Outback Honey Wheat Bread (copycat)

honey-wheat-bread-collage

Ingredients

2 ½ c warm water 100°-110°F

1/4 c vegetable oil

2 T molasses

1/2 c. honey

3 ½ c whole-wheat flour

2 T cocoa

2 T active dry yeast

1 tsp salt

2-3 c bread flour

Use rolled oats or corn meal for dusting loaves

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, and honey until mixed well.

Add wheat flour to water mixture.

Add cocoa, yeast, and salt, and stir until blended.

Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 30-60 minutes.

Divide into 2 pieces for large loaves or 6 pieces for mini loaves.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats or corn meal.

Place each loaf in a greased loaf pans.

Let dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat oven to 350 F.

Bake at for 30-40 minutes.

 

 

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Mince Meat Pie (A recipe from Old England)

 

Mincemeat piehomemade_mincemeat

Preheat your oven to 425 degrees F.

1 quart prepared mincemeat

This is the truly old-fashion type of mincemeat that is actually made with meat in it. This is my grandmother’s recipe for mincemeat.

Ingredients

Pastry for 9 inch 2 crust pie

4 pounds beef sirloin

Water

2 1/2 cups suet, finely chopped or grated Suet

(Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.)

7 1/2 cups chopped tart apples

3 cups liquid (liquid from meat of your choice it was cooked in)

5 cups granulated sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cup brandy or sherry 

Directions

Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

It’s best to let mincemeat stand at least a couple of weeks before using.

Prepared pie pastry from recipe or store bought.

Spoon prepared mincemeat into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.