Something to consider when you use your kitchen a lot is the tools in that kitchen. For me, this decides how much effort I put into whatever I'm doing. Honestly, if it's going to take forever to knead 4 loaves of bread, then I'm going to hop in the car and go grab a five dollar loaf somewhere. Seems like a waste, but my time is worth something, too.
My mom gave me the Bosch mixer that she used when I was a kid. This thing is a true workhorse, even after 20 + years. It has a 550 watt motor, which beats the best Kitchenaid by 75. The newest Bosch on the market can go 850. If you bake bread as often as I do, and in large amounts, Bosch is the way to go.
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Easy sourdough starter
1 cup flour
3/4 cup water
mix flour and water thoroughly and put it into a glass or plastic container. Cover with cheesecloth or other loose covering.
The next day add about 1/2 cup flour and the same amount of water. Stir and cover loosely. Always return the starter to a clean container.
Continue this feeding pattern every day. You can use excess starter anytime.
3/4 cup water
mix flour and water thoroughly and put it into a glass or plastic container. Cover with cheesecloth or other loose covering.
The next day add about 1/2 cup flour and the same amount of water. Stir and cover loosely. Always return the starter to a clean container.
Continue this feeding pattern every day. You can use excess starter anytime.
The BEST Granola!
Dry ingredients:
10 cups regular rolled oats
3 cups other rolled grain cereal (I like Krusteaz Zoom. It has the right texture. Bob's Red Mill has good ones, too.)
1 cup raw pecans
1 cup raw almonds
In a large bowl, mix dry ingredients thoroughly and dig a well in the middle.
Coating:
1 cup oil
1 cup honey
1/4 cup brown sugar
1/2 tsp cinnamon
zest of one small orange
1/2 tsp vanilla
In a saucepan, bring wet ingredients to a boil. Pour directly into the well in the dry ingredients, and toss until evenly coated. Set oven temperature at 350. Spread mixture 1 inch deep in a large shallow baking pan. Bake for 15 minutes, stir, then return to the oven for another ten minutes, or until mixture is caramel colored.
After the cereal has cooled, I like to add about a half cup each of dried cranberries and chocolate chips.
Trust me-- a half cup serving of this stuff will keep you going 'til lunchtime!
10 cups regular rolled oats
3 cups other rolled grain cereal (I like Krusteaz Zoom. It has the right texture. Bob's Red Mill has good ones, too.)
1 cup raw pecans
1 cup raw almonds
In a large bowl, mix dry ingredients thoroughly and dig a well in the middle.
Coating:
1 cup oil
1 cup honey
1/4 cup brown sugar
1/2 tsp cinnamon
zest of one small orange
1/2 tsp vanilla
In a saucepan, bring wet ingredients to a boil. Pour directly into the well in the dry ingredients, and toss until evenly coated. Set oven temperature at 350. Spread mixture 1 inch deep in a large shallow baking pan. Bake for 15 minutes, stir, then return to the oven for another ten minutes, or until mixture is caramel colored.
After the cereal has cooled, I like to add about a half cup each of dried cranberries and chocolate chips.
Trust me-- a half cup serving of this stuff will keep you going 'til lunchtime!
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