Microwave Cornbread in a Bowl

 Microwave Cornbread in a Bowl

In a glass cereal bowl (mine is Corelle), add

 1/3 c. milk, 

1/2-1 t. honey, 

3/4 t. butter

Cook in the microwave for 30 seconds. Stir 'til melted and mixed.

In a 1-cup measuring cup (or similar size) mix, 

1/4 c. whole wheat flour (or flour of your choice)

1/4 c. cornmeal flour (millet flour works great too)

pinch of salt

1/2 t. baking powder

Mix all and nuke 75 seconds. 

Drizzle with honey butter!

Made 5-4-25

Flatbread

 Flatbread Batches of 20 or 10.  

100 g. Flatbread cooling in a towel

Use all purpose or whole wheat flour?!

20 (100g.) Flatbreads

     In a bowl, put

2 1/2 c. (540 g.) warm water

1 1/2 c. (360 g.) milk

1 T. (9 g.) yeast

     Let sit 5 min. then add

1/2 c. (112 g) oil or pureed beans or applesauce

4 t. (26 g.) honey or sugar 

    Stir in 

10 c. (1123 g.) whole wheat flour (may need 1/2 c. more)

2 t. (12 g.) salt

     Mix well (I use my Bosch mixer) and let rest 1/2 hr., covered.

Roll out in 100g. portions like tortillas and cook on a griddle. Cool in a flour sack cloth and enjoy or when cold, freeze til ready to use. Take out of freezer individually and microwave 30 seconds. Delicious!!!

10 (100g.) Flatbreads

     In a bowl, put

1 1/4 c. (270 g.) warm water

3/4 c. 180 g. milk

1 1/2 t. (4 g.) yeast

     Let sit 5 min. then add

1/4 c. (56 g) oil or pureed beans or applesauce

2 t. (13 g.) honey or sugar 

     Stir in 

5 c. (562 g.) whole wheat flour (may need 1/4 c. more)

1 t. (6g.) salt

     Mix well (I use my Bosch mixer) and let rest 1/2 hr., covered.

Roll out in 100g. portions like tortillas and cook on a griddle. Cool in a flour sack cloth and enjoy or freeze til ready to use. Take out of freezer individually and microwave 30 seconds. Delicious!!!

33 g. flatbread snack or sampler sized!

Top flatbread with beans and cheese or Guacamole, black beans and lettuce.

We like to use the flatbread for pizza, breakfast burritos (folded taco style or like a pizza), a mini PBnJ sandwich... Go dream, imagine, and let me know what you like to do with em!

Whole Wheat Flour Tortillas

Whole Wheat Flour Tortillas – makes 10

    Heat 1 ¼ c. 270 g. water in microwave 1 minute

    In a food processor or bowl, add flour and salt and pulse 3 times or stir to mix

3 1/3 c. 403 g. whole wheat flour

¾ t. salt

   To the water, add

3 1/3 T.  44 g. canola oil. 

   While the processor is at speed 1, pour in all the liquid. When a ball of dough has formed, turn off.  (In a bowl, mix til all is combined. Knead a couple times.)

Let rest, covered, 30 minutes for best results. 

 Put away the processor and plug in the griddle. Use a medium high 350 degrees setting.

   Put the dough on a floured counter and divide it into 10 pieces with a dough scraper.  Cover with an upside-down bowl to keep fresh.  Roll out on a floured counter with a rolling pin. Cook on the griddle and put in a folded flour sack towel until all are done cooking. 

Fill with...

Hash and salsa, if ya want.  Brown burritos on the griddle for crisper edges.   

Kristen's smashed beans and cheese

Nut butter and jelly or fresh fruit (Try almond butter and oranges, Cashew butter and blueberries, Peanut butter and bananas, Sunbutter and raspberries)

Cheese and heat on griddle (Quesadillas)

Spread on butter and cinnamon and sugar

Or just eat plain!

Tortillas in towel in container to keep fresh!

In a 10.5" pie keeper container to keep fresh!

