Kia's Kitchen

Charlene's Cinnamon Rolls 3 3/4 Cups Milk 1 1/2 Cups Oil 1 1/2 Cups warm Water 1 1/4 Cups Sugar 1 Heaping Tbs. Salt 6 Eggs (beaten) 13 1/2 cups Flour (approximately) Cinnamon (I just like to throw some in, I don't know how much. It just seems to help the flavor) 2 Tbs. Instant Yeast Heat milk to warm. Combine milk, oil, water, sugar, salt and eggs. Add about 7 cups flour, cinnamon and yeast, mix thoroughly. Continue to add flour and mix until consistency is sticky, but not wet. Put towel or lid on and let rise until double. Punch down and let rise again. Roll out in rectangle and smear soft butter on dough then sprinkle brown sugar and cinnamon on. We like chopped pecans sprinkled on too, whatever you like :-) Roll up and cut into rolls. Place on pans and let rise until ready to bake. Bake at 350 until light brown. We like Cream Cheese Frosting w/ maple flavoring on them. You probably already have your favorite Cream Cheese Frosting, but I will thro...

7 cups freshly ground whole wheat flour (more will be needed) ½ cup potato flour ½ cup powdered buttermilk 3 cups high gluten flour or 2/3 cup vital wheat gluten 5 tbsp. Saf instant yeast 4 tbsp. Dough enhancer 6 cups warm water (approx. 115°) 1 cup canola oil 2/3 cup honey 5 beaten eggs 2 tbsp. Sea salt In bosch with dough hook: 7 cups freshly ground whole wheat flour, ½ cup potato flour, ½ cup powdered buttermilk, 3 cups high gluten flour or 2/3 cup vital wheat gluten, 5 tbsp. Saf instant yeast, 4 tbsp. Dough enhancer Mix all the ingredients together thoroughly for approx. 1 minute to keep the powdered milk from forming lumps. Add: 6 cups warm water (approx. 115°), 1 cup canola oil, 2/3 cup honey Mix again for several minutes. Cover and allow to sponge for 10 to 15 minutes. Add: 5 beaten eggs, 2 tbsp. Sea salt Continue to add fresh ground whole wheat flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. The dough should be sticky. Knead fo...

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if...

6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to ...

6 cups warm water, approx. 115° 2 tbsp. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbsp. Dough enhancer 3 cups high gluten bread flour (low carb, use ¾ cup vital wheat) 3 tbsp. Saf instant yeast 4 cups of fresh ground wheat flour 2 cups ground spelt flour (1 ½ cups unground) 2 cups ground kamut flour (1 ½ cups unground) (6 to 8 cups of un-ground wheat grain will make enough flour for this recipe) 2 cups multi-grain/seed mix, unground (pre-packaged in the refrigerator) Or ½ cup nine grain cracked cereal ½ cup sunflower seeds 1/3 cup millet 1/3 cup flax seed 1/3 cup sesame seed Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this p...

2 ¼ cups hot water (115°) ½ cup buttermilk powder ½ cup walnut oil ½ cup honey 2 tbsp. Saf instant yeast 1 tbsp. Sea salt 1 ½ cups toasted walnuts 2 cups high gluten flour (more will be needed) Add ingredients in bosch mixer with dough hook: Start kneading on speed one, adding high gluten flour one cup at a time until a soft dough is formed. The dough will pull clean from the sides of the bowl, and the texture will look shaggy. Don’t add too much flour, this bread has a tendency to be dry. Knead for 5 minutes on speed one, remove dough and place in a greased stainless steel bowl, cover with a plastic wrap and let rise until doubled in size. Divide dough into 1 ½ pound loaves and shape in rounds, place on parchment lined pizza peel, slash with bakers blade, then sprinkle with flour or brush top with beaten egg wash. Let rise until doubled in size. Bake on pizza stone for 30-40 minutes or until the internal temperature reads 200°. {can also be baked without pizza stone on a parchment l...

