Whole Wheat Bread Recipe (using food storage items)

Best Whole Wheat Bread Ever
2 1/2 c. warm water
1 1/2 T. yeast (I like the Saf instant yeast)
1/3 c. sugar
2 eggs
1/2 c powdered milk
1/3 c. oil
1 1/2 T. Gluten Flour (bulk at Winco)
3/4 T. salt
5 1/2 to 6 c. wheat flour

Put Water, sugar and yeast in the mixing bowl. Let it sit for 5 minutes until it looks bubbly. In a seperate bowl beat the eggs with a fork. Then add them to the yeast mixture.
Add:
powdered milk, oil, gluten, salt and half the flour. Mix for three minutes (start on low speed and work up to a fast speed). Lower the speed and slowly add the rest of the flour. Mix on a medeum speed for about eight minutes. (If you don't have a bowl type mixer, you can need the bread for ten minutes. This gets the gluten working which in turn makes your bread lighter with a better texture.) Transfer into a greased bowl, cover with foil and put it into a warm place until doubled. (In the summer, I put it in my car with the windows up. It takes half the time to raise. In the winter, I will set my oven to warm, let it heat up/ turn it off. Then I open the oven door and let the heat out for a minute or two and then put the dough in and let it raise. I am totally impatient. You could just leave it on the counter for an hour. That works fine.) After it has doubled, punch it down and let it rest for ten minutes. Next turn it out onto an oiled surface (Pam spray) and need into a loaf shape. Put it into pans, and let it raise until doubled. Bake at 325 for 25 to thirty min. or until you tap the top of the bread and it sounds hollow. Take out of oven and flip out of the pan and cool on a wire rack. Butter the top.


Chicken Salad
1 Quart of cooked chicken or two pounds poached (shred with forks)
1 C + Mayo
1 t mustard
2 stalks chopped celery
2 chopped green onions
1/4 c crasins
1/2 c sliced almonds
2 T lime juice or 2 t dried lime powder
salt and pepper
(these are approximations.) Very yummy on this bread or crescents