Breads and Breakfasts
Challah
Yummy Multigrain Bread
Jane's Granola Muffins
Judy's Favorite Granola Recipe, inspired by Kripalu
Challah
Dough
3/4 cup milk (milk, soymilk, water, or a combination thereof, depending on my
mood)
2 tbs butter
2 eggs (1 egg + most of another; I keep some back for the egg wash, rather than
using a whole egg for that purpose)
1/4 cup sugar
1 tsp salt
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp yeast
Egg wash
1 egg mixed with 2 tbs milk or cream
Topping
poppy seeds
Put the ingredients into the bread maker and run the dough cycle (my machine cycles for 1.5 hours, kneading, rising, etc.) Remove dough from machine and divide into 3 equal pieces. (I do this on a lightly greased cookie sheet; the original recipe calls for doing it on a lightly floured work surface.) Roll each piece into a long, slender rope. (I just shape them.) Braid the 3 ropes together, place on a lightly greased (with olive oil) baking sheet, and let rise in a warm, draft-free location for 1 to 1.5 hours. Brush with egg wash, sprinkle with poppy seeds, and bake in a preheated 350F oven until golden (knock, it will sound hollow and "look" done), about 25 to 30 minutes. This recipe doubles very well, also. Adjust the bake time as necessary for two loaves. If making 2 loaves, I usually use 4 eggs, keeping a little bit back, mixed with milk or soymilk, for the egg wash, as described above.
Yummy Multigrain Bread
To make a 1 3/4 lb loaf:
water
1 1/4 cups
veg/olive oil
2 tbs
honey
2 tbs
molasses
2 tbs
salt
1 tsp
dry milk powder
3 tbs
sunflower kernels
1/3-1/2 cup
vital gluten
2 tbs
Let it run through the dough cycle, then take out the dough and spread it out into a large rectangle on a greased (olive oil) cookie sheet. Roll it up so that it is thin and somewhat long. Otherwise, you end up with a short fat loaf of bread, which is trickier to bake. Place the loaf, seam side down, in the middle of the cookie sheet. Score it a couple of times, horizontally, vertically, diagonally, whatever, with a serrated knife, and let it rise 1-1 1/2 hours in a decently warm kitchen (65 degrees or so). (Or turn on your oven really low, then turn it off, then let the bread rise in there.) When you're ready to bake, preheat the oven (remove the bread if it's rising in there, duh!) to 350F and bake it for 25-30 min, or whenever it looks (nicely brown), sounds (knock on it, sounds hollow), smells done.
Jane’s Granola Muffins
Mix together:
1 cup granola
1 cup yogurt
Sift together:
1 1/3 cup flour
2 tsp baking powder
¾ tsp baking soda
½ tsp salt
cinnamon
lemon zest (optional)
Add to the sifted ingredients:
2 eggs
¼ c oil
1/3 cup brn sugar
Pour wet into dry, add raisins if you want. Stir until just combined. Pour into greased muffin tins and bake at 400°F for 20 minutes.
Judy's Favorite Granola Recipe, inspired by Kripalu
Preparation time 15 minutes
Baking time: 10-15 per cookie sheet
Cooling time 15 minutes per cookie sheet
Makes 1 gallon
6 cups rolled oats
3 ½ cups rye flakes
2 cups shredded coconut
2 cups sunflower seeds
1 cup sesame seeds
2 cups toasted sliced almonds
¾ cup barley malt
2/3 cup canola oil
1 ¼ cups pure maple syrup
1 tbsp pure vanilla extract
1 tbsp pure almond extract
1/2 tsp salt
1 cup raisins
Preheat oven to 350°F. In a large bowl, combine the oats, rye flakes, coconut, sunflower and sesame seeds, and almonds. In a separate bowl, stir together the barley malt, oil, syrup, extracts, and salt. Add the wet mixture to the dry mixture and mix together well.
Prepare several baking sheets (cookie sheets with a rim are best) by spraying them with baking spray or lightly oiling them. Spread the combined mixture onto each cookie sheet and bake for 15 minutes per sheet, or until the mixture is lightly browned. Let cool for 30 minutes. Granola will harden and darken as it cools.
Mix in the raisins and serve immediately or store in an airtight, sealable container for future snacks/breakfasts. You may want to keep the raisins out, and simply add them to each portion as you serve it.
