Easily enter below for a chance to win this helpful eBook!
Why feed your family processed, dead and tasteless grocery store bread (that has little to no nutritional value and that is often loaded with unhealthy chemicals and preservatives) when you can easily make your own healthy, whole wheat bread from home for a fraction of the cost?
- Maybe you think home-made wheat bread is too heavy and dense?
- Maybe you think it’s bitter and doesn’t taste good?
- Maybe you think it’s too difficult to do or that your family won’t like it?
Let this ebook show you how that list above is totally wrong! You can do it, it will taste great and your family will love it (and be healthier too). Here’s a peek inside:
Hopefully you can see how I’ve broken down the steps and techniques and you’re interested in learning more. But for a while…there’s an extra perk!
- Enter below through December 10th and you could WIN it this eBook !
But if you don’t win – you can pick up a copy of the Whole Wheat Bread Making eBook or there is a Paperback version if you prefer the real deal in at your finger tips.
Best of success to you in the giveaway and the kitchen!
Donna Miller
Parmesan-Herb Bread
2lb Loaf Recipe
Ingredients:
- 1 ¼ Cup Warm Water (100-110 degrees)
- 1 Tablespoon Oil (Olive, Canola, Safflower or Sunflower)
- ¼ Cup Sweet Stuff (Sugar, Honey or Sucanant)
- 1 Medium Egg
- 3 ½ Cups of Flour (this can be any combination of Whole Wheat and White Bread Flour – best for newbies to start out with 1 ½ Cups White & 2 Cups Whole Wheat)
- 1/4 C Grated Parmesan Cheese
- 1 TBS Oregano
- 1 tsp Onion Salt
- 1 tsp Garlic Salt
- ¼ Cup Gluten
- 1 ½ teaspoon Fleishmann’s Instant Yeast
- Another Egg & 1 TBS cold Water for Egg Wash
- Another 1/4 C Grated Parmesan Cheese
For Bread Machine: Put ingredients in in order given and set to
‘Dough Setting’ – now go fold clothes, vacuum and clean the shower
(o:
By Hand or with Mixer/Dough Hook : Mix all the water, oil, egg and sweet stuff together in your mixing bowl. Proof your yeast in the whole liquid if you want to. Instant yeast does not HAVE to be proofed (let get bubbly) but it won’t hurt it if you do. In a separate
bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn’t proof it).
Slowly add each of the dry ingredients to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the kitchen aid – start the dough hooks, or if in the Bosch Mixer…follow directions for kneading).
Knead (by hand, by hook or by Bosch ) minimum 10 minutes – up to 15 minutes – until dough feels elastic and looks silky-like (or in
Bosch Mixer – it pulls away from the sides).
Cover bowl with a clean cloth towel.
Let dough rise once in the bowl in semi warm place approximately 30 minutes or until double the size it started.
LIGHTLY punch it down to get all the air out after it rose the
first time.
(All above steps are usually done on ‘Dough Setting’ of your bread machine)
Turn out onto AN OILED (not floured – it makes it heavy and dense)
surface to REST for 5 minutes (this helps the gluten that has
formed to relax a bit and not ‘crack’ the crust).
Now form your loaf by flattening by hand, and rolling up like a
‘jelly roll’ and after tucking ends in and seam side down, place it
into a greased loaf pan.
Beat the 1TBS cold water in with one egg in a small bowl and brush the top of the loaf. Sprinkle with a light dusting of Parmesan Cheese.
Cover the pan with a clean towel and let rise in a semi-warm place
another 30 minutes.
Last 10 minutes of rising, preheat oven to 350 degrees (be sure
your racks are placed so that loaves bake in the middle of the
oven).
Bake 18-22 minutes in center of the oven. Start checking for
golden tops and ‘hollow’ sound when top is tapped at about 18
minutes.
Take out of pans and cool on a wire rack.
Wait at least 10 minutes before attempting to cut – or it smooshes!
