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More Laura in the Kitchen Recipes:
Bulk Pancake Mix:
4 cup of All Purpose Flour
4 Tbsp of Sugar
1 tsp of Salt
4 tsp of Baking Powder
To one cup of mix, add:
1 cup of Whole Milk
1 1/2 cups of All Purpose Flour
3/4 cup of Sugar
1 1/2 cups of Granola
1/2 cup of Vegetable Oil
1/2 cup of Milk
1 tsp of Vanilla Extract
1 tsp of Baking Powder
1/2 tsp of Salt
Whole Wheat Bread Mix:
1 Envelope of Yeast (2-1/4 tsp ) plus 1 tsp of Sugar
2 tsp of Salt
4 cups of Whole Wheat Flour
1/3 cup of Non Fat Dry Milk Powder
To the mix, add:
1/4 cup of Honey
3 Tbsp of Vegetable Shortening, melted
1-1/3 cup of Warm Water
Cook pancakes on a hot griddle pan or nonstick skillet for a few minutes on each side or until puffed and golden.
Preheat the oven to 350 degrees, line a 12-piece muffin tin with liners and set aside.
In a large bowl, mix together the flour, granola, baking powder, and salt, set aside.
In a large measuring cup or a bowl, whisk together the milk, vegetable oil, vanilla extract and sugar, mix until well combined.
Pour wet ingredients into dry and mix with a wooden spoon until well mixed but not over mixing.
Using a large ice cream scoop, divide the dough into the foiled lined muffin tin and bake for 18 to 20 minutes or until a toothpick comes out clean when inserted in the center.
Whole Wheat Bread:
Bloom the yeast in the warm water for a few minutes or until foamy. Add the remaining ingredients along with the yeast in the bowl of a standing mixer fitted with a dough hook and knead until the dough comes together, about 4 minutes.
Place the dough in an oiled bowl, cover and allow it to rise for about an hour and a half. Form the dough into a loaf, place it seam side down in an oiled 9x5” loaf pan, cover it with some plastic wrap and allow it to rise once again until doubled.
Bake the bread in a 350 degree oven for about 45 minutes. Allow to cool completely before slicing.