Bakery Breads Made Easy

In this week’s cooking class we made artisan breads and pizza from a no-knead dough.  I first learned of this technique from the book, “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoë Francois.  I checked it out from the library and loved the simple and delicious breads in it, but didn’t bake them very often because I don’t like using white flour.  Lucky for me, their second book came out last year, called “Healthy Bread in Five Minutes a Day.  I love this book!  All of the recipes used for the cooking class came from this book, but there are other cookbooks out there with similar bread-making techniques.  Look for “Kneadlessly Simple” or “My Bread” if you’d like to experiment further.  Here are some links to more information.  I’d especially recommend the tutorial video if you missed my class—it helps to watch someone (in this case, the authors of the book) mix and shape the dough.  All of the recipes that I made for the class are on this blog—just scroll down.  Happy baking!
Kneadlessly Simple Multigrain Bread
No-Knead Bread (from New York Times)
Artisan Bread in Five Minutes a Day
Artisan Bread Tutorial Video
No-Knead 100% Whole Wheat Bread

The Master Recipe

This is the recipe that I mixed together during class, and this a baguette made from the master dough.  I brushed the bread with egg, sprinkled with coarse salt, and then I poked cherry tomatoes into the dough before baking.  There are so many things you can make with this dough!  Leave me a comment and let me know what you made and how it turned out.

The Master Recipe

Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast (can decrease)
1 tablespoon Kosher salt
1/4 cup (4 tablespoons) vital wheat gluten
4 cups lukewarm water (about 100 degrees)
1 to 2 tablespoons of whole seed mixture for sprinkling on top: sesame, flaxseed, caraway, raw sunflower, poppy, etc.

1. Mix all ingredients together in a large bowl (at least 5 quart) until flour is well combined.  The dough will be wet and won’t form into a ball, but if it seems too sticky, add a little more flour (1/4 c at most).  You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
2. Allow to rise. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
3. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
4. On Baking Day:
5. Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with seeds.  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

If you can't set aside 2 hours for the bread rise, there is an option of letting it rise in the fridge during the day, too. Just take out your portion of bread dough, and place it on the parchment paper and let it rise in the fridge for at least 8 hours. Take it out when you get home, and let it rise to room temperature for at least 30 minutes and then bake it as directed.

Pumpkin Pie Brioche

I barely got to taste this—it disappeared fast.  (And then I burned the second loaf when I put it back in the oven for a few more minutes and forgot it was there!)  This bread has a different texture and crumb than the others I made for the bread class.  It’s an enriched dough (contains eggs and oil and honey) and the bread is soft and barely sweet.  I read in the book that the bread makes great French toast and the dough makes yummy doughnuts.  I can’t wait to experiment more with this recipe!
Pumpkin Pie Brioche Dough
from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François
Makes enough dough for at least two 2-pound loaves.
3 cups white whole wheat flour
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
1 15 ounce can pumpkin puree

1. Whisk together the flours, yeast, salt, vital wheat gluten, and spices in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3. The dough will be loose, but it will firm up when chilled. Don’t try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished products.
4. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
5. Refrigerate the dough in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
6. On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.
7. Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack placed in the center of the oven. If you’re not using a stone in the oven, a 5-minute preheat is adequate.
8. Just before baking, use a pastry brush to paint the loaf’s top with egg wash, and then sprinkle with raw sugar.
9. Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.

Roasted Garlic Bread

Mmmmm…can you almost smell it?  Two whole heads of garlic, roasted, are stirred into this dough, along with some ground flax seeds.  Crusty on the outside and chewy in the center, this bread is delicious on it’s own or dipped in olive oil and balsamic vinegar.

Roasted Garlic Bread
Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

2 heads garlic
1/4 cup ground flaxseed
3 1/2 cups spelt flour
4 cups all-purpose flour
1 1/2 tablespoons yeast
1 tablespoon salt
2 tablespoons vital wheat gluten
4 cups lukewarm water

1. Roasting the garlic:  Wrap the heads in aluminum foil and bake for 45 minutes at 400.  When cool, cut off the tops of the heads and squeeze the roasted garlic out of each clove.  Mash and set aside.
2. Mix dry ingredients in a large bowl, at least five quarts.  Add water and roasted garlic and stir until flour is completely incorporated.
3. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
4. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
5. On Baking Day:   Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both).  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.  Makes enough dough for at least four 1-pound loaves.

