How To: Homemade Bread

I know, I know- you're busy!  Making your own bread may seem like something that only our ancestors had time to prepare, but trust me, it will be so worth it once you get the hang of it.  Plus, the great part is this recipe makes 3 loaves. So take a little time now to make them and freeze the rest for later.  The results?  Homemade fresh bread right at your fingertips.  Not to mention, you know exactly what ingredients your family is eating.  No crazy, hard to pronounce chemicals and preservatives here-no sir! 

I know there is a "gluten-free" craze going on right now, and unfortunately you won't find that recipe here. Maybe another time… once you get the hang of this one. For simplicity sake, I wanted to give you a recipe that is foolproof (for those of you novice bread makers), and one that won't have you trekking across the city to find ingredients you've never heard of, and most importantly, a recipe that is healthy.  You’re welcome. 

Now on to the actual recipe:

Healthy Honey Wheat Bread

Ingredients

3C. warm water (110 degrees)
2 (.25oz.) Packages Active Dry Yeast, or 2Tbsp if you buy in bulk.
2/3C. Honey, divided
2Tbsp. Ground Flax Seed
1/2C. Wheat Bran
2 1/4C. Bread Flour
5 3/4C. Whole Wheat Flour
1Tbsp. Salt
2 Tbsp. butter, melted



The Stars of the Show!



Baking my own bread used to be something that terrified me.  I'm talkin right up there with spiders and sky diving, but like all things, you just gotta jump in head first and conquer your fears! 

First, you gotta proof your yeast.  This brings your yeast to life and is crucial to making your bread turn out properly.  So how do you proof yeast?  You  put them in warm water and feed those little buggers SUGAR!  That sparks them right up and gets them all foamy and ready to go. 

1) In a large bowl mix yeast,  3C. warm water, and 1/3C. honey.  (Specifically 110 degrees) Any colder and your yeast won't get foamy, and any hotter and you will kill the yeast!  Be kind.  Don't kill the yeast. 

Let the yeast activate for around 5-10 minutes.  The mixture should get nice and foamy like this picture.  If it doesn't, then you will have to start over. 

2) Add 2Tbsp Ground Flax Seed, 1/2C Wheat Bran, 2 1/4C. Bread Flour, and 2 1/4C. Whole Wheat Flour (all found in your grocer's baking section).  Let sit for about 30 minutes until big and bubbly.
 

3) Mix 1Tbsp. Salt, and 1/3C. Honey to the flour mixture.  SLOWLY, add remaining Whole Wheat Flour about 1/2C. at a time, or else your Kitchen Aid mixer will start spewing flour!  You want the dough to pull away from the sides of your mixing bowl and cling to your dough hook.  You should be able to see the bottom of the bowl.  Knead your bread on speed 1 or 2 for about 5-10 minutes, in your  mixer, or by hand if you have Arnold Schwarzenegger’s strength. 

4) Remove the dough ball from your mixing bowl, and spray with PAM cooking spray.  Place the dough ball back in the mixing bowl and cover with a kitchen towel.  Place mixing bowl in the oven (turned off), but with oven light turned on.  Let rise until doubled in size. 

The oven light adds just the right amount of heat to get your dough to rise.

5) Lightly oil your counter and dump dough onto counter top.  Using a sharp knife, cut dough into 3 equal parts.  You could get very technical here and whip out your kitchen scale to be sure each loaf weighs the same, OR you could just eye ball it and not get too Miss Perfectionist on me here. 

6) Take one ball and spread it out.  Flattening with the heels of your hand. 

7) Roll up the dough from one side. 

8) Now, taking your hands Karate chop the dough on either side.  Feel free to yell HIIIIIIIYAAAAA while doing this!  Tell yourself, it will help the bread taste better!  Fold the two sides that you just Jackie Chan-ed under, like an envelope.

9) You should have a cute little baby loaf.  Hold and cradle the little baby in your hand here. Now, on to my favorite part- the therapeutic art of bread making.  Take that cute little baby loaf and SLAM it on to your counter 2-3 times to get the air bubbles out.  Feel free to take out any aggressions or hidden frustrations that you have here.

