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(Some uncommon ingredients such as
SAF Instant Yeast, Liquid Lecithin, Vital Wheat
Gluten, & Dough Enhancer
are available under our Consumables Section.)
Amazing Whole Wheat
Bread
In the Bosch mixing bowl, combine hot water(approximately 110 to 120
degrees), oil , honey, and lecithin (optional). Next add 8 cups of freshly
ground wheat flour. On top of the flour, add Vital wheat gluten, dough enhancer
and SAF instant yeast. "Jog" off and on using the "M" side of the switch. Mix on
first speed until smooth. The amount of flour you add will depend on the
moisture and protein levels in your wheat. You might stop the mixer and tap the
dough gently with your finger to see if it sticks. We flour our finger then tap
the dough lightly, if it doesn’t stick it has enough flour. When you feel the
flour to water ratio is about right turn your mixer to speed two and mix from
8-10 minutes. Once your mixer runs for several minutes and the gluten in your
wheat starts to develop the dough that’s sticking to the sides and bottom of the
mixing bowl will completely clean off. With shortening on your hands form dough
into 5-6 loaves then place into pans. When they are fully risen you should be
able to put a small dent in the side of one of the loaves with your finger and
the dent will not come back out, or it will come back very slowly. Place loaves
into cool oven (not preheated). Bake at 350 degrees for 35 minutes.
For those who are struggling with their whole wheat bread, we suggest you use
the "sponge" method until you feel comfortable about the quality of your bread.
First, add the water, then the oil, honey and lecithin. Don’t mix. Then add 8
cups of freshly milled flour. Don’t mix. On top of the flour add the dough
enhancer, gluten, and yeast. At this point do not add salt (salt control yeast,
with out salt the sponge will rise quicker). "Jog’ in mixture using the "M’
switch, quickly turning it off and on to the left. This will mix your
ingredients so that the flour will mix with the water and nothing will whip out
of the bowl. Then mix on speed one until smooth. Let stand for about 10 Minutes
or until the dough has risen to the top. This is sponging. This process allows
the wheat bran to absorb the moisture, thus making the dough "dryer", it also
improves the texture. Sponging gives you a little advantage in terms of the
flour to water ratio, because the dough is dryer you add less flour hence the
bread is lighter. Next, on speed one, add the salt and the rest of the flour as
described above. (If you use the Prairie Gold Hard White Spring Wheat you will
add a total of 12 ½ cups of flour). Once you know how much flour you need, you
may add everything at once, including all of the flour, set the timer for 10
minutes on speed two and you are finished!
Fantastic Wheat Rolls
(You can double or triple this recipe in the Universal)
In blender combine:
- 2 Cups Hot Water
- 1 Cup Instant Powdered Milk (dry)
- 2 Eggs
- 1 Large Potato Cooked or 1/4 Cup Instant Potato Flakes
- 3 Tbsp Oil
In Mixer combine:
Pour in liquid mixture and beat well. Then mix in
Knead on speed one for 6-8 minutes to develop gluten. Shape into 24 rolls.
Place on greased cookie sheet. Cover loosely with plastic wrap. Let rise till
double. Bake at 400 degrees for 15-20 minutes. Yields: 24 rolls.
Whole Wheat
Pizza
Preheat Old Stone Oven Pizza Stone in oven to 500
degrees. Using the "Basic Whole Wheat Bread Recipe
" as the crust, we use the equivalent of one loaf.
Before rolling the dough out make sure that you have ALL
ingredients cut and ready to go onto the pizza I.E. pizza sauce, and mixed
topping (all sliced or chopped). This is very important as the dough will begin
to stick to the peel if allow to stand for extended period of time.
Spread whole wheat flour or corn mill liberally onto your Old Stone Oven
pizza Peel (the wooden pizza board). Then roll loaf out into a 15" circle on the
peel. Add Pizza Sauce (1Tablespoon per 8 Oz. can) onto the dough then add sliced
green and red peppers, olives, mushrooms and onions. Slide pizza onto the heated
Old Oven Pizza Stone and time for 7 minutes. When finished baking take it out
using the peel and add cheese. Let stand about 2-5 minutes to melt or place back
into the oven for 60 seconds.