Buckwheat Bread

This bread is one of my favorites.  I love the texture of the buckwheat.  Even with all the whole grains, it’s still soft and tender.  Great with soup!
Buckwheat Bread Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

1/2 cup buckwheat groats
1 cup buckwheat flour
2 cups all-purpose flour
4 cups whole wheat flour
1 1/2 tablespoons yeast
1 tablespoon salt
1/4 cup vital wheat gluten
4 1/2 cups lukewarm water

1. Soak the groats in 1 cup of the lukewarm water for 30 minutes.
2. Wisk together all dry ingredients in a large bowl (at least 5 quarts).  Add the groats, including the soaking water, and the remaining 3 1/2 cups water, and mix well until all flour is incorporated.
3. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
4. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
5. On Baking Day:   Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both).  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Quinoa Bread

Quinoa Bread

Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

3 cups white whole wheat flour
3 1/2 cups all-purpose flour
1 cup quinoa, uncooked
1 1/2 tablespoons yeast
1 tablespoon salt
1/4 cup vital wheat gluten
3 3/4 cups lukewarm water

1. Mix all ingredients together in a large bowl (at least 5 quart) until flour is well combined.  The dough will be wet and won’t form into a ball, but if it seems too sticky, add a little more flour (1/4 c at most).  You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
2. Allow to rise. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
3. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
4. On Baking Day:
5. Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both).  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Quick Pizza

This pizza really is quick if you’ve got a batch of dough in the fridge.  When I made this during the cooking class, I used the 100% Whole Wheat with Olive Oil recipe, but the Master Recipe works great, too.

I used a grapefruit-sized ball of dough, and floured it so it wouldn’t stick to my hands.  I floured my pizza peel well, then rolled the dough onto it.  It’s a flexible dough and it stretches pretty easily, even when cold.  I drizzled olive oil on the dough, then sprinkled with chopped tomatoes, diced onion, salt and pepper, Italian seasoning, mozzarella, and feta.
Bake for 8-10 minutes in a pre-heated oven, 450-500 degrees.  I used a pizza stone to get a crispy, chewy crust.  The picture above is not the pizza we made in class—that one was gone before I remembered to take a picture.  I borrowed this picture from here.  Look at the roasted butternut squash on top—that’s one of my very favorite vegetables.  I’ll be making this version soon!

Perfect Corn on the Cob

It's corn season again!  How do you cook fresh corn on the cob?  Usually I boil it, but I've also experimented with cooking it on the grill, in the microwave, and in the crockpot.  We like it all.

Today, however, I decided to look up boiling times so I wouldn't overcook our corn.  I stumbled upon a new technique:  put the corn into boiling water (unsalted), let the water return to boiling, then remove the pan from the heat, cover, and wait for 10-15 minutes.  The results were amazing.

Brian said, "This corn tastes so fresh--did you just buy it today?  It's a lot better than the corn you bought last week."  I said, "This IS the corn I bought last week.  I still had some left, but I cooked it differently."  He said, "You should always make it like this--it tastes like different corn!  Last time it was good, but it was really chewy and got stuck in your teeth."

Did you know that is a sign of overcooked corn--that it sticks in your teeth?  I didn't realize that until today.  Maybe the rest of you never overcook your corn, but in case you need a refresher like I did, try it this way and see if you notice a difference, too!

My Favorite Chocolate Cake

Normally I’m not a cake person—I have no problem turning it down and I rarely ever make it because most of my kids feel the same way.   Most cakes seem dry and flavorless to me.  Until this one.   A good friend made chocolate cake for a girls’ luncheon.  Knowing she ate a gluten-free diet, I had to ask, “Maren, how come you made a cake you can’t even eat?”  She assured me it was gluten free, so I wondered what kind of flour she used.  “Oh, there’s no flour in the recipe—and no butter or oil, either.  The secret ingredient is garbanzo beans.”  I was intrigued.  I had to taste it.  And then I devoured the whole piece.  It’s moist and fudgy, rich and delicious.  So much for my take-it-or-leave-it attitude about cake.  When I make this cake, it takes all my will-power to stop at one piece.   At least I’m getting some protein and fiber along with my chocolate fix!

