Whole Wheat Sandwich Bread

This is a recipe my Mom received from a friend, she tried it out a few times...and its the "perfect sandwich bread" beautiful, soft and fluffy. So I thought I would try it out and post it for your enjoyment :o)

3 1/2 c. warm water
1 egg
1 T salt
2 T yeast
2 T dry lecithin
1/3 c oil
1/3 c honey
about 11c whole wheat flour

1 T salt and 2 T dry lecithin

2T dry yeast

1 egg
1/3 c vegetable oil and of course 1/3 c honey & 3 1/2 c water

Start by dissolving the yeast in the 3 1/2 c warm water, using a kitchen aid mixer

add in the eggthen add 1T salt, 2 T dry lecithin, continue to mix on low1/3 c oil1/3 c honey(use the same measuring cup you used for oil, the honey will come out much easier)Now its time for the flour, I used about 11 cups for the entire recipe

This is after about 6-7 cups of flower...still quite wet and sticky.But time to switch to the dough hook.After about 10 cups of flour the dough began to come away from the sides of the bowl (this is exactly what you want to happen) however, the mixer was starting to have trouble mixing such a large quantity so I took it out and started kneading it by hand on the counter...for any of you wanting some exercise try this, its a good workout. If the dough is still sticky add a little bit more flour as you are kneading, the dough should end up soft, elasticky and still tacky, but not sticky.Knead it into an oblong roll

Cut it into 3 even portionsRoll each piece of dough into and uniform oblong loaf and place into greased bread pan, seam side down.We needed rolls for hamburgers that night, so I made rolls out of the third piece of dough, placed in a 9x13 pan.It took about 1 1/2 hours to raise the bread to double in bulk. Preheat oven to 325.Brushed the rolls with some water, (you could also use 1 egg beaten) and sprinkled on some poppy seeds.And here it is after 30 minutes in the oven.Delicious!Take it out of the pan and completely cool it on a wire rack.
I don't know what it is about baking bread but its one of the most rewarding things to do in the kitchen. Don't be intimidated...try it!The crumb is soft and fluffy and its all whole wheat flour, great nutrition! Obviously there is no preservatives in this bread so if you are not going to eat it that day slice it up and put it in the freezer after it is completely cooled. I sliced up all the bread and put it in the freezer. I'll take out slices as I need them.Enjoy!

Little glimpses into our yard.

These Shasta daisies were transplanted from P&C and are looking beautiful.

Only a few seconds until it hit her mouth.

There are a few apple trees in the back yard with only a few apples this year.

Wild raspberries...yummy!

Hydrangea's are looking beautiful!

Oh what fun!

When you only have one swing this is what you do...

Oh such fun hiding in mom's cabinets

And the little girl who loves bath time!

Blueberry Sauce

Lets make blueberry sauce with Silas!

First pour in a saucepan 1 cup of blueberries.

Take a good close look at them, take a few out and make sure they taste good.

Pour in 1 cup of water.

Kind of looks like grapes Mommy...

Simmer for 3 minutesAdd 3/4 cup of sugar, 2 T flour, 1/4 t salt, another 1 cup of blueberries and mix well.
Simmer for 3 minutes and remover from heat.Then add 1/4 cup more of bluberries, 2 t butter, 2 T lemon juice.

Lick out the rest of the lemon juice.

Make sure you lick the dribbles off the counter too!

And there it is...done! So easy!

Best served over vanilla ice cream, pancakes, or cheesecake...yum yum yum!!!

This is the cheesecake recipe I used. Didn't come out near as beautiful has hers did, but it sure was delicious. There is quite a science behind baking cheesecake and making sure it doesn't create the grand canyon in the center. In order to have a nice smooth top with no cracks you need to bake the cheescake inside of a larger pan filled with water (water bath). Also try to avoid extreme temperatures. when the cake is done, turn the oven off but don't take it out, then open the oven door slowly and so on...