Allrecipes.com has been redesigned and I really like how they’ve added an ingredients calculator. You just plug in the number of servings you would like to make and it will recalculate it for you. Check out the site here.
Simple Whole Wheat Bread
SUBMITTED BY: Nita Crabb PHOTO BY: MommyFromSeattle
“Simply a great-tasting and easy-to-make whole wheat bread.”
- 1-1/2 cups warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons and 2 teaspoons honey
- 2-1/2 cups bread flour
- 1 tablespoon and 1-1/2 teaspoons butter, melted
- 2 tablespoons and 2 teaspoons honey
- 1-1/2 teaspoons salt
- 1-3/4 cups whole wheat flour
- 1 tablespoon butter, melted
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
This School has closed. If you are looking for Korean cooking classes, please go to www.ongofood.com
Traditional Korean Cooking Class
잡채 JABCHAE (potato starch noodles, stir-fried with vegetables)
약식 YAKSIK (sweet rice with pine nuts, chestnut, jujubes, honey)
2009, 19th January, Monday, 10:30 am-01:00 pm
Participation Fee: 10 000 won
Address : RINAI ACEDEMY, Line 2, Hongdaeibgoo Station (239).
(Meet at the Itaewon∙Hannam Global Village Center at10:00am)
5F Hannam Bldg., 737-37 Hannam-dong, Yongsan-gu, Seoul 140-893, Korea Tel: 02-796-2459~60 / Fax: 02-795-1154
I hope everyone is having a wonderful Christmas. Yesterday I spent the evening making lemon bars and persimmon bread. The lemon bars were not as good as before- the crust just wouldn’t set hard enough so it ended up like a lemon brownie. It didn’t really matter though because everyone ate them all. The lemon curd was quite awesome thanks to my microplane.
Hubble just got a haircut and he is cold because it is winter. He is curded up on my bed basking in the sun. He looks normal again and I’ve vowed never to groom my dog again.
Other things. If you get a chance, listen to the Steve Hatherly show on TBS eFM radio. You can listen to it online at http://tbsefm.seoul.kr His show is on from 2-4 everyday. On Thursday, you might even catch me on his show talking about food. Today I talked about baking, restaurants in Itaewon, and Hotels.
One tip I did mention was that you can substitute maple syrup for vanilla extract. You can and it works really well. Here is a website that I found with a list of different substitutions. It has some great tips such as using 2 tablespoons of flour for 1 tablespoon of cornstarch as a thickener and if you don’t have cake flour, you can use all purpose just minus 2 tablespoons.
I would also like to welcome Amy to the Seouleats writing team. She has been posting some great articles on baking and eats. She has really been working her toaster oven as you can read here.
Well, I think that’s all for today. Again, Merry Christmas everyone! Write in and tell us where you are going and doing. Tonight I’m going to Chef Meili’s in Itaewon. I’ll have pictures soon.