Rice Flour Playdough

I have a little friend who can't do gluten so I tried making playdough with rice flour.  I like it better than all-purpose flour AND it comes out of the carpet, unlike storebought playdough!  If this home-made playdough does get in the carpet, get out what you can, let the rest dry, scrape it a bit and then vacuum it up!

A double batch of playdough!

RICE FLOUR PLAYDOUGH

1 c. rice flour or all-purpose flour

2  t. cream of tartar
½ c. salt
1 c. water

1 T. oil (I used canola oil)
Food coloring (optional)

   Cook on the Stove Top:

   Combine all the ingredients in a saucepan and stir well. Cook over medium heat for 3 minutes, stirring until the mixture pulls away from sides of pan.

 

     Cool slightly and knead gently. Store in an airtight container when cool.

*****

Perfect Playdough Tools

Contain the mess by using a plastic picnic tablecloth or placemats or for each child to 'play' on.
If you're worried about playdough on the floor under the table, put a picnic tablecloth under the table area.
Who said you had to use cookie cutters for just cookies?
What about plastic forks, spoons, and butter knives.
Got any popsicle sticks?
Toy car tires leave cool tracks when you 'drive' on the dough. Let them dry well and shake to get the dough out.
A Slotted spoon pressed down on a ball of dough makes tubes of dough when the dough pushes through it (like spaghetti or hair).
Plastic Spatulas help you turn over or lift up some dough.
Test different objects to see the indentions that will remain!

This is the Original Playdough Recipe that I got while going to Central Texas College! 

Enjoy becoming a kid again!

Bread

Bread

--Allergy Friendly Recipes are marked with an * and are FREE from... 

Chicken, Corn, Dairy, Egg, Garlic, Gluten, Soy, Vinegar, and Yeast.   

Barley Biscuits

Bean Bread

Donuts - a Tradition?

Flatbread

Flour Tortillas Home-made

Fresh Hoagie Buns Recipe

Homemade Bagels

*Lemon Poppyseed Muffins - AllergyFriendly

*Lori's Bread
*Millet Mock Cornbread
*Mindy's Gluten Free Bread
Oakley Elementary School Bread

*Oat and Rice Tortillas

Plum Bread

Pumpkin - Bran Muffins

Simplest Un-sour Sourdough Bread 

Whole Wheat Flour Tortillas

Playdough - Homemade 

Rice Flour Playdough

Whittle Cookbook Favorites

In 1996, I typed my momma's favorite recipes cause her cookbook was falling apart.  I gave a copy to my oldest siblings and cousin that graduated that year. I've shared updated versions over the years, but wanna make sure my nieces n nephews have those recipes too!   Love all y'all! ~Sheree

I'll add more recipes  :)  Please let me know which recipes ya want! 

Oakley Elementary School Bread

Aunt Pam's Granola

Grandpa Mike Whittle's Pancakes

*Bree's Black Bean and Rice Burritos

Tuna Fish Croquets

Sausage Gravy

Aunt Geneen's Jello Salad

Grama's Butterscotch Cookies

Snickerdoodle Cookies

Donuts - a Tradition?

Flour Tortillas Home-made

Yeast Free Skillet Flat Bread

 Yeast Free Skillet Flat Bread..

*In the picture above, I used Kamut white flour in the left bread and whole wheat flour that I'd sifted the bran out of on the right bread, but you can use any type of wheat flour.

*Sometimes in place of water I use the liquid left over from making 'Kristin's Beans'!

*I use canola oil or pureed beans or melted butter

....Mix all the ingredients for about 30 seconds or 'til all incorporated. 

Let rest about15 minutes to make it more pliable and easier to roll out. I put the dough on the counter and invert the bowl or put a lid on the bowl while it rests to keep it from drying out.

Divide into equal amounts of dough (about 99g. each) and on a lightly floured counter, flatten into circular shapes about 1/4" thick with a rolling pin or...I like to use a repurposed spaghetti sauce jar with the lid on tight. ... I still can't make em super round, but they taste good!

