Honey Whole Wheat Bread

I have been wanting to find a good whole wheat bread recipe, and have been searching the internet for the past couple of days.  Decided to try this one by Our Best Bites, and was quite pleased with the results.  It was simple to make in my Bosch, and it was tasty. I followed the recipe exactly, and the bread turned out soft and moist.  I was a little skeptical of placing it in a cold oven to begin the baking process, but it worked great!  I think I baked mine for 36 minutes.  I took a loaf down to Brianne, and her kids ate it right up, so I guess it is kid-approved. Of course, I forgot to take a picture of my bread, so I'm borrowing the one from Our Best Bites.  Mine didn't look quite as perfect as this, but almost!

Ingredients

1. 12-15 cups whole wheat flour (preferably hard white wheat)
2. 5 3/4 cups warm (105-115 F) water
3. 2 1/2 tablespoons bread machine or instant yeast
4. 2 tablespoons table salt
5. 1/2 cup unsalted butter, melted
6. 2/3 cup honey
7. 1/4 cup plain Greek yogurt
8. 2 heaping tablespoons vital wheat gluten

Instructions

1. Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add 5 3/4 cup warm water and mix well. Cover and allow to rise for 15 minutes.
2. Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.
3. While the dough is kneading, spray 4 9x5" bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.
4. Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8 1/2-9" on the long side. Roll it into a smooth log and place into a      prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.
5. Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350 degrees and bake for 32-40 minutes or until the tops are golden brown and, if you're feeling awesome, an instant-read thermometer reads 200 degrees. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for      future use.

Rosemary Olive Oil Crock Pot Bread

I got this recipe from hostthetoast.com and it was submitted by Morgan.  Making breads is one of my favorite things to do so I had to give this a try.  I thought it turned out well and it is supposed to be like the rosemary bread that is served at Macaroni Grill but I haven't had it so don't know about that.
It was a fun experiment and I liked the bread but think that if I make it again I will just bake it in the oven and be done with it.  It is easy and you don't need a mixer, and if you don't want to turn your oven on, it works.  I did brown it under the broiler after it was cooked until it browned.

3 1/2 C all purpose flour
1 packet dry active yeast (2 1/4 tsp.)
1 1/4 C warm water
1/4 C fresh rosemary, chopped, divided (I used dried and 1/8 C)
3 TB olive oil, plus extra for drizzling
1 tsp. sugar
1 tsp sea salt or kosher salt, divided (I  would increase the salt to 1 1/2 tsp.)

You will also need parchment paper, paper towels, and a crock pot.

Mix together water, yeast, and sugar and let sit 10 minutes.  The mixture should become bubbly.  Stir in half the salt (1/2 tsp or more if you choose to increase it) 2 tsp. of the rosemary, olive oil, and all of the flour.   Mix until fully combined.  Work it together with your hands if necessary.
Put dough in a large greased bowl and cover with a towel.   Let it rise for 1 hour.  Remove the dough from the bowl gently and form into a ball on a floured surface.   Let sit for another 20 minutes.Set the crock pot to high.
 Line the pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the pot.   Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.  Drape paper towels over the top of the crock pot and then place the lid on.   This should capture any moisture that would sit on the lid and prevent it from dripping back onto the bread.  Cook the bread for 2 hours, and remove from the crock pot.  It will most likely still be a bit pale on the outside.   It tastes all right, but put it on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 to 5 minutes to get a crunchier, darker crust..  Let cool before slicing.  Serve with extra olive oil drizzled on top if desired.

Cran-Orange Streusel Muffins

I haven't posted in a long time as I seem to have been in a cooking slump.  I am out now so I will add at least one recipe.   Who knows what will happen next.
This recipe was in Taste of Home and was submitted by Hannah Barringer from London, Tennessee.   I made three changes;  I used 1 percent milk as that was what I had, and I used craisens instead of cranberries, and I used orange zest instead of peel, and they turned out great.   I think they would be good without the streusel  topping.  Sorry the picture is blurry but I am not a good photographer. 

Cran-Orange Streusel Muffins

1/4 C butter, softened
1/2 C sugar
1 egg
1 cup fat-free milk, (I used 1 percent)
1/4 C unsweetened applesauce
1/2 tsp. vanilla
2 C flour
2 tsp. baking powder
1/2 tsp. salt
1 C fresh or frozen cranberries, coarsely chopped.  (I used craisens, whole)
2 1/2 tsp. grated orange peel (I used zest)

Streusel Topping:
2 TBS. flour
2 TBS. brown sugar
1/4 tsp ground cinnamon
2 TBS. cold butter

In a large bowl, beat butter and sugar until crumbly.   Beat in egg, then the milk, applesauce and vanilla.   Combine flour, baking powder and salt and stir into butter mixture just until moistened.   Fold in cranberries and orange peel.
Coat muffin cups with cooking spray and fill three-fourths full with batter.   For topping, combine the flour, brown sugar and cinnamon in a small bowl.   Cut in butter until crumbly.   Sprinkle over batter.
Bake at 400 degrees for 18-22 minutes or till a tooth pick comes out clean.   Cool for 5 minutes before removing from pan to a wire rack to cool.

