khorasan bread

 

My friend Alexa introduced me to two words I had never heard of: kamut and khorasan.  Look them up- they are ancient grains...and why wouldn't I want to try working with ancient grains?!  We split a 50 pound bag of 100% whole grain khorasan (and saved A LOT of money that way) and this was the first recipe I tried.  I love knowing just how nutritional this bread is AND it tastes delicious.  Everyone in the family who tried it enjoyed it.

You should know that when I make whole wheat bread they really don't like it much.  It's just too hearty and tastes too healthy.  I love that this bread was a go!...because I have 24 more pounds of it to use. :)

khorasan bread (occasionally eggs)

prep: 15 minutes, cook time: 35 minutes, rising time:  1 hour 30 minutes, total: 2 hours 20 min

1 2/3 cups non-diary milk, or dairy milk

2 tablespoons honey or maple syrup

2 tablespoons olive oil

2 1/4 teaspoons dry yeast

1 pound khorasan flour

1 teaspoon sea salt

Heat the milk in a small saucepan until just warm to the touch.   Pour it into a large mixing bowl (or the bowl of your stand mixer) and stir in the honey and oil.  Check the temperature now- it should be about skin temperature.

Mix in the yeast, then set aside to bloom for about 10 minutes.  If it doesn't bloom, either your yeast is too old or the milk was too hot.

Stir in the flour and salt to form a wet, shaggy dough.

Knead for about 8 minutes on low speed with the dough attachment or knead by hand (that's what I did).

Set the dough aside to rise, covered, for about an hour in a warm, draft-free place,  It should double in size.

Once the dough has risen, grease or line a bread tin.  Generously flour a work surface and turn the dough out onto it.  Dust with some more flour, then press into a rough rectangle.  The short edge should be the same length as your bread tin.

Roll the dough into a tight spiral from the short edge, then place it seam side down into the prepared tin.

Cover and set aside to rise again for 30 minutes, or until the dough has just reached the top of the tin.  While the dough is rising preheat the oven to 375 degrees.

Bake the bread for 30-35 minutes or until the top is golden and the bread sounds hollow when tapped.  Cool for a few minutes in the tin before tipping it out and cooling fully on a wire rack.

Let the bread cool before slicing.  

amazing crusty no knead bread

 

Amazing, delicious bread!  Very crusty.  I'd been wanting to make this bread for a long time but I kept forgetting that this is an OVERNIGHT bread recipe.  Well, I finally planned ahead.  I'll be planning ahead more often.

amazing OVERNIGHT crusty no knead bread (gimme some oven)

3 1/4 cups (425 grams) all-purpose flour

2 teaspoons fine sea salt

1/2 teaspoon active dry yeast

1 1/2 cups warm water (about 110 degrees F)

Mix the dough:  Stir together the flour, salt and yeast in a large mixing bowl until combined.  Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy which is ok.)

Let the dough rise:  Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours.

Shape the dough:  Transfer the dough to a well-floured surface.  Fold the dough on top of itself- pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape- to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.)  Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top.  Use your hands to shape the ball into an even circle.  Lightly flour the top of the dough ball, then loosely cover it with plastic wrap to rest while the oven heats.

Heat the oven and Dutch oven:  Place the Dutch oven inside of your oven then set oven to 450 degrees F.  Wait for 20-30 minutes for the oven to heat, while the dough continues to rest.

Bake:  Very carefully, use oven mitts to remove Dutch oven from the oven.  Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven.  Cover with the Dutch oven lid and bake for 30 minutes.  Then carefully remove the lid and bake for 10-20 minutes more until the crust of the bread reaches your desired level of doneness.

Serve:  Remove from the oven, uncover and then carefully lift up the edges of the parchment to transfer the bread to a wire cooling rack.  Cool for at least 30 minutes.

pumpkin cinnamon rolls

 

These were awesome.  It was one of those Sunday mornings when I was in the mood for a little baking.  Actually, I was looking for a dinner recipe and got distracted. :)  My friend Karen's husband isn't a fan of pumpkin but liked these so there you have it!

pumpkin cinnamon rolls (gimme some oven)

1/2 cup milk

1/4 cup butter

2 1/4 teaspoons instant yeast (or 1 packet)

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon fine sea salt

3/4 cup pumpkin puree

1 egg

cinnamon filling

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

maple cream cheese frosting (I used cinnamon cream cheese icing I had in the fridge)

4 ounces cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup maple syrup

Combine milk and butter in a microwave safe bowl.  Heat on high for 1 minute, then remove and stir to help melt and dissolve the butter.  Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm.

