Whole Wheat Bread

This recipe is seriously the best wheat bread I have ever had. My friend Kristen shared a loaf when I was pregnant and even with constant morning sickness, I ate half the loaf! It is super soft (will stay soft for a week...if you can keep from eating it that long), and it freezes so well. Just make sure you don't add too much flour because it doesn't look like dough, more like goo when it is all mixed, but the bread is wonderful. 

This recipe is meant for a large Mixer (like a Bosch),  for my Kitchen Aid mixer I HALF the recipe.

8 cups hard whead-grind in a mill & make flour (for those of you just using store bought wheat this is equal to 12 cups of flour)

6 Cups HOT water
2/3 C oil
2/3 C honey
2 TBS dough enhancer
2 TBS wheat gluten *
2 TBS salt
2 heaping TBS yeast
2TBS tofu drink mix (can sub powdered milk)

Put the 6 cups Hot water from the tap into the mixer. Add the oil, honey and all but 2 cups of flour and mix until soft.

Add dough enhancer, wheat gluten, salt, yeast, tofu drink, and mix.

Add the 2 cups of flour that were remaining.

Add more flour if needed (don't be fooled, more often than not you don't need any) and mix to the correct consistency.

Knead in mixer for 11-12 minutes on low

Put about 1 TBS oil on counter and spread it around

Put dough on counter and roll into ball and cover. Let sit for 10 minutes.

Put into 5 greased bread pans and let rise for about 1 hour-until desired loaf size

Bake at 350 for 30-32 minutes.

This is a super soft and wonderful bread.
(* for old wheat add 1 TBS wheat gluten to each cup of flour)

Edit:-this last time I made it I only made 4 loaves since I have to do half of the recipe at a time and it made nice large loaves-which I think we will like better.

Recipe and picture via http://itstimefordinner.blogspot.com/2009/01/whole-wheat-bread.html?m=1

Savory Spiral Stuffed Rolls

Recipe and Pictures Via: My Kitchen Cafe

These Rolls are AMAZING. They take some time and patience to make, but they are WELL worth the wait. I ended up with so many that I froze half of them! Perfect for a fancy lunch. 

1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour

12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick.

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Banana Bread

1/2 c. Butter or Margarine

1 c. Sugar

2 Eggs

1 c. Mashed very ripe bananas

1 3/4 c. All Purpose Flour

1tsp. Baking Soda

1/2 tsp Baking Powder

1/2 tsp. Salt

1 c. Chopped Walnuts (optional)

3/4 c. Chocolate Chips

Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed bananas and blend in. 

In second bowl, stir flour with baking soda, baking powder, salt and nuts. Add to banana mixture stirring only to moisten. Transfer to greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees F oven for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. Wrap to store. Yield: 1 loaf. 

Pumpkin Chocolate Chip Bread

Tastes Just like Great Harvest's Pumpkin Bread!
Ingredients

• 2 1/2 c. white flour
• 1 c. whole wheat flour (i use white flour again)
• 3 c. sugar
• 2 tsp baking soda
• 2tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 16 oz of cooked or canned pumpkin puree (NOT the pie filling)
• 1 c Vegetable Oil
• 4 lightly beaten eggs
• 2/3 c. Water
• 1 c. Chocolate Chips

Directions

• Preheat Oven to 350 degrees 
• grease 2- 9 by 5 inch loaf pans
• Mix Dry Ingredients
• Mix Wet Ingredients
• Add together
• Stir in Chocolate Chips
• Bake for 60-70 minutes

The EASIEST Bread Dough EVER!

Stir together with wooden spoon and let sit for 10 minutes:

• 1 1/2 c. Warm Water
• 1 1/2 c. Milk
• 1 1/2 c. Sugar
• 1 1/2 tbsp quick rising yeast

After mixture has sat for 10 minutes, add:

• 5 TBSP vegetable oil
• 4 tsp salt
• 6 3/4 c. flour

Stir (will be a wet dough), cover and let rise 2 1/2 hours. Use immediately after rising, or keep dough on hand in fridge for up to 2 weeks (after 1 week dough will be a sour dough). 

I love this recipe! No mess or cleanup, no kneading, and delicious bread dough! I love making a batch up and using it in the mornings to make scones, but this dough can be used for bread, bread sticks, buns, pretty much anything!