Feb. 7, 2008 - Flax seed bread and using the freezer
It's the perfect time of year to bake with the cooler weather. The warmth of fresh baked bread right out of the oven is always welcome with a meal. The thing is that I was having a problem with the high yeast content in homemade bread, it was giving me severe indigestion. I did find a wonderful Flax seed bread recipe in an old copy of my "Keepers at Home" magazine from Fall 2004 that takes much less yeast and is very moist. Actually more moist than any store bought bread and will freeze nicely! I think this is exceptional bread. I sliced what we're not going to use and put it in the freezer for later use. This makes 4 loaves. The recipe is a little rough on instructions but it's not hard really and I can answer any questions if you decide to try it. (see how I added my notes)
Flax Seed Bread:
Soak
1 1/2 c warm water (I go with 120-130 degrees)
1 TBSP Sugar
1 1/2 tsp. rounded yeast (since I measure exactly I just added a little extra)
Mix in Mixer:
1 C. cold milk (re-hydrated powdered milk worked fine)
2 c warm water
2 c brown flour
1 c white flour
1 c flax seed (I used meal)
Add to mixer:
Yeast mixture
2 c white flour
1 TBSP dough enhancer (I used wheat gluten)
1/4 cup melter lard or butter
Mix well then knead by hand. (I used a mixer but there is a lot of flour and will likely need to be kneaded by hand unless you have a big mixer. it will be wet at this point. )
Then add
4 c. white flour (knead until flour is well incorporated)
Let rise till double. This may take a few hours. (I suggest covering with plastic wrap). Divide dough into four parts. (If dry add a little oil to the top to make loaves easier to work with). Put into greased pans (I cover with plastic wrap but remove carefully after bread is risen). Let rise again till double. I left mine overnight! Bake at 350 degrees until golden brown. (I baked ours for 40 min then I inverted the loaf into the pan to get rid of the moisture on the bottom of the loaf. This worked very well)
Prep-work
This past week I have also taken the time to prepare dry ingredients for bread, corn bread, waffles and pancakes to last several weeks. If the recipe takes milk I just add the amount of powdered milk to save us on our budget. Then I write on the bag how much liquid to add. This is what it looks like and has saved me much time in the kitchen as I just pull one out and the measuring is already done. I also put pre-measured bags into the freezer of things like brown rice and chicken breasts and meat balls. I just open dump into the crock pot and have a lunch or dinner ready in 4-8 hrs. Easy! This week I have put up 4 loaves of bread into the freezer. They should last us two to three weeks.
Comments
Feb. 8, 2008 - This is such a great idea!
Posted by LinesFromTheVine
I bet this saves tons of time and would be especially great for a mama expecting a little one! You've inspired me to get some premeasured things into my freezer! Do you re-use your bags?
Tracy
www.LinesFromTheVine.com
Feb. 8, 2008 - Great!
Posted by melissal89
You are so organized! This is a great idea. Thanks for sharing! Recently I've been learning how to make larger portions of whatever meat we are having and use the leftover meat for a totally new meal the next night (or to freeze for later). Such as leftover chicken from a roaster I will use the next night to make chicken soup or chicken chimichangas, etc.
Blessings, Melissa
Feb. 9, 2008 - Untitled Comment
Posted by stillearning
Yes, I re-use the bags for pre-measured mixes. Plus they're already marked :). When one is empty I just put it folded up back into the freezer for next time.
Melissa, I like your idea of freezing meat that is left over. I would have to double up on the meat though as I usually buy a small chicken. When I made a huge 10# batch of meatballs (we normally don't eat them) but it seemed like such a nice simple meal addition/crock-pot meal so I went ahead and made them with our 3 oldest children...it has already lasted us 2 months since we don't eat much red meat. Fun!