 
10)  Place the loaf into your greased loaf pan and let rise for the 2nd time until the loaf is about 2 inches above your pan.  This should take about 30-60 minutes, so go fold your laundry, or pour yourself a nice hot cup of tea and relax. 

While we are waiting here, let's talk about what to do with those other 2 loaves of bread.  Take each dough ball and wrap them individually in Saran Wrap.  Place one dough ball into a labeled Ziploc Freezer bag and freeze.  Whenever you need homemade fresh baked bread, just pop the frozen dough ball into your refrigerator and thaw.  Once thawed, place in a greased loaf pan, let rise again and follow the steps below.

I like to top mine with a little bit of good old fashioned oatmeal.

 11) While you are waiting on your bread to rise again, preheat your oven to 350.  Bake for 25-30 minutes.
* A tip to know when your bread is baked*  Using a hot pad to hold the bread pan, knock on the bottom of your pan with your knuckles.  If the bread makes a hollow noise, it is done.

12) Brush bread with 2Tbsp. melted butter and cool completely on a wire rack. 
* Do not slice until it is completely cool.  Here's where a test of your patience comes in because it will smell and look so good! 

That was easy!  Now you've got the tips.  Impress your family and friends and go make yourself a loaf of bread! 

Game Night Menu

This past weekend we hosted Game Night for a few of our friends.  I tried to keep the menu simple with lots of finger foods to munch on, and without a doubt, the Mini-Pulled Pork Sandwiches were the hit of the night.  The secret ingredient?  ROOT BEER! 

Ingredients

1- pork shoulder or pork butt roast ( about 3.5-4lbs)
1- can of Root Beer ( I used A&W)
3Tbsp. Brown Sugar
1Tbsp. Salt
1Tbsp. Cumin
1Tbsp. Paprika
1Tbsp. Freshly Ground Pepper
2tsp. Garlic Powder
1tsp. Onion Powder
1tsp. Oregano

I know this seems like a lot, but it's the perfect combination of spices-trust me!

This recipe couldn't be simpler.  No browning of the meat here.  Just put the pork roast into the crock pot and pour in the root beer.  In a small bowl, mix together your spices and massage it all over your pork.
Done.  Could this be any easier?

Now, turn your crock pot on low, cover and walk away!  I cooked this all day long and about an hour before we ate it, I shredded it (in the crock pot so there was less mess) with 2 forks. 

Serve on buns and enjoy!  I used Kings Hawaiian mini rolls.  (Found in your grocer's deli).  They made the cutest mini sandwiches and were perfect for snacking. 

You won't even need BBQ sauce on these, they are just that delicious. 

Of course, if you want to freeze this...because it makes a lot, then let it cool completely and place it in a Ziploc Freezer bag.  Lay it flat in your freezer and it will take up less space.  Then, the day before you want to eat it, place it in your refrigerator and thaw.  Warm the thawed mixture in the microwave or a sauce pan set on medium heat until heated through. 

Yum!  Ok, go try this recipe NOW!  You will thank me later. 

January Menu

The holidays are finally over and gone.  I don't know about you, but I am looking forward to getting back to "normal" around here, and one of the first places I'd like to start is with my diet.

Not only did I take some time off from blogging during the holidays, but I also took some time off of watching my caloric intake.  Hello, Christmas sugar cookies! 

This month's menu is packed with whole grains, lean meats, and lots of low-fat substitutions.  Surely this will help you stay on track with your New Year's resolution, right?!

Happy Cooking!  The grocery list will be coming soon...a.k.a.  when the 2yr old gives me a break.

Please feel free to drop me a line and say hello.  You can also find me on Facebook at www.facebook.com/frugalfreezermom   

JANUARY 2011

Breakfast

Playgroup Granola Bars- These are so good, they may never make it to your freezer! 

Whole Grain Waffles

Lunch

Lentil & Sweet Potato Stew- This one is Gluten Free too!

Zydeco Stomp Gumbo- Just be sure to add the shrimp on the day you are eating it. 

Dinner

Amazing Pork Tenderloin- Pork Tenderloins are too lean to put in a crock pot- use a Pork Tenderloin Roast and you will have better flavor and conserve costs.

