Overnight Refrigerator Rolls

Skillet Bread Four Cheese Spinach Dip

Mark your calendars! My video pick to honor: 

• National Bread Month / celebrated in November
• National Bread Day / November 17th
• National Spinach Lover's Month / celebrated in October
• National Spinach Day / March 26th

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Ezekiel Bread

Ezekiel Bread

Other Names : Essene bread, manna bread, sprouted grain bread, Tarwekiembrood

Ezekiel 4:9 says "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel and make bread of it."

Ezekiel bread was inspired by bible scripture about Ezekiel, who survived off this bread for two years while he was in the desert. The bread that was eaten by Ezekiel and the ancient Essenses was called "manna bread" which was heated by the desert sun and eaten uncooked. Claims are that the six grains and legumes, when sprouted and combined, create a protein that closely resembles the protein found in milk and eggs. The Food for Life website sells this bread and claims it to be "84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids". This makes Ezekiel Bread a perfect choice for those who want to work more whole grains into their diet, and cut back on refined carbohydrates.

Special Precautions of Ezekiel Bread

Ezekiel bread is flourless but Not Gluten-Free : The bread contains naturally occurring gluten that is found in whole grains. Therefore, the bread is not considered Gluten-Free.

Benefits and uses of Ezekiel Bread are

The magic of Ezekiel Bread is the sprouted grains. Food for Life says this on their bread package, "We believe in sprouting the grains we use in our bread because sprouting is the best way to release all of the vital nutrients stored in whole grains.”

• Great source of vitamin C, vitamin B, and amino acids
• soaking uncooked grains and seeds so that they "sprout" and are edible, creates amino acids such as Lysine, which fights cancer and heart disease .
• The presence of these powerful antioxidants - and the absence of processed flour and sugar - gives Ezekiel bread its miraculous brain fortifying qualities.
• Great source of complete protein. In fact, it’s rated 84.3% efficient as a source of protein-comparable to milk or eggs.
• Because of the unique way it’s made, it’s more digestible than ordinary bread.

Ezekiel Bread Recipe

This is the bread that Ezekiel lived off of while he was in the desert for two years. It is supposed to be nutritionally complete. The recipe callls for grinding your own flour fron a variety of grains and dried beans. Yields 2 loaves. Ingredients:

• 2-1/2 cups wheat berries
• 1-1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry Great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 tablespoons salt

Directions:
Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
Bake at 350 degrees for 45 to 50 minutes, or until loaves are golden brown.
Makes 24 servings

Nutrition information per serving:
Calories: 221
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 585mg
Total Carbohydrates: 40g
Dietary Fiber: 5.3g
Protein: 5.8g

Retrieved from "http://wikiwel.com/wikihealing/index.php?title=Ezekiel_Bread&oldid=17000"

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10 Things To Do With Stale Bread

When's the last time you used a whole loaf of bread, down to the last crumb, before it went stale or moldy? It’s not easy. Most of us try our best, it seems like there are always a few slices or nubs that don’t last until someone’s ready to eat them. But all those throwaway slices add up and contribute to the massive amount of food waste we produce in this country. Not to mention the grocery money that gets wasted right along with it. We say it’s time to take back the bread—and keep more bread in your pocket. We found lots of fantastic ways to use stale bread. Here’s a handy infographic with all the ideas. Help us save more slices! Source: http://www.s...ale-bread/

Remember.... National Bread Month / November

From Visually.

Pull-Apart Coffee Cake Recipe

My brothers are coming over for coffee this morning and Pillsbury says "Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake." So I'm trying this pull apart coffee cake recipe to go with the coffee. I was thinking.... as easy as this recipe looks; it's got to be a FAST dish to offer unexpected Thanksgiving visitors. Oh and Happy Bread month!

Pull-Apart Coffee Cake Recipe
Originally uploaded by Pillsbury.com

INGREDIENTS

1/4 cup sugar
1/4 cup golden or dark raisins
1/4 cup chopped walnuts, almonds or pine nuts
2 teaspoons grated lemon peel
2 tablespoons butter or margarine, melted
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk or original flaky biscuits

DIRECTIONS

1.Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. In large bowl, mix all ingredients except biscuits.

2.Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.

3.Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

High Altitude (3500-6500 ft): No change.

Bread Rolls in Honor of National Bread Month

cyclonebill creativecommonslicense

I must admit I have a real weakness for bread & butter and I'm completely lost if I don't have it to eat along with my meals. I always get excited when Bread Month rolls around because I know I'm going to find bread recipes I've never tried before. 

Bread Roll Ingredients

1 teaspoon active dry yeast

1 1/4 cups (300ml) lukewarm milk

1 tablespoon white sugar

3 cups (360g) unbleached all-purpose flour

1/4 teaspoon salt

2 tablespoons butter, melted and cooled

Procedure

1. In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
2. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
3. Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425° F (220 C).
4. Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

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National Bread Month

National Bread Month starts the fresh baked bread season without a doubt. During November we dust off traditional recipes and search the Internet for new recipes to top our tables during the holiday season. November starts the ball rolling for breads baked in the home for sharing with neighbors, family and friends. With Thanksgiving, Christmas and New Years just around the corner; there's no better time to celebrate National Bread Month.

Self-rising flour
is an all-purpose flour that has a leavening agent such as baking soda or baking powder already blended in. Self-rising flour is not used by professional bakers but can be useful in the home.

To make self-rising flour (scale quantities as desired):  Yield: 1 cup

Ingredients:

• 1 cup flour
• 1½ tsp. baking-powder
• ½ tsp. salt

 

Procedure:

1. Mix to combine.
2. Store in an air-tight container in a cool, dry environment.

Notes: Do not salt recipes calling for it using self-rising flour as a substitute.

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RECIPE: Jalapeño Popper Cups

Celebration Food:  I wanted to post this recipe in honor of National Bread Month and National Pepper Month which is the month of November. I picked this recipe because...well.... it's just one of my favorites. Sometimes I tweak it a bit and add cream cheese. If you love cheese, bread and hot peppers then you'll love it.

RECIPE: Jalapeño Popper Cups
Originally uploaded by Pillsbury.com

INGREDIENTS

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup mayonnaise or salad dressing
2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
1 teaspoon dried minced onion
20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

DIRECTIONS

1.Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.

2.In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.

3.Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

High Altitude (3500-6500 ft): Bake 16 to 22 minutes.
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