 Cook on a skillet or griddle on medium-high heat (gas mark 3-3.5) for 1-2 minutes per side. Place in a clean folded dish towel to stay warm and/or to cool so they will be soft and pliable. I store mine in an ice cream bucket when they've cooled down :)  If you're not gonna eat em within a day or two, put em in the fridge or freeze em!

They make great stove top personal pizzas!

Simplest Un-sour Sourdough Bread

Simplest Un-sour Sourdough Bread 

   ***I use the Scrapings Method for maintaining my sourdough starter which means after I use my active starter, I don't completely scrape out the Sourdough Starter Jar. I leave about 1 T. of starter inside the jar and usually scrape it down towards the bottom. I put the starter jar in the fridge with the lid on until I'm ready to make some bread. I've left it for a few months without any problems!  I currently use only whole wheat flour, but it works with all-purpose flour too.

I've added more Tips below the recipe.

...To bake a 1-1/2# loaf of bread in the MORNING... 

THE MORNING BEFORE:    Add 20 g. (2 T.)  flour  AND  20 g. (1 1/2 T) water to the Sourdough Starter Jar with scrapings. I use a spatula to mix all the scrapings, flour and water until combined and lumpy.  Put your Starter Jar on the counter in a warm place with the lid just resting on top.

THE EVENING BEFORE:   Add 80 g. (1/2 c.) flour  AND  80 g. (1/3 c.) water to the Starter Jar and mix.  Put the Starter Jar on the counter in a warm place with the lid just resting on top.

THE MORNING OF BREAD MAKING DAY: (about 1 1/2 hours before)

    In a bowl, (I use my bread maker), add 

200 g. (3/4 c.) of starter from your Starter Jar 

250 g. (1 c.) water

330 g. (2 1/4 c.) flour

2 t. salt 

1/4 c. potato flakes (optional) 

Mix the dough for about 5 minutes. It will be sticky. Scrape the dough into a greased bread pan. Let it raise 1 hour in a warm place. Spray the dough with some water or oil (optional, but it will help the bread crack less) and put it in a cold oven. Turn on the oven to 350 degrees and let bake for 35 minutes. Take the bread out and dump it onto a cooling rack or towel to cool.  Store in an airtight container when cooled and you'll have a softer crust.  If you just cover with a towel, it'll be crunchier.

...To bake a 1-1/2# loaf of bread in the EVENING... 

THE EVENING BEFORE:    Add  20 g. (2 T.)  flour  AND    20 g. (1 1/2 T) water   to the Sourdough Starter Jar with scrapings. I use a spatula to mix all the scrapings, flour and water until combined and lumpy.  Put your Starter Jar on the counter in a warm place with the lid resting on top.

THE MORNING OF BREADMAKING DAY:  Add  80 g. (1/2 c.) flour  AND   80 g. (1/3 c.) water  to the Sourdough Starter Jar and mix.  Put the Starter Jar on the counter in a warm place with the lid resting on top.

THE EVENING OF BREAD MAKING DAY: (about 1 1/2 hours before)  

    In a bowl, (I use my bread maker), add 

200 g. (3/4 c.) of starter from your Starter Jar***

250 g. (1 c.) water

330 g. (2 1/4 c.) flour

2 t. salt 

1/4 c. potato flakes (optional). 

Mix the dough for about 5 minutes. It will be sticky. Scrape the dough into a greased bread pan. Let it raise 1 hour in a warm place. Spray the dough with some water or oil (optional, but it will help the bread crack less) and put it in a cold oven. Turn on the oven to 350 degrees and let bake for 35 minutes. Take the bread out and dump it onto a cooling rack or towel to cool.  Store in an airtight container when cooled and you'll have a softer crust.  If you just cover with a towel, it'll be crunchier.

         ---TIPS---

JAR SIZE:  I have used a glass quart mason jar with the lid upside down under the ring to allow for air and expansion. I've also reused plastic peanut butter jars.   If you're making just one loaf, a 2 c. container will suffice for your starter jar. If doing more, use a quart size jar. 