If you can wait that long after smelling it bake! Use a serrated
knife for best results in cutting.
Use a good olive oil and balsamic vinegar for dipping!
Other shapes/uses:
This same recipe can be many smaller shapes. Simply shape differently and bake approximately 15 minutes on 350.
Cloverleaf Rolls – about 12 – divide into 12 equal weight balls of dough. Then separate each each ball into three equal balls. Place all three in the base of a greased muffin tin. Fill each muffin tin with the 3 small dough balls made from the 12 larger dough balls. Brush with egg wash and top with the Parmesan Cheese. They will rise and and fill the muffin tin cup in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.
Herb Sticks – about 12 – divide into 12 equal weight balls of dough. Roll like a thick play-doh snake and place on a baking sheet not touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.
Dinner Rolls – about 24 – divide into 24 equal weight balls of dough. Make a ‘domino’ sized oblong dough ball with creases on the bottom and place in a casserole dish not quite touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag. These will pull apart easily.
For step by step pictures and instructions of my FAVORITE way to shape and serve this recipe (Rosettes pictured below) be sure to see the instructions below.
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Shaping the Rossettes
Divide dough into 6-8 equal weighted balls of dough. Then take one and form a ‘snake’ about 1 to 1.5 inches in diameter.
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Then tie a ‘knot’ in the center of the ‘snake. It should look something like this.
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Then bring the longer end over the top of the dough knot tucking it into the center hole of the knot.
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Then bring tuck the remaining shorter end (see above) under the knot and pinch slightly into other dough to hold. This one has been transferred to the cookie sheet already.
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The finished product dusted with Parmesan and ready to eat!
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Sure. Maybe you thought that today was only Columbus Day, but nay there is a more pertinent holiday that just begs to compete with the accidental finding of our home land…and that is National Fluffernutter Day.
No. This is not another word from the movie Mary Poppins, but a real iconic sandwich (or variation there of) using peanut butter and marsh mallow fluff.
Although not a healthy food as depicted in the photo to the left, on white bread, it is often associated fondly with the nostalgia of childhood and thus, to me means we can grow it up a bit by making it healthier and still enjoy some of the fun too!
So let’s look at how to do this:
First – please try your hand at making your own PEANUT BUTTER. It’s easy and often less expensive. It also lacks those awful hydrogenated oils of the store bought variety. Also by using some Stevia vs. all Sugar (as the video linked above shows) you cut down on the sugar intake. Of course that ‘s a mute point was we get to the other ingredient… Marshmallow Creme, but oh well.
Marshmallow Creme is what it is. Although the one benefit is that it is a no fat food! So there, feel healthy. (o:
The last needed ingredient for your Grown-Up, Healthified, Fluffernutter Sandwich would be freshly milled 100% whole wheat bread. Here’s the recipe. If it’s made from home with all ingredients you can pronounce it’s much healthier.
Now put that sandwich together (go sparingly on the fillings, remember they do ooze) and just enjoy!
A few other options to enjoy National Fluffernutter Day are:
– Put home-made PB and Fluff on a Rice Cake
– Put home-made PB and Fluff on a Whole Wheat Pancake
– Put home-made PB and Fluff in between crackers.
It’s an odd food holiday…but a fun one we can still enjoy just a little bit if we put on our thinking caps.
COOK WITH SOLAR POWER
Next week on April 10th, 2012 Millers Grain House is delighted to be offering a Solar Cooking Class at the local fairgrounds. Given the price of electricity and the need to practice greener, self-sustaining skills, the Global Sun Oven is becoming one of our new favorite cooking options.
The Dehydrating Prep Pack makes this a very versatile oven that does far more than slow cook! It’s not your chintzy solar cooker.
The Global Sun Oven bakes, broils, steams, dry boils eggs, purifies water, dehydrates and can be used to sprout! This is the only solar cooking device that we have found to reach baking temperatures of up to 400 degrees. Most people know that to bake muffins or bread, it must reach and sustain this temperature. It does!
