Bread Machine Oatmeal Bread




1 cup warm water
2 tablespoons canola oil
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon salt
1 cup oatmeal, ground
2 cups flour whole wheat
1 T. vital wheat gluten
2 1/2 teaspoons yeast


Toss all ingredients together in bread machine per machine's instructions.
Press the appropriate cycle on your machine.
Preparation time: 5 minutes + machine time

Absolutely Out of this World Foccacia Bread

1 1/2 t. rapid rise yeast

1/2 c. all purpose flour

1/2 c. water (105 to 115 degrees)

1 1/3 c. cooked potatoes (approx. 2-3) grated.

2 T. olive oil plus extra for bowl and pan.
1 1/4 t. salt.

2- 2 1/2 c. all purpose flour

Cook potatoes in a microwave oven until softened, let cool and then peel and grate. 

Mix yeast, 1/2 c. flour and 1/2 c. water well and cover with plastic wrap, let sit for 20 min.  (it will rise)

Preheat oven to low, (200 degrees)

After the yeast mix has risen.  Add the grated potatoes, olive oil and salt.  Mix in an upright mixer, or mix well by hand.  Add flour 1/2 c. at a time (slowly), add as much as needed until the dough is sticky and hangs on the hook, holds well together without being too dry. 

In a clean bowl add 1 T. olive oil and grease bowl well.  place dough in bowl and toss to coat.  Cover with towel, turn off oven and place dough in oven and let rise to double.  Remove dough from oven.

Preheat oven to 425

Remove dough from bowl.  Oil a cookie sheet and spread dough on cookie sheet pushing the dough to the corners and filling pan.  Take a spoon and press down into dough every few inches to make indents in dough.  Spread olive oil on top of dough with a brush.  Sprinkle with Italian seasoning. 

Bake for 25 min. or until brown.

(you can also melt 1/4 c. of butter (or we use earth balance non-dairy butter) with 2 T. of chopped garlic, remove bread from oven after it has cooked 20 min.  spread butter mix on top and bake an additional 5 min., this makes great garlic bread)

(note:  this dough also makes great pizza dough and bread sticks). 

yummy Chicken Corn Chowder and Homemade Cornbread

CHICKEN CORN CHOWDER

serves 8

1 1/2 # chicken breast

1 onion, chopped

2 cloves of garlic, minced

4 T. coconut oil

1 T. cumin

1 c. whipping cream

4 c. shredded monterey jack cheese

4 c. chicken broth

2 T. chicken seasoning, or chicken bouillon

2 c. frozen corn (I use Trader Joes' frozen roasted corn)

1 can of green chili's

1 can of creamed corn

1 roasted bell pepper, chopped

1 tomato, chopped (for topping)

1 avocado, chopped (for topping)

cilantro chopped (for topping)

hot sauce, if desired

Heat coconut oil in sauce pan and add chicken, cook until just about done and then shred chicken, add onion, cumin & garlic and cook until chicken is all the way done. Add remaining ingredients, cook on med-high heat, stirring occassionally until cheese is melted. Serve warm topped with tomatoes, avocado, cilantro and cheese.

HOMEMADE CORN BREAD

Perfectly moist, and crumbly..

Makes 24 large muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup coconut milk or regular milk
1/2 cup yogurt or buttermilk
For glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

preheat the oven to 350 degrees. line muffin tin with paper liners.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and yogurt. Whisk in dry ingredients just until combined.

Scoop about 1/2 cup of batter into large muffin tins. Bake for 30 minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While corn bread is baking, place butter, honey and water in a microwave safe bowl. Microwave on high for 1 min, or until butter is melted. Whisk until blended.

When corn bread is done, remove from oven and brush top of the bread with honey butter mixture. Then serve.

My Friend Tara's best Croissant Rolls

I love these croissant, hopefully, Tara won't mind that I share them.

Blue Ribbon Overnight Rolls

1 (.25 ounce) package active dry yeast

1 cup warm milk

1/2 cup white sugar

2 eggs, beaten

1/2 cup butter, melted

1 teaspoon salt

4 cups all-purpose flour (I used 1/2 All purpose and 1/2 whole wheat (Montana Wheat)

1. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.

2. Mix eggs, butter and salt into yeat mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.

3. In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.

4. Bake at 375 for 12-15 minutes.

**Tara's notes** I make a few changes when I make these. I usually do 2 cups all-purpose flour and 2 cups bread flour. I also make the dough in the morning and let it rise during the day or else use the bread proof on my oven to help it along. And when I roll it out I usually make a much larger circle than 9"s. I guess that just depends on how large you want your rolls. We have a convect oven so I cook our on 325 convect for 8 minutes. I think the temp and time are a bit high anyway for this recipe.