4 ½ cups hot (115) water 1/3 cup canola oil ½ cup honey or molasses 1 tbsp. Sea salt 3 tbsp. Dough enhancer 2 cups high gluten bread flour 3 tbsp. Saf instant yeast 6 cups fresh ground whole wheat ½ cup sourdough base (optional) Mix all ingredients in the bosch bowl: Mix thoroughly on speed one. Continue to add enough whole wheat flour until the dough cleans the sides of the bowl. Knead on speed one for 7-8 minutes or until the gluten is developed. Leave the dough in the bowl and cover with the splatter ring and lid. Let the dough rest for 15 minutes. Knead again for a few seconds and let it rest for another 15 minutes. This procedure is called pestering and changes the texture of the bread into a tight dough, which is good for bread bowls. Form dough into bread bowls or french rolls: 8oz. 12oz. For bread bowls, 1 ½ lbs. For french bread, and 1 lb for baguettes. Place on a parchment lined cookie sheet. Slash tops with a bakers blade. Brush with beaten egg wash. Cover and allow them to ...

from Simply in Season Combine in a large bowl: 1 1/2 c. whole wheat bread flour 1/4 c. sugar 1 T active dry yeast 1 tsp salt 1 tsp cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground allspice In large saucepan, combine: 1 c. sweet potatoes (cooked and mashed) 1 c. milk 1/4 c. butter Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min. Add: 1 large egg beaten mix at medium speed for 3 minutes. Add: 2-2 1/2 c. bread flour Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle. Brush each circle with 1 T meltedbutter. Cut into 12 w...

from Simply in Season 2-3 c. summer squash (shredded) 1 c. water 1/2 c. sugar 3 T oil 2 tsp salt Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave. 1 c. bread flour 1 c. whole wheat bread flour 1/3 c. dry milk powder 2 T active dry yeast Combine in a mixing bowl. Add liquid ingredients and beat well until smooth. 1 3/4-2 1/2 c. bread flour Stir in enough additional flour to make a soft dough. knead 8-10 min until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 min. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, 25-35 min. Brush with milk for a soft crust and let stand 5-10 min before removing to a wire rack.

5 1/2 cups whole wheat flour (can substitute 1 c. 10 grain cereal for 1 c. of flour. Just decrease total flour by 1/4-1/2 c.) 2 cups unbleached all-purpose flour 1 1/2 tablespoons granulated yeast (SAF works fine, so does regular active dry) 1 tablespoon Kosher salt 1/4 cup (4 tablespoons) vital wheat gluten 4 cups lukewarm water (about 100 degrees F) 1 to 2 tablespoons of whole seed mixture for sprinkling on top crust: sesame, flaxseed, caraway, raw sunflower, poppy, and or anise (optional) ...you can just sprinkle flour on top before slashing First, measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if it’s lidded, just shake them well). Mixing the dry ingredients first prevents the vital wheat gluten from forming clumps once liquids are added: Now add the water to form a very wet dough. Don’t add additional flour to dry this out. Stir just enough to incorporate the dry ingredients into the wet. Cover loosely (leave lid ope...

6 Cups hot tap water 2 cups 9-grain cracked cereal (uncooked) 1/3 cup millet 1 cup sunflower seeds (cracked if desired) 1/3 c. each flax and sesame seeds 4 c. whole wheat flour ½ c. gluten 3 T yeast 2/3 cup honey or molasses 1/2 cup oil 2 T lecithin 2 T. salt 3 T. dough enhancer Whole wheat flour(approximately 14 cups total) Measure first eight ingredients into Bosch bowl. Mix gently to fold ingredients together. Let sit five to fifteen minutes or until 1 inch below top of bowl. Add 9 cups wheat flour, honey, oil, salt, lecithin and mix to a paste. Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl. (Approximately 14 cups total) Knead 7 minutes. Add dough enhancer. Knead till mixed through. Form into 6 large loaves. Let rise till about two inches above pans. Bake at 350 degrees for 30 minutes.

5 cups warm water 2/3 oil 2/3 honey 2 T dough enhancer 2 T vital gluten 5 cups hard white wheat flour 2 1/2 T Saf yeast Mix and let sponge 10 minutes Then add: 2 T real salt 1 egg (optional) 1 1/2 T pumpkin pie spice 1 small can pumpkin enough flour to clean the bowl In bosch knead 8-10 minutes on speed 2. Leave off cover (not splash ring) Shape into loaves and let rise until doubled Bake 26-30 min. or until hollow when tapped.