In a separate bowl, whisk together 3 cups of the flour (not all the flour), granulated sugar, pumpkin pie spice, and salt until combined.

Add the pumpkin puree and egg to the yeast mixture and combine.  Add the flour mixture and knead until smooth and the perfect dough-like consistency.  Place the dough ball in a greased bowl, cover with a damp towel and let it rest for 10 minutes.

While the dough rests, make the filling by whisking together the granulated sugar, brown sugar, cinnamon and pumpkin pie spice together in a small mixing bowl until combined.

Once the dough is ready, turn it out onto a floured work surface.  Use a floured rolling pin to roll the dough into a large rectangle about 10x15 inches.  Us a knife to spread 1/4 cup of softened butter out evenly over the entire surface of the dough.  Sprinkle the dough evenly with the cinnamon and sugar mixture, and gently pat it down into the butter.

Beginning at the 15-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals.  Use a knife to slice off the two ends of the roll (just 1/2 inch or so because they typically don't have as much cinnamon and sugar filling) so that the ends are even.  Cut the remaining dough into 12 equal rounds.

Place each of the cut cinnamon rolls into a greased 9x13-inch baking dish.  Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes.  Heat the oven to 350 degrees.

While the dough is rising, whisk the maple cream cheese frosting ingredients together in a mixing bowl until smooth.  If the frosting seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency.

Once the rolls have risen, uncover the dish and place it on the center rack of the oven.  Bake for 15-20 minutes, or until the rolls are golden and cooked through.  Transfer the baking dish to a wire rack and let the rolls cool for at least 5 minutes.

Drizzle or spread with the maple cream cheese frosting, serve warm and enjoy!

easy cheesy breadsticks

 

These breadsticks are now my favorite breadstick recipe.  So easy and it makes half a sheet pan which is perfect.  

easy cheesy breadsticks (mels kitchen cafe)

1 cup warm water

2 teaspoons instant or active dry yeast

1 teaspoon sugar

1 teaspoon salt

2 to 2 1/4 cups all-purpose flour or bread flour

2 tablespoons melted butter

1 tablespoon garlic herb seasoning

1 1/2 to 2 cups shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees.  Place a baking stone on a rack in the lower third of the oven.  If you don't have a baking stone, use an over turned baking tray.  Allow the baking stone/baking tray to heat at 425 degrees for 15-20 minutes before baking the breadsticks.

In a large bowl, stir together the warm water, yeast and sugar.  Let sit for 3-4 minutes until foamy.

Add the salt and flour and stir together until the dough forms a shaggy ball.  It should be so soft and slightly sticky but not overly wet.

Knead the dough (right in the bowl) 15-20 times. 

Knead and pat the dough one final time into the ball, cover the bowl and let the dough rise for 15-20 minutes until noticeably puffy.

Lightly grease a half sheet pan with nonstick cooking spray (or brush with melted butter)

Grab the dough from the bowl and stretch it out just a bit into a thick rectangle before placing on the sheet pan.  Press the dough evenly into a large rectangle in the bottom of the sheet pan.

Brush the dough with the melted butter.  Sprinkle with garlic herb seasoning.

Sprinkle the mozzarella cheese evenly over the top of the dough followed by the Parmesan cheese.

Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.

Place the sheet pan of breadsticks directly  on the preheated pizza stone or over turned baking sheet and bake 15-17 minutes until the breadsticks are golden and the cheese is bubbly.

Cut the breadsticks in half lengthwise and then cut into strips for about 18 breadsticks total.

delicious dinner rolls

 

Delicious rolls!  I thought my family would appreciate some comfort food since we have Covid in the house. I pulled out my Kitchen Aid mixer for this recipe and decided it's not so bad to use a mixer instead of kneading by hand although I do prefer the old fashioned way.   These rolls are easy to make and worth it.

delicious dinner rolls (allrecipes.com)

2 1/2 cups warm milk

4 teaspoons active dry yeast

1/2 cup sugar

2 eggs

1/2 cup butter, softened

2 teaspoons salt

7 cups all-purpose flour (I needed 8-9 cups)

melted butter for tops

Pour milk into the large mixing bowl and sprinkle yeast over the surface.  Allow to rest for 5 minutes.  Beat in the sugar, eggs, 1/2 cup butter and salt; blend thoroughly.  Gradually stir in the flour to make a soft dough.  Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.  Punch down the dough, cover the bowl and allow to rise again.  Repeat this step two more times.

