Homemade French bread and recipes for Walnut bread:easy recipes easy recipes

French bread

1/2 dry yeast activates a 1/4 ounce envelope

1 cup warm water (105-115 F)

3 cups all purpose flour sifted

1/2 teaspoon salt

Nonstick Cooking Spray

cornmeal 2 tablespoons, yellow or white

In a small bowl, mix the yeast with 1/2 cup of water. Let rest for about 5 minutes, then stir until yeast dissolves.In the great basin of an electric mixer, mix the flour and salt. Beat the mixture of yeast and the rest of the water and continue beating until the mixture forms a ball, adding a little more flour or water as needed until you have a viable mass.Reveal the pastry over a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly coat a large bowl with the cooking spray, shape dough into a ball, place in Bowl and turn so that the mass is coated by all sides. Cover the bowl with a clean dish towel and let the dough rise in a warm, draft-free place until doubled in size about 1 hour.With his fist, punch down the dough. Cover again and leave the dough rise a second time until doubled in size, about 45 minutes.Punch the dough down again and end up on a lightly floured surface. Let the dough rest for 5 minutes then roll and mould it into a cylinder about 1 foot long. Coat a large baking sheet with cooking spray and sprinkle with Cornmeal. Place the dough on the baking, cover with a dish towel and let it once again rising to 30 minutes.At the end of the period of rise, Preheat oven to 400 degrees. Fill a 13 "x 9" x 9 "baking pan with an inch of hot water and place it on the floor of the oven. Using a sharp knife, cut the dough 1/4 inch deep below the Center, then brush with water. Place the bread in Center of oven and using a spray bottle, spray the sides of the oven with water. Continue every 5 minutes during the first 15 minutes of cooking time of spraying. Bake for 30 minutes or until bread SOUNDS hollow when tapped.

This bread is cooked and steamed, simultaneously, guarantee a bright crisp crust, thin.

Walnut bread

1/2 dry yeast activates a 1/4 ounce envelope

1/2 cup of hot milk (105-115 F)

4 teaspoons of honey

1 cup sifted all purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup hot water

Nonstick Cooking Spray

3 tablespoons chopped pecans

1 tablespoon yellow Cornmeal

1 tablespoon milk

In a small bowl, combine the yeast, milk and honey. Let stand for 5 minutes or until bubbly, then stir until yeast dissolves.In a large bowl, mix all purpose flour, wheat flour, salt and pepper. Add the oil, water and yeast mixture. Tap with a spoon until the dough is a ball. Turn the dough on a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.A large bowl lightly coat with cooking spray. The dough shaped into a ball and a place in the basin. Turn the dough until it is overlaid on all sides. Cover with a dish cloth and let the dough rise in a warm, draft-free place until doubled in size about 1 hour.While increases dough, Preheat over to 325F. Sprinkle pecans on a baking sheet and toast in the oven for about 8 minutes. When the dough has doubled in size punch it down and let it sit for 10 minutes. Knead in pecans until they are distributed evenly.Lightly coat the tray with cooking spray and sprinkle with Cornmeal. The dough shaped into a ball, place it on a baking sheet and cover with a dish towel. Let rise for a second time until nearly doubled in size about 40 minutes.At the end of the period of rise, preheat the oven to 350F. Brush the top of the bread with a tablespoon of milk. Using a sharp knife, cut a wide X 1/4 inches deep in the top. Bake for 30 to 35 minutes or until bread SOUNDS hollow when tapped. This bread makes a toast, excellent breakfast.

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Honey carrot cake sweetened whole grain-easy recipes easy recipes

This honey sweetened whole grain carrot cake is great alone served for breakfast, or covered with sweetened Cream Cheese Frosting honey for dessert. This is not your ordinary carrot cake loaded with tons of white sugar. This version really highlights the taste of carrot and its natural sweetness.

Ingredients for honey sweetened carrot cake

1/4 cup plus 2 tablespoons of coconut oil

1/4 cup honey

2 tbsp of freshly squeezed orange juice

2 eggs

1 tablespoon vanilla

3 ounces of whole wheat flour by weight

3 oz oatmeal integrals by weight

1 teaspoon baking soda

1/2 teaspoon of aluminum free baking powder

1/2 teaspoon sea salt

2 teaspoons cinnamon

1 tonka beans, ground (this spice can be difficult to find-skip it if you don't have one)

1 1/2 cups carrots shreds (use the food processor disc destruction)

1/4 cup chopped walnuts

Directions

Heat the oven to 350 degrees f. grease a 8 x 8 baking dish and set aside.

You want the coconut oil in a liquid form for this recipe. This happens in 76 degrees f. If oil is not hot enough to be liquid, heat it until it is be careful not to let it get hot, as she will cook the eggs prematurely in the next step.

Put coconut oil, honey, orange juice, eggs and vanilla extract to Bowl your favorite food processor fitted with a multi-purpose blade. Process for two minutes.

Meanwhile, combine the whole wheat flour, oatmeal, baking soda, baking powder, salt, cinnamon and tonka beans in a large bowl. Whisk to combine well. Add shreds carrots and nuts. Stir well.

Add the wet mixture to dry mixture and stir until just barely combined. A lot of shaking will result in a carrot cake. Transfer to greased. Bake until a toothpick inserted in Center comes out clean, about 35 to 45 minutes.

Ingredients for honey sweetened cream cheese frosting

8 ounces cream cheese, at room temperature

1/4 cup of coconut oil at room temperature

2 tablespoons of honey

Directions

Beat all three ingredients together until well creamed. You can do this with a hand mixer, mixer or with a wooden spoon. I don't recommend the last one unless you're using it as part of your exercise program!

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