Honey Wheat Bread

My friend posted the recipe on facebook. She got it from recipezaar. The chef who gets the credit is Karen. The recipe is #32607. She calls it Wholesome Homemade Honey Whole Wheat Bread - but it can't be whole wheat as it uses white flour as well. So...for my blog purposes I am changing the name because I can. This makes a light "wheat" bread. I thought the molasses might be overpowering - but the overall flavor of the bread is yummy!

Honey Wheat Bread

3 TBSP yeast

4 cups hot water

2 TBSP gluten

1/4 cup molasses

1/2 cup honey

2 tsp salt

3 cups whole wheat flour

Combine these ingredients in mixer. Cover and let rest for 45 minutes. This is called "sponging." You want to do this for wheat bread recipes that you make. After the sponging is done...

Add:

1/2 cup butter or margarine, softened

3 more cups whole wheat flour

4 cups white flour, more may be needed

Knead until smooth and elastic. I left my dough a bit on the sticky side as I didn't want to add too much white flour. Place in a greased bowl and turn once. Let rise about 40 minutes or until double. The dough wasn't sticky when it was time to shape into loaves.

Shape dough into 4 loaf pans. Make sure your bread pans are greased. Let rise another 30 minutes. Bake at 375 degrees for 35-40 minutes.

French Bread #2

I know there is a french bread recipe posted here already. This is a different one (hence #2) that we like equally well! This is from one of my neighbors - Amy Saunders - when we lived in Wymount Student Housing at BYU.

French Bread #2
2 TBSP yeast
2 TBSP sugar
2 cups hot water
4 TBSP vegetable oil
1 TBSP salt
6 cups white flour

Stir yeast and sugar into 2 cups hot water. Let stand for 5 minutes to dissolve. Add oil and salt. Stir well. Add 2 cups flour and beat thoroughly. Add remaining flour until a smooth, elastic dough is achieved - not sticky. Place in a greased bowl, cover, and let rise until double in bulk. About 1 hour. Punch down and knead for a few seconds. Shape by rolling and stretching into 2 long 15 inch loaves and place on a greased cookie sheet lightly sprayed with vegetable spray. You cal also omit the vegetable spray and sprinkle with cornmeal if desired. Cover and let rise again until double. About 1 hour. Preheat oven to 375 degrees. Bake for 35-45 minutes.

Rolls

These were a huge hit at our house. This is from my team mate Chickee from Sydney Australia. She got the recipe from a German website.

Rolls
3 cups flour
2 tsp salt
2 1/4 tsp yeast
1 oz butter or margarine
2 cups milk
2 TBSP extra milk
poppy seeds or sesame seeds

Combine flour salt and yeast in a bowl or mixer. Add soft butter and knead well. Add just enough lukewarm milk that a smooth dough results. I used all the milk and ended up adding some extra flour. Knead until the dough is smooth and not sticky.
Divide into 12 equal pieces and form balls. Put on a greased baking sheet. Cover and let rise for 1 1/2 hours.
Slash the rolls once lengthwise with sharp knife. Brush on cold water and sprinkle with poppy seeds or sesame seeds.
Bake at 450 degrees for about 12 - 15 minutes or until golden brown.

Rustic Bread

I love bread. A lot. When I come across a great bread recipe - I like to pass it on to you guys. This recipe was one I chose from the September 2009 Aussie/NZ recipe swap at recipezaar.com. The chef who submitted this recipe is Sage from Ontario, Canada. She uses a bread machine. I do not own one so will post how I did the recipe.

This recipe starts off using Biga (pronounced bee-gah) - an Italain starter. Something similar to sourdough in that it sits overnight.

Rustic Bread

Mix in a glass or plastic bowl:

1 cup warm water

1 tsp yeast

1/2 cup white flour

1/2 cup whole wheat flour

Combine with wooden spoon until smooth. The mixture will be bubbly. Cover with a cloth and let stand overnight.

Next day (remember to give yourself several hours for the dough's first rising)

Combine:

Biga

1 1/4 cups warm water

2 TBSP honey

2 TBSP butter, softened

1 cup whole wheat flour

2 tsp sugar

1 TBSP salt

2 TBSP gluten

2 tsp yeast

I use my bosche to mix well. I let it sit for about 40 minutes. Then I added:

1 additional cup whole wheat flour

2-3 cups white flour - enough to make a soft, non-sticky dough

Place dough in a greased bowl and let rise about 3 hours. It will take that long. Knead for a bit then shape into 2 long loaves. Cover and let rise 45 minutes. Preheat oven to 400 degrees. Score the loaves and dust with white flour if desired. Bake at 400 degrees for 10 minutes then reduce heat to 350 degrees and bake an additional 30-35 minutes. Bread is done when tapping on the top yields a hollow sound.

Dilly Rolls

I made the below recipe into a french style loaf for the 2012 Tillamook County Fair.  I entered it into the Bob's Red Mill Baking Contest and it won a blue ribbon!  I used all the below ingredients except for the flour.  I had to use two of Bob's flours to make the recipe so I chose his Unbleached White Flour and his specialty Oat Flour and used a combination of both.  Because I won the blue ribbon - I also won a $100 gift certificate to use either online or at a Bob's Red Mill store!  

