Volume 11, Issue 74 - October 12, 2006 |
Greetings Member,
High Altitude Adjustments:
- Baking yeast bread in Colorado actually presents very few
problems; however, a few factors must be considered. The following adjustments
may help convert a regular recipe into suited for high altitudes.
- Decrease yeast by 1/2 teaspoon for every tablespoon of
yeast in the recipe (1 foil package = 2 1/2 teaspoons).
- Decrease sugar by 1 teaspoon for every tablespoon of sugar
in the recipe.
- Dough tends to rise faster in higher altitudes; the higher
the altitude, the shorter the time required for the dough to double in size.
Decrease total time for rising by 30 to 45 minutes for a 2 loaf recipe if no
other adjustment has been made.
- Flours have a tendency to absorb more liquid in high, dry
climates such as Colorado. It is best to judge by the look and reaction of the
dough rather than the amount of flour used. Changes in the humidity and
weather conditions can cause a fluctuation in how your dough responds.
Source:
Wheat Foods Council
 Basil
and Sun-Dried Tomato Pizza Crust
Makes 10 slices
Ingredients:
2 1/2 cups bread or all-purpose flour, divided
1 tablespoon sugar
1 teaspoon yeast
1 teaspoon salt
1 tablespoon dried basil
1 cup very warm water (120 to130 degrees)
1 tablespoon olive oil or vegetable oil
1/3 cup chopped sun-dried tomatoes
Preparation:
Preheat oven to 400 degrees F.
In medium bowl combine 1 cup flour, sugar, yeast, salt and basil, mix
thoroughly. Add water, oil and sun-dried tomatoes. Stir until almost smooth.
Gradually add enough flour to form a firm dough. Turn dough onto a lightly
floured board. Knead dough about 3 to 5 minutes, adding flour as needed, until
not sticky. Place dough in a sealable bowl or plastic bag sprayed with cooking
spray. Let rest 45 minutes. (This can be refrigerated up to 24 hours.)
Coat pizza pan with cooking spray. Pat or roll out dough to fit pizza pan,
forming a slight edge on the dough. Prick holes in dough, oil lightly and bake
for 10 to 15 minutes. (Dough should be set but not brown.)
Top with your favorite toppings. Bake for 15 minutes or until heated through.
Source:
Wheat Foods Council
FAQs:
What's Considered a "Whole Grain"?
Whole grain products are made from the entire grain kernel
with nothing removed. For instance, whole wheat flour, wheat kernels
(berries), some breakfast cereals, brown rice and oatmeal are considered whole
grains.
What's Bulgur and is it a "Whole Grain?"
Bulgur, for all practical purposes, is considered a whole
grain, but as much as 5 percent of the bran may be removed in the processing.
Bulgur is made by soaking and cooking the whole wheat kernel, drying it,
removing 5 percent of the bran and cracking the remaining kernel into small
pieces. Because it is a par-cooked product, bulgur is a convenience food, and
in some recipes requires only the addition of hot water or broth for
preparation. Bulgur makes an excellent cereal, salad, side-dish or additive to
breads, soups and casseroles.
What is Semolina and How Does it Differ from Durum Flour?
Semolina is the coarsely ground prime endosperm of durum
wheat and is more granular. High in protein, it is used to make the highest
quality pasta. It is also used to make couscous - a North African and Latin
American dish which is quickly becoming a staple in North America. Durum
flour, which contains all the endosperm, is used for American noodles, some
pastas and some specialty breads.
What is Gluten?
Gluten is what makes the elasticity in bread products. It is
a protein mostly found in wheat, rye, barley, and sometimes oats. Gluten flour
is mixed into flours that have less protein content in order to make better
quality bread.
What is Spelt?
Spelt's popularity is due partly to its flavor and partly
because it has a great nutritional profile. The rich flavor of this wheat is
sweet and nutty. It contains eight of the essential amino acids and is
naturally high in fiber. The chewy texture makes a satisfying pilaf or hot
cereal. It has a high gluten content and can be substituted for all the wheat
flour called for in a recipe.
To Germans, it is known as dinkel, Italians as faro, and Americans as spelt.
Whatever the name, spelt has been around since 7,000 BC and of the three
"ancient wheats" is the most widely available in the United States. Saint
Hildegard von Bingen was recorded in medieval European manuscripts as having
often used spelt as a healing food.
Contrary to certain statements made about spelt, it is a WHEAT containing
GLUTEN and is not recommended for patients with Celiac Sprue disease to
consume it.
For more
FAQs...
Source:
Wheat Foods Council
 |
Mikey's Marinade A true GOURMET treat for the taste senses, turning
ordinary into EXTRAORDINARY! If you grill steaks, get Mikey's today! |
 Spicy
Mint Chicken with Whole Wheat Chapattis
Makes 6 1/2 cup servings
Ingredients:
1/4 cup cracked wheat cereal
1/2 cup boiling water
2 large red tomatoes
1/4 cup chopped fresh mint leaves
1 tablespoon vegetable oil
1 cinnamon stick
2 small bay leaves
1 1/2 cups chopped onion
4 cloves garlic, minced
1 pound skinless, boneless chicken breasts, diced
1/8 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1/2 teaspoon salt
1/16 teaspoon cinnamon
1/16 teaspoon nutmeg
1/16 teaspoon mace
1/16 teaspoon cloves
Whole Wheat Chapattis (recipe follows)
Preparation:
Soak cracked wheat in boiling wate, set aside. In a blender, purée tomatoes and
mint leaves, set aside.
In a large saucepan, heat oil over medium high heat. Add cinnamon stick, bay
leaves, onion and garlic; sauté until onion is clear. Add chicken, ginger, black
pepper, cayenne pepper and salt, cook over medium-high heat 8 minutes.
Add undrained cracked wheat and tomato-mint purée. Cook until meat is done and
gravy is thickened, about 8 to 10 minutes, stirring often.
Sprinkle cinnamon, nutmeg, mace and cloves over meat mixture and mix well. Serve
hot with Chapattis.
Whole Wheat Chapattis
Makes 16 rounds
Ingredients:
4 cups whole wheat flour
2 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups water, lukewarm (105 to 115 degrees), divided
Preparation:
Preheat oven to 250 degrees F.
In a large bowl, combine flour and salt. Make a well in the center and pour in 1
cup of water and oil. Gradually add remaining 1/2 cup water, continuing to mix
until flour absorbs water. Knead dough until smooth and elastic, about 5 to 8
minutes. Do not add more flour. Cover with a damp cloth and let rest for 30
minutes.
Divide into 16 equal pieces and roll each into thin rounds, 6 to 7-inches in
diameter. Use a light dusting of flour if necessary when rolling out. Do not
stack.
Heat a griddle or skillet over medium-high heat. Place one chapatti on the
griddle and cook about 10 seconds, flip chapatti and cook for 1 minute, flip
again and cook about 1 minute. Use a folded dry dish towel or wadded up paper
towel to press down any bubbles that start to rise up so that the bread cooks
evenly. Bread should puff up and have an even distribution of brown spots.
Place on a clean dish towel and lightly brush top with butter, if desired. Keep
chapattis warm on a baking sheet in preheated oven, loosely covered with foil.
Serve warm.
To eat, tear chapattis in pieces or use as a wrap—simply fill, roll and eat.
Variation:
Use 3 cups whole wheat flour and 1 cup all-purpose flour.
Source:
Wheat Foods Council
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