The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Friday, March 8, 2013, 12:01 a.m.

Make your own Ezekiel bread

Judyrae Kruse is taking some well-earned time off. Here is an encore column from March 2009.

It's great to hear from former Arlington resident Gracie Dinsmore, who still reads the Forum but now makes her home in Sparta, Mo.
"This recipe for Ezekiel bread is from the October-November 2008 issue of Taste of Home magazine," she says.
Next, Everett helper-outer Nancy Wilson writes, "Perhaps B. Thomsen of Stanwood would like this recipe for Ezekiel bread. I've never baked it, but the recipe appeared in a recent issue of Taste of Home magazine, and was submitted by Roger Hawley of Valley Park, Mo. Sounds good!"
And a third identical recipe, taken from the exact same source, comes to us courtesy of Goldie Foss of Everett, who tells us, "I've made this bread and it's very good."
So here we go with the how-to for:
Ezekiel bread
3 packages dry yeast
5 cups warm (110-115 degrees) water, divided
1 tablespoon plus 2/3 cup honey, divided
2/3 cup canola oil
1/2 cup sugar
2 teaspoons salt
4 cups whole-wheat flour
1 cup toasted wheat germ
6-8 cups bread flour, divided

In a large mixing bowl, dissolve yeast in 3/4 cup of the warm water and 1 tablespoon of the honey.
Add the remaining water and honey, the oil, sugar, salt, whole-wheat flour, wheat germ and 3 cups of the bread flour.
Beat until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be sticky).
Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down. Shape into 4 loaves. Place each loaf in a 3-by-5-by-9-inch loaf pan coated with cooking spray. Cover and let rise until nearly doubled in bulk, about 30 minutes.
Bake loaves at 350 degrees for 30 to 35 minutes or until golden brown. Remove from pans to wire racks to cool.
Makes 4 loaves, 16 slices each.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next column will appear in the comics pages on Monday.
Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus

HeraldNet highlights

Making noise in Everett
Making noise in Everett: Duo has big dreams for the city's music scene
Looking for a friend?
Looking for a friend?: Animals up for adoption at the Everett shelter (10 new photos)
First stop for tourists
First stop for tourists: County tourism volunteers inform, point the way
Remembering Jerry
Remembering Jerry: EvCC groundskeeper Gerald Olmstead was always happy
SnoCoSocial