xiaoxl/recipe_data huggingface dataset:
Summer Squash Slaw


Ingredients:
zucchini, sugar snap peas, red onion, olive oil, low-fat mayonnaise, honey, fresh sage, dill weed, garlic powder, celery seed, pepper

Directions:
Slice squash as thin as possible (I use the food processor and smallest slicing blade.].
Slice the red onion and red pepper into rings, same thickness as squash, separate onion into  rings.
Mix the squash, onion, red pepper and sugar snap peas together.
Combine remaining ingredients, pour over vegetables and toss to blend.
Cover and refrigerate for 3 to 4 hours.
Pecan and Brown Sugar Crescents


Ingredients:
all-purpose flour, pecans, unsalted butter, dark brown sugar, vanilla extract, ground cinnamon, salt, powdered sugar

Directions:
Preheat oven to 325°F
Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
Bake cookies until just firm to touch, about 20 minutes.
Cool on sheet 5 minutes. Transfer to rack; cool.
Sift powdered sugar over.
(Can be made 3 days ahead. Store airtight at room temperature.].
5-Minute Microwave Nutella® Cake
Category: desserts
By Kitty

As a poor starving college student, this recipe is one of my favorites. It is quick, cheap, and 1-portion size. I actually make about 6 servings of the dry ingredients ahead of time, then add the liquid later. The dry is about 11 tablespoons. A whipping cream or ice cream topping completes this heavenly dessert. Can substitute peanut butter for hazelnut spread, but cut the portion to 1 1/2 tablespoon. You can increase cocoa powder and hazelnut spread to 3 tablespoons each and substitute almond extract for vanilla if desired.

Ingredients:
¼ cup self-rising flour
¼ cup white sugar
1  egg
3 tablespoons vegetable oil
3 tablespoons milk
2 tablespoons unsweetened cocoa powder, or more to taste
2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
½ teaspoon salt
½ teaspoon vanilla extract

Directions:
Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth. Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 serving

Calories: 475.4
Fat: 28.8 g
Saturated fat: 5.2 g
Carbohydrates: 50.4 g
Sugars: 35 g
Dietary fiber: 2.2 g
Protein: 7.5 g
Cholesterol: 94.8 mg
Sodium: 840.4 mg
Energy Bars
Category: appetizers-and-snacks
By Hungry in Vermont

These bars are great before a workout or when you need a quick snack to stave off hunger for a few hours. They are easy to make and do not need refrigeration.

Ingredients:
2  eggs
1 large ripe banana, mashed
1 cup quick-cooking rolled oats
½ cup unsalted raw sunflower seeds
½ teaspoon ground cinnamon
½ cup nonfat dry milk powder
½ cup chopped pitted dates
½ cup raisins
½ cup chopped walnuts
½ cup chopped dried apricots
½ cup toasted wheat germ
⅓ cup pure maple syrup
¼ cup whole-wheat pastry flour

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 9 bars

Calories: 308.7
Fat: 11 g
Saturated fat: 1.4 g
Carbohydrates: 46.5 g
Sugars: 27.8 g
Dietary fiber: 5.2 g
Protein: 10.7 g
Cholesterol: 42.7 mg
Sodium: 56 mg
Herbed Vegetable Quinoa Soup With Swiss Chard


Ingredients:
extra virgin olive oil, onion, garlic cloves, carrots, celery, white button mushrooms, dried basil, dried rosemary leaves, dried thyme, fresh ground black pepper, vegetable broth, quinoa, swiss chard leaves

Directions:
Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and sauté until onions and mushrooms are tender, about 10 minutes.
Add broth and quinoa, bring to a boil, reduce heat and simmer for 15  minutes, or until quinoa and carrots are tender.
Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.
Asian Coleslaw


Ingredients:
rice, white wine vinegar, sugar, sesame seeds, soya sauce, crushed red pepper flakes, napa cabbage, jicama, green bell pepper, carrot

Directions:
Mix dressing ingredients- set aside., Toss salad ingredients., Add dressing and mix well.
Chocolate Pecan Pumpkin Bread
Category: bread
By Rachael Dcameron

