Sunday, April 14, 2013
Renee's Thought of the Day: Renee's Thought of the Day: Granola
Renee's Thought of the Day: Renee's Thought of the Day: Granola: Renee's Thought of the Day: Granola : Granola Ingredients 8 cups rolled oats 1 1/2 cups wheat germ 1 1/2 cups oat bran 1 cup sunf...
Renee's Thought of the Day: Granola
Renee's Thought of the Day: Granola: Granola Ingredients 8 cups rolled oats 1 1/2 cups wheat germ 1 1/2 cups oat bran 1 cup sunflower seeds 1 cup finely chopped almond...
Granola
Granola
Ingredients
- 8 cups rolled oats
- 1 1/2 cups wheat germ
- 1 1/2 cups oat bran
- 1 cup sunflower seeds
- 1 cup finely chopped almonds
- 1 cup finely chopped pecans
- 1 cup finely chopped walnuts
- 1 1/2 teaspoons salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup honey
- 1 cup vegetable oil
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups raisins or sweetened
dried cranberries
Directions
1. Preheat the oven to
325 degrees F (165 degrees C). Line two large baking sheets with parchment or
aluminum foil.
2. Combine the oats,
wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large
bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon,
and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the
dry ingredients, and stir to coat. Spread the mixture out evenly on the baking
sheets.
Bake in the preheated oven
until crispy and toasted, about 20 minutes. Stir once halfway through. Cool,
then stir in the raisins or cranberries before storing in an airtight container
Artisan bread
Here is the basic recipe as adapted by me, the Artisan Bread book has a ton more stuff in it, you should go buy it.
3 cups warm water
1 1/2 tablespoons yeast
1 1/2 tablespoons coarse salt
6 1/2 cups all purpose unbleached flour
In a large plastic food container with a lid, add together the water, yeast and salt
mix this up, then add in the flour, mix together.
all the flour needs to be wet, but no over-mixed
place this container in a warm area and let it rise for 2 hours,
then you can use some of the dough,
or better yet,
put the container in the refrigerator overnight, the dough will have a better flavor.
pull off a hunk of the dough, shape it into a ball, let it rise on parchment paper in a bowl for 40 minutes,
preheat the oven with the dutch oven and lid in the oven at 450F
when you are ready to put the dough in the dutch oven, use a razor blade to slice a few lines through the top of the ball of dough
take out the dutch oven, place the parchement paper with the dough in the dutch oven.
put in oven for 30 minutes,
then remove lid of dutch oven, and bake for about 20 minutes more.
bread should have a hollow sound when thumped when it is done.
Here is the basic recipe as adapted by me, the Artisan Bread book has a ton more stuff in it, you should go buy it.
3 cups warm water
1 1/2 tablespoons yeast
1 1/2 tablespoons coarse salt
6 1/2 cups all purpose unbleached flour
In a large plastic food container with a lid, add together the water, yeast and salt
mix this up, then add in the flour, mix together.
all the flour needs to be wet, but no over-mixed
place this container in a warm area and let it rise for 2 hours,
then you can use some of the dough,
or better yet,
put the container in the refrigerator overnight, the dough will have a better flavor.
pull off a hunk of the dough, shape it into a ball, let it rise on parchment paper in a bowl for 40 minutes,
preheat the oven with the dutch oven and lid in the oven at 450F
when you are ready to put the dough in the dutch oven, use a razor blade to slice a few lines through the top of the ball of dough
take out the dutch oven, place the parchement paper with the dough in the dutch oven.
put in oven for 30 minutes,
then remove lid of dutch oven, and bake for about 20 minutes more.
bread should have a hollow sound when thumped when it is done.
Wednesday, August 17, 2011
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