09 September/October
Bonus Materials and Resource Pages for September/October 2009
"Fishers of Men"
The Beautiful Sound of Music
Book of Lessons
The Beast in Yeast
You can find additional explanations for this recipe in the article titled “The Beast in Yeast” in the September/October 2009 issue of Homeschooling Today.
Honey Wheat Bread
1 tablespoon dry yeast
1 cup warm water
1 teaspoon sugar
3 cups whole wheat flour
1 – 2 cups white bread flour
1 tablespoon salt
1/2 cup honey
2 tablespoons olive oil or regular vegetable oil
1 cup hot milk (hot to the touch but not boiling)
In a medium bowl, dissolve 1 tablespoon dry yeast in 1 cup of warm water. Sprinkle 1 teaspoon sugar over water and yeast. Mix a little and wait 5 minutes until the mixture is foamy and bubbly.
Combine 3 cups whole wheat flour with 1 cup white bread flour and 1 tablespoon salt. When the yeast mixture is ready, pour it into a large mixing bowl with honey, oil, and milk. Begin mixing, and add the flour mixture a little at a time. If you are using a mixer and dough hook, mix until the dough cleans the side of the bowl. Use some of the second cup of bread flour, if needed. Knead with the dough hook for 10 minutes or, if mixing by hand, turn mixed dough onto a firm surface and put olive oil on your hands while you knead. When the dough is ready to go into pans, oil your hands a little to handle the dough.
Use a little olive oil in two 4 1/2 X 8 1/2 inch pans before you put in the dough. Form two loaves into rounded rectangles. Place dough in pans, cover lightly with a towel, and put in a warm place to rise while you preheat the oven to 350 degrees.
Let rise for approximately 35-45 minutes to about one inch above the pan. Bake for approximately 25 minutes. Brush loaves with melted butter, slip out of pans, and cool on their sides.
Try the following recipes:
- Beginner’s Wheat Bread: Using the Honey Wheat Bread recipe, replace the milk with 2 cups warm water. Use 1 1/2 cups wheat flour and 1 1/2 cups unbleached white flour in place of 3 cups whole wheat flour.
- Egg Bread: 3 cups water, 2 tablespoons dry yeast, 4 tablespoons sugar (for proofing the yeast), 2 eggs, 1 tablespoon salt, and 6 cups unbleached bread flour. Makes 4 to 6 loaves.
- Basic White Bread: 4 cups warm water, 2 tablespoons dry yeast, 1 teaspoon sugar (for proofing the yeast), 1/2 cup honey, 1 stick (1/2 cup) butter, 6 cups unbleached bread flour, and 2 tablespoons salt. Makes 4 loaves. You also can make this bread into dinner rolls, hamburger buns, and cinnamon rolls.
Bookshelf and Beyond
Who Should We Then Read, Volume 2 by Jan Bloom
Foundlings: Book One of the Peleg Chronicles by Matthew Christian Harding