Every time I make this, it goes so quickly! It's moist, tender, and flavorful. I was surprised how much I like this, and I don't even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
2 cups canned pumpkin
2 ½ cups white sugar
1 cup vegetable oil
4  beaten eggs
1 cup chopped pecans
1 cup miniature chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl. In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 2 loaves

Calories: 364.4
Fat: 18.7 g
Saturated fat: 4 g
Carbohydrates: 47.8 g
Sugars: 30.9 g
Dietary fiber: 2.4 g
Protein: 4.3 g
Cholesterol: 37.2 mg
Sodium: 207.7 mg
Tarragon Mayonnaise Dip


Ingredients:
mayonnaise, lemon juice, tomato paste, Dijon mustard, sea salt, kosher salt, fresh ground black pepper, olive oil, tarragon leaves

Directions:
Combine all ingredients thoroughly.
Makes about 1 3/4 cups.
Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.
Warm Salmon Salad With Crispy Potatoes


Ingredients:
extra virgin olive oil, new potatoes, salt, shallot, rice vinegar, buttermilk, arugula

Directions:
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.
Transfer to a plate and season with ¼ teaspoon salt; cover with foil to keep warm.
Combine the remaining 1 tablespoon oil, ¼ teaspoon salt, shallot and vinegar in a small saucepan.
Bring to a boil over medium heat.
Remove from the heat and whisk in buttermilk.
Place salmon in a medium bowl and toss with the warm dressing.
Divide arugula among 4 plates and top with the potatoes and salmon.
Absolutely Amazing Almond Biscotti


Ingredients:
all-purpose flour, white sugar, brown sugar, baking powder, baking soda, salt, eggs, butter, vanilla extract, powdered sugar

Directions:
Preheat oven to 300°F.
Spray large baking sheet (12x19-inch] with Pam or oil.
If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes.  Remove skins and chop coarsely.
Combine all-purpose flour, baking powder, baking soda and salt and set aside.
Cream sugars and butter until creamy and smooth using an electric mixer.
Add eggs, almond and vanilla extracts, stir until well mixed.
Add the dry ingredients, including the almonds and mix well.  Dough should be very thick and sticky.  If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
Coat a flat surface (counter or cutting board] with powdered sugar and place dough onto it.
Divide dough into two balls and form roughly into a rectangle about 5x10-inch.  Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
Repeat with the other dough ball and place both logs side by side on the cookie sheet.
Bake 30 minutes until dry.  Allow to cool 10 minutes.
Slice each log into 18 slices, about 1/2 inch each.
Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes.  Turn slices over and bake 10 more minutes (if desired].
Cool biscotti on a rack.
Can dip or stripe in white or dark chocolate.
Note:  Store biscotti in an airtight container to retain freshness.  If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!
Banana Pancakes II
Category: breakfast-and-brunch
By sal

These yummy pancakes are a snap to make.

Ingredients:
1 cup all-purpose flour
⅔ cup whole wheat flour
¼ teaspoon salt
2 ½ teaspoons baking powder
2 tablespoons white sugar
1 ½ cups buttermilk
2 small ripe bananas, finely chopped

Directions:
In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 192.3
Fat: 1.1 g
Saturated fat: 0.4 g
Carbohydrates: 40.7 g
Sugars: 11.3 g
Dietary fiber: 3.1 g
Protein: 6.4 g
Cholesterol: 2.5 mg
Sodium: 312.5 mg
Simple Caramelized Pineapple


Ingredients:
fresh pineapple, unsalted butter, light brown sugar, vanilla ice cream, frozen yogurt, coconut, bananas, cinnamon

Directions:
Slice pineapple into eight rings and cut each ring into 8 pieces.
Warm butter in a large skillet over medium high heat.  When butter begins to foam, add the pineapple and brown sugar (this is when you'd add the bananas if using that option].
Cook, stirring frequently and make sure you are turning the pineapple chunks over while stirring.  This should take about 4-5 minutes - just until the pineapple is brown and all the sugar is dissolved.
Remove from heat and place into a shallow serving bowls and let cool 2-3 minutes.
Place a scoop of ice cream/frozen yogurt on each serving and top with other toppings if desired.  Or you can serve with just a dollop of freshly whipped cream and a sprinkle of cinnamon.
Saucy Indonesian Chicken


