Lion House Whole Wheat Bread

You can’t go wrong with anything from the Lion House Classics cookbook.  This bread is light, airy and delicious!  I put the recipe in exactly as written from the cookbook, but I add gluten and dough enhancer when I make it.

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Lion House Whole Wheat Bread

1 Tbsp. dry yeast

3 cups warm water (apx. 101 degrees)

1 cup cooked oatmeal

1/4 cup molasses

6 Tbsp. nonfat dry milk

6 Tbsp. shortening, softened

5 1/2 cups whole wheat flour***

1 1/2 Tbsp. salt

2 cups white flour

Proof yeast in 3 cups lukewarm water in large mixing bowl.  Add remaining ingredients and beat until dough forms a ball and leaves sides of bowl.  (I used cinnamon roll flavored instant oatmeal and it was yummy – I could taste a hint of cinnamon in the cooked bread.)  After kneading the dough using an electric mixer for 3-5 minutes remove the dough and knead it by hand for another 5ish minutes.  If you cut off a small piece of the dough and carefully stretch the dough, it should not tear.  If tearing occurs then continue kneading for another 3-5 minutes.  Place dough in a large greased bowl, cover with terry cloth and let rise until double (about one hour).  Be sure it rises in a warm area away from breezes.  I think the best place to let dough rise is in an oven turned off, and the oven light on.  Once the rising process is done, cut the dough in half and roll it into two greased loaf pans.  Let rise until about double and bake at 350 degrees for 30 minutes or until a nice golden brown.

***I grind my own wheat, these measurements were given from bagged flour.  Fresh ground flour is much lighter and airier, so if you’re using fresh flour you’ll use quite a bit more then what’s asked for.  I usually wait a week before I use my flour so that it will settle.

Lion House Pumpkin Bread

I have another great fall recipe.  I LOVE this.  This is in a tie for the most delicious pumpkin yumminess your cravings can handle.  I love it equally but the taste and texture is very different, so it’s great to have two awesome pumpkin bread recipe’s now.  My notes are in parentheses.

Lion House Pumpkin Bread
1 1/2 cups vegetable oil (or applesauce)
5 eggs
1 (16oz) can pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1 (3oz) package vanilla instant pudding
1 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour two loaf pans and set aside.  Beat oil, eggs, and pumpkin in a large mixing bowl.  In a separate bowl, sift together flour, sugar, slat, cinnamon, nutmeg, and baking soda.  Add dry ingredients to pumpkin mixture and mix until well blended.  Stir in pudding mix and nuts.  Pour into prepared pans and bake for one hour.  Test for done-ness by sticking a toothpick in the loaf, just off center.  If the toothpick comes out clean, the bread is done.  Turn loaves out onto wire racks to cool.

(My alterations:  I doubled the recipe.  I only had 8 eggs, so two of my eggs were made out of flax and water – a great egg substitute when baking.  My can of pumpkin puree was only 29oz, so I added one mushy banana to fill in the gap.  I ran out of nuts so I replaced them with two cups of oats. I had some ginger root in the fridge, so I added about 2 Tbsp of grated ginger.)

Angel Biscuits

Nothing makes me happier than the whole family working together to make dinner. This Sunday I made the most amazing mouth-watering biscuits, thanks to my new Lion House Bakery cookbook. These really are bakery perfection! Hope you enjoy, and happy cooking!

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Angel Biscuits

1 package (2 1/4 tsp) active dry yeast
1/4 cup warm water
5 cups flour
1 tsp. salt
1/4 cup sugar
2 tsp. baking powder
1 cup shortening (butter flavor is the best!)
2 cups buttermilk
3 Tbsp. butter, meltedIMG_0240

Preheat oven to 400 degrees and grease baking sheets. Dissolve yeast in warm water and set aside. Measure all the dry ingredients and stir together. Cut in the shortening with a pastry cutter or two knives. Add yeast to the buttermilk, then add this to the first mixture. Mix well with a fork, wooden spoon, or your hands. Turn out on floured counter and pat to desired thickness. (about 3/4 inches thick is perfect) Cut biscuits with a round biscuit cutter or a glass cup. Dip biscuits in melted butter and place on greased pan. Bake 12 minutes or until lightly golden brown on top.

Note: buttermilk is made by pouring 1 Tbsp vinegar in a 1 cup measuring cup and filling the rest with milk. Or for this recipe 2 Tbsp. vinegar, the remainder of the 2 cups filled with milk.

Soft, Perfect Dinner Rolls

Just as the name depicts, these rolls really are perfectly soft and sweet.  These are the reason it’s impossible for me to ever go on a no-carb diet.  I can not live without my rolls!

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Soft Perfect Dinner Rolls

(adapted from the Lion House dinnner rolls)

2 tablespoons active dry yeast
  (if using instant yeast use 1 1/2 Tbsp. no need to proof, just add to recipe)
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg, 1 egg white for basting
2 1/2 teaspoons salt
2/3 cup dry milk
3 cups white flour
2 1/2-3 cups whole wheat flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes using an electric mixer. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll out into a large circle. Brush the top with melted butter. Using a pizza cutter or sharp serrated knife, cut the circles as you would a pizza into triangles. Roll each small triangle up like a crescent and place on a lightly greased baking sheet with the roll resting on it’s open edge.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Just before putting in the oven, lightly baste one beat egg white over the tops of the rolls. Bake at 375 degrees for 12-14 minutes until they are nicely browned. As soon as you take them out brush with melted butter on top to give the glistening look.

Pastry for Double Crust Pie

This is a must in your recipe box.  Whether you’re making, pie, fruit pastries, or apple’s in a blanket.  This is the best pie crust recipe I have ever come across, it’s sweet without being too sweet, it doesn’t crumble before you can take a bite, and it’s easily moldable.  Thank you Lion House Bakery Cookbook for this Recipe (slight alterations made)!

Pastry for Double Crust Pie

2 1/2 cups all-purpose flour

1/4 cup white sugar

1/2 tsp. salt

1 cup butter-flavored shortening

1 egg, beaten

1 Tbsp. vinegar

1/4 cup ice water

  In a medium bowl, mix together flour, sugar, and salt.  Cut the shortening into the flour until pea-sized crumbs form.  Carefully stir in beaten egg and vinegar.  Gently sprinkle in water until dough starts to hold together.  Shape dough into two disks.  Refrigerate for about an hour or up to a day.  Use to make 2 single-crust pies or 1 double-crust pie.  when recipe calls for a baked pie shell, roll out dough, press into pie plate, trim and flute edges, prick bottom of shell with a fork and bake for 15-20 minutes at 375 degrees.

Pastry perfection!