Bread - Wheat

INGREDIENTS (Nutrition)
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

DIRECTIONS In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Putting Dave's Recipe to Work

Last night I decided to try out Dave's Amazing Soup Recipe! I made a few changes, as I always like to improvise and experiment with different ingredients. I added garlic to the mix, and started off the soup by lightly grilling the onion, garlic, fennel, chiles, and sausage bits prior to adding in the broth. I threw in the greens (spinach and cilantro) towards the very end. It was a hit!

Here are pictures of my result, hopefully it looks appetizing!!

Mmmmm....

Dave’s Amazing Soup

5 – Links spicy Italian Sausage.
2 – Big cans of Chicken Broth.
1-2 Jalapeños
8 – Pearl Onions
½ bunch Cilantro
1 bunch of spinach
¼ cup dices Fennel
1 - Package diced mushrooms
2 – Zucchini
2 packages of (or 1 really big one) portobello mushroom and parmesan tortellini.


In large pot (I use a lobster pot) add the Chicken Broth (I add about 1 ½ cans at first, then add more later if necessary) diced Italian sausage, diced and de-seeded jalapeños, fennel (. I use the bottom which is like celery. I cut it really really fine, and chop it up. This is just for flavor) and cilantro. Bring this to a boil and cook for about 10 minutes, then add the quartered pearl onions. Cook this another 15-20 minutes. Add the zucchini cut in bite sized pieces, and the mushrooms. Cook this another 5 minutes or so until the zucchini is cooked. Add chopped spinach and cook another 2 minutes. Pepper to taste.