Recipes from Enrichment Night (all made from food storage items)

Wheat Bread (Lacy Bentley)
3 T yeast and 1 t sugar - dissolved in 1 C water
In large bowl mix:
3/4 C honey
3/4 C oil
2 T salt
3 3/4 C hot water
5 T lemon juice or vinegar (the acid tenderizes the gluten & makes the bread rise higher)
6 C whole-wheat flour

Add the dissolved yeast to the bread mixture and mix for 7-10 minutes to get the gluten working. Add gradually 6 C whole-wheat flour. Knead for 5 minutes (if kneading by hand, mix all ingredients and knead by hand for 10 minutes until dough is smooth and elastic). If dough seems too sticky, add enough flour to get past the sticky point. (Too much flour causes bread failure.) Let stand for 10 minutes. Divide and shape into 3 loaves. Place in greased bread pans. Rise until doubles in size. Bake at 350 for 30-40 minutes.

Cream Cheese Braid (Heather Adams)
This dough is also fabulous bread dough!! One recipe makes 4 loaves of bread or 4 braids, or cinnamon rolls, or pizza, or bread sticks, etc. The possibilities are endless.

10 ½ C whole-wheat flour, or bread flour, or a mix of both
½ C sugar
1 T salt
3 rounded T saf-Instant yeast
4 T liquid liquid lecithin ( this is a dough enhancer with a long shelf life, available at health food stores or some grocery stores)
4 C very hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 10 minutes if wheat bread, about 5 minutes for white bread.
Spray counter, pans and hands with Pam. Shape loaves, put in pans, cover and let rise for 25 minutes. Bake at 350 for 25 minutes.

Cream Cheese Filling (for one loaf)
4 oz. Softened cream cheese
½ C powdered sugar
½ t Vanilla
Can add fresh fruit or jam
Frosting
2 C powdered sugar
1/4 C softened butter
½ t Vanilla
2 T water


Homemade Butter (Emily Challis)
Ingredient: Heavy Cream
You can either put the cream in a mixer and mix until it separates (it will look like curd, or cottage cheese) - this will take about 15-20 minutes. You can also put the cream in a quart size canning jar with the lid securely fastened, and shake it until it hardens and separates (this will take quite a while).
After you get it to this point, you need to drain the excess buttermilk off, and then rinse the butter a few times with cold water, until the “milky” excess is gone. Then salt to taste and chill.

Wheat Pops - A Yummy Snack From the Stake Preparedness Workshop
These are great eaten plain, or sprinkled on a salad.
2 T Oil, 1 C cooked wheat, dried off, seasoning (salt, cinnamon sugar, seasoned salt)
Add wheat and oil to a small saucepan and cover. Cook over high heat, shaking as you would for popcorn, until lightly browned and crispy. Spread out on paper towel and sprinkle with your choice of seasoning.

To cook wheat, stir together 6 C water, 1 ½ C wheat, and ½ t salt. Bring to a boil. Reduce heat and simmer for about 1 hour, until liquid is absorbed, stirring occasionally.