Wednesday, February 25, 2015

Foolproof Whole Wheat Bread

This is my FAVORITE wheat bread recipe.  It comes out so fluffy and yummy!  Gone are the days of the 5 lb loaf of wheat bread you think of in the past.  Seriously a must bake!  Recipe makes 4 loaves of bread.

5 1/2 cups warm water
1 1/2 tablespoons salt
1/2 cup oil
3 tablespoons dry yeast
1/2 cup raw honey
1/4 cup dough enhancer
1/2 cup wheat gluten
13 - 15 cups whole wheat flour (quantity used depends upon the moisture content of the wheat)

1. Add warm water, oil, honey, yeast, dough enhancer, wheat gluten and only 7 cups whole wheat flour in Bosch mixing bowl.  Mix for one minute.  If you have a Kitchen Aid make only 1/2 the recipe.  It won't all fit! (TIP - measure oil first, then honey.  The oil helps the honey not stick to the measure cup)
2.  Let dough rest for 10 minutes to allow the yeast to proof.  ( I put a plate on top of the Bosch while proofing)
3.  ADD SALT! Knead on low speed while adding 6 or more cups of flour. When dough begins to pull away from the side of the mixing bowl, you know it is enough flour.  I usually just add 6 more cups of flour and that's it.  Some rare days calls for another 1/2 cup - 1 cup.  Knead for 10 minutes.  This kneading develops the gluten necessary for a fine load of bread.
4.  Oil hands and remove dough from mixer.  Place dough on an oiled surface.  Divide dough into 4 load sized portions.  Place the loaves in greased pans.  Let rise until double in bulk(approximately 24-45 minutes)
5. Bake at 350 degrees for 32-33 minutes.  Remove bread from pans and put on a rack to cool.  Brush top of loaves with butter or oil.
6. Serve with butter and honey while still warm.  Enjoy!

IF BREAD DOESN'T TURN OUT THE FIRST TIME, DON'T GIVE UP!  My bread was a flop the first time but I knew I better try again.  My mom makes this bread and it turns out beautifully and so delicious.  So I knew there was hope!

Friday, February 13, 2015

Honey Lime Chicken Enchiladas

These are the best enchiladas I have had!  They are different...and they are GOOD!

This recipe is from the Six Sisters Stuff recipe book.  I love their book..really!  It has great pictures of each recipe and practical recipes that everyone would eat. Here is what it looks like.  I have been loving making some of their recipes.  And that triple chocolate cake on the front...heavenly!  Just sayin'!

This recipe and MORE can also be found on their blog HERE!

Honey Lime Chicken Enchiladas Recipe:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

Triple Chocolate Bundt Cake

Need a shot of chocolate?  This is for YOU!!

See that cake on the recipe book?  That is the recipe.  Here is another picture with frosting all over it..

This recipe is from the Six Sisters' Stuff recipe book and their blog.  It can be found HERE.  It is super moist and yummy!  And that is a lot coming from our family....we aren't very fond of cakes.  It has been tried and tested by all my family members.  It was eaten in a jiffy.

Triple Chocolate Bundt Cake 
1 (18.25 oz) package Devil’s Food chocolate cake mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup milk chocolate chips

Preheat oven to 350 degrees.  In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a bundt pan sprayed with non-stick cooking spray.  
Bake for 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with my favorite chocolate frosting.
Our Favorite Chocolate Frosting
1/2 cup butter OR margarine, softened
1/4 cup milk
1-2 teaspoons vanilla (depending on your taste)
3 Tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients together and either spread or pipe on top of cooled cake.