WHEN TO KNEAD MY DOUGH? I found a sourdough recipe that said to mix the ingredients until incorporated and let it raise. Then kneed it right before you shape it.  That was new to me. I tried and... I feel it gives the wheat bran more time to absorb the water before kneading it. :)

WATER SUBSTITUTES... potato water, whey, liquid from cooking veggies or beans, milk, etc!

RECIPE "Lead Sheet" (A lead sheet has only the basic music info needed to play a song — usually the melody line, the lead, and chord symbols.)

1 loaf: 

 Day1 am  20 g.(2T)  Water  AND 20 g. (1 1/2 T)  Flour  add to pint starter jar of scrapings. Leave on counter 

Day 1 pm    80 g. (1/2 c.) Water AND   80 g. (1/3 c.)  Flour   add to starter jar and leave on counter

Day 2 am    250 g. (1 c.)  Water AND   330 g. (2 1/4 c.) Flour + 200 g. (3/4 c.) starter in bowl with 1 t. salt, 1/4 c. potato flakes (Optional) - mix, put in greased bread pan, raise 1 hour, put in cold oven, turn on oven to 350 degrees and cook 30-45 min. 

2 loaves:     

Day1 am     40 g. water AND  40 g. Flour  add to qt. size starter jar of scrapings and leave on counter with loose lid

Day 1 pm    160 g. water AND  160 g. Flour add to starter jar and leave on counter

Day 2 am    500 g. water AND  660 g. Flour  + 400 g. starter in bowl with 2 t. salt, 1/2 c. potato flakes (optional) - mix, put in greased bread pans, raise 1 hour. Put in cold oven, turn on oven to 350 degrees and cook 30-35 min. 

Plum Bread

PLUM BREAD

I had a lot of plums on my tree and could not find a plum bread recipe, so I tweaked a banana bread recipe and found a new favorite recipe!  I hope you enjoy it too!

PLUM BREAD
   Dry Ingredients:
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1/8 t. salt
1/4 t. ground cinnamon or cardamom
1 t. finely shredded lemon or orange peel (optional)
1/2 c. chopped walnuts, pecans or sliced almonds (optional)
   Wet ingredients:
1 egg
1 c. diced plums (or bananas)
3/4 c. sugar
1/4 c. cooking oil (OR 2 T. bean puree and 2 T. oil)

Mix all dry ingredients. In another bowl, mix all wet ingredients. Combine and stir until just moistened and still lumpy.  Pour batter into a greased 8x4x2-inch loaf pan.  Bake in a preheated 350°
oven for 50-55 minutes or til toothpick inserted  near center comes out clean.   Let cool in pan on a wire rack for 10 minutes. Remove from pan and enjoy warm or cool completely on rack, wrap, and store overnight before slicing to help flavors mix a little more!
Makes 1 loaf  
Serves 16 1/2-inch pieces or 8 1-inch pieces

I baked mine in my Sun Oven and got to enjoy both a cool house and a delicious dessert!

Fresh Hoagie Buns Recipe

I was out of sandwich bread this morning and not going to the store for a few days so I looked up a couple recipes for hoagie buns that had great reviews and then upon closer inspection found that they were the same recipe!!!   I tried it and I add my 'thumbs up' too.  
This recipe is from Taste of Home.

4 t. (2 packages) active dry yeast

3 cups warm water

2 tablespoons sugar

1/4 cup vegetable oil (I actually forgot it and it turned out fine)

1 tablespoon salt

8 to 8-1/2 cups all-purpose flour

In a large bowl, dissolve yeast and sugar in the warm water. Let stand for 5 minutes. Beat in the oil, salt and 7 cups flour until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into an oval and place 2 in. apart on a greased baking sheets. With scissors, cut a 1/4-in.-deep slash across the top of each. Cover and let rise until doubled, about 20 minutes.

Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.

Scrambled Egg Breakfast Sandwich ... super yummy on a hot, freshly baked bun

Homemade Bagels!!!

My friend shared a link which shows how John D. Lee makes fresh Homemade bagels...  

    Here's how mine turned out using his recipe  :)
My husband thought they were store bought, they were that good!!!