Ingredients:
chicken breasts, low-fat coconut milk, turmeric, salt, ground black pepper, ground ginger, cayenne, peanut butter, water, onions, garlic cloves, olive oil, lemon rind

Directions:
Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water.  Mix to a paste.
Sauté onions & garlic in a little olive oil until tender.  Add the peanut butter paste, sauté 2 minutes.
Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome].
In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined.  Reduce the heat and simmer for 20 minutes.
Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
INDIAN BASMATI With DRY FRUITS


Ingredients:
basmati rice, pistachios, olive oil, peppercorn, cardamom pods, cinnamon stick, unsalted butter, red onion, ground cumin, ground turmeric, garlic cloves, low sodium chicken broth, sea salt, black pepper, raisins

Directions:
Put rice in a colander sitting over a bowl and rinse it, swishing around, until the water runs clear, about 4 to 5 times; set aside to drain.
In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir spices to wake them up, about 2 to 3 minutes. Remove peppercorns and pods, leaving the cinnamon stick behind.
To this, add butter and when it’s melted and starts to sizzle, throw in onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute.
Pour in chicken broth and then add rice; season with salt and freshly ground black pepper. Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce heat to low and cook for 15 minutes or until liquid is all absorbed.
Remove from heat and add toasted nuts; cover again and let it sit for 10 minutes. Remove cinnamon stick and gently fluff rice with a fork before serving.
Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce


Ingredients:
boneless skinless chicken breasts, salt, black pepper, olive oil, unsalted butter, white button mushrooms, cognac, dry white wine, heavy cream, French Dijon mustard, fresh tarragon, fresh parsley

Directions:
Season the chicken with the salt and pepper.
Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time]. Transfer to a plate, cover with foil and keep warm.
Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440].
Cool Chili Dip


Ingredients:
light sour cream, chili powder, fresh cilantro, salt

Directions:
"About 5 minutes before serving or early in day, in small bowl, with fork or wire whisk, mix all ingredients."
Spanish Cod
Category: world-cuisine
By LUNDEGAARD1

A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
¼ cup finely chopped onion
2 tablespoons chopped fresh garlic
1 cup tomato sauce
15  cherry tomatoes, halved
½ cup chopped green olives
¼ cup deli marinated Italian vegetable salad, drained and coarsely chopped
1 dash black pepper
1 dash cayenne pepper
1 dash paprika
6 (4 ounce) fillets cod fillets

Directions:
Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 169.7
Fat: 6.6 g
Saturated fat: 1.8 g
Carbohydrates: 6.5 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 21.3 g
Cholesterol: 46.1 mg
Sodium: 597 mg
Banana-Walnut Loaf


Ingredients:
flour, sugar, eggs, shortening, bananas, baking powder, baking soda, salt, cinnamon, vanilla, walnuts

Directions:
Mix sugar and shortening until light and fluffy., Add egg one at a time, mixing to incorporate well., Add mashed banana., Mix all dry ingredients together and add to wet ingredients 1/3 at a time., Add vanilla., Spoon into well-greased loaf pan 5" x 13"., Bake@ 375 degrees for 45 minutes or until a tester comes out clean.
Fusion Bean Chili With Orange Curry Yogurt Sauce


Ingredients:
canned black beans, Rotel tomatoes & chilies, apple, curry powder, orange marmalade, yogurt, orange marmalade, curry powder

Directions:
Pour drained black beans in crockpot. Pour Rotel tomatoes over. Spread diced apple on top.
Blend 1 tablespoon curry powder with 1/4 cup orange marmalade. Spread on top of other ingredients in crockpot.
Cover and cook for 5-6 hours on Low.
Meanwhile, mix yogurt, 2 tablespoons marmalade, and 1/4 teaspoon curry powder and refrigerate in non-reactive container (glass would be perfect] for at least 4 hours.
Serve chili in bowls, with dollop of Orange Curry Yogurt Sauce, if desired.
The A&w Mama Burger


