Honey Whole Wheat Bread

WOO{hoo!!}  

Who doesn't get excited about good homemade bread?!  

If you don't, something is sad and unbalanced in your life.

Bread is one of the oldest, earthiest staples of the human diet and thank GOODNESS for the addition of butter to that diet because the combination is….literally….a little slice of heaven.

Thankfully, I'm not on the anti-grain, anti-gluten track right now….maybe I will be someday, but happily NOT today!!!  (although I should be…my love of homemade bread isn't healthy)  I got into the Paleo Diet thing and I definitely love aspects of it, but I really feel like God gave us all of the resources we need here on earth to be healthy, including grains, and I definitely believe in moderation in ALL things.  

I try to eat healthy, I really, really do.  My family eats SO much healthier than I ever did as a kid.  I'm not a total health-nut, but I'm a huge fan of being mindful and making good choices.  My new goal is to quit being lazy (yeah, right) and have healthy bread on hand to make school lunches with.    

In trying to be careful of what wheat I use for my bread, and came upon this brand on Amazon, which is a Non-GMO, organic wheat berry.  YES! 

Wheat has become controversial lately, but here are some of the researched health benefits to wheat:

*helps lower hazards of heart disease

*helps diabetes patients regulate blood glucose levels

*the nutrient value of wheat is maintained even after grinding it into flour

*energy booster

*controls obesity 

*improves body metabolism

*helps reduce chronic inflammation

*anti-carcinogenic 

well…the list goes on, but here is a great site if you're interested.

Obviously, making bread with butter, sugar, and other ingredients doesn't ensure a 'healthy' product, but overall, if you're going to eat bread, you might as well reap the benefits of whole wheat and grind some yourself.  

I don't have a heavy-duty wheat grinder like most people, but I do have this handy little Kitchenaid attachment that was WAY cheaper!  However, since I have experimented with this wheat and it's amazing flavor, I might have to get a better grinder.

Golly!  I feel like the Little Red Hen…which means that I get to eat all of the bread myself.

Okay, so I'm NOT a bread whiz.  I'm not that "Bread Queen" that everybody knows.  I just like making my own bread and here is something I learned while doing it:

It needs to be MOIST.  This is what my bread dough looks like AFTER I am done adding flour.  It's a little mushy, but after kneading it for 15 minutes (below)….

It starts to become more elastic and cling to the bowl a little more.  This is the texture I'm after because it produces such a light, fluffy, moist bread.  If you have too much flour to start with, your bread can get heavy. 

At the end of kneading, roughly 15-20 minutes depending on your dough, It should be a little stretchy and sticky.  Mine is particularly sticky because I used honey.  

and now the waiting begins…..

recipe is below, but this is my bread rising…isn't it beautiful?!  Even the dough tastes yummy - there is no bitter flavor from these wheat berries.

 In the meantime…while I'm waiting…

check out my newest, most adorable little plant!!!!

{gasp!!}  She's so tiny, beautiful, and I call her Flora.

It was love at first sight - I was at Safeway purchasing fruit and she was sitting all by herself on a plant stand.  I really think she needed me.  I had to do the right thing and bring her home.

Flora likes her new home on my window sill.  My teenage son tries to tell her mean things like how I'm horrible with plants, how nothing ever survives in my care, but I told her not to listen to that nonsense.  We're going to be good friends, Flora and I.  

 Oh, and while the Kitchenaid was just sitting there….on the counter doing nothing…the only natural thing to do while waiting for bread to rise was to make Kadie's coconut chocolate chip cookies.  Hey - it made sense.

Like I said, I'm not a health nut.

Okay….imagine the most amazing homemade bread smell…

Everything seems right in the world when the house smells like fresh homemade bread that was JUST pulled out of the oven.  

…and here come the little people.  This poor bread sat and cooled for all of 5 minutes before my littles were hovering all over it.

This, friends, is evidence of a wonderful, happy childhood.

This bread is so light, fluffy, moist, and OH SO GOOD!!!!  

