Honey Whole Wheat Bread

I have been wanting to find a good whole wheat bread recipe, and have been searching the internet for the past couple of days.  Decided to try this one by Our Best Bites, and was quite pleased with the results.  It was simple to make in my Bosch, and it was tasty. I followed the recipe exactly, and the bread turned out soft and moist.  I was a little skeptical of placing it in a cold oven to begin the baking process, but it worked great!  I think I baked mine for 36 minutes.  I took a loaf down to Brianne, and her kids ate it right up, so I guess it is kid-approved. Of course, I forgot to take a picture of my bread, so I'm borrowing the one from Our Best Bites.  Mine didn't look quite as perfect as this, but almost!

Ingredients

1. 12-15 cups whole wheat flour (preferably hard white wheat)
2. 5 3/4 cups warm (105-115 F) water
3. 2 1/2 tablespoons bread machine or instant yeast
4. 2 tablespoons table salt
5. 1/2 cup unsalted butter, melted
6. 2/3 cup honey
7. 1/4 cup plain Greek yogurt
8. 2 heaping tablespoons vital wheat gluten

Instructions

1. Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add 5 3/4 cup warm water and mix well. Cover and allow to rise for 15 minutes.
2. Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.
3. While the dough is kneading, spray 4 9x5" bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.
4. Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8 1/2-9" on the long side. Roll it into a smooth log and place into a      prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.
5. Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350 degrees and bake for 32-40 minutes or until the tops are golden brown and, if you're feeling awesome, an instant-read thermometer reads 200 degrees. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for      future use.

Correction to Gang Phet recipe

**I made a correction to the Gang Phet recipe...the amount of fish sauce is 1 tsp.**  :)

Gang Phet

This is a Thai recipe that I got from one of my husband's Coworkers.  She brought some to work for him to try and he thought it was delicious!  Hers was much hotter than mine (hers is actually red in color from all the cayenne she puts in, mine is not red but plenty hot for me! She also uses Thai chilies.) When I get my computer up and going again I will try to add a picture.

Gang Phet/Red Curry

3 tsp garlic minced
1 can coconut milk (chaokoh brand)
Kaffir lime leaves ( 8-10)
1- 20 oz can Bamboo shoots (strips)
1 can straw mushrooms (chopped)
1 can baby corn (cut into bite size)
Thai basil maybe 1 cup loosely packed whole leaves (then tear into pieces)
5-6 chicken breasts (or can use pork or beef) sliced thin like for stir fry

Salt to taste
1 tsp sugar
1 tsp fish sauce (Squid brand)
1 Tbs cayenne pepper (or more)

Jasmine rice (I cooked 3 cups raw rice, which worked out to be about the right amount for the amount of sauce.

Simmer coconut milk, garlic, and kaffir lime leaves on medium heat. You'll notice the coconut cream separating from the milk. Add the cayenne pepper, mix thoroughly, then add the raw meat and cook thoroughly.  Then add enough water to cover the meat by about an inch. Add all the veggies, basil, salt, sugar, and fish sauce.  Let simmer for 20 min. Remove kiffer leaves. Serve over rice.