Maggie's Recipe Blog

whole wheat bread

I got this recipe from my friend, Jen.  I cut it in half because my Kitchen Aid can't fit the whole thing in it.  The whole recipe makes 5 loaves, but since I cut it in half I just make 2 good sized loaves.

3 C warm water

2 Tbsp oil*

2 Tbsp dough enhancer

1/4 C gluten

1/4 C honey**

1 1/2 tsp salt

3 C whole wheat flour

1 Tbsp yeast

Preheat oven to 200 and turn off.  Add ingredients into a bowl in the order listed.  Mix and let sponge for 20 minutes.  Add 3 more cups of whole wheat flour, adding more as needed.  Knead for 8-10 minutes.  Set in a greased bowl and cover in plastic wrap.  Set bowl in warm oven until doubled in size.  Punch down dough.  Roll out and shape into a loaf.  Place in bread pans and cover with a light towel or cloth.  Let rise until doubled again. Bake at 350 for 30 minutes. Let bread sit in the pans for 10 minutes.  Remove from pans and cool on rack.

*I use pure extra virgin coconut oil.  You have to buy it at a specialty store, like Sprouts.

**I use raw honey or raw agave.

sixty-minute rolls

This recipe came with my Kitchen Aid.

1/2 C milk
1/4 C sugar
2 tsp salt
3 Tbsp butter
3 pkgs active dry yeast
1 1/2 C warm water
5-6 C all purpose flour

Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm. Dissolve yeast in warm water in warm mixer bowl.  Add lukewarm milk mixture and 4 1/2 C flour.  Mix about 1 minute.  Add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough cleans the sides of bowl. Knead about 2 minutes longer, or until dough is smooth and elastic.  Dough will be slightly sticky to the touch.  Place in greased bowl, turning to grease top.  Cover.  Let rise in a warm place free from draft, about 15 minutes.  Shape as desired.  Cover.  Let rise in slightly warm oven about 15 minutes.  Bake at 425 for 12 minutes until golden brown.  Remove from pans immediately and cool on wire racks.

indian fry bread

2 C flour
3 tsp baking powder
pinch of salt
1/2 C powdered milk
warm water
vegetable oil

Mix all ingredients together until you have biscuit dough consistency.  Knead until smooth.  Let dough rise in a warm place in an oiled bowl that is covered for at least 30-60 minutes.  The longer you leave it, the softer the bread will be.  Heat oil.  Shape a handful of dough into disks.  Cook in oil until golden brown turning once.  Top with beans and cheese or honey.

scones

Use the recipe for set point bread.  I use three cups of whole wheat flour and the rest all-purpose flour.
After kneading it, roll it out 1/8-1/4 inch thick and cut it into rectangles.
 
Place in a pan of hot oil.  It should float up and fill with air.  Flip once when golden brown.  Take out when both sides are golden brown.  Set hot scones in a lint free kitchen towel until ready to eat.
Cut open on three sides.

Fill and eat!

We like to fill it with ground beef and hamburger or taco toppings for dinner.  For dessert, we fill it with honey and powdered sugar.

setpoint bread

I got this recipe from my friend, Jaeleen.  I use it to make scones.

6-7  whole wheat flour
1 rounded Tbsp dry yeast
2 C warm water
3 Tbsp vegetable oil
3 Tbsp honey or sugar
2 scant tsp salt

Place 3 C flour into mixer bowl.  Add dry yeast.  Pulse to mix well.  Add water.  Mix for 1 minute.  Turn off mixer, cover for ten minutes.  Add oil, honey, and salt.  Turn on mixer and quickly add remaining flour, 1 C at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 7-10 minutes.  Preheat oven to 150. Divide dough in two, shaping into loaves.  Place in greased pans.  Turn oven off, let rise 20-30 minutes.  Leave bread in oven, heat to 350.  Cook 30-35 minutes.

poppy seed muffins

This another of my mom's wonderful recipes!  These are also good as mini loafs.

1 stick butter, softened
1 1/4 C sugar
3 eggs
1 tsp vanilla
2 ounces poppy seeds
1 C sour cream
2 1/2 C flour
1/2  tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
1 C milk
muffin tins

Cream sugar and butter together, then add eggs and beat until mixed well. Add vanilla, poppy seeds, and sour cream. Wire whisk in a separate bowl the dry ingredients. Add the two together. Next mix in milk.  Don't over mix.  Fill muffin tins about 2/3 full of batter. Bake at 425 degrees for about 15-20 minutes. They are best when a toothpick has a few crumbs on it. They have baked too long when it comes out clean.

strawberry muffins

This is my mom's recipe.  She never measures anything, so when my oldest sister, Sarah, got married and wanted copies of my mom's recipes, there were none.  We finally got her to measure and write everything down.  We all lost this recipe for several years and we were all sad.  When I found it, even my mom wanted a copy.  This was originally for blueberry muffins, but my favorite is with strawberries or peaches.

1 stick butter, softened
1 1/4 C sugar
3 eggs
1 tsp vanilla (I like the flavor of Mexican better)
3/4 C sour cream
2 1/2 C flour
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2-2 C fruit

Cream butter and sugar.  Mix in eggs and vanilla.  Next mix in sour cream.  Whisk the dry ingredients together.  Add 1/2 of dry ingredients to the mixture and stir until just wet.  Repeat with remaining half.  Be careful not to over mix.  Fold in fruit.  Bake at 375 for 15-17 minutes.  I use a muffin stone and I butter it (even though you don't have to) to give it a nice flavor.  If you are using a pan instead of a stone, you may need to bake for less time.  Yields 2 dozen muffins.  This also works well as a mini loaf.  I like to spread the inside with a little more butter. . . mmm yummy!