John D. Lee's Bagel Recipe

    (Makes 8 bagels)

4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water

Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

Pre heat your oven to 425. 
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!

You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

Barley Biscuits

(Based on the recipe from... The Natural Nine by Magic Mill.. Cooking with Whole Grains by Lorraine D. Tyler)

First, Grind the Barley in your grain grinder.  Here's the flour, it tastes like mild flavored wheat flour, almost like oat flour. It's grinds into a fine texture!

Pearl Barley,           Regular Barley,        Barley Flour made from regular barley

1 c. of barley makes 2 c. of ground barley flour

Barley Biscuits

3 c. barley flour
1/2 t. salt
3/4 t. baking soda
1/8 t. cream of tartar
1 c. Cream
1 T. lemon juice
Mix the dry ingredients together and the wet ingredients together, let set for 5 minutes. Gently mix the wet and dry ingeredients together and press 1/2" thick on a barley floured counter. Cut out and cook on a greased, 375 degree griddle for 5 minutes or until lightly browned. Turn once.  Made 8 biscuits.

                                   I still need a PICTURE of them :)

RESULTS...  Monica said....   At first, I thought they'd be like a brick in my stomach and I thought there was no way they'd be done in 5 minutes.   They cooked up and were really light with a fine texture, like pancakes. They were really good, quite tasty, and very very nice!
 Later she informed me that they are good cold and her 15 year old son ate some.. he enjoyed them too!   The next day they had more of a cornbread texture, like biscuits.

Pumpkin Bran Muffins

I enjoy bran muffins with pineapple and I figured that I'd try it with pumpkin and cinnamon since I had a lot of pumpkin available! 

It was a great new flavor for fall!

OK... Here's the recipe! Enjoy!!!

Pumpkin Bran Muffins
In a pan, boil 1/2 c. pineapple juice (from 15 oz can pineapple tidbits)
and 1/2 c. pumpkin juice
Add 1 2/3 c. All-bran buds cereal and 1 1/3 c. All-bran flakes cereal to the boiled liquid and set aside.

2 c. buttermilk (2 T. lemon juice and 1 3/4 c. + 2 T. milk, let sit for 5 minutes)

In bowl, mix the ingredients in the order listed:
1/2 c. pumpkin puree
1/2 t. lemon juice
2 eggs, beaten
1/2 c. + 2 T.  sugar
2 t. soda
2-3 t. cinnamon
1/2 t. salt
    (Add the All-bran cereal mixture and buttermilk now)
1 1/2 c. whole wheat flour
1 c. all-purpose flour
  optional.... stir in 1/2 c. pineapple tidbits

Pour in greased cupcake tins or pans.
Use 1/4 c. batter per cupcake or 1/2 c. batter for big cupcakes or mini loaves.
Bake in a 350 degree preheated oven for 30-40 minutes or until toothpick inserted in the middle comes out clean.
 Makes 30 (1/4 c.) servings

The pineapple and pumpkin juice can be replaced with water.
The 1/2 c. pumpkin puree replaces 1/2 c. oil  OR (1/4 c. oil and 1/4 c. bean puree)

......

Mindy's Gluten Free Bread

I recently met a girl named Mindy who can't eat gluten, yeast, dairy, corn, soy, chicken, vinegar, and more.  HOLY COW, right?   Now my favorite food in the whole wide world is homemade bread and since I love to play with recipes I was bound and determined to find/create a recipe for bread that she could eat.   Now when I say bread, I didn't want it to be muffins, I wanted B-R-E-A-D!!!
      
My first attempt ....
I'd researched all the things that you could substitute for white flour, milk, yeast, and eggs.  Basically I could use any of the following:  bean flour, rice flour, potato starch, oat flour, knox gelatin, flax, mashed potatoes, pureed beans, baking soda and lemon juice, but wasn't sure how much of each would work.  I couldn't find a bread recipe, only muffins so that's where I decided to begin. I took a generic muffin recipe and with my substitutions from above (things I had in my own kitchen) I made what turned into a mashed potato/bean blob. -TRASH

My second attempt ...
I tried a recipe that I'd found online and just substituted ground oat flour for the white flours and water in place of the milk...  YUCK... Have you ever had plain oatmeal with nothing on it?  Yep, that was basically what it was.