Salsa Chicken Rice Casserole- Add brown rice instead of white rice for extra nutrition. 

Slow Cooker BBQ Chicken- Just like BBQ pulled pork, but with chicken.  YUM!

Pizza Casserole- A great place to sneak in some extra veggies. 

Chicken Enchiladas

Maple Garlic Pork Tenderloin

Jenny's Grilled Chicken Breasts- Add to Salad for a Grilled Chicken Salad, or serve with green veggies to make an extra healthy dinner.

November Menu

I can't believe we are 9 days into November!  That can only mean the holidays are right around the corner.  This menu is sure to keep you warm on those cold November nights, and are so quick and easy, you will have plenty of time for holiday festivites!

Just click on the entree and the link will take you to the full recipe. 

Breakfast

• Eggwiches- No time for breakfast?  This is as quick as it gets!
• Blueberry Zucchini Bread- This is also a great snack for anytime of the day. Make one loaf for today and freeze another for later.

Lunch

• Make Ahead Lunch Wraps

Dinner

• Slow Cooker Pulled Pork- Once you've cooked this in your crockpot, it's easy to bag and freeze for later.
• Salsa Chicken - Do this one in the crockpot.  Just add chicken, salsa, and taco seasoning to a Ziploc bag.  Label, and freeze.  On cooking day, place in a crockpot and add cheese. 
• Honey Pork Chops
• Spinach and Artichoke Lasagna
• Shepherds Pie
• Spicy Chicken Lasagna Roll Ups- Don't let the name scare you away!  Just cut back on the crushed red pepper if you aren't a fan of spice. 

Weekly Menu

I hope you all haven't thought that I've forgotten about you!  No, no, things have been a little on the crazy side the past week or so.  We've been potty training, teething, and sleeping on a crazy newborn like schedule, which makes for exhausted parents, so forgive me for not updating the blog. 
The great thing about Once a Month Cooking, is despite the chaos, we've been able to sit down and have a warm, home cooked dinner every night without much effort because it's in the freezer. 

This week proves to be just as busy as last- my birthday, the arrival of a new addition to our extended family, and relatives who are visiting.  So, here is my weekly menu.  Just click on the name of the entree and it will take you right to allrecipes where you can find the recipe and cooking instructions. 

I'd love to hear from you!  Have you tried a freezer recipe?  Did you get up the courage to have a cook-a-thon in your kitchen yet?  What type of recipes are your favorites that you would like to see on here?  I'm all ears on how I can make this blog better serve you.  Have a great week!

Menu for October 11- October 17th

Monday:

• Spinach and Feta Quiche ( I followed the directions up until baking, and baked for about 20 minutes, or until set.  Then, I let it cool and used my vacuum sealer on it.  On cooking day, just preheat the oven to 375 and bake until golden brown, about 20-25 minutes in my oven.)
• Tomato Basil Soup (Progresso Can)- Sometimes you have to take shortcuts!

Tuesday:

• Turkey Tacos- no "recipe" here, just browned some ground turkey and used this Taco Seasoning that I already had made up on one of my prep days, and served in warm tortillas with cheese, sour cream.
• Taco Rice
• Chips & Salsa

Wednesday

• Broccoli Cheese Chicken Casserole
• Uncle Bens Long Grain Wild Rice
• Mixed Green Salad

Thursday

• Worlds Best Lasagna- I do not bake this on assembly day.  Just let it cool before freezing it.  On cooking day, let it thaw completely, and bake following directions on recipe.
• Garlic Bread
• Ceaser Salad

Friday

• My birthday dinner...out to eat!

Saturday

We will be tailgating, so I'm bringing this and serving it with Fritos.

• Chili Cheese Potato Casserole. - Again, I followed the recipe up until the point of baking and then froze it.  On cooking day, just let it thaw and top with 1/2C. shredded cheddar cheese and bake for 20-25 minutes or until bubbly and the cheese has melted.

Sunday

Family Dinner @ my parents house, which means no cooking for me!  Hooray! 

Enjoy your week and I'll see you soon!

Turn Up the Heat In Your Freezer, With Chili!

