| MARY’S WHOLE-WHEAT BREAD AND VEGETARIAN PIZZA 4 loaves or 4 dozen rolls 4 1/2 cups water (40 ozs.) 3 Tbs. yeast 2/3 c. oil (we use cold-pressed safflower oil) 1 c. dark brown cane sugar 2 Tbs. salt 11 c. whole-wheat flour (we use a Whisper Mill, which grinds 12 cups of flour in about 2 minutes – and a Bosh Bread Mixer that mixes 4 loaves in 10 minutes) ¾ c. vital wheat gluten 1 loaf or 1 dozen rolls 1 ¼ c. water 2 ¼ tsp. yeast 2 2/3 Tbs. oil (we use cold-pressed safflower oil) 1/4 c. dark brown cane sugar 1 ½ tsp. salt 3 c. whole-wheat flour 3 Tbs. gluten Heat water until warm, not hot to touch. Pour into mixing bowl. Sprinkle in yeast and sugar. Let sit 5-10 minutes until bubbly. Add oil, salt, gluten, and flour. Mix. Knead, working in more flour if necessary. (10 minutes total in a Bosch mixer). Divide dough in half, then half again so you have 4 balls of dough. Grease loaf pans. Turn oven to lowest setting. Roll out each ball into a rectangle. Roll up and place seam side down in bread pan. Place loaf pans in oven. Turn oven off and let them rise uncovered inside warm oven, until the tops are well crowned. If you push in gently near the bottom with your finger, a small dent will remain if they are ready to bake. Turn oven on and set at 350 degrees (312 to 325 with dark pans). Set timer for 40 minutes. When done baking, remove from pans and let cool on a cooling rack. If you don't want to bake all four loaves at once, freeze extra dough balls in a one-gallon freezer bag. Bread also freezes well. For rolls, one loaf = 12 rolls. Let rise, covered loosely with plastic wrap, in pre-warmed oven (lowest setting, then turned off). Take pan out of oven and preheat to 350. Bake 15 minutes. For pizza dough, 1 loaf dough makes 3 12" pizzas. Pat dough into greased pans, let rise to desired height, bake for 10 minutes @ 375 (pre-heated). Spread with 2 (8 oz.) cans tomato sauce seasoned with garlic powder and Italian seasoning. Top with soy cheese, olives, mushrooms, peppers, pineapple, or whatever you wish. Bake again for 10 minutes @ 375. It's best to use freshly ground whole-wheat flour from your own wheat ($8 for a 50 lb sack of wheat). It tastes much better -- plus it is much more nutritious, as nutrients begin to oxidize and break down as soon as the whole-wheat kernel is cracked. To minimize this, the flour can be kept in an airtight container in the fridge, but should be used up within a week, or sooner if possible. We have also recently learned, when a friend gave us a can of nitrogen-packed wheat, that it is dead – and the taste is very much inferior. (It tasted “dead”, and we tried to see if we could sprout some, and sure enough it was indeed dead and would not sprout.) SOY BUTTER AND SOY CHEESE Soy Butter Ingredients 1 cup soymilk (we make our own delicious soy milk with a soy milk machine, for about 16 cents per gallon – it takes 15 minutes to make 6 cups) 2 tablespoons lemon juice ½ teaspoon salt (optional) 1 packed tablespoon dark brown cane sugar (optional) 2 cups safflower oil Place the soymilk in a blender and blend on medium low. The centrifugal force will form a hole in the center. Slowly pour in the safflower oil in a steady stream and when the hole closes, add the lemon juice and salt. (Amount of oil needed may vary. The mixture should be stiff.) Refrigerate. Soy Cheese Ingredients 1 cup soy butter 2 teaspoons nutritional yeast ½ dozen pureed cashews 1 teaspoon soy sauce Pinches of garlic powder, paprika, and salt Blend all of the ingredients. Refrigerate. NOTE: There are many variations on this recipe. Add sautéed garlic for a rich warm flavor. Add rye seeds for a Nordic-style cheese. Health food stores carry a product called Nutritional Yeast. These flakes taste like Parmesan cheese, and various amounts can be used to create different cheese tastes. Half a dozen pureed cashews in the recipe (as above) creates a mozzarella-like cheese. MARY’S SOY CHEESE Here is a recipe that Mary has invented that we like even better. It’s also quicker and easier to make. It skips the step of making soy butter, and it only takes 1/4th the amount of oil. Ingredients 1/4th cup safflower oil 1/4th cup soymilk 1 clove garlic (diced) 6-9 cashews (chopped) 2 teaspoons nutritional yeast dash paprika dash salt 1 teaspoon soy sauce Put safflower oil and soymilk into a blender. Add all the ingredients. Blend until smooth. Refrigerate for about an hour. Drizzle over pizza before baking – or use in your favorite recipes that call for cheese. (MarysBreadPizzaRecipe.doc - original in MSWord)
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