Chocolate Garbanzo Cake

1 1/2 c. chocolate chips (I use 60% cacao)
2 cans garbanzo beans, drained and rinsed
6 eggs
1 1/2 c. sugar
2 T. cocoa powder
1 T. lemon juice
1 1/2 t. baking powder
3/4 t. baking soda
1 t. vanilla

In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth.  In a blender, blend the beans and  eggs until creamy.  Add remaining ingredients, including the melted chocolate and blend well.  If your blender is not big enough, pour into a bowl to mix.  Put batter into a greased and floured 13x9 pan and bake at 350 for about 40-45 minutes, until a toothpick in center comes out with moist crumbs—don’t overbake.  Frost with your favorite frosting when cool.
Chocolate Frosting:

1/4 c. butter
4 c. powdered sugar
1/4 c. cocoa powder
1/4 c. milk
1 1/2 t. vanilla

Beat until creamy and spreadable.

Frozen Yogurt…made from powdered milk!

This yogurt is amazing—it tastes like the yogurt served at Red Mango, or other similar yogurt chains.  I found the recipe on this blog.   She insists upon using whole milk yogurt.  However, I made homemade yogurt from powdered milk (recipe found on this site), strained it, and then made the recipe as directed.  (Yes, it takes a few steps but it’s not hard.  You just have to plan ahead—that’s the hard part for me sometimes!)  We loved it!  It tastes creamy and rich—you won’t believe you started with nonfat dry milk.  I’m planning to make this recipe lots this summer!

Vanilla Frozen Yogurt

3 cups strained yogurt (see below) or Greek-style yogurt
3/4 cup sugar
1 teaspoon vanilla extract
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.  Serve immediately or place in freezer to ripen.
Variation:  Lime or Lemon Frozen Yogurt—add 1 t. grated lime (or lemon) zest and ½ c. lime (or lemon) juice and increase the sugar to 1 cup (add more if you like it sweeter, but I love it a little tart)

Note:  To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.

Homemade Yogurt

Why make your own yogurt? It tastes great, it's better for you (no preservatives or artificial thickeners, etc.), you can make it your way, it's less expensive than store-bought, and there is no packaging waste. And you can use the powdered milk from your food storage! The cultures in yogurt aid in digestion and help the body absorb protein, calcium, and iron.

7 cups milk (skim, 2%, whole, or made from powdered--that's what I do)

1/2 cup dry milk powder (this adds more nutrition and makes it thicker)

1/3 cup honey or sugar, optional

1 tablespoon vanilla, optional

1/2 cup plain yogurt, room temperature

1. Combine the milk, powder, sugar, and vanilla in a saucepan. Place a candy thermometer in the pan and heat over medium until 180 degrees, stirring frequently to prevent scorching. This kills the bacteria in the milk so the yogurt cultures can grow. (Note: If using only powdered milk, you can skip this first step and just heat the milk to 100-120 degrees. This can be done by mixing the powdered milk with very hot tap water. The powdered milk makes it easier and it doesn't taste like powdered milk when the yogurt is done.)

2. Cool milk to between 100 and 120 degrees before adding the yogurt starter--you don't want to kill those active cultures! Stir well and then pour into glass jars or other containers.

3. Place jars into a cooler that is lined with a fleece blanket or thick towel. Wrap jars securely and add another blanket or towel if necessary to fill up the space. The goal is to maintain a warm temperature for the cultures to grow. Cover the cooler and leave for 8-12 hours. Check after 8 hours to see if it's thick enough. If not, re-wrap and let sit longer.

4. Remove yogurt from cooler and place in refrigerator for several hours to chill before serving. The yogurt will thicken a bit more as it chills. You will see a little yellowish liquid on top. This is whey and you can pour it off or stir it into the yogurt.