Honey Whole Wheat Bread

(makes 2 loaves)

1 c. warm water

4 ½ tsp. active dry yeast (2 packets)

1 c. scalded milk

½ c. good, local honey (we have mesquite honey and it's AMAZING)

⅓ c. melted butter

⅓ c. melted organic extra virgin coconut oil

2 tsp. salt

2 eggs

4 c. fine ground whole wheat flour

2 c. unbleached white flour (or fine white wheat flour)

*note: you could use 6 c. fine whole wheat flour, but I added a little bit of white flour in order to keep the bread from being too heavy.  

In a small bowl, dissolve yeast in warm water; set aside.  In a large Kitchenaid mixing bowl with wire whisk attachment, mix milk, honey, butter, coconut oil, salt, and eggs.  Add 2 c. flour and mix until smooth.  Add the rest of the flour and mix until combined.  Switch attachments to the bread kneading tool and knead dough for 15-20 minutes, or until it starts pulling away from the bowl and develops an elasticity.

Place in well-greased bowl; cover and let rise until doubled in size, usually 1 ½ hours.  

When doubled in size, punch down dough.  Roll into 2 loaves and place each loaf in a well greased bread pan.  Set aside and let rise again for another hour or until it's doubled in size again.  Bake at 350 degrees for about 20-30 minutes.  Bread is done when it is brown on top and hollow-sounding in the center when you tap on it, or reaches 200 degrees on a meat thermometer.  The more you bake bread, the better you'll know when your bread is done.  Have FUN and enjoy your amazing bread!!!  

Bread Pudding with Pecan Praline Sauce

Um….WOW.  

It really is that good. 

This was my husband's Father's Day treat.  He's a lucky beast.

This dessert is now in our top 1% of all-time faves.  We originally got hooked on bread pudding at our favorite BBQ joint, Famous Dave's.  I'm sure you've heard of them.  I did NOT think that "bread pudding" sounded very appetizing until I tried it…and then couldn't imagine my life without it!!!  

My  husband and I agree--if we could pick ONE DESSERT favorite ever, we would pick this one.  {crazy, I know…being that I'm a worshiper of chocolate…}

From then on, I've been on the hunt for a good bread pudding recipe that is perfect, you know, for those occasions when I desperately need unhealthy amounts of carbs and can't get to Famous Dave's.

BREAD PUDDING with PECAN PRALINE SAUCE
original recipe found at Deals to Meals

For the bread, I used my BFF Kadie's No-Fail French Bread.  I always have some on hand.  Otherwise, any loaf of French bread or white bread like Texas toast will work.

**ALSO** this recipe is even better the 2nd day, so you could make this a day ahead and reheat and serve.

1 loaf French Bread, cut into 1" cubes (about 1 ½ lbs.)
⅔ c. golden raisins (I don't add the raisins…but most people like them.)
1 ½ c. sugar
4 c. milk
1 c. heavy cream
⅛ c. vanilla
⅛ c. rum
(little secret:  I keep a bottle of half vanilla/half rum to use for occasions like this.  Vanilla and rum are basically the same thing, complementing each other.)
8 eggs, beaten
1 tsp. ground cinnamon
Whipped cream for garnish (not in photo)
French Vanilla Bean ice cream.  (not optional - a MUST)

Preheat oven to 325 degrees.  Coat bottom and sides of 13 x 9" baking pan heavily with butter.  Mix bread & raisins together, spread evenly in the pan.  Make sure crusts are turned over so they don't brown too quickly.  In a large mixing bowl, whisk sugar, milk, cream, vanilla, rum, eggs, and cinnamon until well blended.  Pour evenly over bread mixture.  Press down & make sure all of the bread is soaked.  Lay a piece of foil over the top of the mixture, pressing down.  Bake for about 1 hour, possibly longer,  until knife inserted in the middle comes out clean.  Remove foil for the last15-20 minutes so the top can brown up a little.  Allow to cool for a little bit.