Break off 2 to 3 inch pieces of dough, roll lightly into a round shape and place in prepared baking dish, edges touching.  Repeat to make 36 balls (I actually made 24).  Cover and let rise until doubled in size.

Preheat oven to 400 degrees.  Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.  When rolls are finished baking, drizzle melted butter over the top and serve warm.

whole wheat bread

 

Our friends brought over some freshly baked, warm whole wheat bread this afternoon and it was such a treat.  Of course whole wheat is my favorite and this was my favorite recipe yet!  Jana grinds her own wheat which probably makes a difference but I want to give this recipe a try.  It's for 6 loaves but I plan to halve the recipe since I don't have 6 loaf pans.

whole wheat bread (my friend Jana)

9.5 cups whole wheat, ground (equivalent of 15 cups ground flour)

5 cups warm water

1 rounded tablespoon sugar

2 tablespoons yeast

1000-2000mg vitamin C crushed into powder (ascorbic acid)

2-2 1/2 tablespoons salt

2/3 cup olive oil

2/3 cup honey

Dissolve yeast and sugar in water until foamy (about 5 minutes).  Add salt, oil, vitamin C, and honey.  Add flour 1/2 cup at a time while bosch is running.  After flour is added completely, knead on full speed for 10 minutes.  Form into loaves (Jana does 6 loaves in 8x4 inch pans).  Place in greased loaf pans.  Let rise until double.  Bake at 350 degrees for 25 minutes.

jalapeno, cheese & onion foccacia

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This foccacia was a hit!  It made two rounds and all but two slices were eaten.  I'll be making this again very soon.

jalapano, cheese & onion foccacia (adapted from Better Homes & Gardens New Cookbook)
3 1/4 to 3 3/4 cups bread flour or all-purpose flour
1 package active dry yeast or 2 1/4 teaspoons
1 1/4 cups warm water
1 tablespoon olive oil
1 1/2 cups chopped onion
2 cloves garlic
1/2 cup sliced jalapeno rings from the jar (mine were "tame")
2 cups shredded cheddar cheese

In a large mixing bowl combine 1 1/4 cups of the flour and the yeast.  Add the warm water, the 1 tablespoon oil and 1 teaspoon salt to the dry mixture.  Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly (I did this by hand).  Beat on high speed for 3 minutes (I stirred by hand).  Stir in as much of the remaining flour as you can.
Turn dough onto a lightly floured surface.  Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total).  Shape dough into a ball.  Place in a lightly greased bowl; turn once.  Cover and let rise in a warm place til double in size, about 1 hour.
Punch dough down.  Turn onto a floured surface.  Divide in half.  Shape each portion into a ball.  Place on 2 lightly greased baking sheets.  Cover; let rest 10 minutes.
For topping, in a medium skillet cook onion and garlic in the 2 tablespoons oil, covered over low heat 3 to 5 minutes or till onion is translucent, stirring occasionally.  Uncover; cook and stir just till onions begins to brown.  Remove from heat.  If using olives, stir into onion mixture; set aside.
Using your hands, flatten each ball to about 12 inches in diameter.  Make 1/2-inch deep indentations over 2 inches.  Place jalapeno rings onto the dough, spreading them around. Spoon onion mixture on top.  Top with 1 cup of shredded cheddar cheese per foccacia.
Bake in a 375 degree oven 25 minutes or until golden.  Use a pizza cutter to slice.

olive focaccia bread

We had a delicious Father's Day dinner.  Peruvian Beef Kabobs, Grilled Vegetable Kabobs, fresh veggies with hummus, fruit and olive focaccia bread.  For dessert we had store bought cheesecake with fresh berries and Hershey's triple chocolate cake.  It was a lot of food and tasted so good.

olive focaccia bread (adapted from the pioneer woman)
makes 2
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water
3-4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
1 cup olives (any variety or combination roughly chopped and blotted dry)
olive oil for drizzling
kosher salt for sprinkling

