Heidi taught us Breadmaking

From Heidi:

Hi Ladies,

We had a GREAT time baking bread last Thursday! Thank you to all who came out. I know many of you wanted to come but couldn't. Here are the recipes from the evening:

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No Knead Artisan Bread:
(This is Jim Lahey's recipe which was published in the NY Times)

3 cups all-purpose or bread flour
1/4 t. active dry yeast
1 t. salt
1 1/2 c. warm water

(My additions: 2 T of sugar and 2 T vinegar)
(Google "No-knead bread" to find many other variations to this recipe such as adding rosemary, sunflower seeds, etc.)

Combine and cover with saran wrap and let stand overnight or 8-12 hours. Stir down, dump onto a floured surface, pat with flour, and shape into a ball. Let it rise 1 1/2 - 2 hours in a skillet sprayed with PAM. Preheat a covered Dutch oven (preferably porcelain-lined) in a 450 degree oven (my oven is a little hot so I bring my temp down to 400). When the temperature of the oven hits 450, lift the lid of the Dutch oven and dump in the dough. (It will be a sticky blob.) Bake covered for 30 minutes. If you want the top to be more golden brown, remove the lid after 30 minutes and continue baking 5-10 more minutes. Remove from oven and let cool slightly before slicing.
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Heidi's Whole Wheat Food Storage Bread
(all of the dry ingredients can be replaced with the equivalent real product such as 1 T egg powdered = 1 egg)

3 1/2 c. warm water
3 T instant dry yeast
1/2 c. white sugar
1/4 c. powdered honey (or wet honey)
1/4 c. powdered butter (or wet butter/margarine)
1/4 c. canola oil
1/4 c. powdered milk (or wet milk)
1/4 c. instant potatos (not reconstituted)
3 T. dry whole egg powder (or 3 eggs)
2 T. wheat gluetin (can purchase at Walmart)
1 T. salt
5-6 cups freshly ground white-wheat flour

Combine all ingredients except for 2 c. of flour. With paddle on Kitchen Aid Mixer, mix on medium high for 10 minutes (this gets the gluten going). Replace paddle with dough hook and add remaining flour 1/2 c. at a time until it comes to the right consistency (should still be sticky but the sides of bowl should be clean). Pour out on floured surface and knead into a ball. Cover and let double in size (1 hour). **You may skip this first rise but it will make a fluffier loaf if you let it rise twice). Punch down and divide into 3 equal parts. Roll dough into loaves and drop into a greased bread pan. Cover and let rise until about 1 inch above pan (abt 1 hour). Preheat oven 350 degrees. Bake for 30 minutes.

Variations: You may skip the powdered milk and instant potatoes although this is just a good way to get through some of your food storage. Also, you may use half white all-purpose or bread flour and half wheat flour (if so, you may omit the extra gluten). You may also add/remove some of the sugar in case you'd like to make it even more healthy.
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Heidi’s Whole Wheat Chocolate Chip Oatmeal Cookies:

(Corrected March 30, 2011)

½ c. butter or margarine
½ c. white sugar
½ c. brown sugar
1 egg
½ t. baking soda
½ t. vanilla
½ t. salt
1 c. whole wheat (I use freshly ground white wheat)
1 c. old fashioned oats
1 c. semi-sweet chocolate chips

Combine and place on cookies sheets. Bake at 350 degrees for 12-13 minutes or until the sides start to get slightly brown. Remove from oven and let sit for another 2 minutes before you remove to cooling racks. Variations: Replace chocolate chips with raisins or add walnuts.

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Food Network’s Whole Wheat Pumpkin Cookies:

1 c. unsalted butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 c. canned pumpkin puree
3 1/2 c. white wheat flour
2 t. baking soda
½ t. salt
1 t. ground cinnamon
½ t. ground ginger
¼ t. ground nutmeg
¼ t. ground cloves
2 c. semisweet chocolate chips

Spray cookie sheets with PAM. Combine ingredients. Drop on cookie sheets. Bake at 350 degrees for 15-20 minutes.