Quick Soft Breadsticks

I was in charge of bread for our family get together at my in-laws sunday and couldn't find my usual recipe for breadsticks.  So I randomly picked a recipe off the internet that turned out to be fantastic.  Needless to say I will not be looking for my recipe anymore.  This picture is terrible because I took it with my phone halfway through dinner but you get the idea. This recipe comes from food.com.

Quick Soft Breadsticks

1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 oil
3 cups bread flour
2 1/2 tsp yeast

Make dough using your favorite method.  (I used my bosch because I tripled the recipe)  Roll out into a 10x12inch rectangle.  Cut into strips about 3/4 inch wide.  I slid each strip through melted butter because everything is better with butter, the twist and place on greased cookie sheet.  I sprinkled with garlic salt and parmesean cheese and let rise.  Bake at 375 for 10-15 min. 

We added pepperoncini's on top before baking for a kick and they were delicious.  Also I let my dough rise in a bowl before I rolled it out just because of my schedule, so I don't know if it makes any difference or not that they rose twice?

Oat Focacia Sandwich

Aunt Cherrill sent me this recipe and I tried it and liked it.  Has kind of a sweet taste to it because of the molasses.  Clark didn't think it that special but it was fun to try.  I should have taken a picture before I cut it but that slipped right by me.

Oat Focacia Sandwich

5 1/2 C white flour
1 C quick cooking oats
2 pkg dry yeast
2 tsp salt
 2 1/4 C water
1/2 C molasses
1 TB butter1 egg slightly beaten
1 TB minced dry onion
1 tsp garlic salt
1 TB sesame seeds

In large bowl combine flour oats, yeast and salt.  In a sauce pan heat water, molasses and butter to 120 - 130 degrees.  Mix wet ingredients with dry ingredients and knead till smooth.   Press dough into greased 14 inch pizza pan and cover and let rise till double, about 30 minutes.  Brush with egg and sprinkle with onion, sesame seeds and garlic salt.  Bake at 350 degrees for 30 to 35 minutes, till golden.   Cool on a rack.  
Split loaf in half horizontally and spread with a mixture of 6 TBS mayo and 2 TBS mustard.  Add desired filling.  Suggested fillings are ham, cheese, lettuce, onion, green pepper and tomato, or roast beef slices, cheese, red onion, lettuce, tomatoes, etc.  Replace top of loaf and wrap in plastic wrap and refrigerate till ready to use.   Cut into wedges.   Serves 12

Cream Cheese Banana Nut Bread

I found this recipe on Pinterest just in time to use my four overripe banans.  The cream cheese adds so much to this recipe, giving it a very moist but light texture.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out their natural oils and adds SO much flavor...Don't skip this step!  To roast them, simply place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes until fragrant and lightly toasted.  I had some sugared, roasted pecans leftover from another recipe, so I just used those.  The original recipe comes from Sugar and Spice by Celeste.

Cream Cheese Banana Nut Bread
***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.  (I used 6 smaller loaf pans.)

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.  (I  cooked my smaller loaves for about 40 minutes.  They turned out perfect.) Cool bread in pans on wire racks for a few minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Pancake, Waffle mix

Saturday morning is pancake day at our house.  I am not a pancake fan but I love to make them and fry them up on my griddle. Once in awhile I will even eat one.  Rather than buy the typical mix, I make my own and think it works well.   A couple of the girls have asked me for my recipe so here it is. 

Mary's pancake mix

10 C flour
7 TBS baking powder
2 1/2 tsp baking soda
3 3/4 tsp salt
1 3/4 C buttermilk Powder

Mix thoroughly and store in an airtight container.   I keep mine in the freezer but if you use it in greater quantities it stores just fine on the shelf of your cupboard.

To make pancakes I use 1/2 C mix per person that I am serving.  For every 2 cups of mix I use one egg.  Add egg (s) to mix and then use  half milk and half buttermilk to thin batter to desired consistency.  Sorry, I don't have exact measurements on the liquid.  You can use only milk if you want.  If I am making waffles I leave the batter thicker than for pancakes.  Also, you can add a couple of tablespoons  of oil to the batter but I don't find that necessary.

