Wednesday, September 17, 2014

New Favorite Sandwich Bread.... (recipe at the end, if you can stand it!)

For a few years now I have been making bread in my bread machine.  That bread machine (inherited from my mama) lasted until this past fall, when it went spazzo on me. We ventured to the mall in hopes of finding a new one, and finally scored a great deal on a little Sunbeam with 12 options (including dough, jam, and cake!).    I started cranking out bread again, happily knowing I was feeding my family healthy food with no extra ingredients or hard-to-pronounce additives.

Fast forward (rewind?) to about a month ago when we started getting excessive amounts of milk, what with the milk vouchers we got at our local food pantry and the 4.5 gallons a month that I qualify for with our WIC checks. .... and then I got diagnosed with gestational diabetes, meaning that milk-by-itself was out of the question.   I figured out that I could turn all that "undrinkable milk" (even more so since my husband can't drink milk without feeling ill afterwards) into delicious yogurt. 

So I started cranking out yogurt by the (huge) crockpotfull. I made some of that yogurt into yogurt cheese, and strained some further to a more Greek-yogurt consistency.  Just this last week, I combined 3 quarts of my Greekified yogurt with 2 cans of pumpkin puree, about 4 tablespoons of brown sugar, and a good helping of pumpkin pie spice. As I watched my handy KitchenAid mixer (an investment that has proved its worth over and over!) blend all the fun together, it came together beautifully smooth and tasted just like pumpkin pie! 

... The only downside of all this yogurt is there're only two of us at home to eat it. So now I get to start freezing it in baggies and such and make my own go-gurts :)   
.... add to that the vast amount of whey that is left after straining my 4 quarts of yogurt:   Each gallon of milk ends up making 2 quarts of Greek (thicker) yogurt and 2 quarts of whey.  

What to do with allll that whey?? 

whey'll, ..... 

I froze about 6 ice cube trays full of whey to put in baggies to add to soup later, and found that I can also add it to bread. 

So to experiment, I took my favorite bread-machine recipe and switched things up a little.  Just out of the oven, and husband already ate a slice with NOTHING spread on it! :)  

Here we go!  

Add to pan: 
2 cups all-purpose flour
1 cup ground oatmeal 
2 1/4 teaspoons yeast 
2 tablespoons white sugar 
1 teaspoon salt

Then add (also to pan): 
1/4 cup (plus a tablespoon or so more)  olive oil
1 cup whey (to replace the water in the original recipe, and add more nutrients!) 

Gently stir ingredients together (I use a melamine chopstick) to make sure nothing gets left behind on pan walls, and put in bread machine on the sandwich setting. 

Go do something productive or restful for about 3 hours, and try not to eat the whole thing as soon as it's done (because it's hot). :)  

I like to store my awesomesauce bread in a 2-gallon Ziploc bag :) 

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