 Attempt number three!
  OK, so I was still determined. I studied a little more, and after church I decided to look for a recipe online again!  I decided to use brown and white rice flour, ground flax and ground oats. This should give me a variety of flavor since I already knew plain oats was nasty and I'd read that white rice was pretty bland as well.   I used honey, salt, baking soda and cream of tartar (in place of baking powder), and regular milk with the assumption that I could substitute it easily with Mindy's coconut milk if it worked out!  I also didn't want to make a huge batch in case this flopped so I divided the recipe into sixths or something like that and put it in my little omelet maker.  (I didn't want to heat up the oven for 1 muffin).     and..... This time God blessed me with a good recipe.. :) Thank You!
   I turned out to be moist, soft, flavorful, slightly crumbly but I was able to slice it like BREAD :) !!!!!
I could eat it in a slice and it didn't just fall apart or resemble a blob! Did I really have a winner or was it a lucky fluke?     I  tried it again, just to make sure I could repeat the goodness, this time I put them in muffin tins in the oven.  Yeah!!! I had wonderful results again!  The only bad thing is.. well I don't know if it's a bad thing, but, they're very addicting and I had fresh black raspberry jam that made them even more delicious!

The fourth test! 
OK, yesterday I went shopping and I'm finally prepared to make it for Mindy!!!    I've got gluten free oats, coconut milk, and all the other ingredients that Mindy CAN eat...        Here's how it went!
I used my little Tribest blender to grind up the flours, baked it and took it to her.....

  SUCCESS!!!!  She liked it! :)

The Finale
At our Church women's Relief Society activity last night, I brought some bread for Mindy.  If you know me I can't leave a recipe alone and.... yep I tweaked it a bit more. I'd read more about using potato flour, not potato starch, but ground up potato flakes in bread.  It helped the bread hold together and be more moist! Another lady was there who also can't have gluten. I asked how this bread compared to other GF bread, since I've only had what I've made experimenting above...  She said it was really good and didn't have that nasty gritty rice flavor!  YEAH!!!!!!!

Here's everything I used to make the recipe! ENJOY!

  Mindy's Gluten Free Bread

1 c. oat flour (use instant, regular or steel cut oats)
3 T. ground flax
3 T. potato flour (ground potato flakes)
1/2 c. brown rice flour
3/4 c. white rice
1-1/4 t. baking soda
2 t. cream of tartar
1/2 t. salt
2 T. lemon juice
1 T. olive oil
1 c. coconut milk
3 T. honey

Preheat the oven to 400 degrees. Oil a 1.5 qt. bread pan or 12-18 cupcake tins (I used olive oil)

Mix the dry ingredients.
The different flours shown are... (clockwise starting with the dark brown) flax, brown rice, white rice, oat, potato.


Mix the wet ingredients (left).


 When the oven is preheated, combine the wet and dry ingredients and pour into an oiled pan.



Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack or towel! Slice when cool.


  There are no preservatives in this bread and I was told last night that GF bread loses a lot of its flavor by the next day and becomes hard and stale quickly. To preserve freshness, slice the loaf and place each portion in a freezer bag in the freezer. Thaw each piece as you want it by putting it in the microwave for 10 seconds.

What I'm going to try next time....    Line a 1.5 qt bread pan with Parchment Paper.  This should prevent it from sticking to the bottom of the pan and crumbling before we get it out!

Please let me know your results or any tips that could help me. 
My next challenge will be to make cookies for Mindy!

