More Yummy Recipes

More recipes from Mother’s Day brunch!

Lemon Water Punch
5 Quarts Water
1 Tbsp Citric Acid
1 Tbsp Lemon Extract
3 Cups Sugar
Pebble ice from Sonic
Mix. Add a lot of pebble ice. Float lemon & lime slices.

Italian Bread
2 Tbsp yeast
3 Cups Warm Water
4 Tbsp Sugar
1 Tbsp Salt
2 Tbsp Oil
7 ½ - 8 Cups Flour
Scant 2 Tbsp Dough Enhancer
3 Tbsp Gluten
Mix together. Punch down every 10 minutes for 1 hour. Makes 2 loaves. To rise, put in oven and turn on 350 for 1 minute then turn off. Let bread stay in oven to rise. Sprinkle corn meal on the bottom of the pan. Bake at 325 for 25 minutes. Brush the top of loaves with butter.

Whole Grain Bread
1 cup nine grain cereal
Little less than 1/3 cup millet
½ cup sunflower seeds
½ cup pumpkin seeds
2 tbsp sesame seeds
½ cup chopped hazelhnuts
1/8 cup ground flax seed
¼ cup vital wheat gluten
Put in mixer then add 3 cups hot water. Mix gently then let sit for 5 minutes.
Add 1/3 cup each molasses and honey
1/3 cup oil
1 Tbsp salt
4 ½ cups whole wheat flour (Wheat Montana at Walmart = 2 ½ cup prairie gold + 2 cups bronze chief)
Mix to paste.
Add 1 ½ Tbsp SAF T Yeast, 1 ½ Tbsp dough enhancer.
Add extra ½ - 1 cup white flour until mixture cleans sides of bowl. Knead 7 minutes. Put in 2 greased loaf pans, let rise approximately 45 minutes without oven, or turn oven to 200 then turn off and let rise for 25 minutes. Remove loaf. Heat oven to 350. Bake 30 minutes at 350. Makes 5 medium loaves.