Ingredients:
pickles, ketchup, yellow mustard

Directions:
Mix the ketchup and mustard. This is your secret sauce.
Cook the beef, and toast the buns as directed above.
. Dress your toasted top bun (crown] as follows:
secret sauce, spread evenly with a knife, pickles.
Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
4. Microwave 10 seconds to warm the bun, and serve.
Scallop, Corn and Bacon Chowder


Ingredients:
fresh Italian parsley, olive oil, salt, bacon, leeks, garlic cloves, fresh thyme, frozen corn kernels, russet potatoes, heavy cream, bay scallop

Directions:
Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.].
Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
Ladle chowder into bowls.
Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.
Cheesy Chops and Peppers Casserole


Ingredients:
boneless pork chops, red bell peppers, onion, monterey jack pepper cheese, ground cumin, ground cayenne pepper, chili powder, garlic powder, salt, pepper, olive oil

Directions:
Preheat oven to 375 degrees.
Lightly grease 13 x 9 baking dish.
Prepare rice a roni to package       directions, when rice is tender spread rice in an even layer in bottom of baking dish.
Combine cumin, cayenne, chili powder, garlic powder, salt and pepper in a small bowl and mix well.
Sprinkle seasoning on both sides of pork chops.
Brown pork chops in  1 tbsp olive oil skillet over medium heat until just lightly browned on both sides and then place chops on rice in dish.
Slice bell peppers and onion into rings and saute in 1-2 tbsp olive oil in skillet over medium heat 5-10 minutes until tender.
Place sauted onion and peppers over pork chops.
Top dish with grated pepper jack cheese.
Bake uncovered 30 minutes until  pork chops are cooked through and cheese is browned and bubbly.
Baked Beans I
Category: side-dish
By Margie Kirkman

You could almost say that these baked beans with a kick have been double-baked!

Ingredients:
1 (29 ounce) can baked beans with pork
½ cup packed brown sugar
½ cup ketchup
1 tablespoon Worcestershire sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce. Bake, covered, for 45 minutes or until bubbly.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 260.8
Fat: 2.1 g
Saturated fat: 0.5 g
Carbohydrates: 53.5 g
Sugars: 32.6 g
Dietary fiber: 6 g
Protein: 7.4 g
Cholesterol: 3 mg
Sodium: 634.7 mg
No-Noodle Zucchini Lasagna
Category: main-dish
By Jill Welch

Looking for a low-carb dinner to satisfies your Italian food craving?  Look no further!  This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.  You won't even miss the noodles in this one!

Ingredients:
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 ½ teaspoons ground black pepper
1 small green bell pepper, diced
1  onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1  egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9x13 inch baking dish

Calories: 494
Fat: 27.3 g
Saturated fat: 14.2 g
Carbohydrates: 23.2 g
Sugars: 10.6 g
Dietary fiber: 5.8 g
Protein: 41.3 g
Cholesterol: 117.7 mg
Sodium: 2199.7 mg
100% Whole Wheat Bread


Ingredients:
warm water, honey, instant yeast, whole wheat flour, salt, gluten flour

Directions:
Add the first four ingredients into Bosch bread mixer along with FIVE cups of flour.
Mix briefly.
Let sit for 20 minutes to proof yeast. (I know it sounds weird to proof instant yeast but this works].
After 20 minutes the mixture should be quite high, if not, throw out and start again with new yeast.
Then add the next three ingredients with 7 cups of flour.
You might use more or less flour but mix in one cup at a time until dough is sticky but not dry.
I add the gluten flour because, as far as I know, whole wheat flour has very little gluten and bread just won't rise well without it --  believe me I've tried and ended up with doorstops, reeeeeealy heavy doorstops!
After adding the last of the flour turn your Bosch down to 1 and knead for 7 minutes (I picked 7 just because it's a lucky number]. I'm sorta fanatical about the size of my bread so I weigh my dough, roughly 750 grams for whole wheat bread.
I get 5 full size loaves and 1 smaller one with this recipe.
I bake it on convection bake for about 25 minutes at 350 degrees in greased pans. It doesn't taste like whole wheat and has a very light texture.
Mum's Pizza Base


Ingredients:
self raising flour, salt, water, milk

Directions:
Mix well with milk or water., Roll out., Line tin.