Home Baked Comfort Food :)



Our Relief Society is focusing on Food Storage and personal preparedness this year. So for Enrichment in February they had a sampling of foods made from food storage. I took my Boston Brown Bread which is a sweet whole wheat bread that is good with soup. But my favorite that night was a multi-grain roll! Yummmmmm. It was so good and light and melt in your mouth yummy!

Today I tried the recipe out. I had to alter a few things. One, I cut the recipe down from making 4 dozen to make only one dozen! Then, since I didn't have 10 grain flour in my pantry, I had to improvise. But for all that, I'd say my rolls turned out pretty tasty! I had to have one fresh from the oven.

To me there is nothing like fresh baked bread (rolls) fresh out of the oven! Here are the recipes if you care to endulge!

BREAD & ROLLS RECIP
By Betty Beech

(note amounts for 1 dozen rolls in parentheses)

Melt together in a saucepan:
(1 cup) 4 Cups Milk
(½ cup) 2 Cups Margarine, Butter, or Shortening
(¼ cup) 1 Cup Sugar
(¼ TBSP) 1 Tbsp Salt

In a small bowl, Mix:
(2 TBSP) ½ Cup Warm Water
(¼ tsp) 1 tsp Sugar
(1 TBSP) 4 Tbsp Yeast

Knead Together about 10 minutes:
Milk Mixture (cooled)
Yeast Mixture
1 egg, fork stirred 4 eggs, fork stirred
3 ¾ cups flour 15 Cups Flour, sifted twice (add more if needed, so not sticky)

Let dough rise, knead down, rise again, knead down.
Pan out (Pan should be greased & floured)
Let it Rise Again
Bread: 350 degrees 45 min to 1 hour
Rolls: 350 degrees 15-18 min
Makes 1 or 4 dozen rolls or 1 or 4 loaves of bread.

Elaine Cook’s notes:
Grandma said if you want wheat or 10 grain bread/rolls mix flour so it’s half white & half the other you are using
Example: I usually do 7 cups wheat or 10 grain flour and 7 cups white flour, then use the white for whatever is needed to make it not sticky – it’s usually about a cup.
I have made this and successfully cooked it in a dutch oven.
The 10 grain flour I use contains: Wheat, Rye, Triticale, Oats, Corn, Barley, Soy Beans, Brown Rice, Millet, Flax Seeds.

Shara's notes: like I said, I didn't have 10 grain flour so I pulled from my pantry some barley, flax seed, buckwheat, corn meal, oats and brown rice and put it all in my blender and ground it. My flour was a bit more coarse than the purchased flour, but I think it worked just fine.


BOSTON BROWN BREAD

3 cups wheat flour (or 1/2 white, 1/2 wheat)
2 tsp baking soda
1 TBSP salt
2 cups brown sugar
2 egg yolks (reserve whites)
2 cups buttermilk (1 TBSP vinegar added to 2 cups milk, let set 5 minutes)

Mix all the above ingredients in order listed. Don't over mix. Beat the 2 egg whites until stiff peaks form. Use rubber spatula to fold egg whites into bread dough. Grease inside of 4 or 5 cans (14.5 oz); fill just over halfway. Bake 350 for 45 minutes. Let cool 10 minutes in cans.

This can also be poured into two 8x4 loaf pans.

ENJOY!