baking pt 1

Before the baby comes, I have these high intentions of becoming this amazing chef. I want to be the type of mom that has fresh cookies out of the oven as the kids walk in the door from school, award-winning pies for Thanksgiving, and delicious meals for dinner every night... just like my mother. Seriously though, my mom is such an amazing chef. 

So, with all of my free time, I have been spending many hours learning her wisdom. Today's lesson was on homemade 7-grain bread and raspberry jam. To say it is the best bread you'll ever taste, would be an understatement, and it's healthy, too! My absolute favorite is having it as toast in the morning for breakfast. Lucky for you, I have listed to recipes below. Enjoy!

Freezer Jam

2 bags of frozen fruit (raspberries, strawberries, etc.)

5 1/4 cups sugar

1 box pectin

1 cup water

Place fruit in a bowl and add the pectin, stir for 1 minute.

Add pectin mixture to the fruit and stir until sugar os dissolved.

Pour jam into freezer safe containers and freeze.

Makes 7 - 8 oz jars. 

7-Grain Bread (makes 2 loaves)

Mix together:

1 1/2 cups warm water

3/4 cup evaporated canned milk (or 5 oz can + 2 tbsp of water)

2 tablespoons oil

2 tablespoons honey

2 cups white flour

Then add... 

1 tablespoon instant yeast

1/2-1 cup of grain ("Bob's Red Mill" 7 Grain Hot Cereal)

1 teaspoon salt (mix in yeast before adding salt)

1 tablespoon Wheat Gluten (optional)

2 1/2 - 3 1/2 cups white flour (add slowly - only use enough flour until dough doesn't cling to bowl)

Knead the dough for 4 minutes on medium speed.

Add 1 tablespoon of Dough Enhancer (optional) and continue kneading for 1 minute.

Let the bread rise in the mixing bowl for 30 - 45 minutes, or until doubled in size. 

Punch it down, divide into 2 loaves, roll out and put into greased bread pans.

Let it rise again until almost double in size - maybe an inch or two over the top of the pan.

Bake at 350 degrees for 25 - 30 minutes.