Hey everyone, this is Tiffany N. I keep meaning to post, but forget or just don't do it when I'm online. Anyway Mommies Got Back Van #2, I found a pair of black flip flops in my car. They look like they're about a size 9 I'm guessing. Let me know if they're yours.
Energizer Runnies, Mandy mailed me a pair of sunglasses that she thought were mine, but aren't. They are dark grey-ish. Hopefully you can tell from the picture. So, if you're missing some, let me know.
I'm just wondering, has anyone come across the Ragnar stickers? I really want mine. If we can't find them I think we can get more from Ragnar. I emailed them but they directed me to someone else and I need to email her.
Here is the recipe for the bread I made. I get the 9-Grain and Dough Enhancer at Kitchen Kneads in West Jordan, UT. For those of you out of Utah, they do mail for a pretty decent price, but usually you can find stuff locally or online. The dough enhancer has a very long shelf life, about 20 years, so it's nice to buy a big bag if you can. If you have ANY questions please call, I'd love to help you with this. I've made and experimented with this a lot and it is one of the best recipes I have, I love it!
In a bowl, let proof:
2/3 C WARM water (105゜- 115゜)
In mixer put:
4 C whole wheat flour (about 2 2/3C kernels ground)*
1 ½ C white flour
4 tsp dough enhancer
4 tsp salt
¼ C oil
½ C honey
2 2/3 C hot water
Mix until combined, then put in yeast mixture, add 2 ½-3 C more white flour. Mix about 10 minutes, turn out on a floured surface, divide into 3 equal portions and shape into loaves. Put in (sprayed with Pam or equivalent) 8x5 loaf pans (dough will be sticky), let rise. Put in cold oven, then turn oven on to 350゜ Bake for 28-32 minutes, or until darkish golden brown on top. For extra soft bread bake 25-27 min., but make sure it’s done too.
*I usually substitute 1C of the whole wheat flour for a mixed grain, like 9-grain cereal.