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Tom Coburn is a Big Fat Jerk


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Friday, December 10, 2004

The Best Bread and Granola in the Universe

Continuing the theme of house cleaning, I'm tossing my James Beard bread book because it's an allergy attack waiting to happen.

Unfortunately, the Beard book has one of the best (if not the best) recipes for bread in the universe. And my friend Finley Fryer some years ago wrote his recipe for granola in the back cover.

So ... I'm putting both of them here, not simply for your enjoyment and possible use, but also so that I can keep track of them. Click "More here ... " to read the recipes for Jane Grigson's Walnut Bread from Southern Burgundy and Finley Fryer's Granola. Otherwise, move on to the juicier topics.

Jane Grigson's Walnut Bread from Southern Burgundy
Recipe makes four loaves

5 cups unbleached all-purpose flour
1 tablespoon salt
2 tablespoons sugar
2 packages active dry yeast
2 cups warm milk
1/2 cup walnut oil, or one stick butter, melted but cooled
1/2 cup walnuts
3/4 onions, finely chopped

Sift flour, salt and sugar into warm bowl. Dissolve yeast in 1/2 cup warm milk, and pour into middle of flour, together with walnut oil (or butter) and the rest of the milk. Knead until dough is firm and blended into a smooth, springy ball (about ten minutes). Leave in warm place to rise for 2 hours. Punch down dough, mix in walnuts and onions. Shape into four rounds and leave on greased baking sheet to rise for 45 minutes. Bake at 400 for 45 minutes, or until the loaves sound hollow when tapped underneath.

Finley Fryer's Granola

Mix in a dry bowl:
4 cups oats
2 cups bran
1 1/2 cups wheat germ
1 cup unsweetened coconut
Nuts: recommended cashews, unsalted pistachios, pecans, sunflower, hazelnuts

Cook dry mix in oven at 275-300 for 45 mins to an hour, or until golden brown. Be sure to stir every 10-15 minutes. While cooking in oven ...

Cook over low flame:
2 cups honey
3/4 cups maple syrup
3/4 cups molasses
1 tsp almond extract
2 tsp vanilla extract
Big dash salt
2 big dashes cinammon
2 1/2 cups safflower oil

Pull dry mix from oven a few minutes before done and add currants or raisins --- cook a couple more minutes. When done, pull dry mix out and mix with the stuff you cooked over the stove.


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