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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Just Checking In

TRexTRex Posts: 2,707
edited November -1 in EggHead Forum
Hello good friends. It has been a while since I've posted - I am so blessed to be enjoying my first teacher summer, so I've been spending time with family and vacationing.

Perusing the forum this afternoon I see so many wonderful looking cooks going on and great information continuing to be shared - it's such a great community and I do miss being more involved.

I did get to do quite a bit of Egging with some college buddies on our annual ManTrip over in east Texas - cooked 24 lbs of boston butt, about 5 flat iron steaks, several pounds of stuffed pork chops and sausage, and 3 racks of baby back ribs. It was a wonderful time with good friends and good food.

I've also still been trying to do some bread experimentation from time to time, and I wanted to share with everyone a recipe that I had really really great results with - a 100% whole wheat bread recipe (not no-knead) - that was really simple and produced a sandwich bread consistency (all my 100% whole wheat attempts to-date have resulted in a very dense, poorly risen bread).

So, here's the recipe, which the parent of one of my students gave me, with my comments in italics:

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Slightly Sweet Whole Wheat Bread

• 2 cups hot water (I would say the warm side of lukewarm, not hot)
• 1/2 cup light olive oil
• 1/2 cup honey
• 3-1/2 tsp. instant yeast (I used Fleishman’s Rapid Rise)
• 5 cups freshly milled hard red wheat flour (I used King Arthur whole wheat flour)
• 2 tsp. salt
• 1-2 TBS lecithin (you may have to find this at a Whole Foods or some other frou-frou organic food store – the mom that gave me this recipe got some for me)

Combine water, oil and honey. Add 3 cups of flour (1 cup at a time and mix until all wet), yeast, salt, and lecithin. Mix (use a big mixing bowl and a wooden spoon, or better yet, a powerful stand mixer with the dough hook attachment). Add the remaining flour (you can do this in the mixing bowl or as you knead – I had to do it as I kneaded because the dough became too hard to mix by hand – add a little bit at a time as you mix or knead) and knead until smooth and elastic (about 10 min) (you can do this on your counter just make sure you continue to lightly dust the counter with more flour so the dough doesn’t start sticking to the counter). Let rise until double in size (about 1 hr 15 minutes – put the dough ball on a piece of parchment paper, lightly dusted with flour, and the parchment paper on a baking pan, put plastic wrap over the dough ball, and place into your oven; turn your oven on “warm” for 20 seconds, then turn the oven off but leave the oven light on – this will create a warmer environment to accelerate the rising). Cut the dough ball in half and shape into two loaves. Place loaves into greased loaf pans (I used ceramic loaf pans sprayed with Pam). Let rise again (about 20 – 25 minutes). Bake at 350 degrees (preheat your oven!) for about 30 min (it takes about 40 minutes to get to 195 internal if using the ceramic loaf pans – I would say you’re safe at 35 minutes). If you make 4 little loafs, bake only 20 minutes.

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And here is a pic of my first results - makes two loaves:


I highly recommend trying this.

Anyway, just wanted to share this and say hello to everyone - I trust that everyone is having a good summer with their Eggs and friends and family.

Take care,



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