Hamburger Buns

Wanted hamburgers for dinner but didn't have any  buns on hand and didn't want to run to the store.   So in less time than it would have taken me to drive to the store and back I made these hamburger buns.  They are easy and quick.  I made them with half wheat flour but have made them with just white flour as well.   Whatever you like works.

Hamburger Buns

1 1/3 C warm water
1/3 C oil
1/4 C sugar
2 TBS yeast
1 tsp salt
2 eggs
4 C flour (I use half wheat)

Mix altogether and let rest for 15 minutes.   Roll out and cut into shapes.  Let raise till the desired size and bake at 375 degrees for 12 to 15 minutes.  Makes 10 to 12 buns, depending on the size you cut them.  (I cut the recipe in half and had 6 large buns.)

Pretzels

I got this recipe from mom. These made the perfect snack to go along with my activity day lesson on prayer. I found a story of how the pretzel came to be. A monk used the scrap pieces of dough and shaped the pretzel to resemble folded arms and used them as rewards for the children as they learned their prayers. The girls ate them right up!

Pretzels
1 TBS yeast
1 1/2 c warm water
1 TBS sugar
1 tsp salt
3 1/2 c to 4 c flour
1 egg, beaten
Coarse salt

In a large bowl, dissolve yeast in water. Add the sugar, salt and enough flour to make a soft dough. Turn onto floured board; knead until smooth and elastic, about 6-8 minutes. (I just mix mine in my Bosch) Divide the dough into 16 equal pieces by cutting with a knife. Shape into a traditional pretzel shape. Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. I like to let mine rise for just a bit (the recipe doesn't require time to rise).
Bake at 425 for 13-15 minutes or until golden brown. Cool on a wire rack. Serve with nacho cheese or your favorite dipping sauce.

Apple Studel Muffins

I was actually searching on Allrecipes.com for another recipe when I found the basis for this recipe. (Submitted by nmariea) After reading the reviews for the recipe I decided to make a few additions and changes. These are delicious, packed with great flavor!

Apple Strudel Muffins
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Galas)
1/2 c Hersey's cinnamon chips

Topping
1/3 c brown sugar
1 tbs flour
1/8 tsp cinnamon
1 TBS butter

Preheat oven to 375 degrees. Grease muffin pan.

Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat together butter, sugars and eggs until smooth. Mix in vanilla. Stir in apples and cinnamon chips. Gradually blend in the flour mixture. This is a pretty thick batter. Spoon the mixture into the prepared muffin pan.

In a small bowl mix the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Yields: 12-18 Depending on size.

Onion and Cheddar Biscuits

This recipe is from Elaine Sweet in Dallas, Tx., and out of Taste of Home. I made a few changes as I think the altitude makes some difference in the liquid. They are tender and delicious.

Onion and Cheddar Biscuits

1/2 C finely chopped sweet onion
8 TBS butter, divided
1/2 C balsamic vinegar
2 C flour
2 TBS sugar
1 TB baking powder
!/2 tsp garlic salt
1/2 tsp pepper
1/8 tsp. cayenne pepper
1 C shredded cheddar cheese
4 green onions, chopped
1/2 C buttermilk (I had to add more, probably used 2/3 C)

In a small skillet, saute sweet onion in 2 TBS of the butter till tender. Add vinegar;cook and stir until liquid is evaporated. Let cool.

In a small bowl, combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese, and green onions. Stir in buttermilk with a fork just until moistened.

Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2 in. thickness; cut and place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm.

Chocolate Zucchini Bread

This is another great recipe from Sisterscafe. A great twist for zucchini bread.

Chocolate Zucchini Bread
Beat 3 eggs
2 c. sugar
1 c. oil
2 tsp vanilla

Add:
2 c. grated zucchini
2 1/3 c flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 c. cocoa
choco. chips (optional if you just can't get enough choco. I use mini chips.)

Pour Batter into greased and sugared loaf pans. (this makes a sweet and crispy crust)
Bake at 350 for 40-45 min.

Naan Bread

After talking with son, C.J., about Turkish breads and other foods that he enjoys, I got on line and found this recipe for Naan bread. It was posted by Lola Mansurov and she also had recipes for some of the other dishes that C.J. mentioned. I will be trying those dishes in the near future.
This is a flat bread that is baked on a pizza stone although it can be done on baking sheets. I did mine on a pizza stone and by the time I finished I had gotten better at shaping the bread. I had to throw the first try away as it was such a mess. This is time consuming as you bake each piece separately (on a baking sheet you can do two) but I thought it fun and we liked the results.

