Emilie's Whole Wheat Bread

I made some whole wheat bread last week. It was good at first, but later it was dry. My friend found this recipie so I am going to try it next time I bake bread. I like to post it so I know where to find it....

Here it is! Let me know what u think!!! How did your last one turn out? http://myfoodstoragedeals.blogspot.com/

Okay...so I thought I could bake a pretty good loaf of whole wheat bread, until... I had my friend Emilies bread & WOW, she put mine to shame! For the longest time we couldn't figure out what the difference was in our bread. Mine was great right out of the oven, but hers was AWESOME out of the oven AND several days later. It was moist, soft & elasticy (is that a word??) like store bought bread. We compared recipes & realized she does three things different. First, her recipe has Vital Wheat Gluten in it, second, she 'sponges' her dough (I will explain this process below), and third she uses special bread pans (not really...just ones that acctually make your bread come out without ripping the sides apart!) These three additions to your homemade bread will make ALL the difference! So...here is the 'secret' recipe:

Emilie's Whole Wheat Bread

Makes 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

*She ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough).

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Kira's Chicken & Dressing Casserole

My friend Kira made this for me when I had Michelle. Even the kido's ate it! Thanks Kira!

Chicken & Dressing Casserole

4-5 chicken breasts, boiled and cubed or shredded dressing mix (not stove top, I use Mrs. Cubbisons)

Prepare dressing as shown on box with chicken broth and butter. Layer 1/2 of dressing in bottom of 9X13 carrerole dish. Layer chicken then rest of stuffing.
Mix 1 can of cream of chicken soup with 1/2 can milk. Pour over top. Bake at 350, covered for 45 minutes, uncover and bake for 15 more minutes.

C.R. Pork - From Aunt Sheri

Hi Jamie,
Here are the recipes you asked for. Pretty easy:

C.R. Pork

1 (3-4) pound Pork Roast (boneless) I get mine from Costco
1 cup salsa (I use mild)
1 cup brown sugar


Put ingredients in a crock pot. Cook on low for 8 hours...shred with fork when done. So easy!!!!


Dressing:
1 packet of ranch dressing powder
1 cup sour cream
1 cup mayonaise
1/2 buttermilk
Cilantro (1-2 cups to taste)
1/2 bottle of Chile Verde (it's green)
Jalepeno peppers 1-2 to taste (I didn't use any this time)

tortilla shells. (I buy the uncooked kind at Costco) I just cook them in the frying pan. (no oil just plain)


Toppings:

Lettuce
Rice
Black Beans
Avacado or guacomole
S. Cream
tomatoes

Marti's Breadsticks

1 1/2 c warm water
1T yeast
4 t sugar
1t salt
3 1/2 c flour

Add flour until dough is firm. Roll out on floured surface. Cut into strips.
Melt butter in a cookie sheet, lay breadsticks in butter and sprinkle garlic salt and parmesan cheese on top.

350 degrees until done

Kaydee’s Homemade Oreo’s

2 Pachages of Devil’s Food Cake
1 ½ Shortening
4 eggs
Crème Cheese Frosting
Bake 350 degrees for 9 minutes

Hansen's Chili

Connie Hansen is one of the best cooks I have ever met. She owns a small resteraunt in Payson. I knew who to ask when I wanted to cook up some chilli. It was so yummy.

Serves 10, but I doubled it to have leftovers to freeze.
2 lbs. lean ground beef
1 46 oz tomato juice
1 29 oz. tomato sauce
1 ½ cup chopped onion
½ cup chopped celery
¼ cup chopped green peppers
¼ cup chili powder
2 teasp ground cumin
1 ½ teasp garlic powder
1 teasp salt
½ teasp black pepper
½ teasp oregano
½ teasp white or brown sugar
1/8 teasp cayenne pepper
2 cans of kidney beans (drained and rinsed)

1. Brown ground beef until brown. Drain, crumble, and set aside.
2. Add all ingredients to a large pan. Bring to a boil.
3. Add ground beef and reduce heat and simmer for 1 to 1 ½ hours. Stir occasionally.

(Note: When I browned my burger, I added the veggies to it. And then added the burger & veggies to the sauce.)

Spinich Dip

1 box frozen chopped spinach
1 pkg. Knorr’s vegetable soup mix
1 pkg. sour cream
1 can water chestnuts, drained and chopped
3 stems green onion, chopped
Mayonaise
Bread- French Loaf or Sourdough

Follow spinach dip instructions found on the back of
the Knorr’s vegetable soup mix. Refrigerate before
serving. Serve with cubed bread.