Aaron’s Honey-Oatmeal-Wheat Bread

Super simple:

½ Cup Honey

2 Cups Hot Water
½ Cup Bread Flour
1 Tsp Instant Yeast.

Mix lightly, then allow to rest 10 Minutes.

Add
1-1/2 Cups Cooked Oatmeal
2 Cups Wheat Flour
2 Cups Bread Flour

Mix completely, then allow it to rest 10 Minutes.

Knead in an additional 1-1/2 Cups each of Wheat and Bread Flour.

Rise to double - 1-2 hours typically.

Punch Down, Pan (greased), rise again 1 hour.

Bake at 475 Degrees for 10 minutes, then 375 for 30-35 Minutes.

2012 February-november challenge

Make A recipe with these Ingredients.or as many as you can. 1 point for most ingredients, but there are more for some.

cheese 1 point

bacon 2 points

salsa 4 points

chicken 1 point

chocolate 5 points

beef/steak 2 points

deli meat 1 point

onion 1 point

candy 2 points

chips 1 point

picture of you eating it 5 points

I don't care what it is, but if you win you get...um...I dunno...a recipe for what I enjoy having for lunch when I can......................................

Aaron's Sourdough Rye

490 Grams Flour

13 Grams Salt

262 Grams starter

290 Grams Warm Water

1.       Combine/mix.  Cover with plastic wrap (coated with spray oil). Let rest 10 MINUTES.

2.      

Knead for 6-7 minutes, working in a little more Bread Flour or White Flour as necessary to keep your hands from sticking.  Form in to a ball. Place in to a resting pan (such as a pie plate) coated with spray oil. Cover with plastic wrap (coated with spray oil). Let rest 2 TO 6 HOURS.  It will spread and rise, but probably not double in size.

3.       Deflate back in to a ball (pack down) without tearing or kneading. Place on the baking stone or in stoneware that has been dusted with corn meal or lined with parchment paper. Let rest 1 TO 3 HOURS.

4.       Make 3-4 slits in the top of the loaf with a wet knife.  Heat oven to 500 degrees. Bake 45 MINUTES.

5.       Feed starter with 131 Grams of water and 131 Grams of flour.

I use about 80% Bread Flour and 20% Rye.  Wheat flour could also be added to the mix.

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Mom's Cornbread, or at least close to it

I used to love it when Mom made cornbread with chili. I tried to make it, too, but it never turned out the same. I remembered Jiffy cornbread mixes in her cupboard, but those were dry and crumbling, and not like Mom's. I tried various homemade recipes that said they were moist, but they weren't like Mom's.

Then, one day, while talking with Amy on the phone, she said, "you know how mom uses yellow cake mix in her cornbread?" What??? I had no idea that was the secret ingredient.

Sure enough, cornbread is now a hit at our house:

2 packages Jiffy cornbread mix
1 package Jiffy yellow cake mix
3 eggs
2/3 cup milk
1/2 cup water

Really, just make them according to the directions on the package. This fits nicely in a 13x9 pan.

I baked it at 350. One box says 350, one says 400. It did fine at 350. I have no idea how long, because I rarely use timers.