Nann Bread

2 C warm water
1 C warm milk
1 TBS yeast
1 tsp salt
1/2 tsp sugar
1 egg
2 TBS oil
4 1/2 C flour
sesame seeds (optional)
butter (optional)

Mix together the first six ingredients plus 1 TBS of the oil. Mix well. Add flour and quickly mix into a dough. It should be a soft dough and relatively sticky. If it is too sticky, rub oil onto your hands to knead in bowl till smooth . (I had to add more flour as it was a rainy day with lots of moisture in the air). Rub remaining oil over dough and cover. Place dough in a warm place to rise till double, about 40 minutes.

Preheat oven to 500 degrees. If using a pizza stone, place it on center rack of oven while heating. Turn dough onto lightly floured surface and divide into tennis ball size pieces. Flour fingers and work quickly to keep dough from sticking. Let dough balls rest 10 minutes.

When dough is rested, work one ball at a time on a floured surface, pressing it to a 6-7 inch circle. Gently pick it up and toss it from left palm to right palm several times. This creates a triangular or oval shape. If you wish you can spread the dough with butter and sprinkle with sesame seeds. (I used spray butter and the seeds). Open oven and gently place dough on pizza stone. (I put the dough on my pizza paddle and slid it onto stone). Bake for about 3-5 minutes (It took mine 5-6 min.) and take out when the top has golden brown spots. Use wooden spatula or pizza paddle to remove from the oven. Continue with remining dough balls.

If you are using a baking sheet instead of a stone, you can fit two pieces on and it will take a bit longer to bake.

English Muffins

Today I tried a new recipe for English Muffins and got so excited with the way they turned out. Clark just sat and smiled at my enthusiastic reaction. I got the recipe from the food network and it is courtesy of Alton Brown. These are quick and easy unlike other recipes for English Muffins I have tried, and so delicious. We are having bacon-egg-muffins for breakfast in the morning and I can hardly wait. No more store-bought muffins for me! Makes 8-10 muffins. (I made 9).

English Muffins

1/2 C non-fat milk powder
1 TBS sugar
1 tsp salt
1 TBS shortening
1 C hot water
1 envelope dry yeast
1/8 tsp sugar
1/3 C warm water
2 cups all-purpose flour, sifted (I used half white and half wheat)
Non-stick vegetable spray
Equipment needed: electric griddle or frying pan, 3 inch metal rings (can use tuna cans with both ends cut out.)

Combine powdered milk, sugar, 1/2 tsp salt, shortening, and hot water. Stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 tsp of sugar and 1/3 C of warm water and let it rest till yeast has dissolved. Add this to the dry milk mixture and add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle (or electric skillet) to 300 degrees.

Add the remaining 1/2 tsp of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using # 20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove lid and flip rings using tongs. Cover with the lid and cook for another 5 - 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

I cooked mine in an electric skillet and used the lid to cover. I don't have a clue what size my ice cream scoop is so had to experiment with the amount I needed to fill rings with. My first ones were just a little big but the last ones were perfect. When I turned mine over, the rings just fell off so they finished cooking without the rings.

Blueberry Banana Bread

I'm starting to enjoy blueberries, now that I'm nearing the end of my supply in my freezer (enough for 3 or 4 more recipes). I found this recipe in the Taste of Home June/July 2003. It was submitted by Sandy Flick.

Blueberry Banana Bread

2 c flour

1 tsp baking soda

1/2 tsp salt

1/2 c shortening

1 c sugar

2 eggs

2 tsp vanilla

2 medium ripe bananas, mashed

1 c fresh blueberries

In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries.

Pour into three greased 5-3/4 in. x 3-in. 2-in. loaf pans. Bake at 350 for 30-35 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves. (I used 2 medium size loaf pans and baked for about 45 min. after greasing the pans I coated them in sugar for a little extra goodness!)

Zucchini Bread

I know, I seem to be obsessed with zucchini right now but my cup runneth over when it comes to zucchini. Actually the plants have frozen now so there will probably be no more zucchini recipes for this year. This recipe came to me in a ward cookbook and was contributed by Abbie Redden. I have tried other recipes and don't like any of them as well. This past week I made 10 loaves and put several in the freezer. On Sunday I sliced up four loaves and took them to church. I was giving the RS lesson so before I began I mentioned that I was overloaded with zucchini and since I couldn't give it away I brought it as zucchini bread and hoped they would all take a piece, which most of them did. (we have several diabetics that can't eat that stuff). On Monday I had two requests for the recipe as they thought it was better than any they had made. I was flattered but am grateful to Abbie for sharing the recipe.

