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Polly’s Baking Day: Light Graham Bread, Cherry Almond Biscotti & Graham Crackers

Today was baking day for me. 

 I had been wanting to play around in the kitchen baking 2 loaves of bread with a combination of whole graham flour-that has the best part of the wheat grain intact, unbleached all-purpose flour. 

Then I finished baking some biscotti with dried sweet cherries and almonds and lastly baked the rest of the my homemade graham cracker dough.

Not a bad turn out for 4 hours.
The best part of this is sharing it all.

2 tablespoons active dry yeast

1 cup lukewarm water heated to 110 degrees Fahrenheit

1/2 cup egg substitute or 2 eggs beaten

1 cup water

1/4 cup extra-virgin olive oil or canola oil

6 and a half to 7 Cups Homemade Hot Roll Mix.

(It was made with 50/50 proportions of Whole Wheat Graham Flour and Unbleached All-Purpose Flours)

In your Kitchen Aid mixer or large bowl-

Dissolve yeast in the warm water. When he starts to bubble and froth, mix with your KitchenAid mixer with dough hook, and gradually add in the egg substitute or eggs, water and oil. Blend the mixture well and then with the dough hook on your KitchenAid mixer, blend and about 4 cups of the hot roll mix. You’ll be adding in two more cups of the hot roll mix, judging to make a nice moist dough, that’s not too dry.

What’s all the hot roll mix is incorporated in the dough, knead with a dough hook about 8 to 10 minutes.

Spray the inside of large bowl with nonstick cooking spray. This will prevent the dough from sticking in the bowl.

Cover the dough with a towel and let rise in a warm place for about an hour.

After an hour, punch down the door and then shape into two pieces.

I cut the perimeter of my round dough balls with kitchen shears making a scalloped Edge on each loaf. I learned the technique from Sunset books Breads in a Holiday Cook Book called “Cut and Slash Loaves” years ago.

You can use either two 9 x 5 loaf pans or shape into round loaves.

 Place seam side down and let rise about 30 to 40 minutes.

Take about 30 to 40 minutes in a 350 F degree oven.

Variation with a bread is to add some plump raisins and whole bunch of cinnamon to the bread and makes it really wonderful.  You can soak the raisins in a little bit of vanilla for a really wonderful flavor that it will impart all through the bread dough.

Have a Delicious Day! 
Recipe adapted by Paulette Motzko from Homemade White Bread and Hot Roll Mix from Make A Mix Cookery by Eliason, Harward, and Westover.

Images photographs & Digital Arts by Paulette Motzko

Copyright September 2016

* Recipes for the Cherry Almond Biscotti and the Graham Crackers are on the site.

 I  used Alton Brown’s Graham Crackers recipe on the Food Network site and shape them into Maple Leaves originally and had extra dough. Today I baked them into the more traditional graham cracker shape.
Hot Roll Mix

10 cups of unbleached all-purpose flour

10 cups of whole wheat flour or gram flour

1-1/4 cups of granulated sugar or brown sugar

4 teaspoon salt

One cup of  instant nonfat dry milk powder or buttermilk powder
Mix all ingredients with a whisk and store in an airtight container for up to 6 to 8 months.

 Makes 22 cups of Hot Roll Mix

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