Serve with warm Pecan Praline Sauce, a scoop of ice cream, and whipped cream. (not pictured)

PRALINE SAUCE:  (makes about 4 cups)
1 c. butter, cut into pieces
¾ c. chopped nuts
3 ¼ c. brown sugar
¾ c. heavy cream
½ t. cinnamon
1 ¼ c. sour cream (and don't get the light stuff…you're going all-out here)
1 t. vanilla

In a large saucepan, heat ½ c. of the butter until melted.  Add pecans and mix well.  Bring to a boil and cook for a couple of minutes, until pecans begin to brown slightly and become fragrant.  Remove from heat and add remaining ½ c. butter and mix well.  Add brown sugar, heavy cream, and cinnamon to the pan; mix well.  Cook over medium-high heat until blended, stirring constantly.  When mixture starts to boil vigorously, turn the heat down a little and boil rapidly for 2 minutes - keep stirring.  Remove from heat and add sour cream and vanilla.

**{Seriously…the sour cream MAKES this sauce!!}**

Enjoy yourself a little piece of heaven!!  ahhhhhh….

Bye for now!

-Abby

Cooking 101 - Lemon Cheesecake Morning Rolls

First:  I can't tell you how great it is to hear from you!!  Really.  It's AWESOME!!  Thanks for your posts!!  I love you all!!!  

To help kick off your New Year...you know...goals, fitness, healthy living, blah-blah-blah...I'm just going to help END the goals early and post this amazing recipe!!!  If loving these are wrong, I don't wanna be right.  Or skinny.  Okay, maybe I want to lose some weight...and these won't help...but don't deprive yourself, people.  Just end the guilt trip now and enjoy these morsels straight from heaven. You can work it off later.  They're worth it.

(don't hate me....and.....YOU'RE WELCOME!!)

Doesn't the title just make you feel giddy inside?  "Lemon Cheesecake Morning Rolls"...bright, lemony, cheesecakey, morning goodness?  Does life get any better when lemons and mornings are involved?!  No.  No, it doesn't.  Especially in winter - for me, anyway.  It all just sounds happy, which means that it can't help but kick off a brand new day with a great vibe, right?!  Nevermind the "roll" part... you don't need negativity in your life.  And because these are so evil & sinful, you don't have to feel self-conscious about being happy in the morning.  It's really a win-win.

LEMON CHEESECAKE MORNING ROLLS  OR ANYTIME ROLLS. WHATEVER.

MAKES 12 ROLLS

2 1/4 tsp. active dry yeast (or 1/4 oz. pkg)
1/2 c. warm water
1/2 c. scalded milk
1/4 c. + 1/2 c. sugar
1/3 c. butter, melted
1 tsp. salt
1 egg
3 1/2 - 4 c. all purpose flour
16 oz. cream cheese, softened (2 of the 8oz. pkgs)
zest of 1 lemon, reserve a little for topping (or zest some more lemon if you like more flavor)
2 T. + 1 T. lemon juice
1 egg
1 stick salted butter, melted
2 c. powdered sugar
1/2 tsp. vanilla
about 1/4 c. canned milk

DOUGH:
In a small bowl, combine yeast and warm water, let it dissolve, set aside.  In a large electric mixing bowl, combine milk, 1/4 c. sugar, melted butter, salt, and egg.  Add 2 c. flour amd mix until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Allow electric mixer to knead, or hand-knead on a floured surface for 5-10 minutes.  Place in a well-greased bowl, cover, and let rise until doubled in size, about 1 - 1 1/2 hours.

FILLING:
(make this just before the dough is done rising)
Cream softened cream cheese in a medium bowl until fluffy before adding lemon zest, 1/2 c. sugar, 2 T. lemon juice, and egg.  Mix together until well combined.

ROLLS:
When dough is doubled in size, punch down and roll out onto a flat surface into a 15 x 9" rectangle. (doesn't have to be perfect.)  Brush melted butter all over surface.  Dollop the filling all over, spread evenly.  Gently roll the dough into a spiral, using a scraper if you need.  Slice into 2" rounds and place close together in greased baking dish.  Brush 2 T. melted butter on top.
**at this point, you could wrap and freeze for later**
Cover and let dough rise for about 20-30 minutes, or overnight in the fridge.  Bake at 400 degrees for 25-30 minutes or until lightly browned and cooked in the middle.  Let cool for about 10-15 minutes before adding the glaze.

