Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000012
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00:01 Did you know that bugs are smarter than people?
00:04 Stay tuned to find out what we can learn 00:07 from bugs that relates to good eating 00:10 and also see delicious homemade bread made. 00:32 Hello, I'm Marcella Lynch, 00:33 and welcome to Food For Thought, 00:36 the cooking show that features God's eating plan 00:38 as unfolded through Scripture 00:40 and through an understanding of God's other book, 00:43 the book of nature. 00:45 Our class today is featuring whole grain bread making. 00:50 With bread readily available in supermarkets, 00:52 I still make it a point to bake a weekly batch 00:55 of homemade bread at home. 00:57 My mother baked the family's bread 00:59 when I was at home and for 33 years, 01:01 I have done the same for my family. 01:04 There's nothing so tasty and special as homemade bread. 01:08 And instead of paying $2 or more 01:10 for a good loaf of whole grain bread, 01:13 you can make it for 50 cents or less a loaf. 01:16 I figured it out one time that with four people in our family, 01:20 we save over $4 per year... 01:23 Oh, not $4, $400 per year by making our own bread. 01:28 I purchase wheat berries in 25 pound or 50 pound bags, 01:33 store it in airtight containers, 01:34 and grind it fresh on bread making day. 01:38 Wheat keeps for years and years as long as you store it 01:41 so bugs cannot get into it. 01:43 And speaking of bugs, 01:45 did you know that weevils are smarter than people? 01:48 When it comes to knowing whether food is fit to eat, 01:51 they always turn up their noses at white flour 01:54 or bread in cupboards, if wheat, 01:56 whole wheat is available. 01:59 What is the difference between 02:01 whole wheat bread and white bread? 02:03 I'd like to show you this kernel of wheat chart here 02:06 and we can see what the difference is 02:08 between white bread and whole wheat bread. 02:12 You can see here that there's three parts 02:13 to the kernel of wheat, 02:15 the outer covering is the brand, 02:17 this little yellow part down here is the germ, 02:20 and the inside part is the endosperm. 02:23 On the outside part is the fiber, 02:26 the minerals and vitamins, that's the brown layers, 02:29 down here is the germ in which is the vitamins, 02:32 especially the E vitamins and the wheat germ oil, 02:34 this is the life giving part of the kernel. 02:36 If you planted this seed in the field, 02:38 it would sprout from right here. 02:40 And then the whole center part of the kernel of wheat 02:42 is the starch and the protein. 02:44 We call that the endosperm. 02:46 So when you're grinding whole wheat flour, 02:49 you just put the whole kernel in there 02:51 and it comes out of your flour mill... 02:54 whole wheat flour. 02:55 When you're using white breads 02:56 and you're grinding and using... 02:58 not grinding but when you're baking 02:59 with white flour, 03:01 you're just getting this endosperm part 03:03 and that's the difference 03:05 between the white and the whole wheat. 03:10 Eating God's way of whole foods has not... 03:14 is not being pulled apart by humans. 03:16 It means eating whole grain bread, doesn't it? 03:20 The bread we're going to make today 03:22 is a multigrain bread 03:24 and I like to add several other ingredients to it. 03:27 So let's just start now 03:28 and talk about making good homemade bread, 03:31 that is really nourishing 03:34 and the weevils will get into it 03:36 because they're smart. 03:38 I want to show you first of all, wheat. 03:40 It's kind of important to have the right kind of flour 03:43 when you make whole wheat bread, 03:45 if you want it to be elastic and light. 03:47 So I have here three different kinds of wheat 03:50 and these are the kind here for bread-making. 03:53 This is hard red on this side and this is the hard white 03:57 and either one of them 03:58 will make good whole wheat bread. 04:01 This one here is very light colored. 04:02 You can see that. 04:04 And this is pastry wheat. 