BREADS:

Amy's Wheat Bread

This is undoubtedly the best bread I have ever made!  Thank you Amy for sharing it. 

Makes 5 large loaves


Combine in mixer:

• 6 c. hot water
• 12 c. hard white wheat flour (we freshly milled our wheat)

Let sit 30-60 minuets.


Add and mix very well:

• 1/2 c. oil
• 1 c. honey
• 2 T salt

Add in this order and mix a few minutes:

• 2 c. flour
• 1/3 c. vital wheat gluten (opt)
• 2 T dough enhancer (opt) I have never used it and my bread it fantastic!
• 3 T instant yeast (Saf Instant) WinCo
• 2 T ground flax seed 

Add more flour as needed---judge by stickiness of dough---some should stick to your finger, but not a lot.


Turn on auto knead or to the knead setting on your machine. Knead for 8-10 minutes. While kneading, spray large bowl and lid with cooking spray (i.e. Pam).


When kneading is complete, place dough in large oiled bowl, turning once to coat with oil. Let rise until doubled in size, about 1-2 hours. Alternatively, place in refrigerator overnight and proceed as follows in the morning.


Form dough into loaves and place in loaf pans coated with cooking spray; cover with cloth. Let rise until doubled in size, about 1-2 hours, longer if dough has been refrigerated.


Preheat oven to 350*. If desired, slash tops of loaves with very sharp knife just before baking.


Bake for 30-45 minutes. Check bottom of loaf for nice medium brown color. Remove from pans and place on cooling racks. Enjoy!

Corn Bread

1 cup pastry flour
1 cup corn meal or corn flour
½ teaspoons salt
1 cup water
2 tablespoons honey
¼ cup olive oil
¼ cup 3% hydrogen peroxide (raises the cornbread)

Combine wet and dry ingredients except the hydrogen peroxide. And hydrogen peroxide. Mix lightly. Spoon into cup cake or muffin pan or pour all ingredients into a cake pan. Bake 350* for 20-30 min.

Biscuits
 
2 cups whole wheat pastry flour
3/4 cup water
1/4 cup olive oil
1/4 cup hydrogen peroxide (raises the biscuts)
1/2 salt

Measure oil, water and hydrogen peroxide together and add to flour.  Mix lightly until all flour is wet with liquid.  Drop on cookie sheet with a spoon (I use an ice cream scoop).  Bake at 350* for 20-30 min.  Serve with gravy or jam.  


Country Haven Academy Muffins


2 cups whole wheat pastry flour
2 cups unbleached white flour
1 tsp salt
1 cup olive oil
1 cup brown sugar or 2/3 cups honey
1 cup water or 2/3 cups water when using honey
1 T vanilla
2/3 cups hydrogen peroxide
Add blueberries, nuts or other flavors if desired.


Mix ingredients together gently and bake at 350* for 25 minuets.