Basic Bread Class Recipes
Basic Whole Wheat Bread
6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups Freshly Milled Whole Wheat Flour (additional flour needed later)
2 Tbsp. Vital Wheat Gluten
2 Tbsp. Dough Enhancer
2-3 Tbsp. SAF instant yeast
4-8 additional cups Freshly Milled Whole Wheat Flour*
2 Tbsp. Real salt*
2 Tbsp. liquid lecithin (optional)
In the Bosch mixing bowl, combine water, oil, honey and lecithin (optional). Next add 8 cups of freshly ground wheat flour. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and SAF instant yeast. “Jog” off and on using the “M’ side of the switch so that flour won’t rise out of the mixing bowl. Then mix on first speed until smooth. Then add the additional freshly milled whole wheat flour. Add it slowly as to not over flour. Stopping periodically to test it (we add the flour until the dough doesn’t stick to your floured finger when you “tap” it lightly) The amount of flour you add will depend on the moisture and protein levels in your wheat. Look for spots on the walls of the bowl that are clear of dough momentarily. You might stop the mixer and tap the dough gently with your finger to see if it sticks. It shouldn’t stick to you, if it does just add a little more flour. These are some of the signs when there is enough flour added. At this point turn your mixer to speed two and mix for about 5 minutes. The dough that was stuck to the sides and the floor of the mixing bowl will completely clean off. Form dough into 5-6 loaf pans. When they are fully risen you should be able to put a small dent in the side of one of the loafs with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into a cool oven (not preheated). Bake at 350E for 35 minutes.
*For first time Bosch owners we suggest you use the “sponge” method for your first few batches of bread. First, add the water, then the oil, honey and lecithin. Don’t mix. Then add 8 cups of freshly milled flour. Don’t mix. On top of the flour, add the Dough Enhancer, gluten and yeast (no salt). “Jog” in mixture using the “M” switch so that the flour doesn’t rise out of mixing bowl. Then mix on speed one until smooth. Let stand for about 10 minutes. The dough should rise to the spur gear in the middle of the bowl. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough “dryer”, it also improves the texture. Sponging gives you a little advantage in terms of flour to water ratio, because the dough is dryer you add less flour hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 8 minutes and you are finished!
Fantastic Wheat Rolls
(You can double or triple this recipe in the Universal)
In blender combine: 2 cups hot water
2/3 cup instant powdered milk (dry)
2 eggs
1 large potato cooked OR cup instant potato flakes
3 T shortening
In mixer combine: 3- cups wheat flour
2 T yeast
1/2 sugar
1 T salt
1 T Dough Enhancer
Pour in liquid mixture and beat well.
Mix in 1/4 Vital Wheat Gluten flour and 3 to 31/2 cups additional wheat or white flour. Knead in speed one 6 to 8 minutes to develop gluten. Shape into 24 rolls. Place on greased cookie sheet. Cover loosely with plastic wrap. Let rise till double. Bake at 400 E for 15-20 minutes. Yield: 24 rolls
Whole Wheat Pizza
Preheat Old World Pizza Stone in oven to 500 Degrees. Using the “Basic Whole Wheat Bread Recipe” as the crust, we use the equivalent of one loaf. Before rolling the dough out make sure that you have all ingredients cut and ready to go onto the pizza i.e. pizza sauce mixed topping all sliced or chopped. This is very important as the dough will begin to stick to the peel if allowed to stand for an extended period of time. Spread whole wheat flour or corn mill liberally onto your Old World pizza peel (the wooden pizza board). Then roll loaf out into a 15" circle on the peel. Add Shirley J Pizza Sauce (1 Tablespoon per 8 oz. can) onto the dough then add sliced green and red peppers, olives, mushrooms and onions. Slide pizza onto the heated Old World stone and time for 7 minutes. When finished baking take it out using the peel and add cheese. Let stand for about 2-5 minutes to melt or place back into the oven for 60 seconds.
CINNAMON PULL APART’S
Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1 T. cinnamon to 1/2 c. sugar). Place balls in layers (at least two layers) in a regular loaf pan or bunt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30 minutes.
CARAMEL NUT PULL APART’S
Pinch off dough into walnut sized balls. Dip in melted butter and then dip in caramel mixture. For caramel mixture combine pkg. (4 serving size) butterscotch pudding, 3/4cup brown sugar, and 1/2 chopped nuts (almonds, walnuts, or pecans are great). Place balls in layers in a regular loaf pan or bunt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30 minutes.
