6 to 7 cups all purpose flour (organic white, 1/2 and 1/2 white/whole wheat, gluten free all purpose flour)
3 tablespoons sugar (I use honey, regular sugar or raw sugar)
1 tablespoon salt (sea salt or regular)
3 tablespoon oil (shortening, vegetable oil, lard or olive oil - I use olive oil)
2 tablespoons of yeast
2 1/4 cups very warm water
Mix 3 1/2 cups flour, sugar, salt and oil and yeast in large bowl. Add warm water. Let sit for 5 minutes or until yeast is foamy. (Make sure it is not too cold in the house, or it may not foam). Mix completely. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surace and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, 40 to 60 minutes. (Dough is ready if indentation remains when touched.)
Punch down dough. If using traditional size bread pans, divide dough in half. If using 10-12 inch long pan DO NOT DIVIDE. Let rest 5 minutes. At this time I normally place dough mass in pan tucking it in to fit. There are various methods on working with the dough, but this has worked better for me.
Let rise until double, 35 to 50 minutes. Often I make it before bed and let it rise overnight. Place a piece of plastic wrap over the top so it won't dry out.
Heat oven to 425, place bread on low rack and bake until golden brown about 25 to 30 minutes.
Remove from bread pan IMMEDIATELY and let cool on a rack. If the bottom of the bread isn't raised and air can cool it, it will get soggy wet, and then once it dries it is tough.
TORTILLAS
http://www.hillbillyhousewife.com/flourtortillas.htm
DOUGHNUTS
looking for my recipe, this is for a cake doughnut not a yeast doughnut with icing.
For that recipe here is the recipe I use:
http://www.paratusfamiliablog.com/2010/09/better-than-crispy-creams-doughnuts.html
FRENCH BREAD
1 tablespoon yeast
1 1/4 cupswarm water
1 tablespoon raw sugar or regular sugar
2 teaspoons salt
3 to 3 1/2 cups flour (your choice)
1 tablespoon cornmeal
1 egg white
2 tablespoons cold water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour. Beat until smooth, stir in enough remaining flour to make dough easy to handle (dough will be soft).
Turn dough onto lightly floured surface; knead unitl smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover and let rise at room temperature (about 70 degrees) until slightly more than double. , 1 1/2 to 2 hours (longer rising gives tyical French bread texture).
Punch down dough; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with cornmeal. Divide dough into halves (if you have french bread pans or want to make two long loaves). Roll each half into a rectangle (15 X 10 inches), roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal well. Roll gently back and forth to taper ends. Place both loaves length wise on cookie sheet. Make 1/4 inch deep slashes across loaves at 2 inch intervals or make 1 lengthwise slash on each loaf. I don't make long loaves, I make one big round "baguette". I use a 9 inch cake pan to place the dough in and let it rise. Slash three slashes across the top. Brush bread with cold water, after you decide on a shape. Let rise uncovered until slightly more than double, about 1 1/2 hours.
Heat oven to 375. pour 1 cup hot water into rectangular pan. place pan on lowest oven rack. Brush loaves with cold water. Bake 20 minutes. Remove pan of water from oven. Mix egg white and 2 tablespoons cold water; brush over loaves. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes longer. DO NOT USE SELF RISING FLOUR.
DROP BISCUITS
use coconut oil.} Combine flour, baking powder, salt, honey, and oil, in a large
mixing bowl. Be sure to fulling incorporate the oil {if you decide to use butter
be sure to cut it into the dry mixture well.} Slowly add the milk to the dry
mixture, mixing as you pour. The batter that should form will have a sticky,
wet, and slightly-’gooey’ consistency. Take a spoon and drop ¼ cup sized balls
of batter onto the pre-greased cookie sheet. Bake for 12-15 minutes or until
golden brown.
BAKING POWDER BISCUITS
1/2 cup shortening (I use veg oil)
2 cups all purpose flour (or gluten free flour)
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Heat oven to 350 degrees. Mix all ingredients. Turn dough onto lightly floured surface. Knead 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch round cutter (a large mouth canning jar is what I use). Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown 10-12 minutes. Immediately remove from cookie sheet (I use a round cake pan or two).
I also use this recipe to make dumplings for chicken and dumplings. I pat it out flour and using a knife I cut small squares to drop into the hot broth.
HAMBURGER/HOT DOG BUNS
This is my friend Brenda's blog. I use her hamburger bun recipe. You can use the same recipe to make hot dog buns, just make them the proper shape, and follow rising/cooking directions for the hamburger buns.
http://freedomacresfarm.blogspot.com/2011/09/touch-down-oh-yeah.html
TURKEY STOCK
Remove all large pieces of meat from turkey and put to the side. Break turkey up in small pieces ( make sure it is cooled first). Place in stock part or large roaster. Fill with filtered water (DO NOT USE CHLORINATED OR TAP WATER UNLESS FILTERED FIRST) almost to the top. Place lid on roaster/pot and allow to simmer on low for about 12 hours (I did mine overnight while I was in bed).
Strain broth/stock using a large pot and colander. Set broth to the side. Allow bones and meat bits to cool to the touch. Sort through and make a small pile of bones (to throw away), a pile of useable meat, and a pile of the "yuckies" (slimy stuff, skinn, giblets). The yuckies I gave to my dogs as a treat. The bones I threw away, and the useable meat will be used to make soup/stew.
************************************************
TURKEY STEW
10 quarts of turkey stock (made with your leftover Turkey) - you can add a small amount of water to even out the amount.
2 pints of green beans
2 pints of corn
2 TBSP Parsley
1 TBSP salt (or to taste)
Black pepper (to taste)
2 tsp Sage
1 tsp garlic powder
1/4 cup dried onions or one small fresh, chopped
All the reserved turkey meat
Place all ingredients in stock pot and bring to a boil. Reduce heat and simmer for 30 minutes (covered).
Ladle into hot quart (or pint) jars and process in a pressure canner for 1 hour and 30 minutes (for quarts) at 15 lbs of pressure. If you decide to use pints, please check your copy of the Ball canning book for the proper pressure and time
