not unemployed--still saving money--still using food storage--still eating healthy

YAY--Jim got a job--we are not unemployed. We really got a wake up call of how much wheat we use and what we eat--during that time of crises What a great experience!( it is nice to be able to say that now!) I haven't been cooking for a few months--We are living in a hotel and eating a ton of breakfast every morning--and dinners 4 times a week. I will have to look at my blog to figure out what I used to do !! Two more weeks of this--and then move in day--!

1 hour bread recipe!

 I found a 1 hour bread recipe--from start to finish. It is from Pantry Secrets. 
www.pantrysecrets.com
http://howtomakebread.blogspot.com




This is a  recipe that you can make 200+ things with it using the same dough recipe. I love this recipe to use to make rolls, hamburger buns, hot dog buns, pizza crust, calzones, soup bowl rolls..etc. It is lacking a little in flavor so I prefer my bread for actual bread but it is ok. We didn't like the bread sticks--but it worked out well to make cinnamon sticks or cinnamon rolls/orange rolls with it (probably because of the sugar!). It also worked out great for calzones if you have a lot of stuff inside to make it taste good.
Here is the recipe.. My sister sent me a video with various demonstrations of how to make various things using the bread dough. Anyway  here it is..If you need to make rolls in a hurry--they rise fast and are really quite nice to eat.--And now --making hamburger buns is so easy--Great recipe!
 


..From cinnamon rolls, and calzones to bread, breadsticks and a stuffed crust pizza..Its amazing.


10 1/2 cups whole wheat flour or white bread flour (bread flour has more gluten in it. If using all purpose add vital wheat gluten (1-2 TBSP for each cup of all purpose flour) (i like using half WW and half white)

1 TBSP salt
3 TBSP SAF Instant yeast
 1/2 cup sugar (or honey)
3 TBSP liquid Lecithin (or granules work fine too)
4 cups hot water


Mix all ingredients together for 1 minutes. Check consistency and see how it looks. If dough is not sticking consistently to sides of bowl yet dough is sticky--Then mix for another 5 minutes to knead it. Do not add any flour after this step..
pull dough out and shape in loaves.  (You can make pizza crust with this, hamburger buns, regular buns--etc. etc. )
 Preheat your oven now  to 350 degrees
Let rise for 25 minutes
Bake for 25 min

Agave Nectar--my favorite sweetener

I love Agave Nectar.

I had no idea it existed until about a year ago I was disgusted by all the syrups with the high fructose corn syrup. If it wasn't that it was the price. I was at SPROUTS. My favorite store and saw AGAVE NECTAR next to the syrups. I was intrigued and asked about it. The lady working at Sprouts told me she thought I would like it..that it sweetens everything. I decided to try it and now by it by the case from Amazon. They have it at Costco as well but I like buying it in more of a bulk so I only have to buy it every 6 months. This stuff is great. It doesn't crystallize like honey. It is not as sweet as honey..and is thinner than honey. You can keep it in your cupboard and not have to worry about it going bad..and it can be used for pancakes, or on your bread with butter. Anyway--its the best thing out there for a sweetener..That is all natural. Try it. I love it! I got the AMBER color one (darker) and it looks just like maple syrup--and I think it tastes very similar. The light color is fine too..The dark just looks great on pancakes!


here is what wikipedia has to say about it

http://en.wikipedia.org/wiki/Agave_nectar

Homemade Pretzels

http://www.foodnetwork.com/recipes/alton-brown/homemade-hard-pretzels-recipe/index.html

I just love these! I used whole wheat flour, skipped the parchment paper, and used kosher coarse salt for the Pretzel salt. It was a little difficult to get them really long and skinny--but those that i did get that way--worked out great. I liked making small ones for bite size pieces or 6 inch pretzel sticks. With the egg wash and salt--YUM and so nice looking!

Homemade Hard Pretzels
(from the food channel--Alton Brown)

Ingredients

• 1 3/4 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 1 large whole egg yolk beaten with 1 tablespoon water
• Vegetable oil, for pan
• Water
• Pretzel salt

Directions

Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 350 degrees F.

Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.

Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.