Tuesday, October 26, 2010

Whole Wheat Bread

Found this one on allrecipes.com and tried it out yesterday - so delicious!

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

I also added about 3 TB of flax seed meal and 2 TB of oat bran to my whole wheat flour


1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

**I only baked one loaf. I shaped the other two on saran wrap, wrapped them tightly and then put them in a freezer bag to freeze for later. To use from frozen, just put a loaf in the fridge for 24 hours, then put it in greased loaf pan and allow to rise the second time (1 inch above pan) before baking as in recipe.

Monkey Bread

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 package of Cook and Serve Butterscotch pudding mix
1/2 cup butter
1 cup packed brown sugar
1/2 cup chopped walnuts or pecans (I used pecans)
1/2 cup raisins (I omitted)

1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch Bundt® pan (solid bottom).

2. Finely chop pecans/walnuts and sprinkle in bottom of Bundt pan. Shake half of a package of butterscotch pudding mix over the nuts.

3.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using raisins, arrange them in and among the biscuit pieces as you go along.

4.In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

5.Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for a few minutes, then turn out onto a plate.  The bread just pulls apart with the help of a fork (the nuts make it a bit messy but yummy!).