04:05 And when you buy pastry flour in the market 04:08 and you buy whole wheat pastry flour, 04:11 it's made out of this wheat right here 04:12 and it doesn't really have very much of that kind of protein 04:15 in it called gluten. 04:17 That is the one protein that wheat has that will give 04:20 that elastic texture to the bread. 04:22 Wheat is the only grain 04:24 that has the protein gluten in it 04:26 that when needed and stretched will make that elastic texture 04:30 that can make bread rise and make it sliceable and fun 04:33 for you to make sandwiches and slices. 04:35 So you need this kind of wheat here, 04:37 either the hard red or the hard white wheat 04:40 in order to get that elastic texture 04:43 that the gluten protein gives to it. 04:45 Now if you've ever heard of the... 04:47 I'm sure you've used the all purpose flour 04:49 in the supermarket. 04:50 All purpose means, it's kind of okay for bread 04:53 and it's kind of okay for cookies and cakes. 04:55 What they do is they mix part hard wheat 04:58 and part soft wheat together 05:01 and you get sort of a general all purpose flour. 05:03 But at home, we can be professional 05:05 and we can use just hard wheat for bread 05:07 and we can use just soft wheat, 05:09 and that's a little trick in your natural food kitchen 05:11 to get light, elastic whole grain products 05:14 is by using the right product. 05:17 For example, if you tried to make a pie crust 05:19 out of this hard wheat, 05:20 you'd get a tough whole wheat crust, 05:22 but you make it out of the soft wheat, 05:24 you get a wonderful flaky crust. 05:26 So that's just a little lesson in your wheats for today. 05:29 We have over here a nice variety of some other grains. 05:32 It's wonderful to mix the different kind of grains 05:35 together when you make bread. 05:36 I find the texture and, of course, 05:39 the nutrition is enhanced greatly 05:41 when you mix other kinds of grains. 05:43 And it's kind of hard to tell them apart, 05:46 they look a little bit alike. 05:48 Right now, I tell my students in the classes 05:52 that it's like a mother when she has twins. 05:56 After a while, you get so... 05:58 The mother knows them exactly, she can tell them apart 06:01 but some other people that don't know them very well, 06:03 they just get the twins all mixed up 06:05 and can't remember which is which. 06:07 It's kind of like that with these grains. 06:08 They don't look alike to me because I'm familiar with them, 06:11 and I've used them in my kitchen for so long, 06:13 and they're different in texture, 06:15 they're different in color, they have a different flavor, 06:17 and it's wonderful to get used to using all the kinds. 06:20 This is barley here. 06:21 We have some oats. 06:23 This is the same kind of oats 06:24 that most of you use as rolled oats. 06:27 It flattens the oats 06:28 and it's very wonderful and nutritious. 06:30 This is more of the soft wheat. 06:32 We have barley here, 06:34 and we have rye up here in the front. 06:37 And this is buckwheat broths. 06:39 This again, is the hard red wheat. 06:41 So it's just wonderful to store these whole grains 06:44 in your home and if you're fortunate enough 06:45 to have a flour mill, 06:47 which we have here this today, we can grind our own flour. 06:52 Now Myrna is going to help me today. 06:54 Hi, Myrna. Hi, Marcella. 06:55 Why don't we go ahead and bring the flour in. 06:57 We ground some whole wheat flour ahead. 07:00 But I just want to grind a little more for you, 07:02 so that you can kind of see how this grinds. 07:06 I'd like to just take some of this hard wheat here 07:09 and just mix it with a little of this 07:11 light colored hard wheat 07:12 and we'll l just put a little bit more 07:14 through the mill, 07:15 so that you can see how wonderful it is. 07:17 First of all, we just turn it on 07:19 and then we just put the grain in there. 07:34 Just going to throw it all. 07:56 Sounds like our jet landed. 07:58 That's a very powerful mill 08:00 and it grinds over a pound a minute 08:02 and you can have wonderful fresh flour at any moment. 08:05 And here we have our fresh flour for the bread 08:07 and we've also ground a little bit ahead. 