Cinnamon Pull Apart’s
Pinch dough off into walnut size balls. Dip
in melt butter and then roll in cinnamon sugar mixture (1 Tbsp. Cinnamon to ½
cups sugar). Place balls in layers (at least two layers) in regular loaf pan or
bundt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30
minutes.
Carmel Nut Pull
Apart’s
Pinch off dough into walnut sized balls. Dip in melted butter and then dip in
caramel mixture. For caramel mixture combine ½ pkg. (4 serving size)
butterscotch pudding, 3/4 cup brown sugar, and ½ cup chopped nuts (almonds,
walnuts, or pecans are great). Place balls in layers in a regular loaf pan or
bundt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30
minutes.
Mock Rye Bread
For each loaf of bread cut in 1 Tbsp.
Caraway seed and 1 tsp anise seed
Bread
Sticks
Roll dough into finger-thin ropes and cut to desired length. Brush with
melted butter. Sprinkle with desired topping. (We recommend any of these or a
combination of several: Parmesan cheese, garlic salt or powder, salad seasoning,
Italian seasoning, sesame seeds). Place on lightly greased baking sheet. Let
rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.
Onion Cheese
Bread
For each loaf knead in 1/4 cup chopped onion and ½ cup grated, sharp ,
cheddar cheese. Proceed with regular rising and baking.
Low-Fat
Cinnamon Rolls
Roll basic dough into rectangle. Brush with water, fruit juice, or water from
raisins(*See hint). You will probably only use about 2 Tbsp. Sprinkle with brown
sugar, cinnamon, raisins an/or nuts. Roll up tightly. Cut roll into slices using
heavy twine, dental floss or nylon fishing line. Place on a bun pan (use a
parchment liner for easy up!). Flatten tops slightly and let rise until doubled.
Bake at 350 degrees for 15-20 minutes or until golden brown.
*When using raisins for cinnamon rolls soften them by just covering them with
hot tap water and allowing them to soak for 10-15 minutes.
Apple filling: 2 Cups finely chopped or grated
apple, ½ Cup raisins or dates, 2 tbsp honey or brown sugar, 1-2 tsp cinnamon or
apple pie spice, dash of salt. Combine all ingredients in bowl and use
immediately. You can make this filling ahead of time, just cook for a minutes to
prevent apples from browning and refrigerate.
Yummy Orange Rolls
Orange Mixture
- 1 Cup Sugar
- 6 Tbsp. Butter (not Melted)
- Grated rind of one orange mix together
Put in Bosch mixer and mix 5-7 minutes. Roll out on counter as with cinnamon
rolls. Spread evenly with orange mixture. Roll up evenly and slice with thread
1" thick and place in buttered muffin tins. Let rise double. Bake at 350 degrees
for 15 minutes.
White
Bread
- 1 Cup Water
- 4 Tbsp. SAF Instant Yeast
- 1 Cup Sugar
- Add Water, yeast, and sugar in Bosch mixing bowl.
- 1 Stick Melted Butter
- 2 Tbsp. Real Salt
- 4 ½ Cups Water
- 5 Cups Flour
Add the butter, salt, water, and flour, and mix while slowly adding 6 to 7
cups more flour. Mix on a low speed for 10 minutes. Let rise in mixing bowl with
the lids removed, so as not to brake the locks then form into 5 even loaves.
Bake in a 350 degree oven for 35 minutes.
*This recipe is excellent for French Bread as well.
Small Batch, Whole Wheat
Bread
THIS BASIC BREAD RECIPE IS ALSO GREAT FOR PIZZA CRUST.
Pour all ingredients into Bosch Compact mixing bowl. Turn mixer to speed 2
and allow to knead for 8-10 minutes, adding additional flour or water if needed.
(The Compact Bosch makes better bread if all ingredients are add at the first)
Shape into 2-3 loaves and let rise until doubled. Bake at 350 degrees for 30-35
minutes.
French
Bread
Place all ingredients in Bosch bowl. Knead thoroughly, about 8-10 minutes.
