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Perfect Wheat Bread


There are few things better than fresh baked bread.

Follow this recipe exactly, and you will have perfect bread every time.

Ingredients: (I use organic ingredients whenever possible.)

2 cups bread flour
1 cup whole wheat flour
1.5 teaspoons salt

1.5 cups warm water (not too hot)
2 teaspoons dry active yeast
1 tablespoon maple syrup (pure 100% only!)
1 tablespoon coconut oil

Combine water, yeast, syrup, and coconut oil. I use a whisk to combine. After coconut oil melts, whisk some more. You are waiting for the yeast to activate. You know it has when foam forms on the top.

Using a food processor with paddles, combine flours and salt. Blend for 1-2 minutes.

When yeast has activated, turn food processor on low. Add yeast mixture, BUT DO NOT ADD ALL OF IT. You may have 1/4 cup left over when all is said and done; I have 1/4 cup left over every time.

Blend with paddles for 2-3 minutes. Let “rest” for 2 minutes. Blend again for 1-2 minutes.

Remove from food processor and form a ball (may be sticky). Place ball in a greased bowl. Cover with plastic wrap. Allow to rise until twice in size. Time varies. A warm place will speed this up.

Uncover and save plastic wrap. Punch dough down. Remove and knead by hand to remove big air bubbles. Place in a buttered bread loaf pan. Cover with plastic wrap. Allow to rise until bread is peeping above the pan about 1 inch.

Oven: 415°F
Bake: 40 minutes

Tip: Throw 2 ice cubes onto the bottom of the oven. This will make the crust nice.

You know the bread is done when it sounds hollow on the bottom. Allow to cool loosely covered with tin foil for 10 minutes before cutting (if you can!!). ENJOY!!


Sesame Oat Wheat Bread


Lactose Free Pie Crust



  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 3/4 cup (1.5 sticks or 6 ounces) Earth Balance, very-cold, cut into 1/2 inch cubes
  • 2 ounces very cold Crisco cut into cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

Using a food processor with blades, mix by pulsing the flour, salt, and sugar. Put the Earth Balance and Crisco in and pulse 6-8 times until crumbly. Now add ice water 1 tablespoon at a time until dough starts to clump together. I usually use 3-5 tablespoons, your mileage may vary.

Clump together into two equal discs. You may squash the dough with the palm of your hand to make the crust flaky. Wrap the discs in plastic wrap and place in ridge for at least one hour (up to 24).

Roll out dough. Place in pie tin or pie dish. Fill with yummy goodness. Roll out second disc. Cover. Do your thing with the edge of the pie crust. Bake at 400°F for 40-50 minutes. Enjoy!

Depending on the pie, I often blend one egg white with some cold water (1tbsp) and brush the top crust with it. Then, I sprinkle sugar on top. Yum!

From the Dream of Common Taste Buds

From the Dream of Common Taste Buds

No one comes into this kitchen
Without confronting the stainless appliances
Next to the breadbox, shelves of food,
Photographs of delicious looking peppers.
Without contemplating last and late
The true nature of food.  The drive
To cook, to eat.  The dream of common taste buds.

[Based on Adrienne Rich’s From the Dream of a Common Language]

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