Store Bought vs. Homemade

We know that baking bread can fill your home with amazing aromas and that fresh bread out of the oven has a taste like no other, but is homemade bread really better for you?  We think it is.  As consumers, we have become more health conscious and aware of what we are eating and where it comes from.  Many of us are avid label readers and we have come to know the concerns of all of the additives in today’s food.  Store bought bread is mass produced and often contains ingredients that are less than desirable.  Just take a look at the common ingredients for a store bought white sandwich bread:

Water, Unbleached Flour (Wheat Flour, Malted Barley Flour), Whole Durum Flour, High Fructose Corn Syrup, Bleached Oat Fiber, Wheat Gluten, Sugar, Yeast, Contains Less Than 2% of Each of The Following: White Rye Flour, Calcium Sulfate, Soybean Oil, Salt, Calcium Carbonate, Sodium Stearoyl Lactylate, Calcium Propionate (Preservative), Monoglycerides, Monocalcium Phosphate, Enzymes, Ferrous Sulfate, Azodicarbonamide, Niacin, Ascorbic Acid Added As A Dough Conditioner, Calcium Peroxide, Thiamine Hydrochloride, Riboflavin, Folic Acid, Soy Lecithin.

Compare that to this recipe for a simple homemade white sandwich bread:

Ingredients:

2 1/2 cups warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

6-6 1/2 cups Swany White flour

https://swanywhiteflour.com/?p=396&preview=true2 tsp. salt

1/4 cup butter, softened

 

Directions:

1.) Pour 1/2 cup of the water into a bowl and add in the yeast and sugar mix well. Let stand until foamy, this should be about 5 minutes.

2.) Add the rest of the water and about half of the flour and mix until well blended.

3.) Add the remaining flour, salt and butter and mix by hand.

4.) Continue to knead until it’s smooth and has some elasticity.

5.) Shape it into a ball and place it back in the bowl and cover with a small towel for 1 – 1 1/2 hours, until it’s doubled in size.

6.) Prepare two 4″x8″ loaf pans with butter.

7.) Punch the dough down and then pat into a large rectangle, about 9×12″.

8.) Starting with the short side of the dough, fold it in thirds with the seam side down, place in prepared pan and cover again for an hour, until they have risen just over the pan.

9.)  Bake for 30-35 minutes, at 375 degrees in the center of the oven until the loaves are nicely browned, be careful not to over bake.

10.) Immediately remove from pans and place on a rack to cool.

 

If you take the time and plan ahead, you can always have fresh homemade bread.

Sunday Morning Sweet Rolls

Rainy Day Cookies

 


The only thing better on a cold and rainy day than the smell of fresh cookies is the taste!  You can warm up with these tasty super soft oatmeal cookies on any rainy day!

INGREDIENTS

  • 1 cup butter room temperature 
  • 1 cup brown sugar tightly packed 
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup Swany White Flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3 cups Swany White Oatmeal

**You can mix it up by adding 1-2 cups of raisins, chocolate chips, dried cranberries, or chopped nuts (or any combination of these).**

 

 

 

DIRECTIONS

  1. In a large bowl, beat butter for about 30 seconds.  Then add white and brown sugar and beat until light and fluffy, scraping the sides when needed.
  2. Continue beating as you add each egg in, one at a time.
  3. Then add the vanilla extract.
  4. In a separate bowl, combine the flour, cornstarch, baking soda, salt, and cinnamon.  Make sure it is well blended.
  5. Gradually combine the dry ingredients to butter mixture and mix completely.
  6. Next, stir in oats and any other add-ins until completely combined.
  7. Cover the dough and refrigerate for about 30 minutes.
  8. While dough is chilling, preheat oven to 375F and line cookie sheets with parchment paper.
  9. Make 2 tablespoon sized balls and drop onto parchment paper, keeping cookies at least 2″ apart.
  10. Bake at 375F for 10-12 or until the edges are slightly browned.
  11. Once cookies have cooled, enjoy!!

Great Granola

As summer approaches, so does berry season.  And one of the best summer breakfast combinations is fresh berries with a great homemade granola.  You can add cold milk,  yogurt, or even ice cream for a real treat.

Homemade granola is not only easy to make, it is completely customizable.  Try this simple recipe and have fun experimenting with some add ins like: chia seeds, coconut, pepitas, raisins, other dried fruits, and nuts.  The possibilities are endless.

  • 3 cups Swany White Oatmeal
  • Up to 2 cups of your favorite add ins
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Brown Sugar
  • 1/4 cup Grapeseed Oil Or Other Neutral Oil
  • 1/2 teaspoon Salt

1.) Preheat oven to 300ºF.

2.) In a large bowl, stir to combine oatmeal and add is so that it is mixed well.

3.) In another bowl, combine maple syrup, brown sugar, oil, and salt.

4.) Combine the syrup mixture with the oatmeal mixture, and mix well.

5.) Spread the granola evenly onto a sheet pan.

6.) Bake for 45 minutes being sure to stir about halfway through.

7.) Let the granola cool completely, then enjoy!!

This granola can be stored in an airtight container 2 weeks, at room temperature.

 

Baking a Better Bun

 

It is that time of year again when we are all anxious to get out our grills and fill our stomachs with the glorious tastes of summer.  Here in Minnesota, nothing says summer like a juicy hamburger with all of the fixings. With the Memorial Day just around the corner, why not beef up your holiday picnic with hamburgers served on fresh homemade buns made with Swany White Flour?  Try this quick and easy recipe:

What you will need:

  • 3 to 3-1/2 cups Swany White flour
  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt

Making your buns:

1.) Dissolve yeast in a bowl large enough to mix your dough.

2.) Once the yeast is dissolved, add the oil and sugar, mix and let rest for about five minutes.

3.) Add the egg, salt and slowly add the Swany White flour until a soft dough forms.

4.) Knead on a floured surface until smooth and elastic.  This should take about 3-5 minutes.

5.) Divide the dough into 12 equal pieces and make them into balls.

6.) Place dough balls onto a greased baking sheet about 3″ apart.

7.) Cover the buns and let them rest for about 10 minutes.

8.) Bake at buns 425° for about 8-12 minutes or until they reach a golden brown color.

9.) When baking is complete, remove buns from the baking sheet to a rack to cool.

 

**Will make one dozen buns.**