Sprinkle yeast over 1 1/2 cups warm water.  Let stand for a few minutes.
Add salt, olive oil and 3 cups flour and mix together with a spoon until you need to use your hands.  Knead, adding flour as necessary until a nice soft dough forms.
Coat dough with a little olive oil and put back into the bowl and cover bowl with plastic wrap.  Set aside for 1-2 hours or store in the refrigerator until needed.
To make focaccia, remove dough from bowl and place on a lightly floured surface.  Place chopped olives on top of the dough then very gently knead the olives into the dough.  Divide dough in half and roll each half into a large, thin oval/rectangle.  Place on separate sheet pans or cookies sheets drizzled with olive oil.  Drizzle more olive oil on top of the ovals.  Let sit for up to an hour.
Preheat oven to 400 degrees.  Press dimples into the surface of the dough.  Drizzle with olive oil and sprinkle with kosher salt.  Bake 30-40 minutes until focaccia is golden brown.  Cut into pieces with a pizza cutter or sharp knife.  Serve right away.

100% whole wheat french bread

I decided to try a bread recipe I love but a whole wheat version since I avoid refined grains as much as possible (my family is another story).  This bread is so soft and delicious!  I pulled out my homemade strawberry jam and sunshine jam and the family really enjoyed it.  They prefer the white french bread but with jam they'll eat whole wheat! :)
Note:  With the leftover loaf I think I'll make a big hoagie sandwich.  My kids will love that.  They love big, long Subway-type sandwiches and won't mind the whole wheat at all with all the fixings!

100% whole wheat french bread
makes 3 loaves
2 1/2 cups very warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons oil
5 1/2 cups whole wheat flour (I used King Arthur brand)
2 tablespoons yeast

Note:  You can make this bread using a standing mixer but I like to make it by hand.
Pour yeast into a large bowl.  Slowly pour very warm water over the top.  Add sugar, salt and oil.  Let stand 5-10 minutes until yeast softens.  Add flour 2-ish cups at a time until you've added 5 cups and stir well.  When you are unable to stir well with a spoon, begin kneading in the bowl until dough is soft and flour is well incorporated and you can take the blob of dough out of the bowl and knead it on the counter top.  Continue to add flour until a soft dough forms.  Place back into the bowl and let rest 10 minutes.  Punch dough then let rest 10 minutes.  Repeat until you have punched the dough 5 times.  After the final 10 minutes divide the dough into 3 balls.  Use your hands to roll the balls into long rectangular bread shapes.  Brush tops with olive oil.  Bake at 375 degrees for 20-25 minutes.

whole wheat pizza dough

When my family heard we were having pizza for dinner there was some cheering!  They enjoy making their own pizzas.  I wanted a whole wheat dough this time so tried a new recipe.  Everyone loved their pizza (even my oldest who used pesto and vegan cheese) and it was simple to make.

whole wheat pizza dough (slightly adapted from Sally's Baking Addiction)
1 teaspoon granulated sugar
1 tablespoon yeast
1 1/2 cups warm water
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
3 1/4 cups whole wheat flour
olive oil for brushing crust

Combine the sugar, yeast and warm water in a large bowl.  Stir it around and let it sit for 5 minutes or until the yeast is foamy and dissolved.  Add the oil, honey and salt.  Mix by hand.  Add 3 cups of whole wheat flour and mix until the dough starts to come together.
Knead for 5 minutes by hand on a lightly floured surface.  If the dough is too wet add up to 1/3  cup more flour.  After kneading the dough should be smooth and elastic.  Poke it with your finger- if it slowly bounces back, your dough is ready to rise.  If not keep kneading.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with oil.  Turn it over to coat all sides.  Cover tightly with plastic wrap and allow to rise in a warm environment for 30-60 minutes.
Preheat oven to 475 degrees.  Grease and dust 2 baking sheets or pizza pans with nonstick spray or olive oil. Sprinkle with cornmeal if desired.
Divide the dough into two balls.  Flatten each ball of dough one at a time on a lightly floured surface for two pizzas.  Or shape into multiple smaller pizzas for individual pizzas.  Transfer dough to the pizza pan or baking sheets.  Top with your favorite toppings.
Bake 15 minutes.  Serve nice and hot.

soft whole wheat bread

I wanted to make whole wheat bread so my oldest and I could enjoy it along with the rest of the family- we both stay away from refined carbs.  This was a great recipe!  We really enjoyed it and so did everyone else.  Twelve thumbs up.

soft whole wheat bread (slightly adapted by baking a moment)
3 cups warm water
2 packets yeast (or 5 tablespoons bulk yeast)
1/2 cup honey (I used 1/4 cup)
1 teaspoon salt
6 tablespoons butter, softened (I used earth balance for my oldest whose vegan)
at least 7 1/2 cups whole wheat flour