08:10 I'll tell you, you can make bread for 50 cents a loaf 08:13 but besides that, it's that memories 08:15 that your children are going to have 08:17 when you have the homemade bread, 08:19 and the dinner rolls, and the whole wheat pizza 08:22 and all those different fun things like cinnamon rolls 08:25 without the cinnamon and sugar, you can make wonderful things. 08:28 So what we'll do here is talk about the recipe first. 08:33 In our Cooking by the Book, cookbook, 08:35 we have a whole chapter in here about bread making. 08:38 In fact, if you want to know the truth, 08:40 the bread making chapter is the longest one of all 08:42 because I love to make bread, 08:44 and we have many different kinds of bread 08:47 that you can make. 08:49 So on page 77 of the cookbook, 08:51 it's got the basic bread recipe. 08:55 Now we have a kitchen machine here 08:56 that we're going to use today 08:58 that has a three-sided kneading arm 09:00 and this is an easy way to make bread. 09:03 If you don't have this convenience of a mixer, 09:05 then you just get your big bowl and a big wooden spoon 09:08 and you do this by hand. 09:09 And you can skip some of the bread making steps 09:13 when you have this machine 09:14 because with this three-sided kneading arm, 09:16 it can stretch and stretch the dough so quickly and nicely 09:20 that you don't need to knead it for all those minutes by hand 09:23 and let it rise and punch it down. 09:26 From the time we start making this bread here 09:28 until it's coming out of the oven, 09:30 it's less than two hours and it only takes about 09:33 15 or 20 minutes of your personal time 09:36 and you come out with five or six big loaves of bread 09:39 or several loaves of bread 09:40 with a lot of other kinds of dinner rolls and things. 09:43 So it's a lot of fun 09:44 and you can freeze these loafs of bread 09:46 and just pull one at a time out of your freezer 09:49 and have bread all week long. 09:51 So once a week is just about how often I make bread at home. 09:55 All right, so it says here that 09:57 we need to grind 10 cups of wheat 09:59 and we've already done that. 10:01 And the rule of thumb is 10:02 if you put one cup of grain in your mill, 10:04 you're going to get a cup and a half of flour underneath. 10:07 So if we grind, what it says here, 10:09 10 cups of hard red wheat or the white wheat, 10:12 then that gives you about 16 cups of flour 10:16 when you get through, 14 to 16 cups. 10:19 Now one thing about making bread is that 10:21 you don't need to worry about measuring things too accurately 10:23 because every time you make bread, 10:25 that water will absorb the flour 10:28 in a little different proportion. 10:30 Actually, when you add other grains besides wheat 10:33 to the mixture of flour, they absorb differently, 10:36 their content is a little different. 10:38 So don't worry about measuring too accurately. 10:41 And in this mix that we have milled today, 10:43 we actually put some barley, some oats, 10:47 and some rye here with our bread. 10:49 So we have like four or five grain bread here. 10:52 Now we're just going to start with six cups of water. 10:55 Make it warm or sort of extra warm. 10:58 It goes right into the mixer here. 11:03 And we have the measures right on the side, 11:05 so I had it measured up here to the six cup mark. 11:10 And we'll add one third cup of oil. 11:13 But we don't always use oil, you can put applesauce in, 11:17 you can put... 11:20 any kind of mashed dried fruits in 11:23 or you can just skip the oil. 11:25 French bread, you know, 11:26 only has about a tablespoon of oil and that's all. 11:29 So let's just go on and skip the oil, 11:31 it's a third of a cup of honey, molasses, dates, 11:34 or something for sweetening. 11:36 So we're going to take this spatula here 11:38 and I've made bread so often that I'm just going to put 11:42 what I know is about a third of a cup of honey 11:44 and let's go ahead and put 11:45 just a little molasses in here for fun too. 11:49 It doesn't really matter, does it, Myrna, 11:50 that you measure exactly 11:52 how much of everything you put in here? 11:53 It works out anyway. 11:55 It's wonderful. 