Dilly Rolls
The first time I had Dilly bread was on my mission in Texas. A lady named Holly had made some in her bread machine. I was hooked. I've had this recipe for quite some time but haven't ever made them. After making them and the kids scarfing them down as quickly as they did - I wonder what took me so long! Donovan likes these rolls to use as sandwichs for a ham sandwich.

2 cups small curd cottage cheese
2 TBSP butter or margarine
2 TBSP yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 TBSP dried minced onion
2 TBSP dill weed
1 TBSP salt
1/2 tsp baking soda
5 cups flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool slightly. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour; beat until smooth. Add enough extra flour to form a soft non-sticky dough. Place in a greased bowl turning once. Cover and let rise until double - about 1 hour. Form into 24 balls and place on greased cookie sheet. Cover and let rise until double - about 45 minutes. Bake at 350 degrees for 20-25 minutes.

**I use my non-stick cookie sheet and don't spray that.

Pumpkin Bread

We first had this tasty fall quick bread when Russell was attending Brigham Young University. I have found it's a great way to use a portion of all the pumpkin I canned last fall. And it's pretty healthy as it uses applesauce instead of vegetable oil. Sometimes I add mini chocolate chips and nuts to the batter. I didn't this time. The kids like to take mini loaves of these to their teachers.
This bread also freezes very well if you like to make double batches like I just did because you have many mouths to feed. Not that it will last very long - even in the freezer!

Pumpkin Bread
1 cup applesauce
4 beaten eggs
2 cups pumpkin, pureed
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
3 1/2 cups flour
1 1/2 tsp salt
handful chocolate chips, optional
chopped nuts, optional
Combine all ingredients in a large mix. Mix very well. Pour into loaf pans. (2-3 large pans. Can also use mini-loaf pans.) Bake at 350 degrees for 1 hour then test for doneness. May need additional cooking time. Enjoy!

Strawberry Nut Rolls /with variations

Peach Nut Rolls - my creation
Cinnamon Rolls - an adaptation from the cinnamon roll recipe I already make.

This recipe comes from recipezaar. RecipeNut posted it. I didn't use all her recipe - I adjusted it a bit. However - she does get the credit for such as tasty, tasty roll. I used my cinnamon roll recipe dough with her filling and frosting. I dare you to eat just one. The smell while they were baking was heavenly! :)

**A side note - this recipe makes 24 rolls. The dough can be cut in half. If you choose to make a smaller amount - still use the 1 egg.

Strawberry Nut Rolls
Dough:
2 TBSP yeast
1/2 cup warm water
2 cups lukewarm milk
1/2 cup sugar
1/2 cup vegetable oil
1 tsp baking powder
2 tsp salt
1 egg
1/4 tsp nutmeg
5-6 cups flour

Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour and nutmeg. Beat until smooth. Add enough remaining flour to make dough easy to handle. (This means soft but not sticky.) Knead until smooth. Let rise in a greased bowl - turning dough once - until double. About 1 hour. Grease 2 9x13 pans. Roll dough into a gigantic rectangle. (I choose to do it this way so I don't have to repeat myself.)

Strawberry Filling:
6 TBSP butter or margarine, softened
2/3 cup strawberry jam (you can use something different if you want to.)
1 TBSP sugar
1/2 tsp cinnamon

Peach Filling:

6 TBSP butter or margarine, softened

2/3 cup peach jam

1 TBSP sugar

1/2 tsp cinnamon

Cinnamon Roll Filling:

6 TBSP butter or margarine, softened

1 cup brown sugar

1 tsp cinnamon

1/2 - 3/4 cup chopped walnuts

Spread butter over the dough you just rolled out. Spread jam over the butter. You might need to add more jam. Mix the sugar and cinnamon together. Sprinkle over the jam. (If you are like me and have cinnamon sugar already mixed up - go ahead and just use that.)

For the cinnamon roll filling - spread butter over the dough. Combine the brown sugar and cinnamon in a bowl. Spread over butter. Sprinkle nuts over the sugar.

Roll the dough from long side to long side. With a piece of string - slice this very long log into 24 sections. Place 12 rolls in each 9x13 pan. Let rise for an additional 30 minutes. Bake at 375 degrees for about 20-25 minutes. Until golden brown - not burnt. :)

Frosting:
4 oz cream cheese, softened
1 3/4 cups powdered sugar
1-2 TBSP milk
1/2 tsp vanilla

Mix well. RecipeNut's recipe says let the rolls cool then frost. I only waited about 10 minutes then frosted mine. Partly because I wanted to see how the frosting stood up to the "heat" test. I was surprised. It didn't melt all over like other glazes have been known too. Therefore - you can choose how hot/cold you want your rolls to be before frosting them.

Now you can feed the restless natives - oops - I mean kids. DS#1 really liked them. DS#2 said "Thanks so much Mom for making these! They were so yummy!" DS#3 gave a thumbs up. DS#4 didn't say anything. Which is a good thing.
I did share with the neighbors as well since it is the husband's birthday. He is 81 years old today. Unfortunately his wife probably didn't remember as she has Alzheimers and is rapidly digressing in her memory.