GLAZE:
Whisk together 1 stick melted butter, powdered sugar, vanilla, remaining 1 T. lemon juice, and canned milk.  Add the milk gradually to prevent making the glaze too runny.  Drizzle evenly over warm rolls.  Sprinkle with remaining lemon zest.

These taste the best when they've sat & cooled for a little bit, but they're incredibly delicious warm, as well.  You just can't go wrong here!!!   Enjoy!!

Cooking 101-Open Faced Breakfast Sandwich

Okay, so let me paint a picture for you - clap if you can relate: I'm tired out of my mind, yesterday was traumatic, this whole week has been traumatic (I'll explain later), this morning was "late start" for school which means I had a chance to sleep in, but NO, babies don't know what that means, so we all got up, I had four kids up and eager to talk at my face for 2 hours while I'm vigorously rubbing sleep out of my eyes, trying so hard to stay awake.  Milk in the fridge is sour, there's nothing to eat for breakfast. Baby got to 'play' in the toilet (silence means trouble), therefore needing a bath, there are no clean pants for the kids, and I have Christmas decorations strung out all over my living room.  Have you ever had a day like that?!  


SO...got kids fed and off on school busses with lots of love from mom, put baby down for a much needed nap, and as I was standing in my kitchen STARVING, I decided it was a day for.....my ultimate breakfast sandwich. {gasp!} Do you see how marvelous this all comes together?!

You HAVE to try this if you're a fan of this type of breakfast/brunch food.  Some people despise eggs, so those wierdos can ignore this post - but the rest of you will definitely want to try this!

Fresh Ciabatta buns - cut one in half 

One or two eggs, cooked with a little olive oil, salt & pepper 

Swiss Gruyere cheese - mmmmmm.... (no substitutes-do yourself a favor)

Hickory smoked turkey - needs to be smoked on account of the great flavor

Grill bread with a little butter on a cast iron skillet, grill turkey a little on both sides...

Assemble with a little cheese in between and get a fork and knife because breakfast just got exciting!  This is SO good with a cup of cocoa, too.  These flavor combinations are really, really incredible!!!

...kinda makes a hectic morning melt away.

Cooking 101 - Cinnamon Rolls

Okay, YOU ASKED FOR IT! I had several requests for this recipe and I just want you all to remember that I take NO responsibility for the ramifications of eating these cinnamon rolls.

Being a serious food critic, this recipe is the best I've ever had in my life. It doesn't matter what you've had in the past, I can guarantee that this recipe will blow your mind...and your diet....but who cares...

{This recipe originally comes from my beloved soul mate, Paula Deen. Paula...here's to you and all of the butter lovers out there...}

Cinnamon Rolls (adapted from Paula Deen)

(always double this recipe - you'll thank me later.)

Dough:
1/4 oz. pkg yeast
1/2 c. warm water
1/2 c. scalded milk
1/3 c. sugar
1/3 c. melted butter (atta girl)
1 t. salt
1 egg
3 1/2 to 4 c. flour (sometimes I'll use a little bit of whole wheat flour...makes a GREAT flavor!)

Filling: (I never measure this part, but if you're not into eyeballing it, here you go)
1/2 c. melted butter
3/4 c. sugar
2 T. ground cinnamon
1 c. chopped walnuts or pecans

Glaze:
4 T. melted butter (can't get enough)
2 c. powdered sugar
1 t. vanilla

pinch of salt
canned milk

In a small bowl, dissolve yeast in warm water, set aside. In a large mixing bowl, mix milk, sugar, melted butter, salt and egg. Add 2 c. flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle (not too much flour, though). Knead on lightly floured surface for 5-10 minutes (or in your mixer). Place in well-greased bowl; cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When dough is doubled in size, punch down dough. Preheat oven to 350 degrees. Roll out on a well floured surface into a 15 x 9 inch rectangle. Spread melted butter all over dough. Mix cinnamon and sugar; sprinkle over buttered dough. Sprinkle with nuts. Roll up dough and pinch edge together to seal. Cut into slices.