11:56 You know, I always tell people you can't really wreck bread, 11:58 as long as you get the consistency 12:00 right at the thickness of it, it will be just fine. 12:03 So we need about one and a half tablespoons of salt here. 12:07 Do you want your yeast there? 12:08 Yeah, I'm going to wait a little bit on the yeast. 12:10 We have so many wonderful new kinds of yeast now 12:13 that you just throw the yeast 12:14 right in with the dry ingredients. 12:16 That's the salt. 12:17 That's the salt, yeah. 12:18 We need one and a half tablespoons of salt here. 12:20 Okay. 12:23 And let's see, the next thing is three tablespoons of yeast 12:27 but we're just going to wait a minute on that 12:29 because we're going to just go ahead and... 12:32 Let's see what else, that's it. 12:34 I want to add now about whole eight cups 12:37 of this freshly milled flour and let it... 12:40 Get a dough basically going first 12:42 and then we'll put the yeast in. 12:44 Right? 12:45 So you don't really need to measure 12:47 how much flour you put in. 12:49 I don't know if that's because we kind of are experienced 12:51 or if, you know, you'll get on to it after just a little... 12:55 We'll move this over here. 12:58 You want to get a dough. 12:59 I've always been afraid to put my salt in so soon 13:01 because I heard that wouldn't let my yeast work. 13:03 Is that...? 13:04 But that you notice, 13:06 we haven't put the yeast in yet. 13:07 I know. You're showing me a trick. 13:08 I'm pleased to learn this. 13:10 So actually, we'll just add the yeast a little late. 13:12 This is the rapid rise yeast but it works just the same. 13:15 I'll just go ahead and put all of it in there 13:16 and that looks about right. 13:18 Okay. 13:19 Let's put that lid on there. 13:21 Okay. 13:23 It will just get that started here. 13:25 Always use the very low speed for bread making. 13:42 All right, one of the tricks 13:44 to making your whole grain breads 13:45 really light and elastic is a couple extra ingredients 13:49 that we put in this recipe here and it's three tablespoons 13:53 of commercially prepared dough enhancer. 13:56 Now if you have trouble finding that, 13:58 and I think you probably will have trouble finding that, 14:02 you can add a tablet of vitamin C 14:05 and about a tablespoon or two of lecithin granules. 14:08 This is some magic in bread. 14:10 It helps your bread to rise lighter 14:12 and to stay moist longer. 14:14 And, you know, the reason whole wheat bread 14:16 generally dries out faster than white bread 14:18 is because it's got that fiber and that bran 14:22 and, of course, it's supposed to dry out. 14:24 In fact, if you want to know the truth, 14:26 it's more digestible when it's drier bread. 14:29 And so what we need to do here, Myrna, 14:31 is just crush up this vitamin C tablet here 14:33 with the back of this spoon. 14:35 You want to do that? Sure. 14:36 Just do it maybe in this lid here, put it there. 14:39 And this was just like a 500 milligram vitamin C. 14:42 It doesn't have to be 500, you could put 250 in. 14:46 But it's just a chemical reaction that takes place 14:49 in the bread to help it to be lighter and more elastic. 14:53 You just go ahead and put that right in there. 14:56 And then this is the liquid lecithin 14:58 and if you have the granules, that's just as fine, 15:01 we'll just put a little bit of that here. 15:03 And you can buy this at the health food store, 15:06 just last a long time. 15:08 In fact, I make a homemade kind of a nonstick spray 15:12 but I don't use it in a spray bottle 15:14 but you can take half lecithin 15:16 and half, like, corn oil or some vegetable oil, 15:19 keep that in a little bottle mixed together, 15:21 and you can use that to brush right on your bread pans 15:23 and it creates a nonstick surface. 15:25 That's exactly what's in these sprays, 15:27 except that it also has an aerosol. 15:30 So you can create your own 15:31 and that recipe is also in our book. 15:33 Okay, so another trick, 15:35 if you're adding these other grains, 15:37 remember that these other grains 15:38 do not have the gluten protein that makes bread elastic. 