Pour the warm water in a large bowl and sprinkle yeast on top.  Set aside for 5 minutes and allow to proof.
Add the honey, butter and salt.
Stir in 2 cups of the flour.  Keep adding flour 2 cups at a time until you reach about 6-7 cups and the dough pulls away from the sides of the bowl.
Knead on a floured surface adding flour 1/2 to 3/4 cup a time until it is no longer sticky but smooth and elastic, about 10 minutes.
Place dough in a large greased bowl and cover with plastic wrap.  Let rise in a warm place until doubled in size, 30-45 minutes.
Lightly mist (2) 9x5 inch loaf pans with non-stick spray.
Punch down the dough and shape into two loaves.  Place in prepared pans.  Let rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven to 350 degrees.
Bake 40-45 minutes or until loaf sounds hollow when lightly tapped.

almond twists

I brought one of these almond twists home from our Relief Society meeting and let my kids share it.  They went crazy over it.  They loved the orange essence and almond and of course the icing drizzle over the top.  Very delicious.

almond twists
roll dough:
2 tablespoons yeast
1/2 cup warm water
4 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon orange zest
1 cup soft butter
6 eggs

almond filling:
8 ounces almond paste
1/2 cup soft butter
3/4 cup packed brown sugar
1/4 cup chopped almonds

Dissolve yeast in warm water in mixing bowl until foamy.  Add 3 cups flour, sugar, salt, orange zest, butter and eggs.  Mix at low speed until blended.  Beat 4 minutes at medium speed.  At remaining flour and continue beating at low speed until blended (use paddle attachment).  Cover and let rise in warm place until doubled.  Punch down, cover and refrigerate for at least 8 hours.  Prepare filling by combining all ingredients until blended.
After refrigerating, punch down dough and divide in half.  Place half on floured surface and roll to a 10x16 rectangle.  Spread half of filling and fold dough lengthwise into thirds, forming a long rectangle.  Cut into 16 one-inch strips.  Twist each strip and place on baking sheet with parchment paper.  Repeat with remaining dough and filling.  Cover and let rise in warm place until doubled.  Bake at 350 degrees for 15 minutes until golden.  Drizzle with icing made from 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon almond extract.  Makes 32 twists.

sour cream thyme rolls

Who can resist rolls with the name "sour cream thyme rolls"?  Creamy and savory.  Mary brought these to our Relief Society meeting where she taught bread making.  Everyone loves Mary.  Does she know how to entertain!

sour cream thyme rolls
2 tablespoons yeast
1 cup warm water
2 tablespoons sugar
1/2 cup unsalted butter, sliced into 8 pieces
2 cups cake flour
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cup sour cream
2 tablespoons fresh thyme leaves

Stir together yeast, sugar and water, let foam.  In food processor, mix flours and salt.  Add butter, and pulse until mixture resembles course meal.  Empty into a large mixing bowl and stir in yeast mixture sour cream and thyme until combined.  Place a heaping 1/3 cup in greased muffin tin and cover with buttered plastic wrap.  Let rise until doubled, about 1 hour.  Bake at 400 degrees for 10 minutes, then brush with butter and bake an additional 10-15 minutes until golden.  Makes 12.

oatmeal dinner rolls

Mary brought these oatmeal dinner rolls to the Relief Society Meeting where she taught bread making.  These rolls are very light and very pretty with a sweet touch to them.  Very nice rolls.

2 cups water
1 cup quick cooking oats
3 tablespoons butter
1/3 cup brown sugar
2 tablespoons dry yeast
1/2 cup warm water
1 tablespoon sugar
4 cups flour
1 1/2 teaspoons salt

Bring 2 cups of water to a boil in a medium saucepan, stir in oats and butter.  Boil, stirring constantly for 1 minute.  Remove from heat, add brown sugar and let cool to 110 degrees.
Stir together yeast, sugar and warm water in a bowl of mixer, let foam (5-10 minutes).  Mix in oat mixture, flour and salt at medium speed until smooth.
Turn out dough on a lightly floured surface, knead until smooth and elastic, about 5 minutes.  Place in greased bowl and cover and let rise until doubled, 1 hour.  Punch dough down and divide in half.  Divide each half into 16 balls and place into a greased 9-inch cake pan.  Cover and let rise for about 30 minutes.  Bake at 375 degrees for 15 minutes until golden brown.

