[blindcooks] Re: Jon's Honey Wheat Sandwich Bread recipe
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 8 Mar 2015 20:01:21 -0700
Hi Mike:
I could get you recipes for hot dog or hamburger buns from a very trusted
recipe source, but I have only tried to make burger buns once or twice, and
they were not as soft as I would have liked. King Arthur Flour sells special
pans for baking both hot dog and hamburger buns, and I want one of each, but
that would come to about $70 after taxes and shipping, and I just don't have
the money to spare at the moment. Burger buns can be baked free standing, but
the shape is better with the pans. If you like, I can send the recipes on to
you, but just know I haven't had much opportunity to fine tune them and get
them to measure up to my standards.
Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Sunday, March 08, 2015 6:35 PM
Subject: [blindcooks] Re: Jon's Honey Wheat Sandwich Bread recipe
Thanks for that John. Do you happen to have anything for hotdog or hamburger
buns? I wife is excited about both of these breads.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Sunday, March 8, 2015 8:33 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Jon's Honey Wheat Sandwich Bread recipe
Here it is:
Jon's Honey Wheat Sandwich Bread
Adapted for the Kitchen Aid stand mixer
Makes 2 large (1 1/2 - lb. loaves)
Ingredients:
3 cups (1 lb. 1 oz.) whole wheat flour
2 cups (11 oz.) bread flour
2 1/4 c. warm water (105 - 110 degrees F.
1/4 c. honey
2 tablespoons molasses
2 1/2 teaspoons instant yeast
1 1/4 teaspoons kosher salt (or 1 tea. table salt)
4 tablespoons (1/2 stick or 2 oz.) butter, softened
1. Place the wheat flour, bread flour, and water into the bowl of your stand
mixer and attach the dough hook. Turn the speed to low and allow the mixture
to come together, then turn off the machine, cover with a towel, and let stand
for 30 minutes while you prepare the remaining ingredients.
2. Combine the honey and molasses in a small measure and set aside.
3. After the flour has hydrated for 30 minutes, add the honey molasses
mixture, turn the machine to low, and stir just until it is encorporated into
the dough. Add the yeast and repeat, mixing just until the yeast is mixed in.
Then do the same with the salt. Add the butter last of all, turn the speed to
medium, and knead the dough for 6 to 7 minutes. If necessary, add additional
water or bread flour, a teaspoon at a time, until the dough is soft but barely
sticky and cleans the sides of the bowl.
4. While the mixer is running, lightly grease two loaf pans for baking a 1
1/2 - lb. loaf, as well as a mixing bowl. Set these aside.
5. When the dough has finished kneading, turn it out onto a clean work
surface and gently deflate it. Place the dough into the oiled bowl, cover with
a damp towel, and allow to proof for 30 to 45 minutes, or until doubled in size.
6. When the dough is ready, turn it back out onto a clean work surface and
gently deflate it again. Divide the dough in half, then shape each piece into
a log, making sure all cracks and seams are on the bottom and all the exposed
surface is smooth and uniform. Place the loaves into the prepared pans,
flatten slightly, and allow to rise in a warm place for 45 minutes to an hour
and 15 minutes, or until the loaves are well crowned above the rim of the pan.
Each loaf should weigh roughly a pound and ten ounces. Toward the end of the
rising time, preheat the oven to 375 degrees F. allowing at least 15 minutes
for the oven to get hot enough. 20 minutes is even better.
7. Bake the loaves for 35 to 38 minutes, or until done. Do not worry about
the dark color on the crust. It should be a dark brown, but should not turn
black and should not burn. The crust on these loaves will be much darker than
any regular white bread. When the loaves are done, turn them out onto cooling
racks and rub the loaves all over with a chunk of cold butter. This will keep
the crusts soft as they cool and add even more flavor. Allow to cool at least
3 hours before serving.
NOTES: The step of soaking the flour is not strictly necessary, but I find
it makes a far better bread. It gives the bran flakes in the wheat flour a
chance to hydrate and soften, which keeps more of the gluten in tact during the
kneading process and allows the loaf to rise to its full height, which makes
for a lighter-textured loaf. This is my favorite bread in all the world for
toast.