Let rise in the bowl about 10 minutes and then punch down. (Turning on the Bosch
Mixer with the Dough Hook on will punch the dough down) Repeat 4 or 5 times.
Divide into 3-4 regular loaf pans or shape into two rounds. Slash tops with
sharp knife and brush with an egg wash. Let raise until doubled in size. Bake 30
minutes at 400 degrees.
**If you would like to bake these loaves directly on your pizza stone follow
these instructions. Before preheating the stone sprinkle with cornmeal or
semolina flour, shape loaves and place directly on cool baking stone. Slash and
brush with egg wash. Turn oven on warm (150 degrees or less) let bread rise on
the stone until nearly doubled. Turn oven up to 400 degrees and bake for 30-35
minutes.
Cookie Notes
Your Bosch mixer will mix cookie dough very quickly and effortlessly. The
secret is to use the cookie paddles. They fit onto the gear drive. They have a
limited life time guarantee. Use the "M" side of the switch 6 or 7 times and
fold the flour, chocolate chips etc. through. Another suggestion is to check
your ingredients such as brown sugar and butter and be sure there are not hard
or frozen (butter is normally too hard right out of the fridge). Also we have
found that it works much better if you add the salt, baking powder or baking
soda with the "wet ingredients". If these suggestions are followed you should
never have to replace your wire whips.
*You must try mashing potatoes with your Bosch whips. First drain your cooked
potatoes then poor the hot potatoes into the mixing bowl. Add milk and little
butter, or a lot, mix on speed two for just a few seconds. You won’t believe how
wonderful they can taste.
$250 Chocolate Chip Cookies
- 2 Cup Butter
- 4 Cups Premium Pastry Flour
- 2 Cups Sugar
- 5 Cups Blended Oatmeal
- 2 Cup Brown Sugar
- 8 Oz. Of Grated Chocolate
- 1 tsp. Real Salt
- 4 Oz Chocolate Chips
- 2 tsp. Baking Soda
- 3 Cups Chopped Nuts (Optional)
- 2 tsp. Baking Powder
- 2 tsp. Mexican Vanilla
- 4 Eggs
Blended oatmeal (measure and blended in blender to a fine powder). Using the
cookie paddles, cream together vanilla, butter, both sugars, salt, soda, baking
powder and eggs. Then add blended oatmeal, pastry flour, chocolate chips, grated
chocolate and nuts. Mix till smooth. Roll into balls and place two (2) inches
apart on a cookie sheet with pan liner.
Bake 6 minutes at 375 degrees Makes approximately 112 cookies.
Super Soft Sugar
Cookies
- 1-1/2 Cups Sugar
- 1tsp Mexican Vanilla
- ½ Cup Light Corn Syrup (Karo)
- 1 Cup Milk
- 1 Cup Shortening
- 1 tsp Real Salt
- ½ Cup Margarine
- 1 Tbsp. Baking Powder
- 2 Eggs
- 1 tsp. Baking soda
- 6-1/2 Cup All-Purpose Flour
In Bosch mixing bowl using wire whips, cream sugar, syrup, butter,
shortening, eggs, and vanilla. Add milk and mix slowly. Add dry ingredients.
(With the Bosch you don’t have to sift!) Dough will be a little sticky.
Refrigerate covered for 1 hour. Roll out on floured surface 1/8 to 1/4 inch
thick. Cut out with cookie cutter. Place on ungreased cookie sheet. Bake 10-12
minutes at 375 degrees.
Optional Raisin Filling
2 cups raisins cooked in 3 cups water. Add 3/4 cup sugar, ½ tsp Vanilla, and
thicken with cornstarch (about 3 Tbsp). Put one big Tbsp filling between 2 dough
circles. Press edges well. Bake as directed above. (Note: it is best to use a
parchment lined baking sheet for filled cookies so the cookies don’t stick. It’s
also easier to clean.)
