Thursday, May 20, 2010

E- eating healthy---Pilgrim's Bread

Well, this recipe isn't the healthiest, but it's still homemade and tastes tummy. If you aren't used to using yeast and rising your bread, kneading it, and all that, this may be a difficult recipe, but otherwise, if you know how to knead and rise bread, it's rather easy and fun. I had all the ingredients on hand, and wanted to use up some of my cornmeal and rye flour, so this recipe worked for me. Don't you just love the smell of fresh yeast? YUM! Sorry the pictures are not the best quality, I'm no photographer...just trying to taking decent pics.

 And that is how I spent my Monday morning! :)
Pilgrim's Bread (makes 2 loaves, 375 Degrees)

Combine in a bowl:
1/2 c. yellow cornmeal
1/3 c. brown sugar
1 T. salt

Stir in gradually:
2 c. boiling water


1/4 c. oil

Cool to room temperature.

2 pkgs dry yeast in
1/2 c. warm water (I put a pinch if sugar in)

Add yeast to cornmeal mixture and beat in:
3/4 c. whole wheat flour
1/2 c. rye flour

By hand, stir in:
4 1/4-4 1/2 c. unbleached white flour

Turn onto lightly floured surface. Knead until smooth and elastic, knead in flour that wasn't able to be stirred in by hand. Place in a lightly greased bowl, turning once to frease surface. Cover and let rise in warm place until double ( I use a glass bowl and mark dough on outside of bowl with wet erase marker). Punch dough down; turn onto lightly floured surface again, divide dough evenly in half and knead 3 minutes. Shape dough into loaves, place in greased pans and let rise again in warm place until doubled. Bake at 375 about 45 minutes.  I only had one bread loaf pan, so I also used a 3 qt. pyrex baking dish. It worked out ok.


craftykat said...

I love your pictures Mariah! :) You're making baking fun :) I actually like baking, but your pictures certainly add more enthusiasm to the process.. I might have to try that recipe sometime- I don't tend to keep whole wheat flour on hand, and I've never used rye flour... hmmm.. so is it a sweet bread, like to use with jam and such, or more of a savory with dinner kind of bread? It looks great, I love bread :)

Mariah said...

It's more of a dinner type of bread, it's not sweet, we used it in med. thick slices and ate open faced, veggie-meat sandwiches. It tasted so fresh and yummy!