15:42 If you add too many non-wheat type of grains 15:44 to your whole grain bread, that's just going to make it 15:47 more heavy and more crumbly. 15:49 So if you want to have a little trick 15:51 to make it still be a light and elastic 15:54 but go ahead and add six or seven 15:56 other small portions of some of the other grains, 15:58 then just keep on hand a little gluten flour. 16:02 We have this gluten flour that you can get 16:05 from the natural foods store. 16:07 And let's put about... 16:09 It's all hooked in there. 16:11 Oh, it doesn't matter, maybe a half a cup. 16:13 This is going to make like five or six loaves of bread. 16:15 So it's a big batch. 16:17 And we can put maybe three quarters of a cup. 16:20 It's just whatever you prefer on that. 16:23 All right? 16:24 So let's just add the yeast and for the yeast, 16:26 you need three packages or three tablespoons 16:29 of either the active dry yeast or the instant rise yeast. 16:34 And we'll just tear this open, and put it in, 16:36 and you can add it near the last, it makes very nice, 16:40 light bread even when you throw it 16:41 in at the very last. 16:42 One time, when my son was in the sixth grade, 16:45 he was so proud to demonstrate bread making for his class. 16:48 And he forgot the yeast, 16:51 he took what he thought was yeast, 16:53 and it was breadcrumbs out of my refrigerator, 16:55 and he actually realized it too late that he had... 16:59 no yeast in there. 17:01 So we added it at the very last minute, 17:03 and it worked out just fine, and saved the day for him. 17:05 I'm just adding some more flour here, 17:07 enough to make it a little heavier dough, 17:10 and you just keep the machine running, 17:13 and add the flour gradually until the dough is 17:15 at such a consistency that it starts pulling away 17:19 from the sides of the bowl. 17:20 You'll see that here. 17:58 All right, the dough has mixed for 10 minutes here 18:02 and that made it all nice and elastic 18:04 without us even needing to touch it. 18:06 Now if you're doing this by hand, 18:08 you would simply put this out on the board and work it. 18:10 I'm going to demonstrate a little to you, 18:12 so you can see how to knead bread by hand 18:14 if you're not so fortunate to have a bread making machine. 18:18 Here, let's put a little flour out here on the board, 18:21 so that we can work our dough 18:24 and we're going to make a lot of interesting things 18:26 from this whole wheat dough that we have here. 18:29 So we'll take it out of the bowl. 18:33 And see what we can do. 18:34 It's nice and stretchy. 18:36 Now that means that, that special kind of protein 18:39 that's in wheat has been made very elastic. 18:45 So you see, the first trick 18:47 is to get the right kind of flour 18:49 from the hard wheat for bread making, 18:51 and the second trick is to get it developed 18:54 and to get it elastic. 18:56 And that can only happen by kneading. 18:58 And so the old-fashioned way 19:00 is to knead it for 10 or 15 minutes by hand 19:03 and the easy way is to use a bread-making machine. 19:08 Put a little more flour here. 19:10 And we'll just put it all out. 19:12 This is a large batch of dough. 19:14 You could make five loaves of... 19:17 big loaves of bread 19:19 or you could make a lot of different dinner rolls 19:21 and sweet rolls, and we're going to show you 19:25 a nice variety of things that you can do 19:27 from this one basic dough. 19:30 All right. 19:31 I'll just give this to you, Myrna. 19:32 Well, I'll just put it right down here, 19:34 there's a place for it. 19:36 Now we have room to work here. 19:39 So we don't need to work this anymore 19:42 because it's been in the machine. 19:44 But let me just show you 19:46 how you would work this by hand. 19:49 Have you ever heard that old saying that 19:50 "A heavy hand makes heavy bread"? 19:53 That's really true. 19:54 You can watch a person knead bread 19:55 and you can tell whether the bread 19:57 is going to be heavier or not. 19:58 And you want more of a wrist action, 20:00 kind of stretching to the dough when you're kneading bread 20:03 by hand, you know, don't just go... 20:06 and like this, you know, real heavy handed 20:08 because you're not doing what it needs to have done. 20:11 You need to stretch it. 20:12 So you turn it a quarter of a turn, keep flour under it, 20:16 so it doesn't stick. 