MOCK RYE BREAD
For each loaf of bread cut in 1 T caraway seed and 1 tsp. anise seed.
BREAD STICKS
Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping. (We recommend any of these or a combination of several: Parmesan cheese, garlic salt or powder, salad seasoning, Italian seasoning, sesame seeds}. Place on lightly greased baking sheet.. Let rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.
ONION CHEESE BREAD
For each loaf knead in 1/4 cup chopped onion and 1/2c. grated, sharp, cheddar cheese. Proceed with regular rising and baking.
LOW FAT CINNAMON ROLLS
Roll basic dough into rectangle. Brush with water, fruit juice, or water from raisins (*see hint). You will probably only use about 2 T. Sprinkle with brown sugar, cinnamon, raisins and/or nuts. Roll up tightly. Cut roll into slices using heavy twine, dental floss, or nylon fishing line. Place on a bun pan (use a parchment liner for easy clean up!). Flatten tops slightly and let rise until doubled. Bake at 350 degrees for 15-20 minutes or until golden brown
*When using raisins for cinnamon rolls soften them by just covering them with hot tap water and allowing them to soak for 10-15 minutes.
Apple Filling: 2 c. finely chopped or grated apple, 1/2c raisins or dates, 2 T honey or brown sugar, 1-2 tsp. cinnamon or apple pie spice, dash of salt. Combine all ingredients in bowl and use immediately. You can make this filling ahead of time, just cook for a minute to prevent apples from browning and refrigerate.
Yummy Orange Rolls
4 Tbsp. sugar
5 Tbsp. shortening
1 tsp. salt
1 cup scalded milk (cool)
2 eggs
31/2 - 4 cups flour
1 Tbsp. yeast
Orange Mixture
1 cup sugar
6 Tbsp. butter (not melted)
Grated rind of one orange Mix together
Put in Bosch mixer and mix 5 -7 minutes. Roll out on counter as with cinnamon rolls. Spread evenly with orange mixture. Roll up evenly and slice with thread 1" thick and place in buttered muffin tins. Let rise double. Bake at 350 degrees for 15 minutes.
White Bread
1 cup water
4 Tbsp. SAF instant yeast
1 cup sugar
Add water, yeast, and sugar in Bosch mixing bowl.
1 stick melted butter
2 Tbsp. salt
41/2 cups water
5 cups flour
Add the butter, salt, water, and flour, and mix while slowly adding 6 to 7 cups more flour. Mix on a low speed for 10 minutes. Let rise in mixing bowl with the lids removed, so as not to brake the locks then form into 5 even loaves. Bake in a 350Eoven for 35 minutes.
*This recipe is excellent for French Bread as well
Small Batch, Whole Wheat Bread
THIS BASIC BREAD RECIPE IS ALSO GREAT FOR PIZZA CRUST.
3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 T salt
2 T Kitchen Specialties Vital Gluten
1 T Kitchen Specialties Dough Enhancer
2 T SAF instant yeast
7-8 cups freshly milled whole wheat flour
Pour all ingredients into Bosch Compact mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed.(The Compact Bosch makes better bread if all ingredients are add at the first) Shape into 2-3 loaves and let rise until doubled. Bake at 350E for 30-35 minutes.
French Bread
4 Tb. SAF Instant Yeast
4 c. Hot Water
6 Tb. Sugar
2 Tb. Salt
1 c. Oil
10-12 c. Flour (Unbleached White or Fresh Whole Wheat)
4 Tb. Kitchen Specialties Vital Gluten
Place all ingredients in Bosch bowl. Knead thoroughly, about 8-10 minutes. Let rise in the bowl about 10 minutes and then punch down. (turning on the Bosch Mixer with the Dough Hook on will “punch the dough down) Repeat 4 or 5 times. Divide into 3-4 regular loaf pans or shape into two rounds. Slash tops with sharp knife and brush with an egg wash. Let raise until doubled in size. Bake 30 minutes at 400E.
** If you would like to bake these loaves directly on your pizza stone follow these instructions.
Before preheating the stone sprinkle with cornmeal or semolina flour, shape loaves and place directly on cool baking stone. Slash and brush with egg wash. Turn oven on warm (150 degrees or less) let bread rise on the stone until nearly doubled. Turn oven up to 400E and bake for 30-35 minutes.