6 medium very ripe bananas 2 T. vanilla extract 2 c. firmly packed brown sugar 1-1/2 c. vegetable oil 1 c. sour cream 4 large eggs 3-1/2 c. flour 2 t. baking soda 2 t. baking powder 1 t. salt 1 c. ground pecans 2 c. mini semisweet chocolate chips Preheat oven to 350 degrees. Grease two (6x9) loaf pans. In a small bowl, mash bananas together with vanilla. In a large bowl combine brown sugar, oil, sour cream, and eggs, stirring until combined. In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, ground pecans, and mini chocolate chips. Pour into pans and bake for 1 hour 15 minutes, or until wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes; remove from pans, and cool completely on wire racks.

2 c. bran cereal 1 c. zucchini ¾ c. milk 1 egg ½ c. sugar 1/3 c. oil 1 ½ c. flour 2 tsp powder ½ tsp each cinnamon and ginger Mix zucchini, cereal, egg, milk and sugar. Add dry ingredients and stir until wet. Bake in muffin tins 30 min at 375

1 spice cake mix (Just the mix) 1 can pumpkin (15 oz) 1 cup warm water 1 cup fiber one or all bran cereal soaked in the water above. Soak bran then add remaining ingredients and mix. Put in muffin pans sprayed with PAM. Makes 18. They are so yummy, you can add chocolate chips if you are doing them for guests or choosy family members. One recipe would need 1/2 pkg Chocolate chips. milk chocolate or semi sweet.

2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter, softened 1 1/2 cups mashed ripe banana (about 3 bananas) 1/2 cup egg substitute 1/3 cup plain low-fat yogurt 1/2 cup semisweet chocolate chips Cooking spray Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Ba...

6 cups flour 1 tsp. vanilla 3/4 cup sugar 1 cup pineapple juice 1 stick butter 1 cup water 3 eggs 2 pkgs. yeast 1/2 tsp. ginger Beat eggs, add pineapple juice, water, sugar, ginger, vanilla, and melted butter.  Put 3 cups flour in large bowl.  Add egg mixture and stir well.  Sprinkle in yeast one package at a time, mixing well.  Gradually add other 3 cups flour.  Batter will be hard to mix.  Mix well with hands.  Leave in bowl and let rise 1 hour.  Remove and knead in 1/2 cup flour.  Knead 10 times.  Divide in 3 equal parts and place in well greased round cake pans.  Cover and let rise.  Bake at 350 degrees for 25-30 minutes.

3 eggs 1 Tbsp. vanilla 1/2 tsp. each salt, cinnamon, nutmeg, cloves 1 c. shredded zucchini 1 c. melted butter 1/2 tsp. baking powder 1 c. pumpkin 1 tsp. baking soda 2 cups sugar 3 cups flour Preheat oven to 350 degrees.  Mix eggs and sugar.  Stir in pumpkin and butter.  Add dry ingredients.  Mix well.  Stir in zucchini and bake 45-50 minutes in 2 loaf pans or 20 minutes for mini-muffins.  Let cook 10 minutes before removing from pans.

6 cups hot tap water 4 eggs 1 cup oil 1-1/2 cups honey 2 cups rolled oats 8 cups whole wheat flour 3 Tbsp. yeast 3 Tbsp. salt 3 Tbsp. dough enhancer 3 Tbsp. vital gluten 6-8 cups white flour Add water, eggs, oil, oats, honey and 8 cups whole wheat flour to the Bosch mixing bowl.  Mix to a paste.  Add yeast, salt and gluten.  Add remaining flour one cup at a time until dough cleans the sides of the bowl.  Knead 8 minutes.  Add 3 T. dough enhancer and knead till mixed through.  Divide dough into 6 loaf pans (brush with water and put oats on top if desired) and allow to rise until double in size.  Baek and 350 degrees for 30 minutes or until golden brown.

4 eggs 2-1/8 cups sugar 1-2/3 cups oil 1-1/4 tsp.  vanilla 4-1/4 cups zucchini, shredded 1/2 cup flax meal 2-3/4 c. whole grain spelt flour 2 tsp. Rumford 1-1/4 tsp. salt 2 tsp. baking soda 1-1/3 Tbsp. cinnamon 1-1/3 cups nuts 1-1/3 cups raisins In Bosch mixing bowl with whips, mix top 4 ingredients to a mayonnaise-like texture.  Change attachment to dough hook and add remaining ingredients.  Place in sprayed muffin tins and bake at 350 degrees for 20 minutes.