Saddle up for our first Baking Day, because it’s gonna be a wild ride ladies! (and gents)
First we make our Mom’s Homemade White Bread. It’s the easiest, most versatile bread we’ve tried and it’s a staple in our kitchens. Then we toast it up to make BLTA’s with homemade chipotle mayo. It’s so good it will cause voracious high kicking and pelvic thrusting, so make at your own risk.
Next, we make freshly milled whole grain chocolate cookies. Considerably more nutritious, yet are heartier and taste even better than your typical cookie. Get out your ingredients and let’s go!
Mom’s Homemade Bread
(makes two loaves)
*3 cups warm water
*2 packages active rise yeast
*1 tbsp honey or sugar
*3/4 cup dry milk
*2 tbsp light olive oil or neutral tasting oil
*4 tsp salt
*5-7 cups bread or all-purpose flour (Jenny prefers bread for it’s high gluten content)
Combine in mixer:
3 cups warm water
2 pkgs. Of yeast
2 tbsp. Honey or sugar
Let your yeast dissolve and proof in your mixer, about 5 minutes.
While waiting, in large bowl combine:
7 cups of flour
¾ cup of dry milk
Combine in mixer bowl on medium speed for 3 minutes:
4 tsp. Salt with 3 cups of flour mixture
When mixing is complete:
Add 2 tbsp. Vegetable oil with 3 more cups flour
Incorporate on medium speed, adding any remaining flour until it forms a soft ball. You might not need to use all your flour. Just slowly incorporate the flour until you create a soft dough.
*Two slices thick cut homemade bread
*3 slices cooked and crispy thick cut bacon
*1/4 sliced avocado
*2-3 leaves of iceberg lettuce
*2-3 slices tomato
*homemade chipotle mayo
*salt & pepper to taste
Cut two thick slices of your freshly made homemade bread and toast until lightly browned. Slather them in homemade chipotle mayo.
Layer your iceberg on top of one slice of bread, then layer ingredients. Iceberg lettuce, tomato (season with salt and pepper), bacon, avocado (season with salt and pepper), then top with bread.
Homemade Chipotle Mayo
*1 egg yolk (at room temp)
*1 tbsp. Lemon juice
*1 cup light olive oil or another neutral tasting oil
*1/2 tsp sea salt to taste
*1/2 – 2 tsp chipotle in adobo to taste.
Place the egg yolk in a medium-sized bowl. Add the lemon juice and whisk until frothy.
Slowly begin adding the oil in a thin stream while whisking continuously. If the oil builds up, stop pouring and whisk until well blended. Continue adding the oil while whisking until entire cup is used. Whisk until nice and thick, then add seasoning and chipotle to taste.
Freshly Milled Whole Grain Chocolate Chunk Cookies (adapted from Grain Mill Wagon recipe)
*3 cups freshly-milled whole wheat flour, milled on the “bread” or “pastry” setting. Don’t have a mill? Just use whole wheat flour. Just as delicious!
*1½ tsp baking power
*1 tsp baking soda
*1½ tsp kosher salt
*1 cup good, high quality butter, softened to room temperature
*⅔ cup granulated white sugar
*⅔ cup packed brown sugar
*2 tsp vanilla extract
*2 bars high quality semi-sweet or dark chocolate
In a medium bowl, whisk together the flour, baking power, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and both sugars until light and fluffy, either by hand or with an electric mixer. Beat in the eggs one at a time, followed by the vanilla.
Add the flour mixture to the creamed mixture and stir to combine. The dough will be slightly drier than normal cookie dough. Add the chopped chocolate and stir by hand to combine thoroughly.
Drop the batter by heaped tablespoons a few inches apart on cookie sheets. Bake in the middle of a 350⁰F oven for 12 – 18 minutes (ours were perfect at 12), until just crisp around the edges. Let cool on a wire rack, then store in an airtight container at room temperature.
Here’s where else you can find us!
JENNY & ANNA BAKE
Original of the video here