← All recipes

FareShare Gazette -- October 2005 Recipes

This FareShare Gazette -- October 2005 Recipes recipe uses Warm Water, Honey, Dry Yeast, White Wheat Flour, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 1/2 cup
• 2 tbsp
• 2 tsp
• 4 cup
• 1 tbsp
• 2/3 cup
• 8 oz
• 1 1/3 tbsp
• 1 cup
• 1 cup
• 1 1/2 cup
• 8 tbsp
• 2 tsp
• 1 box
• 1 cup
• 1/2 cup
• 1 tsp
• 2 cup
• 1 cup
• 1 1/2 tsp
• 1 cup
• 1/2 tsp
• 1 cup
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

   Pour the water into a mixing bowl and stir in the honey and yeast.

2. 2

   After the yeast has proofed, stir in the flax, pumpernickel and one cup of the whole wheat flour.

3. 3

   Let this sponge work overnight or all day.

4. 4

   Stir in the salt, and enough of the remaining whole wheat flour to make a good dough.

5. 5

   Turn it out onto a flour covered surface and knead for 4 to 5 minutes.

6. 6

   Continue kneading another 2 or 3 minutes or until it's as smooth and springy as a whole wheat dough can be.

7. 7

   Place the dough in the bowl, cover and let rise until doubled in bulk.

8. 8

   Knock the dough down, shape and place in a 4 1/2 x 8 1/2-inch loaf pan.

9. 9

   Let rise until it domes over the top of the pan.

10. 10

    Place in a preheated 400F. oven, bake for 15 minutes.

11. 11

    Turn out and cool on a rack.

12. 12

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.

13. 13

    2. Cook noodles in a large pot of boiling water for 5 minutes or until almost tender. Drain and rinse under cold water.

14. 14

    Heat the olive oil in a heavy skillet over medium heat.

15. 15

    Cook onion for 4 to 5 minutes, stirring frequently.

16. 16

    Add chicken, red bell pepper, celery and chicken stock.

17. 17

    Bring to a boil and simmer for 5 minutes.

18. 18

    Stir in sour cream and oregano.

19. 19

    Spread half of the chicken mixture into the prepared dish.

20. 20

    Arrange asparagus over chicken; spread cooked noodles evenly over asparagus and top with the remaining chicken mixture.

21. 21

    Sprinkle with Parmesan cheese.

22. 22

    5. Bake 30 minutes in the preheated oven, until lightly brown.

23. 23

    Prep Time: approx. 30 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour 15 Minutes.

24. 24

    Preheat oven to 325 degrees F. In a small bowl, make a mixture of sugar and cinnamon.

25. 25

    Bread.) Set aside.

26. 26

    Combine oil, eggs, 1/2 cup milk, and vanilla in a large glass or nonmetal bowl, mixing well.

27. 27

    Add 2 cup flour, 1 cup sugar, baking powder, salt, baking soda, cinnamon, pudding, and raisins to egg mixture; do not mix.

28. 28

    In separate medium glass or nonmetal bowl, using wooden spoon, mix together

29. 29

    Pour batter into the prepared pans; sprinkle reserved cinnamon sugar mixture on top.

30. 30

    Bake at 325 degrees for approximately 1 hour or until toothpick inserted in center comes out clean.

31. 31

    Do not overbake.

32. 32

    Allow to cool in pans.

33. 33

    This bread freezes well.

34. 34

    Variations: Add chopped nuts, dates, or chocolate chips to the batter before baking.

35. 35

    For a different flavor, a pudding mix other than vanilla may be used.