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Bread Recipe of the Month
- 2 cups lukewarm water
- 1/2 cup oil
- 1/2 cup mashed potatoes
- 2 eggs
- 1 Tbsp. vinegar
- 1 tsp. cinnamon
- 1 cup raisins
- 1 egg, beaten
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- 1 tsp. grated lemon rind
- 1/2 cup chopped mixed peel
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TIP*-This recipe uses freshly milled flour, measured before settling. Icing for the buns is optional but if using , run a bead of icing along the cross of each bun, onced baked and cooled.
| Mill about 2 cups of wheat kernels in your mill. Place all the ingredients in the top section up to the yeast in the Bosch bowl equipped with the dough hook. Place the yeast and dough enhancer on top of the whole wheat flour and turn the machine on speed one to start mixing all the ingredients. Turn the Universal Plus up to speed 2 and start adding the remaing white all-purpose flour until the bowl starts to clean around the sides. Add the grated rinds and the cinnamon and knead on speed 2 (speed one for the older Universal models) for 7 min. to develop the gluten or stretch to the dough. For the last min. add the cup of raisins just to get mixed in. Stop the machine and cover with a towel to let rise in a draft-free area until double in size. Punch down and shape egg-size balls using oiled hands. Place in a square greased baking pan and with a pair of scissors cut an X on the top of each bun. Cover with a towel and let rise until more than double. Brush with beaten egg. and bake at 350 degrees F. for 15 min. until golden brown. Remove from oven and tip out of pans and let cool on a rack** |
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Recipe of the Month
WHOLE WHEAT LEMON BUNDT CAKE from "Eat More Whole Grains" Cookbook Printable version
- 1 1/8 cups of eggs
- 2 cups sugar
- 1 1/4 cup oil
- 1/4 cup lemon juice
- 3/4 cup milk
- 1 1/2 cups whole wheat flour**
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- 1 cup barley flour*
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
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Turn your oven to 350 degrees F. to preheat. Using the Bosch bowl and the whips, beat the eggs for 5 min. Slowly add sugar and beat another 5 min. Gradually add oil and mix well again. Mix lemon juice with milk. Measure and sift together all the flour, the cornstarch (which softens the wheat flour) the baking soda and the baking powder. Add 1/3 of dry ingredients to the egg mixture altenately with 1/3 of the milk mixture, mixing after each addition. Add vanilla and jog a few times to mix in. Grease and dust a large bundt pan with flour. Pour batter into the bundt pan and bake at 350 degrees F. fro 65 to 70 min. until an inserted toothpick comes out clean. Remove from oven and turn onto a plate. Poke surface of the cake with a fork. Pour glaze over cake repeatedly until absorbed
GLAZE-2 Tbsp. lemon juice, 2 tsp. grated lemon peel, 1 cup icing sugar, 2 Tbsp. orange juice, 2 tsp. grated orange peel. Mix together and pour over cake.
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Tip* - Barley is milled from hulled or hulless barley. If you don't have barley substitute whole wheat flour. **We like to use soft wheat grain milled in the mill but with the cornstarch added you can use the hard wheat as well in this recipe.
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