Whole Wheat Bread (Kathryn's)

This recipe was given to me by a friend in an old ward and I absolutely love it. It gives incredible results each time, and I love the addition of the rolled oats and flax seed too for even more good-for-you ingredients. It's also fairly quick to make given that there is only one rise time before you bake it.

Whole Wheat Bread (Kathryn's)

3 rounded TBSP. yeast

2/3 cup oil

1/2 to 1 cup honey (can use sugar instead)

5 1/2 cups warm water (120*-130* F)

5 tsp. salt (leveled)

3 TBSP. dough enhancer

1 cup gluten flour

1 cup rolled oats (quick or old fashioned)

1/3 cup milled flax seed (optional)

6 to 10 cups of whole wheat flour

500 mg Vitamin C (optional)

 Mill whole hard white wheat in grain mill. If the vitamin C is a tablet, grind in with the wheat. If Vitamin C is a capsule, empty contents in with gluten.

 In a mixer, add yeast, oil, sugar or honey, and water in that order. Pulse a few times to barely mix. Cover and let sit for a few minutes.

 Quickly add salt, dough enhancer, gluten and Vitamin C if in capsule. Turn on mixer and add oats and milled flax seed, and then wheat flour, one cup at a time. Amount of flour may vary. Add flour until dough forms a soft ball and cleans the sides of the bowl. You don’t want your dough too stiff. Dough should be slightly sticky to the touch. Knead for 6-8 minutes.

 Preheat oven to 200* F. During this time, grease 5 9x4-inch bread pans. Lightly oil hands. Divide dough into 5 equal portions. Shape into loaves and place into greased bread pans. Turn OFF oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set timer for 20 minutes and let bread rise in oven for 20 minutes.

 Leave bread in oven and turn heat to 325* F for 30 minutes. Immediately remove from pans and let cool on dish towels. For a soft crust, rub butter on top while still hot. Store in plastic bags when cool and put in freezer. Makes 5 loaves

B's Whole Wheat (or White) Bread

One of Marky's friends gave him this recipe, and he thought I might like it so he passed it along to me. I am so glad he did since it's so good that it has become my primary go-to bread recipe. But since my wheat grinder is currently broken I have been using regular white bread flour instead of the whole wheat, and getting incredible results with it too. So while I don't personally know who B is, he has my deepest thanks.

B's Wheat Bread Recipe

 - 6 cups white wheat flour
 - 2 TBSP. yeast
 - 1/2 cups gluten
 - 4 cups warm water

Mix ingredients until stringy and sticky, then let rest and let it
rise in the bowl a bit (about 30-ish minutes).
Then add:

 - 1/3 cup vegetable oil
 - 1/3 cup honey
 - 1 TBSP. salt
 - Enough Flour to Form Dough (cleans the bowl while kneading)

Knead until satiny smooth.  Form into 4 loaves and let rise in greased loaf pans about 30-45 minutes.  Bake at 350* for 25-30 minutes.

**I also add about 1/3 cup dough conditioner when I add the oil, honey, and salt to my bread.

Slow Cooker Potato Soup

 This is my favorite soup to make, it's not only incredibly delicious but it goes together quite quickly.

Slow Cooker Potato Soup

7-8 lbs. potatoes, peeled and cubed
1 small onion, chopped
2 TBSP. butter, softened
1 tsp. dried parsley
1 tsp. salt
4 tsp. chicken bouillon granules
6-7 cups water
1/2 cup all-purpose flour
1 1/2 -2 cups milk
1 lb. Velveeta, cubed (optional)


Place the potatoes, onion, butter, chicken bouillon, parsley, salt and water into a 7 quart slow cooker. Set on low and let cook for 6 to 8 hours. At least 30 minutes before serving, whisk the milk and flour together until there are no lumps and mix into the soup. Cook for 30 minutes or until the soup is thickened. If you want a cheesy potato soup, right before serving add the cubed Velveeta, stirring until it's melted and well combined. Serve the soup with bread for dipping. Makes 10-12 servings

5 Bean Salad

My Dad used to make this salad when I was little. I loved it then and still love it now. An easy salad/side dish that is super simple to whip up the night before any meal.

5 Bean Salad (Marinated Bean Salad)

• 1 (14.5 oz.) can green beans, drained
• 1 (14.5 oz.) can wax beans, drained
• 1 (15.5 oz.) can garbanzo beans, drained
• 1 (14.5 oz.) can kidney beans, drained
• 1 (14.5 oz.) can black beans, drained
• 1/2 cup chopped onion
• 1/4 cup vegetable oil
• 1/2 cup vinegar
• 1/2 tsp. salt
• few dashes ground black pepper
• 3/4 cup white sugar

Combine the green beans, wax beans, garbanzo beans, kidney beans, and onion in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.