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FAVORITE BREAD RECIPES
*CRACKER RECIPE (original recipe) 2 c **whole wheat flour 2 tsp ground flaxseed (optional) 1/4 tsp salt 1 tsp seasoning salt 1 tsp garlic powder (can use fresh garlic if desired) 1/4 c oil 1/2 c water Preheat oven to 400 degrees Fahrenheit. Stir together the dry ingredients. Add oil. Add water gradually, stirring all ingredients until you get a consistence you want. When you pick it up to roll out, it not supposed to stick all over your hands or the rolling pin but the dough does need to be damper rather dryer (not like my pie crust recipe). I've found that if I flour the cutting board and turn it over a few times in the flour until I can roll it out thinly. If it comes easily off the board, then it's ready. Yes, it takes experimentation--kind of like rolling out cookies the first few times you do it. Cut into squares or whatever form. I just cut randomly and don't worry about the shapes. Prick each piece with a fork or knife to avoid air bubbles. Put on an ungreased cookie sheet. Bake for approximately 12 minutes or until they begin to brown. We like them crisp rather than chewy. Makes approximately 6 dozen crackers (2 sq.inch) * This recipe mentioned in The Maker's Diet (and Beyond) . ** I started out with using store-bought whole wheat flour. I am now grinding my own flour using a combo of six different grains. I'm still trying to get the exact balance of ingredients. *BANANA BREAD 8 Tbsp (1 stick) butter, at room temperature 3/4 cup sugar (I usually reduce to just under a 1/2 cup) 2 eggs 1 c all purpose flour 1 tsp baking soda 1 cup whole wheat flour 3 large ripe bananas, mashed 1 tsp vanilla 1/2 cup shelled walnuts, coarsely chopped (optional) Preheat oven 350 degrees, grease 9x5x3" bread pan. Recipe makes one loaf. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift all purpose flour, baking soda and salt together, stir in whole wheat flour and add to creamed mixture, mixing well. Fold in bananas, vanilla and walnuts. Pour mixture into pan. Bake 50-60 minutes or until cake tester comes out clean. Cool in the pan for 10 minutes, then on rack. *I got this recipe at a grocery store. It was printed on the bags of bananas which were on sale that day. I mentioned this recipe in my journal entry dated July 12, 2005. |
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