20:17 You bring it up and you push and stretch it back. 20:21 You give it another quarter turn. 20:22 You bring it up and you push it back. 20:25 So this is the slow motion. 20:28 And you just keep kneading it like this 20:30 until you get it all kneaded for about 10 or 15 minutes. 20:35 And you want it to just bounce back at you 20:37 when you poke into it like that, 20:38 so that you'll know that it's nice and elastic. 20:41 Once you get it all kneaded, if it's a by-hand method, 20:44 you need to put it aside in a bowl, cover it, 20:46 and let it rise, and punch it down 20:48 but this is kneaded so efficiently 20:50 that we can just start shaping the dough. 20:53 So let's make a regular loaf of bread 20:56 that you would put in a bread pan. 20:58 Myrna will take one of those spread pans 21:02 and you take your one portion of dough 21:05 that you're going to put in a regular bread pan. 21:07 I'll just let you spray that for me too. 21:10 You want to be sure to use a nonstick spray 21:12 or a hard type of... 21:14 shortening so that it will... 21:18 Oil still will, it will really stick if you use oil. 21:21 But whatever the size of bread pan that you use, 21:25 you want to fill it two thirds full of dough 21:27 because the loaf needs to be bouffant over the top. 21:31 So you want to let it double in size before you bake it. 21:35 You always let the dough rise before you put it in the oven. 21:39 And if you don't fill it two thirds full, 21:41 then it won't be so pretty 21:43 when you take it out of the oven. 21:44 So I'm just flattening this dough 21:46 into the shape of my pan, which is a rectangle here, 21:50 and I'm just going to roll it up 21:52 into a tight ball like this. 21:55 And be sure you put the seam on the bottom 21:58 and you just put it in the pan. 22:00 And you see, if it's two thirds full of dough, 22:02 then when it's doubled in size, it will be... 22:05 rounded over. 22:07 So this needs to set aside. 22:08 Here, Myrna, and we're going to let 22:10 cover it with a dry towel 22:11 and let that raise for a little while until it's double 22:14 and then we pop it into the oven. 22:17 And in your cookbook, it tells us, 22:19 tells you here that it's 354, about 45 minutes that bakes. 22:23 Now you can bake bread in cans. 22:26 And this is just a juice can, 22:28 you can have all different sizes 22:29 and shapes of dough. 22:31 And let's just put one little bit of dough, Myrna, 22:35 in that can, so that we can just... 22:36 Okay. 22:38 You just fill it half full of dough 22:39 and then when it's risen up to the top, 22:42 it's ready to bake also. 22:44 So you don't have to buy a lot of expensive pans. 22:47 Is this already greased? 22:49 That's already sprayed. Okay, great. 22:51 And you could just rake, shape your dough 22:53 and just put it in there. 22:55 And I love the round loaves, they're real fun to do. 22:58 And we have some here that are heart shaped 23:00 and those are cute. 23:01 You could do the same thing, fill them half full of dough 23:03 and when you get all through, 23:05 you have a heart-shaped loaf of bread. 23:06 And you can buy a little kits like that to work with. 23:10 All right, let's make a loaf of peasant bread here, Myrna. 23:15 If you want to make a nice peasant loaf of bread... 23:19 Did we bring sesame seeds out here? 23:21 We can just make it right here on a cookie sheet 23:23 and you could do French bread as well. 23:26 But you can just simply make a round loaf of bread here. 23:30 I'm sorry. 23:31 That's okay, no problem, 23:32 we will just skip the sesame seeds. 23:34 Make it round and you can put it... 23:37 If you have some sesame seeds or some poppy seeds 23:40 you want to put over the loaf, then you can simply 23:44 wet this with water or a little milk 23:46 and then the sesame seeds will stick to it. 23:49 And then slit it about three times. 