Today, I took a risk of being "blacklisted" by my Alma matter, Indiana University, and tried a new chili recipe called Boilermaker Tailgate Chili. A recipe that obviously from the name, comes from IU's number one rival, the Purdue University Boilermakers.  Now take it easy on me, the recipe has gotten rave reviews by almost 1700 people on allrecipes and I, being somewhat of a  self-proclaimed chili connoisseur, wanted to know what all the fuss is about. 

So with our beloved Colts playing this evening at 4pm, I had plenty of time to fire up my chili pot this morning, to have a deliciously warm, hearty bowl just in time for kick-off. 



The starting line-up.

This recipe calls for 2lbs of ground chuck and 1lb of Italian sausage.  Normally, we don't eat beef in our household, but I thought for the sake of giving the recipe a fair chance I'd follow the recipe. 



Brown and Drain the ground chuck/sausage mixture.




Next, I added the chili beans and diced tomatoes, undrained.



Then, I added some veggies and bacon crumbles.  No green pepper fans in this house, so I subbed with yellow peppers from our garden.



Lastly, I added my spices and remaining ingredients.



Let it simmer.  The longer the better!

The chili appears to not have enough liquid at first, but give it time, the vegetables will start to cook and loosen up, leaving you with perfect consistency.  Don't rush this chili, it really needs to simmer for at least 6 hours.  It would probably be best to cook it the day before you actually need it, and just reheat it in a crock pot. 

Topped with shredded cheddar cheese and sour cream. The perfect bowl for me!

Now, if you would like to freeze your Chili....hard thing to do in this house because we love it so much, let it cool completely.  Once cooled, place your chili into dated and labeled Ziploc freezer bags.

*Here's a trick to make sure that you get all the air out of your freezer bags: after filling your freezer bag with desired contents, place a straw into the bag, but do not let it touch the food.  Press the bag, and filling as flat as you can manage, closing the Ziploc bag up until you reach the straw.  Now, suck through the straw to remove any remaining air.  Quickly, remove the straw and finish closing the Ziploc seal!

Find the entire recipe at http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

A Trip To The Apple Orchard

My favorite time of year is here!  I love this cool, crisp fall weather and watching the leaves turn beautiful shades of orange, crimson, and cinnamon brown.  Yesterday, I had the pleasure of visiting Tuttle Orchards, an adorable orchard just tucked on the outskirts of the hustle and bustle of the city.  Locally grown apples, pumpkins, and vegetables abound at this hidden gem.  Now I don't know about you, but sipping a warm mug of cider and picking my very own apples is my kind of Friday, and this is the perfect time of year to stock up on apples and freeze them for year-round use.

When we arrived we were informed that we were the first to pick the newly ripened Ida apples, a beautiful red and green apple that is great for cooking and baking. 

We also loaded up our baskets with plenty of our favorite, Jonathan apples.  Not only are they great for baking and cooking, but they make a great snack.  My son, who never eats his fruits or veggies, managed to eat 2 before we even got out of the orchard. 
 

Pulling 15lbs of apples by himself!



Tips on Freezing Apples

• Choose ripe apples that feel firm and crisp, avoid apples that have brown spots or appear mealy.
•  Generally, if the apple is good for baking, it will also be good for freezing.
• Once an apple is frozen, it will not be good for eating raw, but needs to be used as apple butter, applesauce, or baked apple dishes etc.

How To Freeze Apples

1. Wash apples thoroughly.
2. Peel, Core, and Slice apples.
3. Sprinkle apples with lemon juice or Fruit Fresh to prevent browning.
4. Lay the apples flat on a baking sheet and flash freeze.
5. Put frozen apples into Ziploc bags, storage containers, or whatever your preferred method of storage.

*To use your apples as pie filling, add the spices and sugar to the apples.  Line a pie tray with foil, fill with pie filling and wrap tightly in foil.  Once it is hard, remove from the pie pan and place in Ziploc bag for long-term storage.  Don't forget to date and label! 
*When ready to bake, just place the filling in a pie shell and bake.  You may need to increase the baking time, and don't forget to put foil over your pie crust so it doesn't burn. 



Look at all these frozen fruits and veggies!