Wheat flour


Artisan Bread


When baking with whole grain bread flour, which often has a lower protein (gluten) level than commercial bread flour, the use of a longer fermentation or a sourdough method results in the best loaf.

Traditional bread has 4 ingredients: flour, water, salt and yeast (or sour).

For a 2-loaf batch, you will need:

4 cups flour

2 cups warm water

2 packets yeast (2 tbsp.)

1 tbsp. salt


Make a sponge or poolish: In a large bowl, mix yeast, water (water temperature should be between 100o and 120o F) and half of the flour until you create a thin dough. Stir until well mixed. Let it sit for about 6 hours; it should rise and bubble, indicating your yeast is live and working.  

   The poolish is ready when you mix it with a spoon and there is a trailing glob of dough. This indicates a strong fermentation and becomes the structure of the bread.


Mix the ingredients: In a bowl or using an electric mixer, pour in the yeast mix, add the remaining flour and sprinkle the salt on top. Use a large spoon (manual) or mixer dough hook (electric) to mix. Work the ingredients until well-mixed.


Kneading: This process develops the gluten strains that will give the bread body.

   By hand: Use a bread board or clean countertop. Use some extra flour to prevent the dough from sticking to your hands or the work surface when kneading.

   By mixer: use the slowest setting with the bread hook; add additional flour until the dough does not stick to the mixing bowl.

   The kneading is done when you can see stretchiness in the dough. The dough should pull like taffy between your fingers.


First rise: Let the dough rise in a single piece, covered with a damp paper towel or cloth. Give it a half-hour at room temperature. It should at least double in volume.


Divide the dough: Have your baking pans or sheet ready, oiled or flour-covered to prevent sticking. Break the dough into loaves or rolls.


Second rise: Give it another half-hour at room temperature. Preheat oven to 400oF.


Bake: Gently place dough in the oven. Bake until the top turns a golden brown and the kitchen has the aroma of baking bread. Let it cool for at least a half-hour before cutting.


Serve with love.

-- Gilbert Williams



Pizza Crust Dough

   Because of the exceptional flavor of Lonesome Stone flours, many recipes can be enhanced simply by substituting a third of the regular flour called for in a recipe with Lonesome Stone all-purpose whole wheat flour.

2 packets (¼ oz. each) active dry yeast

2 tbsp. sugar

¼ cup olive oil, plus more for bowl and brushing

2 tsp. coarse salt

4 cups all-purpose flour (spooned and leveled, plus more for work surface)


   Pour 1½ cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

   Whisk sugar, oil and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using in your favorite pizza recipe.


-- www.marthastewart.com


Naan (Flatbread)

1 (.25 ounce) package active dry yeast
½ cup very warm water
1 tablespoon brown sugar
2 teaspoons salt
2 cups all purpose flour

½ cup plain yogurt
nonstick olive oil cooking spray

In a large bowl, combine all ingredients and mix well. Cover and set aside for 5 minutes.

   Heat a large skillet to medium heat. Spray with nonstick olive oil cooking spray. Generously cover a clean work surface with flour, then pull the dough off in golf-ball-size pieces. Roll each piece of dough in the flour, then use a rolling pin to roll it about ¼" in thickness. Transfer to your hot skillet, cook until golden brown (about 60-90 second), then flip with a pair of tongs and allow the other side of your naan to cook until golden brown (about 60 seconds more).


             Amy Puckett


Amy's Applesauce Wheat Cake

This delicious quickbread works with any Lonesome Stone flour. Make sure to use a shallow, small pan.

½ cup butter, softened

1 cup sugar

1 cup applesauce

1½ cups wheat flour

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. ground cloves

1 cup raisins


Cream butter and sugar together until smooth.

Add applesauce and mix thoroughly.

Add flour, soda and spices and mix into batter. Pour raisins on top of the mixture and beat for 2 minutes.

Bake in greased shallow loaf pan for 35-40 minutes at 350°.

Can also make cupcakes!

-- Amy Puckett


Buckwheat flour

Buckwheat Quickbread


1 egg beaten

3 tbsp. molasses

¼ cup sour cream

¼ cup buttermilk

1 cup buckwheat flour

½ cup wheat flour

½ tsp. baking soda

1 tsp. baking powder

½ tsp. salt


   Beat egg, add molasses, sour cream and buttermilk. Add baking soda, baking powder and salt. Add both flours and beat quickly until smooth. Bake in an 8x8 pan for 20 minutes at 350°. THIS WILL BURN IF OVEN IS TOO HOT!

                                       -- Amy Puckett




1 cup cornmeal

3 cups boiling water

1 large egg, beaten

1 tsp. salt

1 cup shredded Parmesan or provolone cheese


   Stir cornmeal into salted, boiling water and cook until thick. Remove from heat and add cheese, stirring until all is melted, then add beaten egg. Drop by tablespoons on baking sheet. When cold, brown the cakes in butter. Serve plain or with tomato sauce.

-- Amy Puckett


Pastry or All-Purpose flour, seasonal

Strawberry Shortcake

An early summer favorite, it can also be served with peaches, cherries or blueberries.

1½ pounds strawberries, stemmed and quartered
5 tbsp. sugar
2 cups pastry or all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
1½ cups heavy cream
whipped cream or other desert topping

   Preheat the oven to 400 degrees F.

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
   Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch-square pan and bake until golden, 18 to 20 minutes.

   Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

   Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top.