Shanachie Wheaten Bread Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.
• Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
• Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
• Allow loaf to cool on a wire rack before slicing.

Steps:

• Slice the asparagus tips (about 1- 1 1/2 inches) off the spears and reserve. Slice the asparagus spears into thin slices.
• In a large soup pot, combine all the ingredients except the crab and the asparagus. Add 1 tsp salt and 1 tsp pepper.
• Bring to a simmer, then let the vegetables soften and the flavors meld for about 10 minutes. DO NOT allow the liquid to boil at this time.
• Make the roux: add the butter to a sautee pan under medium heat; when the butter has melted, add the flour, mix until the flour has cooked but retains a light color (about 5-7 minutes).
• NOTE: any extra roux can be frozen and used at a later time.
• Puree the liquid and vegetables, preferably using an immersion blender. If you must use a stand blender (or food processor), put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself.
• Strain through a chinois (china cap) or through cheesecloth.
• Return the liquid to the soup pot, bring to a boil, and thicken with the roux. Turn the heat down so the liquid simmers but does not boil. Adjust seasonging (salt and pepper) as needed.
• Add the crab and heat for 20-30 minutes.
• Add the asparagus slices (but NOT the tips) to the soup, allow to simmer for about 10 minutes. Adjust seasoning (salt and pepper) as needed.
• Plate into individual soup bowls, garnish with asparagus tips. Serve hot.

Steps:

• Warm the butter -- don't need to melt it.
• Add the honey to the butter.
• Form into a block and chill to reform the shape.
• Alternately, you can form a log, chill into molds, cut pats, etc.