Blender Drink Suggestions
Fruit drinks are easy, fast and nutritious. We use ices as a base. Always put the ice cubes or frozen fruit in first and at whatever level desired. Add any liquid (skim, 1%, 2% or whole milk, whipping cream, fruit juices, water, powdered mild etc.) to about 1/2 inch below the ice cube/frozen fruit level. Using the “M” or jogging side of the switch (left) turn your Bosch mixer on for about 1 second and then off for about 1 second. Repeat this until the liquid and ice look smooth. At this point you can add just about anything you like. We use fresh fruits whenever available i.e. orange, (peel off) strawberry, blueberry, banana, pineapple, yogurt etc. We also add honey or sugar to taste. Then just repeat the jogging off and on method explained earlier. Citrus Refresher
1 orange, juiced (in citrus juicer attachment)
1 lemon, juiced (in citrus juicer attachment)
1/2 c. sugar
Ice and water
Place ice in Bosch blender filling to the 4 cup measuring line. Add water to cover ice. Add citrus juices and sugar. Cover with lid and funnel. Turn to “M” (spring loaded switch) for 1 second then 1 second off. Repeat 4-6 times. Serve immediately.Raspberry Banana Smoothie
2 cups milk
1 carton raspberry yogurt
3 T sugar
1 t vanilla
1 t lemon juice
4 bananas
1 tray ice (or until desired consistency)
Break bananas into pieces. Put ingredients in blender. Pulse, then blend on high speed until thick and smooth. Note; make sure the blender blades are very tight when doing ice, ice cubes can loosen them.
Strawberry Peach Bananza
10 Ice cubes
10 frozen strawberries
Milk
1/4 cup sugar
1/2 banana
1 8 oz. peach yogurt
Note: Make sure the blade assembly is tightened into the blender jar securely when doing ice or frozen fruit. On your new Bosch Universal 6621UC, the blender lid inverted,is a wrench for the blade assembly. Pour immediately and enjoy.
Place the Ice and Strawberries in blender. Pour milk 1/2 inch below the top of ice. Add sugar, banana, and yogurt. Pulse quickly 10 times, then blend on high speed until smooth.
Note: Make sure the blade assembly is tightened into the blender jar securely when doing ice, ice cubes can loosen them. Pour immediately and enjoy.
Cookie Notes
Your Bosch mixer will mix cookie dough very quickly and effortlessly. The only problem is that the wire whips are a gourmet whisk, unable to mix heavy cookie dough recipes without eventually bending or ever breaking. The secret is to either change over to the dough hook before adding the flour, chocolate chips, oats and raisins and nuts or on smaller batches of cookie dough, just use the jogging or “M” side of the switch and fold the flour through. Another suggestion is to check your ingredients such as brown sugar and butter and be sure they are not hard or frozen (margarine is normally too hard right out of the fridge). Also we have found that it works much better if you add the salt, baking powder or baking soda with the “wet ingredients”
If these suggestions are followed you should never have to replace your wire whips.
*You must try mashing potatoes with your Bosch whips. First drain your cooked potatoes then poor the hot potatoes into the mixing bowl. Add milk and a little butter, or a lot, mix on speed two for just a few seconds. You won’t believe how wonderful they can taste.
Super Soft Sugar Cookies
11/2 c sugar
1/2c light corn syrup (Karo)
1 c shortening
1/2 c margarine
2 eggs
1 t vanilla
1 c milk
1 t salt
8 t baking powder
1 t baking soda
61/2 cup all-purpose flour
In Bosch mixing bowl using wire whips, cream sugar, syrup, butter, shortening, eggs, and vanilla. Add milk and mix slowly. Add dry ingredients. (with the Bosch you don't have to sift!) Dough will be a little sticky. Refrigerate covered for 1 hour. Roll out on floured surface 1/8 to 1/4 inch thick. Cut out with cookie cutter. Place on ungreased cookie sheet. Bake 10-12 minutes at 375F.
Optional Raisin Filling
2 cups raisins cooked in 3 cups water. Add 3/4cup sugar, 1/2t vanilla, and thicken with cornstarch (about 3 T). Put one big tablespoon filling between 2 dough circles. Press edges well. Bake as directed above.
(Note: it is best to use a parchment lined baking sheet for filled cookies so the cookies don't stick. It's also easier to clean up.)
Bosch Kitchen Center 8940 South 700 East Sandy 562-1212 ! 800-950-9109