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, March 07, 2015 2:39 PM
Subject: [blindcooks] Re: chinese food
Hi John,
Thanks for the bread recipe. I would love the whole wheat one as well.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, March 7, 2015 2:44 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
Hi Mike:
In that case, here is a white bread recipe for you to try in your
stand mixer. I am cutting this in half so that your stand mixer can handle the
amount of dough, which should be a bit over three pounds. King Arthur is my
favorite brand of bread and whole wheat flour. If you make this bread, please
let me know how it turns out. I strongly suggest weighing out your flour for
this, or any bread recipe. I also have an excellent recipe for whole wheat
sandwich bread, if you're interested. The recipe for the white bread follows.
Jon
Jon's White Sandwich Bread
Makes 2 1 1/2 - lb. loaves
Ingredients:
5 cups (1 lb. 12 oz.) bread flour
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
2 tablespoons sugar
2 1/2 teaspoons instant yeast
1 large egg (optional, but I like it)
2 cups plus 2 tablespoons water, 105 to 110 degrees F.
1/3 cup dry milk powder (or you can use milk instead of water and skip
the powdered milk)
6 tablespoons butter, softened
1. Place the flour, salt, sugar, milk powder, and yeast in the bowl of
your mixer. Atatch the dough hook to the machine. Meanwhile, bring the water
to the correct temperature, or until it feels comfortably warm to the touch,
but not hot.
2. Add the water and egg to the mixer bowl and turn the speed to low. Mix
on low speed until the dough starts to come together, then add the softened
butter and raise the speed to the second setting on the machine. Watch the
mixing progress to see if you need to add any additional flour or water. You
want a soft, slightly-sticky dough that cleans the sides of the bowl without
being very stiff.
3. When the dough has pulled together, allow the dough to knead for 6 to 7
minutes to develop the gluten. Meanwhile, grease two loaf pans that are
designed to bake a 1 1/2 lb. loaf, then grease the bottom and sides of a medium
to large bowl. Set these aside.
4. When the kneading is finished, turn the dough out of the mixer bowl and
into the bowl you greased earlier. Cover with a damp towel, set in a warm
place, and allow the dough to rise until doubled in size, 30 to 45 minutes.
5. Turn the dough out onto the counter, gently deflate it, then place the
bowl the dough was in on a scale. Weigh the entire mass of dough, then divide
the dough in half so that each loaf is exactly the same size. The loaves
should weigh about a pound and ten ounces each, ideally. Shape the loaves,
making sure all exposed surfaces are stretched smooth and any seams or cracks
are on the bottom. Place the loaves into the prepared loaf pans, press down
gently to flatten slightly, then allow to rise in a warm place until well
crowned above the rim of the pans, about 45 minutes to 1 hour and 15 minutes,
depending on how warm the dough and the room are. Toward the end of the rising
time, preheat your oven to 350 degrees, allowing at least 15 minutes for the
oven to preheat.
6. Bake the loaves in the center of the oven for 35 minutes, or until the
loaves are golden brown. Immediately turn the loaves out of the pans onto a
cooling rack to cool completely. For a soft crust, not to mention more flavor,
rub a small chunk of butter over the top and sides of the loaves while still
hot, then allow to cool at least 3 hours before slicing and serving.
This bread can be sliced and then frozen for up to 3 months. When you need
some bread, take out what you need and either let it come to room temperature
in a bag or something to keep the air away, or defrost in the microwave. If
you opt for the room temperature method, allow at least one hour for the slices
to come up to room temperature. If you freeze the loaves without slicing them,
allow the loaves to defrost at least 4 hours before slicing.
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, February 14, 2015 9:12 AM
Subject: [blindcooks] Re: chinese food
Hi John,
We have that exact same mixer. I can get bread flour here. King Authur is
popular here in Canada.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, February 14, 2015 10:13 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
A couple of questions before I pass along any of my bread recipes.