Oakley Elementary School Bread Recipe

OAKLEY ELEMENTARY SCHOOL BREAD

Prep 20 min. , Inactive prep 120 min. , Bake 20-40 min.
Total Time: 3 hours

(A special thanks to my Aunt Pam who shared this recipe with me. It is the recipe used by my Elementary School cafeteria ladies! The original recipe made 24 loaves)

RECIPE FOR 1 LOAF, 8 BUNS OR 12 ROLLS
¾ cup + 2 Tablespoons warm water
1½ teaspoon yeast
2 teaspoons oil
4 teaspoons sugar
1 teaspoon salt
2¼ cups all-purpose flour

RECIPE FOR 2 LOAVES, 16 BUNS, or 24 ROLLS
1 ¾ cup warm water
3 teaspoons yeast
4 teaspoons oil
2 Tablespoons + 2 teaspoons sugar
2 teaspoons salt
4½ c. all-purpose flour

RECIPE FOR 3 LOAVES, 24 BUNS, OR 36 ROLLS
2½ c. warm water
1½ Tablespoons yeast
2 Tablespoons oil
¼ c. sugar
1 T. salt
6¾ c. all-purpose flour


INGREDIENTS:


  DIRECTIONS:
In a large bowl, pour in the warm water; add the yeast, sugar, and oil. Stir with a fork or spoon.
Mix in the salt and the flour one cup at a time until easy to handle.

(If you add too much flour, your dough will be stiff and dry.)
(Make sure you stir in the salt with the flour. Did you know that salt can kill yeast?) 
  CLICK HERE to learn more about salt and yeast


Knead dough on a lightly floured surface (about 10 minutes) 'til smooth and soft like a baby’s bootie.

CLICK HERE... to see how I Knead Bread Dough

Place in a well oiled bowl, and turn dough to coat. Cover with a cloth. Allow to rise in a warm place until doubled, about 1-1½ hours.


(When my house is cool, I turn on my oven, count to 30, shut it off and put the bread inside to rise with the door shut. Gas ovens may need to count to 60… until it feels warm but not hot. Don’t forget to shut it off, we don’t wanna cook it yet.)


After it’s doubled in size, punch down dough. Knead for a minute.



Shape and place each loaf into a well oiled 9x5-inch loaf pan, and turn to coat.

If making buns or rolls, divide into even pieces, shape and place 8 buns in a well oiled 9x13 pan or 12 rolls into a well oiled pan, and turn to coat.

(If you place the dough closer together, the bread will be taller, if there’s space between the dough, the buns will be wider like below.)


Allow to rise again, 30-45 minutes or until doubled in size.

 (Be careful, when the dough has risen, it’s full of air bubbles which can pop if you jostle it too hard or smack it on the counter. If this does happen, let it rise for a few minutes until it’s again to the ‘doubled’ size.)


Bake loaf in preheated oven at 350º for 30-40 minutes.
Bake rolls and buns in preheated oven at 350º for 20-30 minutes.

(When bread is done, it’ll sound hollow if you tap on it)


After they’re cooked, rub butter on the top of each roll/loaf if desired.
(The top 4 have butter…(see the shine), the bottom 4 don’t)
Transfer to a wire rack or clean towel to cool.

Right Click on the above document to download or print the recipe!

FEEL LIKE BEING ADVENTUROUS?  
...OR MAYBE YOU JUST REALIZED THAT YOU DON’T HAVE ALL THE INGREDIENTS YOU NEED....
 NEVER FEAR, TRY A FEW OF THESE SUBSTITUTIONS -FIND YOUR FAVORITE FLAVOR!

SUBSTITUTIONS:

· You can replace sugar with honey
· Oil: can be olive or vegetable oil or melted shortening, butter, or margarine
· You can replace up to half the oil in a recipe with pureed beans
· 3 Tablespoons ground flax replaces 1 Tablespoon oil
· Flour: You can use other types of flour (whole wheat, oat, spelt, brown and white rice, bean, etc.) but I’d suggest keeping at least 25-50% white flour until you’ve experimented a bit. Using whole wheat flour, the bread will take a little longer to rise and will be more dense)

FUN IDEAS:
-Try sprinkling Italian seasoning, shredded cheese, or garlic on top!

-Shape the dough into different shapes and letters or try using different shaped pans, how about a round loaf or cook it in a bundt pan? (You may need to adjust the cooking time)


Your imagination is your only limitation. 

Have fun and please share your results!



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