Bosch Recipes part 2

Basic Whole Wheat Bread

6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups Freshly Milled Whole Wheat Flour (additional flour needed later)
2 Tbsp. Vital Wheat Gluten
2 Tbsp. Dough Enhancer
2-3 Tbsp. SAF instant yeast
4-8 additional cups Freshly Milled Whole Wheat Flour*
2 Tbsp. Real salt*
2 Tbsp. liquid lecithin (optional)

In the Bosch mixing bowl, combine water, 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 so that flour won’t rise out of the mixing bowl. Then mix on first speed until smooth. Then add the additional freshly milled whole wheat flour. Add it slowly as to not over flour. Stopping periodically to test it (we add the flour until the dough doesn’t stick to your floured finger when you “tap” it lightly) The amount of flour you add will depend on the moisture and protein levels in your wheat. Look for spots on the walls of the bowl that are clear of dough momentarily. You might stop the mixer and tap the dough gently with your finger to see if it sticks. It shouldn’t stick to you, if it does just add a little more flour. These are some of the signs when there is enough flour added. At this point turn your mixer to speed two and mix for about 5 minutes. The dough that was stuck to the sides and the floor of the mixing bowl will completely clean off. Form dough into 5-6 loaf pans. When they are fully risen you should be able to put a small dent in the side of one of the loafs with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into a cool oven (not preheated). Bake at 350E for 35 minutes.

*For first time Bosch owners we suggest you use the “sponge” method for your first few batches of 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 (no salt). “Jog” in mixture using the “M” switch so that the flour doesn’t rise out of mixing bowl. Then mix on speed one until smooth. Let stand for about 10 minutes. The dough should rise to the spur gear in the middle of the bowl. 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 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. Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 8 minutes and you are finished!

Fantastic Wheat Rolls
(You can double or triple this recipe in the Universal)

In blender combine: 2 cups hot water
2/3 cup instant powdered milk (dry)
2 eggs
1 large potato cooked OR cup instant potato flakes
3 T shortening
In mixer combine: 3- cups wheat flour
2 T yeast
1/2 sugar
1 T salt
1 T Dough Enhancer
Pour in liquid mixture and beat well.

Mix in 1/4 Vital Wheat Gluten flour and 3 to 31/2 cups additional wheat or white flour. Knead in speed one 6 to 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 E for 15-20 minutes. Yield: 24 rolls

CINNAMON PULL APART’S
Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1 T. cinnamon to 1/2 c. sugar). Place balls in layers (at least two layers) in a regular loaf pan or bunt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30 minutes.

CARAMEL 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 pkg. (4 serving size) butterscotch pudding, 3/4cup brown sugar, and 1/2 chopped nuts (almonds, walnuts, or pecans are great). Place balls in layers in a regular loaf pan or bunt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30 minutes.

ONION CHEESE BREAD
For each loaf knead in 1/4 cup chopped onion and 1/2c. 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 T. Sprinkle with brown sugar, cinnamon, raisins and/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 clean 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 c. finely chopped or grated apple, 1/2c raisins or dates, 2 T 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 minute to prevent apples from browning and refrigerate.

Yummy Orange Rolls

4 Tbsp. sugar
5 Tbsp. shortening
1 tsp. salt
1 cup scalded milk (cool)
2 eggs
31/2 - 4 cups flour
1 Tbsp. yeast
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. salt
41/2 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 350Eoven 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.

3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 T salt
2 T Kitchen Specialties Vital Gluten
1 T Kitchen Specialties Dough Enhancer
2 T SAF instant yeast
7-8 cups freshly milled whole wheat flour
Pour all ingredients into Bosch Compact mixer 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 350E for 30-35 minutes.