Here’s a change of pace. This bread recipe has been a hit at my house. I make it in my bread machine, but if you do the knead-rise-punchdown-etc. routine, I imagine it’d work as well for that, too.
Add these ingredients in this order to your bread machine, set it for a 2-pound loaf and the crust you want (I choose “darker” for mine, YMMV) and walk away.
- 1.5 cups warm water (about 115 degrees fahrenheit)
- 0.5-1.0 tsp salt (mostly a matter of taste)
- 2 Tbs oil (I prefer a good, full-flavored olive oil for this)
- 1 egg (added last immediately before the dry ingredients)
Mix the dry ingredients separately and add them all at once:
- 2 cups white flour
- 1 cup whole wheat flour
- 2.5 tsp active dry yeast
- 0.25 C oat bran
- 0.25 C garbanzo bean flour
- 0.25 C vanilla protein powder (mostly soy)
- 0.25 C corn meal
- 0.25 C sunflower seeds
Hit the start button and let the feast begin!
This is a rather heavy bread, but it bakes up nicely and—most importantly—is delicious. That it is also packed with nutrients is a lil lagniappe.
mmmmm..care to fax us some ?..wayyyyyyyyyyyy too lazy to
try it but heck we’ll take left-ovahz any time..grinz
Ah, recipe time again. David this is minimally pertinent to the current house cleaning with which I’m involved. The source is a Kentucky cousin. She thinks it’s great. I’ve not attempted it yet.
ELEPHANT STEW
salt & pepper (to taste)
1 large elephant
2 rabbits (optional)
a few gallons of brown gravy
Cut elephant into bite size pieces. This should take about 2 months (if bwana is working alone). Add enough brown gravy to cover. Cook over kerosene fire for about 3-4 weeks at 463.5 degrees. This will serve 3800 people. If more people are expected, the 2 rabbits may be added. Do that ONLY if necessary . . . most people don’t like hare in their stew.
Hugh, I need to try that recipe the next time I have a rabbit or two on hand.
😉