First, do you know the capasity of the bowl for your stand mixer? I have a
Kitchen Aid 6-quart Professiona model. Second, do you have access to bread
flour in your part of the world, particularly the King Arthur Flour brand or
Gold Metal brand? Let me know and I'll see if my recipes are a fit for you.
Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Friday, February 13, 2015 5:50 AM
Subject: [blindcooks] Re: chinese food
Hi john,
I've been on this list for about a year but don't always have time to
post. I have a heavy dutie kitchen aid with the dough hooks and all of that. I
even have the pasta tools for it wwhen I get up the nerve to try them out. I am
married my wife and I are both blind. Right now we have two cats and a black
lab. We hope to have kids in the feature. Thanks for all your help.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Friday, February 13, 2015 8:46 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
I will start sending some of those recipes as soon as I can, including
the bread recipes you asked for. I should mention, as you're new to the list,
that I'm a stay-at-home Dad with a nine-month-old to take care of, so finding
the time to type out and send a recipe is a real luxury on certain days.
You're in luck with the bread and bun recipes as I make nearly all of my own
bread from scratch. Do you have any kind of stand mixer or other machine to
help you with the mixing, or are you doing this by hand? Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, February 12, 2015 10:26 AM
Subject: [blindcooks] Re: chinese food
Hi John,
The sweet and sour pork and the egg plant recipes would be great. I
try to make a lot from scratch as food is very expensive. I use to be from the
states but when I got married I moved to Canada to be with my wife. She is also
blind and ended up landing a job here so this is ware we got stuck weather we
like it here or not lol. Also some good recipes for sandwitch bread and
hamburger and hodog bunns would be great.
Thanks.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Thursday, February 12, 2015 11:11 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
Yes, that explains a lot. I couldn't live in a climate more
different from you as I'm in the deserts of Las Vegas, USA. I'm not sure I'd
want to live in the Arctic, but I definitely dream of living some place cooler
with four seasons and where I can see some rain and snow on a regular basis in
the right season. My heart is in the Northern Rockys. As far as the recipes
go, I'll see what I can dig up. I have what I think is a good recipe for
sweet and sour pork if you are interested, though it does take a bit of work.
As far as the cucumbers go, I don't cook with them, but I do use them often in
salads and for cucumbers marinated in vinegar, sometimes with onions. Eggplant
is also a vegetable I don't cook with very often, but I have found a great
recipe for eggplant Parmesan. I also have a recipe from back in my culinary
school days for eggplant wraps. The primary flavor comes from an olive oil
spread enfused with cumin and garlic. At this time, that's all I can offer
from my own personal collection. Let me know what recipes you would like, or
if you'd like me to search any other recipes for you. The more specific, the
better. Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Thursday, February 12, 2015 7:12 AM
Subject: [blindcooks] Re: chinese food
Hi John,
I live here in the Artic. We are about a three hour flight from
Greenland. Internet service is not that great up here. It is easiest to get
e-mail. Most sites do not load that well here. I hope that explains a bit on
why I am asking for the recipes verses looking them up myself. I use to do it
all the time when I lived down south. I guess I better go and start my seal
stew before my wife gets home it minus 65 c here today.
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Monday, February 9, 2015 12:49 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: chinese food
Are you able to access and search for recipes on the web? There
are countless websites out there devoted to recipes, and a few of them are
actually worth visiting more than once. If you're simply looking for recipes,
I would suggest you start there and see what you find. While I don't
discourage anyone from sharing recipes here and recipes are certainly welcome,
I prefer that recipes that are shared be ones that the person posting the
recipe has actually made or plans to make in the near future, and that recipe
requests be as specific as possable.. With that, it looks like you received
some excellent tips on making fried rice, which I plan to read again when I try
making fried rice again.
Jon
----- Original Message -----
From: Mike and Jenna
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, February 07, 2015 8:26 AM
Subject: [blindcooks] chinese food
Hi,
I am looking for Chinese food recipes explecially one for fried
rice. I am also looking for tips on frying rice. Thanks.
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