Blender Drink Suggestions
Fruit drinks are easy, fast and nutritious. We use ice as a base. Always put
the ice cubes or frozen fruit in first and at whatever level desired. Add any
liquid (skim, 1%, 2% or whole milk, whipped cream, fruit juices, water, powdered
milk etc.) to about ½ inch below the ice cube/frozen fruit level. Using the "M"
or jogging side of the switch (left) turn your Bosch mixer on for about 1 second
and then off for about 1 second. Repeat this until the liquid and ice look
smooth. At this point you can add just about anything you like. We use fresh
fruits whenever available i.e. orange, (peel off) strawberry, blueberry, banana,
pineapple, yogurt etc. We also add honey or sugar to taste. Then just repeat the
jogging off and on method explained earlier.
Citrus
Refresher
- 1 orange, juiced (in citrus juice attachment)
- 1 lemon, juiced (in citrus juicer attachment)
- ½ Cup Sugar
- Ice and water
Place ice in Bosch blender filling to the 4 cups measuring line. Add water to
cover ice. Add citrus juices and sugar. Cover with lid and funnel. Turn to "M"
(spring loaded switch) for 1 second off. Repeat 4-6 times. Serve
immediately.
Raspberry Banana
Smoothie
- 2 Cups Milk
- 1 Carton Raspberry yogurt
- 3 Tbsp. Sugar
- 1 tsp. Mexican Vanilla
- 1 tsp. Lemon juice
- 4 Bananas
- 1 Tray of ice (Or until desired consistency)
Break bananas into pieces. Put ingredients in blender. Pulse, then blend on
high speed until thick and smooth. Note: Make sure the blender blades are very
tight when doing ice, ice cubes can loosen them.
Strawberry Peach
Bananza
- 10 Ice Cubes
- 10 Frozen Strawberries
- Milk
- 1/4 Cup Sugar
- ½ Banana
- 1.8 Oz. Peach Yogurt
Note: Make sure the blade assembly is tightened into the blender jar securely
when doing ice or frozen fruit. On your new Bosch Universal, the blender lid
inverted, is a wrench for the blade assembly.
Place the Ice and Strawberries in blender. Pour Milk ½ inch below the top of
ice. Add sugar, banana, and yogurt. Pulse quickly 10 times, then blend on high
speed until smooth. Note: Make sure the blade assembly is tightened into the
blender jar securely when doing ice, ice cubes can loosen them. Pour immediately
and enjoy.
Bread
Conditioners
Vital Wheat Gluten:
Properties: Elastic, stretchy substance that is most abundant in
wheat (most grains have gluten except corn and rice.) Vital Wheat Gluten is
made by milling wheat flour, adding water, and mixing in until the gluten is
developed. It is then rinsed of its bran, dried, and milled. This pure gluten
contains approximately 90% protein.
Function: Carbon Dioxide given off by fermenting yeast collects
in gluten strands, creating thousands of bubbles, that ultimately makes bread
rise. Without a sufficient amount of gluten, the bread will not rise well, or
will fall after rising.
Shelf Life: Well over 10 years. No Refrigeration
Necessary.
Dough Enhancer:
Properties: Consists of Ascorbic Acid (Vitamin C), Whey, lecithin,
tofu, etc.
Function: The Ascorbic Acid causes the amino
acids in the gluten to link together, making the bread less likely to crumble.
Each additional ingredient scientifically causes the bread to be softer,
lighter, and produce more consistent bubbles.
Shelf Life: Unopened, 10 years. Opened, 12-16
months. Must be refrigerated.
SAF Instant Yeast:
Function: This yeast is instant, so
that proofing, or a double rising, is not needed. We guarantee that this yeast
will out perform other yeast.
Shelf Life: Unopened, 20-25 years. Opened, 12-16 months
refrigerate.
Real Salt:
Properties: Real salt is not bleached, kiln dried, heated, or altered with
chemicals or pollutants. When compared to standard table salt, Real Salt is
sweet, and other salts are bitter. Real Salt is heart friendly. It contains
trace minerals that are beneficial for the heart, or course when eaten in
moderation.
Lecithin:
Properties: Contains mainly Omega 3 Fatty Acids. Beneficial for function
of: brain, heart, and digestive tract. Enables the utilization of fat-soluble
vitamins: A, D, E, and K. Improves muscle tone in active individuals.
Function: Softens Bread!!!
Shelf Life: Well over 10 years.