At the upcoming class we will demonstrate baking muffins and meat and dehydrating a 
variety of foods. Each participant with get to play with the Global Sun Oven and see just how easy it is to use. This is my favorite new toy, I mean, tool! So much so, that it feels like I’m playing with an easy bake oven!
The versatility and durability of the Global Sun Oven has made it to be my only recommended Solar Oven to date. There really is no match to it.
Stop by here and see how my very first loaf of freshly milled whole wheat bread in the Global Sun Oven did! It’s the video in the lowest left hand corner. EnJOY!
In videos, recipes and general conversation around my home, when we say the words, “whole wheat”, we only mean freshly milled whole wheat.
When we say flour, we mean freshly milled whole wheat flour.
We just don’t use any other type.
Dead-Whole-Wheat-Bagged-Flour has oxidized as it has sat in the bag. Also the miniscule amount of vitamin E (wheat germ oil) left after the majority of it being stripped from the grain during processing (for shelf life) has begun to go rancid. That is the bitter taste.
We have not used bagged whole wheat flour or bagged enriched white flour for YEARS. However, when sharing recipes, we may often simplify by just saying whole wheat or flour, but we always mean flour that has been freshly milled at home from the whole grain of wheat.
Coming soon is a brief video explanation of WHY we use freshly milled whole wheat flour on our YouTube Channel. Go subscribe to that channel to be more informed!
It wasn’t too many years ago that every morning moms around America would wake up early to put bread in the oven, or shuffle into town to the local bakery. Homes across the country would have the unique aroma of freshly baked bread.
While we are all thankful for the convenience of store-bought and pre-sliced bread today, there’s still nothing that compares to the smell and taste of a wonderful loaf of home-cooked bread.
Bread baking is an art, one that inspired Donna Miller to help pass it on to other families through Miller’s Grain House and her new e-book, Whole Wheat Bread Making.
Making your own whole wheat bread has several benefits:
- Simple enough for everyday, but delicious enough for special occasions.
- Your kitchen is filled with wonderful aromas.
- Making your own bread is healthier than preservative filled bread.
- Homemade bread tastes wonderful.
- Kneading bread dough is a great stress relieving exercise, and a great alternative to physical violence against the causes of your stress. (Offspring and spouses in particular.)
- Delicious satisfaction following a job well done.
- There is a wonderful smell from the cooling rack.
- More economical than store-bought bread.
- Huge variety of uses from simple toast or sandwiches to gourmet dinners.
- … And did we mention the amazing smell!
This e-book walks you step-by-step through every detail of becoming a master bread maker. It is filled with 40 pages of instructions, tips, detailed photos and diagrams showing you how to make a variety of whole wheat breads. Whether you prefer hand kneading or using a bread machine, you’ll receive detailed instructions. You’ll learn how to make perfectly formed the loaves with bakery perfection, and do free-form baking without a pan. You’ll learn kneading and folding techniques. It will help you choose the best bakeware and what to look for in a bread making machine. You’ll learn everything from setup to clean up. We teach you the proper way to slice bread without tearing. And… you will learn to make hoagie rolls, hot dog buns and hamburger buns.
Whether you want to make bread once a day or once a year, you’ll love this resource.
Donna Miller is a teacher, author, and talk radio host with two weekly broadcasts specializing in encouragement in the kitchen.
Donna’s e-book, Whole Wheat Bread Making, is available for instant download today for only $9.97. Downloaded to your computer, iPad or Kindle and get ready to bake.
Order the Make Bread e-book today! Order Here
Warning: Excessively awesome smells from your kitchen tend to attract neighbors, friends, and family. Miller’s Grain House cannot accept responsibility for the appearance of bread loving moochers. Possible side effects include: unwillingness to settle for store-bought in the future, improved health, random hugs and kisses from family members. Bake at your own risk!
FOR A SELF-SUSTAINING LIFE
