In the bread class they taught how to make a basic white bread and a basic whole wheat bread. Basic White Bread Recipe
10 cups Bread flour (don't use all-purpose flour, there is not enough gluten in it to give the bread structure)
1/2 cup sugar
1 tablespoon salt
3 tablespoons instant yeast
1/2 cup oil
4 cups warm tap water (105-115 degrees)
Mix dry ingredients. Add oil and water. Mix 1 minute. If dough seems dry add additional water. Dough should be sticky. Knead for 5 minutes. Spray counter and loaf pans with cooking spray and remove dough to prepared counter. Shape loaves and place in loaf pans. Cover with wet dishtowel. Let rise 25 minutes. Recipe makes 4 loaves of bread.
Additional uses for dough: Pizza Crust, Bread sticks, Hoagie Buns, Soup Bowls, Calazones, Scones, Cinnamon Rolls, Monkey Bread, Pizza Rolls, Chicken Rolls, Hamburger Buns, Hot dog Buns
Basic Whole Wheat Bread
6 cups warm water, approx 115 degrees
2 tablespoons salt
2/3 cup canola oil
2/3 cup honey
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 tablespoons instant yeast
6-8 cups fresh ground flour(to begin with) (10-11 cups of unground grain will make enough flour for this recipe)
Add yeast, oil, honey, dough enhancer, wheat gluten, 1 cup water. 1 cup flour and salt. Mix. While mixer add remaining water and flour small amounts at a time (about a cup). (This insures that the ingredients mix evenly and you don't end up with a ball of flour sitting in a pool of water.)
Continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (Do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes this gives the gluten time to develop. If you feel your dough it too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) if dough starts sticking simply add a little flour to take up the moisture.
Oil your hands, remove dough from mixer onto a slightly oiled counter, and divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (her preferred 8 1/2 by 4 1/2" pan, get 5 loaves).
Shape loaves, and place in a well-greased or sprayed(Pam) pan. Cover with a wet towel and let rise until dough has raised double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.
Bake in preheated over at 350 degrees for 30 minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen with great results.
Dressing to the Nines is the Spring Fashion. I really enjoyed Joni's class.
1 Pink
2 Snakeskin Accessories
3 Statement shoes
4 Ruffles
5 Carryalls
6 Colorful Cardigans
7 Graphics
8 Bold Jewelry
9 Boyfriend Jean
The Rag Quilts were so cute! But so amazingly easy. I am hoping that they are going to have the packets that they handed out last night because it has a in depth instructions on how to make the rag quilts. If not if I have time I will try to type it all up on here.
Irma Crewse taught how to make some fun salsas.
Irma's Salsa
1 (14.5 oz) can Whole Peeled Tomatoes (most inexpensive brand)
1clove garlic
1 who;e pickled jalapeno pepper (Start with 1/2 pepper for mild salsa)
1 teaspoon diced onion
Salt to Taste
1 small fresh tomato, diced
2 green onions, finely chopped
1/4 cup chopped fresh cilantro
Place first 5 ingredients in blender and blend thoroughly. Taste and add more jalapeno peppers for a more spicy salsa. Pout into a bowl and add the small diced tomato, green onions an cilantro. Mix thoroughly and add more salt if needed.
Tomato, Corn and Avocado Salsa
1 (11 oz) can whole kernel corn, drained
1 (4 oz) can sliced black olives, drained
1 1/2 cups diced Roma tomatoes
3/4 cup diced red onion
1 red bell pepper, seeded and diced
1 1/2 teaspoons minced jalapeno pepper
1 avocado peeled, pitted and diced
2 tablespoons fresh lime juice
1 teaspoon salt
Mix together corn olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice and salt.
Red Chile Sauce
12 New Mexico mild red chile's
3 1/2 cups water
2 whole garlic cloves
2 teaspoons salt
2 tablespoons oil
2 tablespoons flour
1 teaspoon whole oregano, crushed
Rinse chile pods, remove stems and seeds. Place water and pods in a pan and heat to boiling reduce heat and allow to simmer until pods are soft and pulpy, approximately 20 minutes. Remove pods and place in a blender, setting aside remaining cooking liquid. Add garlic, oregano, salt and half the liquid (chick or beef broth can be used instead of this liquid). Run through blender until a smooth, paste-like consistency is obtained. In a large skillet, heat 2 tablespoons oil. Add flour and brown lightly. Remove from heat; add chile to flour mixture, continuing to stir until lumps are dissolved. Return to heat, stir enough of the cooking liquid (or broth) to produce a gravy-like texture. Allow to simmer for 10 minutes. Yield:Approximately 2 cups
Note:This is the basic sauce for the meat (carne con chile) that is used in making tamales. If you add tomato cause to this red chile sauce. it can be used as an enchilada sauce.
Chipotle-Tomatillo Sauce
1 lb whole tomatillos (husked)
1 tablespoon olive oil
1 small onion (chopped fine)
1/2 cup minced cilantro
2 canned chipolte chiles(minced)
1 tablespoon vinegar
1/2 teaspoon salt or more to taste
Heat the broiler. Place the tomatillos on a small baking sheet, covered with foil for easier cleaning. Broil the tomarillos for 15-18 minutes, turning occasionally until the tomatillos are soft and dark in spots. Cool the tomartillos briefly. Warm the oil in a small skillet. Add the onion and sautee until just softened. Transfer the onion to a medium bowl. Chop the tomarillos fine and add them to the onion. Stir in remaining ingredients. The salsa can be served warm or refrigerated.
Home gym and exercise we learned how often to exercise, how to do it at home and how to eat a better balanced diet.
They said to work out 3 to 5 times a week, and should last 20-60 minutes. Each workout should include: Warm up for about 5-10 minutes (stretching and light exercise to warm up the body) Exercise 20-30 minutes (includes walking, jogging, running, cycling, inline skating, or an exercise of your choice to get your heart pumping) Cool down 5-10 minutes of stretching
Once the classes were over the new stake relief society presidency had a nice little program about some of the first women in the relief society. Then President Pugmire talking to us about providing a legacy for our families. For all those that didn't come we missed you. Hope to see your at the next enrichment.