mary's french bread

We had the best Relief Society meeting last week.  Mary came and showed bread making.  She taught everyone how to make french bread and provided lots of different kinds of breads and rolls for us to sample with some soups that I brought.  

mary's french bread
2 1/2 cups very warm water
2 tablespoons sugar
just under 1 tablespoon salt
1/4 cup olive oil
2 tablespoons yeast
5-6 cups flour (she uses bread flour but you can use all-purpose if you want to)

Using a Kitchen Aid mixer, mix sugar, salt, olive oil and water.  Mix in yeast and let foam, 5-10 minutes.  When foamy, add flour til pulling away from sides of the bowl.  Let rise for 10 minutes, then punch down.  Repeat this 4 more times for a total of 5 punch downs.  Empty dough on floured surface and divide into 4 pieces.  Shape as desired (Mary made 2 rounds and 2 loaves of French bread) and let rise for about 30 minutes.  Brush top of bread with olive oil and sprinkle with salt.  Snip dough with scissors if you want a decorative touch.  Bake in preheated 375 degree oven for 15-18 minutes.  Bread will be browned and sound hollow when tapped.

easy whole wheat bread

I was looking for a whole wheat bread recipe without sugar or fat.  This bread is terrific and SOOOO quick and easy to make.  Delicious bread in under 2 hours.  Did I mention it has only 4 ingredients?

easy whole wheat bread (spartanlifeblog.com)
4 cups whole wheat flour
2 1/4 teaspoons active dry yeast, or 1 packet
1 1/2 teaspoons salt (I thought this was too much!)
2 cups warm water
optional:  rolled oats to sprinkle on top before baking

In a large bowl mix together the flour, yeast and salt.  Then pour in the warm water and knead with your hands until a dough forms (the dough will be sticky and that's ok).
Cover the bowl with a kitchen towel or plastic wrap and let it rest in a draft free place for 1 hour.
After I hour preheat your oven to 400 F and line a round baking dish with parchment paper.
Transfer the dough to the round baking dish.  Shake the dish so the dough settles into the space of the dish evenly, or pat it gently with your hands to fill it.
Let the dough rest another 30 minutes.
Score the dough with a knife (criss-cross shape in the center) and sprinkle it with oatmeal (I rubbed my bread with a little olive oil first).
Bake for 35-40 minutes or until the crust is a deep golden brown.

the most delicious white bread

This bread is sooo delicious.  I think it's the best homemade bread ever! My 11-year old wanted to learn how to make bread so we made these loaves as a trial so she can arrange to make the bread for the sacrament at church sometime soon.  It's so light and fluffy! Hall of Fame.

the most delicious white bread  (allrecipes.com)
4 1/2 teaspoons active dry yeast (two packages)
3 tablespoons white sugar
2 1/2 cups warm water
3 tablespoons shortening, softened
1 tablespoon salt
6 1/2 cups bread flour (we used all-purpose flour)

In a large bowl, dissolve yeast and sugar in warm water.  Stir in shortening, salt and 2 cups of the flour.  Stir in the remaining flour, 1/2 cup at a time, stirring after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.  Divide the dough into two equal pieces and form into loaves.  Place the loaves into two lightly greased 9x5 inch loaf pans.  Cover the loaves with a damp cloth and let rise until double in volume, about 40 minutes.
Bake in a preheated oven at 375 degrees for about 30 minutes or until the top is golden brown.

dutch oven cheddar jalapeno bread

My oldest found this recipe and gave it to her dad because he is currently LOVING baking sourdough bread in his dutch oven.  He tried this right away and it was DELICIOUS!  Cheesy and spicy and rich!  The only annoying thing was that it was a recipe found on you tube and wasn't written out so we had to start and pause the video multiple times while jotting down the recipe.  This ought to be much easier (the recipe written out is at Tasty.com)!

dutch oven cheddar jalapeno bread (YouTube)
3 1/2 cups bread flour, plus more for dusting
2 1/2 cups shredded sharp cheddar cheese, divided
2 jalapenos, seeded and sliced
1 jalapano, seeded and sliced (for the topping)
1 tablespoon kosher salt
2 cups warm water
1 packet instant yeast
1 tablespoon olive oil

