Camy (6 boybarians, 1 little lady)’s Bread Wisdom

As far as bread is concerned, I use my own freshly-ground wheat. I also have a Bosch bread kneader/mixer/blender.

Many of these are approximates, so use with caution :o)

12 cups freshly-ground hard spring wheat
1/2 cup ground flaxseed (I use golden)
1/2 cup rolled oats (not quick)
2/3 cup oil
4 1/2 cups very cold water (you can also use milk, buttermilk, thinned yogurt, water from cooking vegetables, etc.)
2/3 cup sweetener (I use evaporated cane juice. You can also use sugar, brown sugar, or honey. You’ll need to take away about 1/4 cup liquid if you use honey).
4 t salt
2 T yeast (I use instant yeast)

Combine water, flaxseed, oats, sweetener, yeast, oil, salt, and 4 1/2 cups of water. Mix well.

Add 8 cups of flour and mix. Add remaining flour throughout the mixing/kneading process until gluten forms.

Place dough into lightly-oiled large bowl, cover. Let rise (it takes 4-6 hours to rise and double). Punch down and form into loaves and place in greased pans. I make 4 large loaves. Cover and let rise until double in pans (1-2 hours or more depending on humidity and air temp) Bake in 350 degree oven for 20 minutes. Rotate pans and cook for 10-15 minutes more until bread is brown. Remove from pans and let cool for at least one hour (if you can!)

You can also make pitas w/ this recipe. Just roll golf ball-sized pieces flat (as thick as a wool blanket). Bake 4-6 at a time on a cookie sheet in a 450 degree oven for 6 minutes. Remove and wrap in a towel to keep warm and soft.

For cinnamon rolls, take one piece of your loaf dough and roll into a 6X12 rectangle. Drizzle w/ honey and sprinkle cinnamon on top. YOu can also add nuts and dried fruit if you like. Roll up the dough into a loaf. Use dental floss to cut dough into rolls (place on greased cookie sheet) or roll into a loaf and place in breadpan. For cinnamon bread, bake the same as for loaves described above. For rolls, let double and bake for about 20 minutes. Remove from pans and let cool *or* For an extra special touch, remove hot loaf from pan and roll in sugar and cinnamon. This is wonderful!

You an also make buns. Hot dog buns: cut dough into baseball-sized pieces and roll into a log shape. Let rise until double on greased cookie sheet. Bake for 20 minutes. YOu may need to bake them longer, depending on your oven. Hamburger buns: same baseball-sized pieces of dough. Just flatten slightly. Same instructions as for hotdog buns.

Another option is to make the dough and use to make “hot pockets.” We like ham and cheese, pizza, or beans and rice in ours. I use the pita rounds and place about 1/4 cup of the filling on it, then I fold it over and seal the edges (water helps this) and poke a few holes in the top. You can immediately bake these. They take between 20-30 minutes. YUM!

Breadsticks are good, too! Roll the dough flat and cut into strips. Twist strips and bake for 20 minutes.

There are so many ways to make bread!

Amy in VA’s Crockpot Honey Mustard Chicken

Crockpot Honey Mustard Chicken

Fill your crockpot with chicken parts.

Dump on top:

½ cup honey
¼ cup of Dijon Mustard
1 Tbsp of curry powder
1 tsp salt

Cook on Low for 6 to 8 hours. Give it all a really good stir about an hour or two into the cooking time, then put the lid back on and leave it alone. This is not a strong curry flavor. Skim the fat and serve with rice.

Salisbury Steak and Mushroom Gravy ~ posted by Amy in VA

Salisbury Steak and Mushroom Gravy

1 lb. ground beef
1 large onion, divided (1/2 finely diced, 1/2 sliced )
1 clove garlic, minced
1 egg
1/2 cup Italian bread crumbs
1 Tbsp. approx. Worcestershire sauce
2 cups beef broth (or equivalent bouillon and water)
1/4 lb. mushrooms

Place ground beef in mixing bowl. Add diced onion, garlic, egg, bread crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Set aside. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion 1/2, and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on high for about 3 hours or low for about 6 hours.

Crockpot Chicken Curry ~ posted by Amy in VA

Chicken Curry

1 thinly sliced onion
3 cloves minced garlic
1 Tbsp. grated fresh ginger root
1 2″ long cinnamon stick
2 tsp. curry powder
1/2 tsp. crushed red pepper flakes
3-1/2 lb. chicken, cut up
1/2 cup vegetable or chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup chutney

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all. Cover slow cooker and cook on low for 5-6 hours. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce, plain yogurt and chutney. Sprinkle with cilantro and green onions to serve. Other garnishes that are good are chopped peanuts and sliced bananas.

Amy in VA’s Crockpot Chicken Adobo

Chicken Adobo

1 onion (chopped)
4 cloves garlic
3/4 c soy sauce
1/2 c apple cider vinegar

Combine sauce ingredients. Pour over 2 – 5 lbs of chicken. The chicken must have skin and bones or it will be too strong. (I used 4 chicken leg quarters). Cook in crockpot for 6 – 8 hours on low. (I turned them a few times so all parts of the chicken were in the sauce for a while) Serve hot. (I thickened some of the juices with some flour water or cornstarch on the stove and poured over). It sounds weird but is great.

Amy in VA’s Crockpot Garlic Chicken

Crockpot Garlic Chicken

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)

Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels (I have used chicken parts too, but use the ones with skin and bone, not the boneless). In a small bowl, combine salt, paprika, and pepper. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear (or cook on high for 4 hours). Add 1 c. sour cream at end (to juice left in CP) if you like. Eat the chicken with the sauce and squeeze the garlic out of the cloves and eat that on the chicken or spread it on bread and dip in the juices!

Bean Dip (Suitable for passing!)

1- 16 oz can black beans, drained and rinsed
1- 16 oz can pinto beans, drained and rinsed
1 cup salsa (mild, medium or hot to suit your taste)
juice of 1 lime
handful of cilantro leaves
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp garlic powder

Combine all ingredients in food processor until well blended and creamy.
Serve with tortilla chips, vegetables or baked pitas or tortillas.

Hints: fresh lime juice and cilantro make a huge difference- try not to substitute. The flavors get more intense and blended after a day in the fridge, but I prefer to eat it at room temp. Try and bring it to room temp before serving