3 eggs
2 C sugar
3 tsp vanilla
1 C oil
2 C grated zucchini
1 tsp salt
1 TB cinnamon
1/4 tsp baking powder
3 C flour
1 tsp soda
1/2 C chopped nuts (optional)

Beat eggs until light and foamy. Add oil, sugar, zucchini, and vanilla. Mix lightly but well. Add flour, salt, soda, cinnamon, baking powder and nuts. Bake 1 hour at 350 degrees. Makes 2 loaves.

Turkish Rustic Bread

This is another recipe from Binnur's Turkish Cookbook and I love it. It is crusty on the outside and chewy soft on the inside. The recipe is very easy but if you are in a hurry this isn't one to do. You have to start four days ahead of time as it is a sourdough type bread. The only problem with it is that when I make it I want to eat the whole loaf.

Turkish Rustic Bread

Sourdough Starter:
1/4 plus 1/4 plus 1/4 C all purpose flour
3 TBs plus 3 TBs plus 3 TBs warm water

Dough:
1 TBs yeast
1 tsp sugar
1/4 C warm water
3 C flour sifted with
1 tsp salt
1 C warm water

On the first day mix well 1/4 cup flour with 3 TBs warm water in a bowl and cover. Let sit at room temperature.
Second day, add 1/4 C flour and 3 TBs warm water, mix very well and cover. Let sit at room temperature
On third day, add 1/4 C flour and 2 Tbs warm water, mixing well. Cover and let sit at room temperature

On fourth day the starter is ready to use. In a small bowl, mix the yeast sugar and 1/4 C warm water. Stir well so yeast dissolves and let rest 10 minutes. I did not let it rest as I use the instant yeast. Sift flour and salt together and add the yeast mixture, 1 C warm water and the sourdough starter. Mix and knead the dough for about 10 minutes till it becomes smooth.

Place dough on a floured tray, sprinkle with flour and cover with cloth. Let stand in a warm spot to double, about 2 hours. (I put mine in a greased bowl and covered) You can turn the oven on to warm for a minute, turn it off, and then place the dough in the oven to rise if you wish.

Place dough on floured counter and knead for about 3 minutes to get out bubbles. Shape into an oval, and place on a tray sprinkled with cornmeal to rise again. Can put on a parchment paper if desired. It wil take about 40-45 minutes to double. Use a razor or very sharp knife to make deep slashes in the dough for the steam to come out.

Put some water in an oven-safe bowl and place in the bottom of the oven. Preheat oven to 425 degrees. Bake on middle rack for about 40 minutes. Place on wire rack to cool. Slice and serve.

Since I used the fast rising yeast it took less than two hours to double in size.

Bread In A Hurry

There is nothing like fresh hot bread out of the oven, but yet many tend to shy away from this dying art. Every time I make bread I think this isn't hard why do I put this off. Usually it is a time factor. If that is what holds you back here is a recipe for you to try. This can be done from grinding the wheat to out of the oven in under 1 1/2 hours. It is a moist bread and it is yummy! This recipe is from my husband's cousin Laura M.

Whole Wheat Bread

7 c wheat flour

2/3 c gluten flour

2 1/2 TBS instant yeast

5 c steaming hot tap water

2 TBS Salt

2/3 oil

2/3 honey or sugar (I used brown sugar)

2 1/2 TBS bottled lemon juice

5 c wheat flour

In a Bosch or other stand mixer, mix first three ingredients. Add all the water and mix for 1 minute. Cover the bowl and let it rest for 10 min. Add the rest of the ingredients except for the remaining flour, and mix for 1 min. Then add the remaining flour mixing it in 1 cup at a time. Then mix for 6 to 10 min. Divide dough and place it in four greased loaf pans. Turn oven on to warm for one min. Then turn oven off and place loaves in oven for 15 min. Leaving the dough in the oven turn it on to 350 and and bake for 30 min.

-This should be a soft dough. I'm not sure if I got distracted and added to much flour, but it ended up needing water added so the dough wasn't to stiff. Next time I make it I'll take notes on the flour and add an edit here it needed. It turned out delicious

-I used white wheat-hence the lighter color

Basic Biscuits

I found this recipe on Food Network. It is Paula Dean's recipe. Biscuits and sausage gravy is one of my all time favorite breakfasts. I absolutely love this biscuit. I did adjust the amount of salt, what can I say "I'm a saltaholic". Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
3/4 to 1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening
2 cups buttermilk

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Makes 20-24 biscuits.
-The recipe didn't say to let them rise and Im usually in a hurry so I don't, but this last time I made them I let the second pan raise for a bit, good either way. If you have the time go ahead.