Sunday, April 29, 2012

Recipes for Bread and Guacamole

Whole Wheat Bread

4 cups warm water
2/3 cup honey
2/3 cup unsweetened applesauce
2 Tbs. + 1 tsp. yeast
2 Tbs. salt
2 Tbs. ground flax
2 Tbs. vital wheat gluten
15-20 cups or more of whole wheat flour (I grind the wheat in my NutriMill)

Mix warm water, honey, applesauce, and 4 cups flour in Bosch blender on speed 1.  Add yeast and salt, and continue to mix.  Then set the timer for 10 minutes and add flour until the dough is not sticky and it pulls away from the sides of the bowl.  Continue to let the dough mix until the 10 minutes is up.

Divide dough into fourths, and shape each part into a loaf.  Place in sprayed loaf pans.  You can also divide a section of dough into 8 hamburger buns or 16 dinner rolls.  Cover loaf pans or pans of rolls with a damp dishtowel and place in a warm area to rise for 45 minutes.  Meanwhile, preheat your oven to 350.

Bake the loaves of bread for 30 minutes.  The buns or rolls will take less time, just check them after about 15 minutes.


2 avocados
1/2 small Vidalia onion
1 jalapeno pepper
1 lime
1/2 tsp. salt
1 small tomato

Seed jalapeno, cut onion into small chunks, and chop both in a food processor.  Add salt, the juice of the lime and the tomato (cut in half).  Process again.  Cut avocados in half, remove seed, and then use a spoon to scoop it all out into the food processor.  Process until smooth.  If you like cilantro, you can add some.

I serve this with baked corn tortillas (just cut into eighths, sprinkle with salt, and bake until crisp), spread on wraps, or as a salad dressing.

Before refrigerating guacamole, press a piece of plastic wrap directly on the guacamole, covering the entire surface.  Then cover with the lid of your container.  This prevents it from discoloring.  I am not sure how long this will keep, because it never lasts more than 24 hours here at our house.  

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