Easy Homemade Bread
Easy Homemade Bread
Ingredients
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)
Natural Falksalt (to top bread)
Directions
Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
Kneed the dough for 2-3 minutes.
Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
Swedish Sticky Chocolate Cake
Swedish Sticky Chocolate Cake
Ingredients
1/2 cup unsalted butter
2 medium eggs
1 cup caster sugar
2/3 cup flour
4 tbsp unsweetened cocoa powder
1 tbsp vanilla extract
A pinch of salt
Strawberries (sliced to top)
Mint leaves (to top)
Whipped Cream (to top)
Natural or Citron Falksalt (to top)
Directions
Melt the butter and leave to cool slightly
Whisk the egg and sugar together until the mixture is light, fluffy and pale
Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
Fold in the melted butter until you are left with a smooth chocolate mixture
Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking
Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny
If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.
Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.
Oh-So-Good Granola Bars
Oh-So-Good Granola Bars
Ingredients
1/2 cup oatmeal
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup fig, chopped
1/4 cup apricot, chopped
2 tsp vanilla sugar
1 ½ teaspoon cinnamon
2 tablespoons chocolate buttons
2 tablespoons honey
2 egg whites
½ teaspoon Falksalt Pink Himalayan Salt
Directions
Set the oven to 150 degrees.
Mix all ingredients together into a large bowl.
Line a baking sheet with parchment or baking paper paper and form the granola mixture into the pan. Add pressure to the top of the mixture so it forms into a tight bar and bake in the oven for 30 minutes.
Pull out of the oven and let cool before cutting into bars.
3 Bean Quinoa Salad
3 Bean Quinoa Salad
Ingredients
½ cup uncooked tri-color quinoa
¾ cup minced red onion (about ½ of a medium red onion)
3 cloves garlic, minced
1 large lemon, juiced
2 tablespoons olive oil
¾ teaspoon Natural Falksalt
¾ teaspoon coarse ground black pepper
1 13.4-ounce carton of Jack’s Quality organic garbanzo beans, drained and rinsed
1 13.4-ounce carton of Jack’s Quality organic black beans, drained and rinsed
1 cup shelled edamame (If using frozen edamame, run it under warm water for 20 seconds to thaw.)
¼ cup packed Italian parsley leaves, finely chopped
3 scallions, finely chopped
Directions
Place the quinoa and ¾ cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes. Let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt and pepper. Let stand for 10 minutes, until the onions have softened slightly.
Drain and rinse your beans. When it comes to the garbanzo beans, I like to remove their skins because I’m obsessive like that. To do this, place the drained garbanzo beans between two sheets of paper towel and rub lightly. This will loosen the skins, which you can then pick off and discard. (Yes, this is optional, but it’s not that hard, so you should probably just do it.)
Place the beans in a large mixing bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and mix to combine. Taste and season with extra salt if necessary.
Cover and refrigerate your quinoa bean salad for at least half an hour to let the flavors mingle. Serve cold or at room temperature.