23:51 You know that's the way the peasant bread looks 23:53 when you buy it. 23:54 And when this raises, then you just take it 23:56 also in the oven and it gets nice, 23:58 and crispy, and crusty, and I love this kind of bread. 24:01 So there we have the peasant bread. 24:04 I thought maybe you'd like to see 24:05 how to braid some bread. 24:10 So let's take three strands of dough here 24:13 and we'll just kind of make... 24:17 Kind of like braided bread. 24:19 You can play with your dough 24:20 and do all kind of things with it. 24:21 You need to make... 24:25 ropes actually, three nice ropes like this. 24:29 And I'm working kind of fast 24:31 because we're almost out of time here, and, Myrna, 24:33 why don't you go ahead and bring up the finished bread 24:36 that we've baked ahead to show everyone 24:38 when we get through playing with our dough here? 24:40 I'm on the way. 24:41 Okay. 24:43 I think we'll just maybe set it right here 24:46 on this area right here. 24:47 All right. 24:48 Again, we'll be looking at our bread and we have... 24:52 one more rope here we're going to make, 24:55 just show you how you can... 24:58 Yeah, you could take more time to make your ropes, 25:00 but you just have a lot of fun, you can tie in knots, 25:03 take a rope and tie a knot in it, 25:04 and you can have dinner rolls of all different shapes, 25:07 you can make pizza crust and pocket bread 25:11 and everything from the same dough. 25:13 I don't know if we have another, 25:14 maybe this cookie sheet pan here, 25:16 Myrna, you could bring it. 25:17 I'll bring it. 25:18 And we can just put this on the cookie sheet 25:20 before we actually make it into braided bread here, 25:25 just spread it out a little bit. 25:28 So we'll lay these ropes right in here. 25:31 Stick to the ends together here. 25:33 And then you just start braiding like this, 25:37 pick them up, put them over. 25:39 And if you wanted to, 25:40 you could make a little sweet dough type 25:43 with naturally sweet things, 25:46 fresh pineapple and just make raisins 25:50 and nuts all over it. 25:52 Let them over... 25:53 Do you want to put a few? Yeah. 25:55 All kind of fancy things you can do. 25:56 We have a little tiny piece of dough here left, Myrna, 25:58 you play with that 25:59 and I'll just show you how to make some dinner rolls, 26:02 you can take the same dough here, 26:05 and you can just roll all kinds of fun little dinner rolls. 26:08 Find a little kind of dry place on the counter here 26:11 and just kind of form them. 26:13 That pan there, I guess, 26:14 you're preparing for dinner rolls. 26:18 And that goes right in here. 26:19 You can put like three crossed. 26:21 I'll just let you put this right here. 26:24 I'll do a couple more here. 26:26 I just love to play with the bread dough 26:29 and it's very nice. 26:31 Our children learned how to make bread 26:33 when they were really young, 26:35 and it's something that they give to their teachers 26:37 and to people for gifts, 26:40 and when our son got to be older, 26:42 he impressed his girlfriend's mother with bread. 26:45 And we've had a wonderful time making bread today 26:50 and it just went all too fast. 26:52 And we just hope that you will notice these good, 26:55 nourishing breads here. 26:57 We have the peasant bread and we have the regular loaves. 26:59 Here's the one baked in a can. 27:02 And so that's it, we've had all our breads 27:04 in and out of the oven, our dinner rolls, our... 27:08 peasant bread, and all of these wonderful whole grain breads. 27:13 We thank you for tuning in. 27:15 And this program is sponsored by 27:16 The Three Angles Broadcasting Network, 27:19 and we appreciate your prayers and support. 27:24 If you've enjoyed the recipes 27:25 and cooking tips in this program, 27:27 you want to order our Food For Thought 27:28 resource sheet. 27:30 We'll tell you how you can order the cookbooks 27:31 you've seen used on this program. 27:33 Along with other information 27:34 that will help you cook healthful, 27:36 attractive vegetarian meals. 27:37 For your free copy of our 27:39 Food For Thought resource sheet, 27:40 please write to us at Food For Thought, 27:43 P.O. Box 220, West Frankfort, Illinois 62896 27:47 or call 618-627-4651. |
Revised 2018-11-05