Tips

• You can speed up the cooling process in step 2 by placing pan into a sink of ice water (don't let any water get into the pan!) and stirring until 100-120 degrees.
• When making your next batch, use starter from your first batch. However, it works best if you use it in the first 2-5 days while the cultures are fresh. If you won't be making more that soon, freeze your yogurt in ice cube trays and thaw enough cubes to start your next batch.
• Other methods of incubating yogurt: pour yogurt into a large thermos, in your crockpot on warm (some have great success with this but I think my crock pot is too warm--it scorches around the edges); with a heating pad; using the pilot light in the oven; outside in the bright sun, etc. The goal is to maintain a warm temperature of the milk throughout the process. Look on the internet for more information about some of these other methods.
• Yogurt will keep for 2-3 weeks in the fridge.
• Ways to enjoy your yogurt: for breakfast with granola or fruit, stir in jam for flavor, make smoothies, drain over cheesecloth (unsweetened) and use as a sour cream substitute, make frozen yogurt in your ice cream freezer

Whole Wheat Bread

Sorry, but you must have a big mixer (like a Bosch) for this recipe. If not, cut the recipe to 1/3 and make two loaves--that amount could be mixed and kneaded by hand.

7 c. hot water

½ c. powdered milk

½ c. canola oil

1 c. mashed potatoes (1 c. boiling water + ½ c. potato pearls)

½ c. sugar or 2/3 c. honey

3 T. instant yeast

2 T. salt

2 T. Vital Wheat Gluten (optional--makes a softer loaf)

2 T. Dough Enhancer (optional--keeps bread fresh longer)

15-17 cups whole wheat flour (I use hard white wheat)

Put all ingredients except flour into mixing bowl and pulse until combined. Add 8 c. flour and mix well. Let this mixture stand for 5-10 minutes. (this step helps the flour absorb more water so you don’t need to add as much flour--makes for lighter bread--not dense and dry.) Add enough remaining flour until dough does not stick to a floured finger. Set mixer to speed 2 and knead for 10 minutes. This step develops the gluten and eliminates the need for the first rise.

Form dough into loaves (makes about 6) and place into greased pans. Cover with a thin towel and let rise about 1 hour or until doubled. (if it rises in a warm place, 30 minutes may be enough.) Bake at 350 for 25-30 minutes on center rack of oven. Immediately spray tops of loaves with water if you want a softer crust. Let cool 5 minutes then place on wire rack to cool completely. Put in plastic bags to store. If bread won’t be eaten in the next two days, put in freezer to keep fresh and thaw before using.

If you like texture in your bread, try adding ½-1 c. millet, cracked wheat, sunflower seeds, chopped nuts, etc., or any combination of the above. Millet is my favorite.

Giardino Burgers

This recipe was a hit with the whole family—do you know how rare that is in a family of 8? Yes, you probably do. I can’t be the only one who has given up trying to please everyone at every meal. Well, these burgers got compliments from all, especially my two toughest critics: Corinne (5) said, “Mom, I like this even better than pizza!” and Evan (14), my meat-loving son who wishes his mom would buy red meat, said, “These are actually really good—definitely make them again!” Need I say more?

I was happy about how quick these were to make, and how well the patties held together after baking. I "once and a halved" this recipe to make 9 burgers and they disappeared. Next time I'll double it. I served the burgers with these homemade potato/sweet potato chips and they were great!
Giardino Burgers
1-15 oz. can garbonzo beans, drained (I used 1-3/4 cup cooked dry beans)
3 eggs
1 cup bread crumbs (I put a couple of slices of homemade wheat bread in the blender)
1 cup shredded carrots (the recipe says to add your favorite vegetable)
salt, pepper, and garlic powder to taste
ketchup, mustard, pickles, lettuce, tomatoes, red onion, cheese, avocado, etc.
Rolls or buns
Preheat oven to 350. Put the garbanzos and eggs into a bowl and mash them together with a potato masher. (Corinne loved doing this for me). You want the mixture to be well combined, but a little chunky. Add the bread crumbs, carrots (or any other vegetables you’d like), and seasonings.
Form the mixture into 6 patties. I divided the mixture into mounds on a cookie sheet lined with parchment paper and then formed them into round patties, about 3/4 inch thick.
Bake for about 25 minutes until lightly browned. Serve on buns with your favorite toppings.