For a while now, I have been posting my montly menus on Facebook. Well, I decided to create a blog so that more people will have the opportunity to check in and hopefully be inspired. As for the name of the blog, Sherri's Sanity, that is what montly menu planning is for me; my sanity. With 3 young kids, I do NOT have the patience for the clock to turn 5 and have no plan for dinner, it just adds to the craziness to the "witching hours" (those insane hours at the end of the day where we, moms, try to jam-pack 4 hours worth of stuff into 2) I HATE the hours of 5pm-8pm. BUT I have found that in my (almost) year of planning monthly menus, I have been so much less of a headcase during that time. When mom is happier, hubby and kids are happier. AND their tummies will be filled with yummy homemade food; even better!!Now, this blog will definitely take time to put together. Once again, I am a mother of 3 small kids and although I wish I could just sit down and crack it all out, that just isnt going to happen. So, check back often and I will try and keep things rolling. :) Another thing that fills my bucket, so to speak, is crafting! So I'm sure that will come along on the blog shortly too. Happy planning!!!

Sunday, November 18, 2012

Homemade Wheat Bread

For this recipe you will need a wheat grinder and a high capacity mixer (like a Bosch or Blendtec). If you don't have these, you can use store-bought wheat flour (4 Cups) and a KitchenAid, but make only 1/3 the recipe...

Grind 7 1/2 cups hard wheat (I use 5 cups white and 2 1/2 cups red)

Mix with beaters until well blended:
6 C very warm water
2/3 C canola oil
2/3 C honey
6 C fresh flour
3 Tbs Vital wheat gluten
3 Tbs dough enhancer
2 Tbs salt

Switch to dough hooks:
Add the rest of your fresh flour
3 Tbs yeast on top of flour

Turn on the mixer and add high gluten flour (about 3-4 C) slowly until dough starts to pull away from the bowl. Allow to mix 10 min and check elasticity. If additional mixing is needed check every 2-3 min. (Video 1) and (Video 2)

Oil your hands and your countertop and remove dough from bowl. Knead it a few times by hand and then divide into 6 equal parts. Form into 6 loaves and set in oiled loaf pans. (Video 3). Cover with a lightweight towel and allow to rise until about 1-1 1/2 in above pan. (Dough will continue to rise in the oven.)

Preheat your oven to 425* Immediately after putting your bread in lower temp to 325*. Bake for 15 min and then insert a temp probe. Bake until temp reads 185*. Remove immediately from pans and cool completely on a cooling rack before bagging

(refer to Ezekial Bread post for pics and details)

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