In a large bowl, combine the bread flour, cheese, 2 jalapenos and salt.  Stir well.
In a separate bowl, combine the warm water and yeast.  Add the water and yeast to the flour mixture and stir until the dough comes together.
Cover with a kitchen towel and let rest in a warm place for 1 hour.
With a spatula fold the dough around the edges of the bowl toward the center.  Cover with a kitchen towel and let rest in a warm place for 30 minutes.
Put the Dutch oven and lid into the oven and preheat to 450 degrees for 30 minutes. 
Lightly flour a work surface.  Take the dough out of the bowl and onto the floured surface.  Flip over and carefully brush away excess flour.  Fold the edges of the dough towards the center 8 times then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick.  Sprinkle with 1/2 cup cheese.  Using a sharp knife, score the bread with an "X".  Arrange the jalapeno slices on top of the cheese.
Remove the Dutch oven from the oven and use the parchment to lift the bread into the pot.  Cover the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack.  Remove the parchment paper and let the bread cool for at least 1 hour before slicing.

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therese's whole wheat dinner rolls

Hall of Fame!  My friend Therese and her daughter stopped by Sunday afternoon with these rolls as a thank you.  Doesn't food make the best thank you?!  I've always thought so.  It was sort of embarrassing that as we stood at the doorway chatting that my kids started eating the rolls.  My kids loved them so much I had to try them and before you knew it the entire family was eating rolls in front of them, eating while talking.  I hope instead of thinking our manners were atrocious it was more of a compliment.  I asked for the recipe right away because I know how difficult it is to find a whole wheat roll recipe that is light and fluffy and delicious.  These rolls are insanely good.

therese's whole wheat dinner rolls (my friend Therese)
3/4 cup plus 3 tablespoons warm water
2 tablespoons dry milk
3 1/2 tablespoons honey
2 teaspoons fast rise  yeast
1 teaspoon salt
3 tablespoons butter, cut into thin slices
3 cups whole white wheat flour

Add all the ingredients, except for the flour, into bread mixer. Once yeast is activated, add flour and mix for at least 8-10 minutes on high. Add more flour if dough is still sticky. Shape dough into crescent shapes and place on prepared cookie sheet.  Spray the tops of the rolls with cooking spray or butter and lightly cover rolls with plastic wrap. Let rise for 45 minutes then bake in preheated 350 degree oven for 12-20 minutes or until just slightly golden. Makes about 12 rolls. Enjoy!    

 

Tips from Therese's sister who developed this recipe (Therese gets the credit because she made them for us!):

*I prefer using white wheat flour instead of red wheat flour. It makes a more delicate texture for the rolls. I also grind it fresh before every batch.

*You can let the dough rise once before shaping it into rolls and then again after the dough is in the roll shape but I’m usually too busy for this extra step and I think they turn out just fine with just one rising.

* Try not to overcook the rolls.

*I always double this recipe because my kids devour them so fast!   

orange cinnamon rolls

These orange rolls were sensational and because of them I can say we started off the New Year in the best way possible; at least as far as our taste buds are concerned.  I doubled the recipe so we could share them and I will always plan to double this recipe- it would be foolish not to.  Happy New Year!

orange cinnamon rolls (food.com)
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 1/2 teaspoons orange zeset
1/2 cup orange juice
1/4 cup sugar
1 teaspoon salt
1 egg
2 tablespoons butter
3- 3 1/2 cups all purpose flour (although I didn't measure the flour)

filling
2 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon butter 

orange icing
1 cup confectioners' sugar
1 tablespoon orange juice (I used more)
1 tablespoon orange zest
1 teaspoon vanilla extract

Dissolve yeast in warm water in large mixer bowl.  Add orange peel, orange juice, sugar, salt, egg, butter and 1 1/2 cups of the flour.  Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally. (I stirred by hand).
Stir in enough of the remaining flour to make dough easy to handle.  Turn dough out onto floured surface and knead 5 minutes until dough is smooth and elastic.  Cover; let rise in warm place until double (I put inside my warmed oven for a half an hour).  Punch dough down and on lightly floured surface, roll into a rectangle 15x9.  Spread with 1 tablespoon butter and sprinkle with combined cinnamon and sugar.  Roll up, beginning at one of the long sides; pinch edge of dough into roll to seal well; stretch to make roll even.  Cut roll into 15 slices about 1" wide.  Place slices slightly apart on a greased oblong baking pan or in greased muffin cups.  Cover and let rise until double, about 30 minutes (I omitted!).  Bake in a 375 oven until rolls are golden brown, about 25 to 30 minutes. 
Mix together icing ingredients and frost while warm.