The Krazy Kyles

My grandma suggests that the bread is better if the flour is ground fresh. I ground the wheat with my Vitamix. I don't have a traditional flour mill.

MIX TOGETHER
6C warm water
1/3 cup canola oil
1/4 cup molasses
1/4 cup honey
1/3 cup Butter
1/3 cup Brown Sugar
1 vitamin C crushed up.
1 egg or 1T Soy Lecithin blended in blender with 1C flour
1 1/2 T Salt
Add 8-9 Cups fresh ground hard red (winter or spring) wheat
2 T Vital Wheat gluten mixed in with some flour
3T yeast
Add white flour to get a fairly wet dough that still sticks to the fingers a little bit.

For Normal Bread:
Let rise for 45-60 minutes in a covered bowl.
Shape into loaves and place in greased loaf pans
Let rise for 45-60 minutes

For Raisin swirl bread:
Let rise for 45-60 minutes in a covered bowl.
Roll out 1/4 of the dough at a time on a floured cookie sheet and coat with honey, walnuts and 1/2-3/4 cup raisins. Top with cinnamon. Roll up and place in loaf pan. Let rise for 60 minutes. Bake an extra 15 minutes or so.

Bake @ 350 until tops brown 20-30 minutes.
makes 4.5 loaves

3 large free-range eggs
1/2 cup extra virgin olive oil
3/4 cup sweet potato/yam puree
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin pie spice (ginger, cloves, cinnamon, nutmeg)
1 cup cornmeal
1 cup GF flour mix*
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt

*There are many variations here, but this is a good basic flour mix:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Preheat the oven to 350 degrees F. Grease the bottom of an 8 inch cake pan. In a large bowl, whisk the eggs till frothy and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla, cinnamon and spices and whisk.

In a separate bowl whisk together the cornmeal, flour mix, baking powder and salt. Add the dry ingredients to the wet, stirring by hand just enough to make a smooth batter. Pour into the prepared cake pan.

Bake in the center of your oven for 45 minutes or so.

Mix the following ingredients in and let stand until bubbly (to prove yeast virility)
1/4 t. Fruit Fresh (Ascorbic Acid)
3 cups Water, Warm (don't use tap water, if chlorinated the bread won't rise well)
2T active dry yeast
1/3 cup Brown Sugar
3 cups White Flour
1 cup Whole Wheat Flour

Now add:
3 T. Coconut Oil, Margarine or Butter
1/3 cup Brown Sugar
1 T Salt

Blend the following 2 ingredients in the blender and add to mixture:
2 T. Soy Lecithin
2 cups Whole Wheat Flour

Add whole wheat flour as necessary to cause dough to just start to clean bottom of the bowl (Kitchen Aid) or center post (Bosch). Suggested 1 cup.

Kneed at least 10 minutes by hand (makes bread much softer).

Cover. Set in a warm place for 30 minutes or until doubled.

Punch down dough ball, divide into loaves and place into greased bread tins. Cover and let rise in a warm oven 45 minutes.

Remove cover and heat oven to 350. Bake for 30 minutes.

Yield 3 medium to large loaves

1 pkg Fermipan Yeast
3 c. Flour
2 T. Sugar
1 t. Salt
4 T. Oil
2 eggs
2 c. Warm Water
Mix dry and wet ingredients together in seperate containers. Then combine. Add 1 additional cup of flour (possibily more) until dough cleans the sides of the bowl. Let rise for 1 hour in a warm spot, covered. Punch down. Form (roll or throw) into crust shape on greased pan. Bake @ 400 degrees for 15-20 min. Yields 2-4 crusts depending on desired thickness. Roll 'em pretty thin as they will puff in the oven.

1 cup Yellow Corn Meal
1 cup WW Flour
1/4 cup White Sugar
1/2 t. Salt
1T Baking Powder
1/3 cup Applesauce
1 cup Plain Silk Soymilk
1/4 cup Smart Balance Margarine
Bake in greased 8" square pan at 425 for 20-25 min.