If You Like Whole Grain Bread You Ll Love This

COLONIAL BREAD

(IF YOU LIKE WHOLE GRAIN BREAD YOU’LL LOVE THIS)

WARM OVEN TILL TOASTY, TURN OFF AND KEEP DOOR CLOSED.

1 3/4CUPS OF WHITE FLOUR½CUPS WHEAT FLOUR

1/4CUPS RYE FLOUR¼CUP CORNMEAL

2 TBSPHONEY1TBS. MOLASAS

2 TBSPCUP CORN OIL/OLIVE OIL1CUP WARM WATER

1 pkg/1 TBSP YEAST

POUR 1 CUP OF WARM WATER (FROM TAP) IN MIXER BOWL WITH THE YEAST, ADD MOLASAS, AND HONEY TURN MIXER ON FOR A MOMENT TO BLEND AND LET SIT.

MEASURE OUT DRY INGREDIENTS (INTO DESIRED AMOUNTS YOU CAN MIX THESE INTO A BOWL OR LEAVE SEPARATE TILL READY TO MIX, (I PREFER TO HAVE THEM READY AS AT TIMES I AM A BIT OF AN AIR-HEAD AND WONDER IF I HAVE FORGOTTEN SOMETHING LATER).

BY NOW THE YEAST SHOULD BE WORKING AND FROTHY.

ADD THE 2 TBSP OF CORN OIL-OLIVE OIL-VEGETABLE (WHAT EVER YOU PREFER)

GRADUALLY ADD THE DRY INGREDIENTS AND WATER BACK AND FORTH TILL BLENDED.

THE DOUGH SHOULD HAVE PRETTY MUCH CLEANED THE BOWL AND NOT BE STICKING TO THE SIDES. IF IT STILL IS PASTY AND NOT BALLING UP GRADUALLY ADD A LITTLE MORE WHITE FLOUR TILL THE SIDES OF THE BOWL WHERE THE DOUGH IS – IS CLEANED (the dough will stick to your finger when it is ready for the loaf pan).

CONTINUE TO MIX A COUPLE MORE MINUTES WHILE YOU GREASE YOUR PANS. (YOU DO NOT NEED TO PUNCH IT DOWN IN A BOWL AND LET IT RISE) SHAPE INTO LOAVES SQUEEZING IT A LITTLE TO DECREASE THE CHANCE OF AIR POCKETS. SPRAY, RUB OR BRUSH LOAF WITH BUTTER, PAM SPRAY OR OLIVE OIL IF YOU LIKE A CRUNCHY CRUST.

LET DOUGH RISE TILL IT IS STARTING TO CREST OVER THE TOP OF PAN DO NOT OPEN OVEN DOOR.

TURN OVEN ON AND BAKE AT 350 FOR 30 MINUTES, IT WILL FINISH RISING AS THE OVEN WARMS.

THE BREAD IS DONE WHEN IT IS A GOLDEN BROWN AND YOU CAN THUMP IT WITH YOUR FINGERS AND HEAR SORT OF A THUD SOUND. IF YOU HAVE BAKED A LOT OF BREAD YOU KNOW WHAT I MEAN IF NOT AFTER WHILE YOU WILL RECOGNISE THE SOUND.

(The actual Vita-Mix recipe uses ¼ tsp. of salt, 3 tbsp of brown sugar instead of molasses, and honey.)

SICIALLIAN BREAD

(LIKE FRENCH BREAD)

2TBSP YEAST2TBSP SUGAR (HONEY)

1/4CUP OLIVE OIL4CUPS WATER

MIX 1-CUP WATER WITH YEAST AND SUGAR (HONEY), LET SIT.

WHEN FROTHY ADD OLIVE OIL GRADUALLY, ADD WHITE FLOUR AND THE REST OF THE WATER TILL SIDES OF BOWL ARE CLEANED. YOU WILL FIND WHEN BAKING BREAD THAT MOISTURE IN YOUR GRAINS AND HUMIDITY PLAY A LARGE ROLL IN HOW MUCH FLOUR TO ADD, SO THERE IS NO SET IN STONE AMOUNT.

SHAPE INTO LOAVES AS BEFORE PLACE IN WARM OVEN TO RISE.

BAKE AT 400 FOR 10 MINUTES (DO NOT OPEN DOOR)

BAKE AT 375 FOR 20 MINUTES (OR TILL DONE A LOT OF THIS DEPENDS ON HOT YOUR OVEN HEATS SOME OVENS ARE HOTER THAN WHAT THEY ARE SUPPOSED TO BE.

This recipe was shared with me years ago from an older woman who’s family had passed it down from generation to generation. Her mother was one of 13 children and was taught to bake bread at age 7. She laughed and said, “With 13 children grandma was sick a lot.”