I wanted to run up bread this past weekend for croutons, but was low on bread flour, so I faked it with AP and whole wheat flour. I more or less averaged the whole wheat and the white recipes in the book that came with the breadmaker, with good results.
1 c + 2 tbsp water
1 tbs + 1tsp butter
3 tbsp sugar
1 1/2 tsp salt
2 c whole wheat flour
1 1/2 c AP
2 1/2 tsp yeast
1 tbsp milk powder
2 teas glutten powder (which you could skip if you used bread flour instead of AP)
I ran it up in the bread machine on the 1.5 pound loaf, light crust, whole wheat setting. The result was a bit mishapen, but with a great flavor and just heavy enough for croutons, but not too dense. It was also good just to eat out of hand, and fairly cohesive, so I might try running up a loaf to see how it does for sandwiches. We haven't had a lot of good luck with sandwich loaf yet (which is annoying, because if I could figure that out, we could stop buying commercial bread.)
We had chicken caesar wraps Monday night (bottled caesar dressing, organic green lettuce from our coop, local pasture raised chicken, a touch of shredded vintage cheese [like a creamy extra sharp cheddar], and homemade tortillas) for dinner. They were really, really good; I kept muttering about how good dinner was, to the point of comedy. These are definitely going into the regular meal rotation.
Homemade tortillas, take three, were better than the last take in some respects but not in other. I made a half batch of dough and split it into two large tortillas. I used half whole wheat and half white, and went from the 2 tablespoons of oil I'd used last time to 1 (because as someone pointed out elsewhere, that was quite a bit of oil) and used all olive oil. They held together just fine and I had no problems rolling out the dough, but I misjudged how thin they needed to be to properly be used as wraps. They made great oversized chicken caesar tacos, however. :)
Sunday I made up a batch of blueberry muffins for portable breakfasts and snacks this week from the generic muffin recipe over here. I didn't make up a batch of generic muffin mix, just figured out that the muffin recipe was a fourth of the generic mix and went from there (I need more flour and brown sugar before I can make up a batch of generic mix. I will be, though.) The muffins are moist and dense, as good muffins should be (and something I never seem to be able to achieve). I used blueberries from a farmer's market run a couple weeks ago. I got 14 2 inch muffins out of the batch, and it's been difficult not to just go through them. I think pumpkin-chocolate chip may be next up. Or chai-spiced ones, if I can find a good recipe for chai to use as a guide for the spices.
Last night we had corn cakes with taco meat and sliced up green peppers and tomatoes. The original of the corn cake recipe is here (and gluten free, too.) My version used what I had on hand:
- 1/3 c all-purpose flour
- 1/3 c cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp oil (I could have probably left this out, and will next time)
- 1/3 c cheese (a nice Colby from the farmer's market)
- 2 tbs jarred enchilada sauce
- 1/4 c water
Mix ingredients together until they've just combined and you have a thick, play-dough like dough (he used his hands; it worked fine for me with a fork.) Pat out into rounds, cook in a medium skiller 3 to 5 minutes on a side until brown. Eat. Enjoy. They're thick and hearty and tasty, and would probably benefit from a strong cheese, like a pepper jack or something.