four Seven Nine One Two Three Three if Lost!!!