Ingredients:
- 3 cups warm water (110 degrees)
- 2 1/4 teaspoons dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 5 tablespoons melted butter, in all
- 1/3 cup sugar
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 3 tablespoons flax seed (see note)
- 3 tablespoons raw sunflower seeds
How To Do It:
1. Proof the yeast, by mixing the warm water, sugar and yeast.
2. In a large bowl, combine the yeast mixture with the bread flour. Let set for 30 minutes until it has begun to rise.
3. Mix in 3 tablespoons melted butter, 1/3 cup honey and the salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until the dough is beginning to pull away from the counter, but still sticky. You may need to add an additional 2 to 4 cups of whole what flour.
4. Place in a greased bowl, turning once to coat the entire surface of the dough with grease. Cover with a towel and allow to rise in a warm place until doubled in size.
5. Punch down the dough and divide into 2 loaves. Place in greased 9×4 inch loaf pans and allow to rise until dough has topped the pans by one inch.
6. Bake at 350 degrees for 25-30 minutes. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to keep the crust from getting hard. Remove from the loaf pans and allow to cool completely.
Note: If desired, crush the flax seeds in a coffee grinder or mortar and pestle to allow your body to digest the seeds.
Yield: 2 loaves of bread
Ingredients:
- 2 1/4 teaspoons quick acting yeast
- 1/2 teaspoon salt
- 1 cup warm water between 110 and 120 degrees F as measured with a candy thermometer
- 4 cups all-purpose flour
- 1/2 cup lard or shortening
- 1/4 cup sugar or honey
How To Do It:
Proof the yeast and salt in warm water for 15 minutes.
Proof the yeast in ¼ cup of warm water for 15 minutes. Mix and set aside. Mix shortening, honey or sugar and salt in large bowl.
Add 1 cup very warm water, and stir well. When mixture cools to room temperature, mix well with the yeast mixture.
Add 4 cups of flour, stirring well after each cup. Knead dough on a floured surface until it is smoothed or softened (about 15 minutes). Place dough in large bowl; cover with cloth; and put in warm place until dough doubles in size. Knead again. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on a well-greased cookie sheet, cover with cloth and allow to rise in a warm place. Place loaves in a preheated 400-degree oven and bake until lightly browned (about 1 hour). Use oven’s middle rack and place a shallow pan of water on the bottom of the oven.
The baked loaves should sound hollow when tapped.
Yield: Two loaves
Many recipes call for yeast. Here are a few tips that will hopefully lead you to success.
- Buy yeast in bulk. If you use enough of it, please consider buying a jar instead of individual packets. A 1/4 ounce packet is roughly the equivalent to 2 1/4 teaspoons.
- Store the yeast in an airtight container in a cool, dry place (such as a pantry of refrigerator.) After the jar has been opened, close it tightly and store at the back of your refrigerator away from drafts.
- Use before it expires. Yeast loses its potency as it ages.
- Proof yeast. To check the yeast’s potency, combine 1 teaspoon sugar, 2 1/4 teaspoons yeast and the warm water (100-110 degrees) the recipe calls for in a measuring cup and let stand for 10 minutes. If the yeast begins to foam, then it’s fine.
I had these when I was a child – nothing beats the smell of the baking rolls. They’re great with just about any food or as my wife does, you can spoon a little jam on top for a dessert.
Ingredients:
1 tablespoon dry yeast
1 tablespoon salt
1 tablespoon sugar
6 cups flour
2 cups hot water
How to do it:
In a large bowl, combine the yeast, salt, sugar and 2 cups of the flour. Add the water and blend until all of the flour is moist. Add the remaining flour, 1 cup at a time.
Knead dough on a floured board for 10-15 minutes or until the dough is smooth and elastic. If the dough becomes sticky, add more flour as needed.
Place the dough in a greased bowl and grease the top of the dough. Cover and let rise until doubled in size, approximately one and a half hours.
When doubled, punch down and divide into 20 even ball-shaped pieces. Form each piece into an oblong with the center thicker than the ends.
Place the bolillos on a greased cookie sheet about 2 inches apart. Cover and allow to rise until doubled, about 30-45 minutes.
Before baking, use a very sharp knife to cut a slash lengthwise along the top of each roll.
Bake at 400 degrees for 10 minutes, then reduce to 350 degrees and bake for 20 minutes or until the rolls are golden and sound hollow when tapped.