Coat bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until doubled - about 30-45 minutes. Bake for about 30 minutes until nicely browned.

Meanwhile, mix butter, powdered sugar, pinch of salt & vanilla. Add canned milk a little at a time until glaze is smooth, a little thick. Spread over slightly cooled rolls.

Cooking 101 - Strawberry Stuffed French Toast

For Mother's Day, the kids and I made this heavenly breakfast together! {hubby had to work all night...was en route home at the time...}

I mean, you probably shouldn't have this EVERY day...but it's amazing for special occasions!

Using the Challah bread recipe I posted, you MUST try this!!!

STRAWBERRY STUFFED FRENCH TOAST

You'll need:

5-6 double-thick slices of good bread. (French bread or Challah)

4-5 Eggs

1 t. Vanilla

Pinch of salt

About 1/4 c. canned milk or half & half

FILLING:

8 oz. block Cream Cheese

1/4 c. (approximately) Strawberry Jam

Fresh strawberries, cut into bite-size pieces

1/4 c. (approximately) chopped pecans or nut of your choice

1/8-1/4 c. Powdered sugar

1.) Heat your griddle.... then mix your filling together. That's right - just toss it all together in a bowl and mix away. If you want more berries, add them. If you want more nuts, add them. You got the idea. Make it to your liking.

2.) Mix your egg batter. I usually add cinnamon to any French toast recipe, but you don't need it here, so don't freak out. Mix your eggs, vanilla, pinch of salt, and a good amount of your canned milk or half & half. Whisk together until well combined.

3.) Bread. If you have an un-cut loaf of bread, cut your pieces double-thick because you're going to cut that in half - BUT NOT ALL THE WAY! Slice your thick piece of bread just until you have a good opening without slicing it completely in half.

Spread some filling into your little pocket and don't skimp! Spread it thick!

4.) Grill. Now this is IMPORTANT! Dip the bread in your egg mixture, soaking up a good amount. BUTTER your griddle or your pan generously. {Please, for the love of all things, don't use Pam Spray - use the butter.}

Cook on both sides until the egg mixture is cooked well. They'll need about 1-2 minutes per side, so adjust your griddle heat accordingly. You don't want to burn these beauties!

5.) Serve. Sprinkle with powdered sugar and top with your favorite syrup. I like maple, but there are tons of yummy syrups out there that would be divine!

ENJOY!!! ...oh, and it's totally okay if your eyes roll back into your skull - they'll pop back out eventually.

Cooking 101 - Challah Bread

Challah bread is a traditional Jewish bread with an interesting history you can read about here. But you have to pronounce it with that hissing thing in the back of your throat...hkhkhkallah. hkhkhkallah. Practice.

I purchased some at a local bakery just for fun -to try it out because life's too short not to try fun bread! {sorry if I screamed in your face.} The lady at the counter sold me on it when she said that it makes the best French toast! {ding!} Tried it....LOVED it....and now I'm a huge fan!

So here's a great recipe that I tweaked, of course, - and it DOES make good French toast!

Challah Bread

3 T. Yeast (my mom told me that SAF yeast is more potent than the others, so you'll need less - about 2 T.)

2 c. Warm water

2/3 c. Sugar (or honey)

1 T. Salt

1/2 c. Canola oil

7-8 c. Flour

4-5 large eggs

To a large mixing bowl, add water, yeast, sugar. Let sit for about 5 minutes. To that, add salt, half of the flour, and oil. Mix together. Add the eggs, mix to combine, then add the rest of the flour. Knead for a few minutes and determine whether you need more flour. The dough should be a little moist, but if it feels too moist, add more flour and continue kneading until it's no longer sticky. Cover and let it rise for about 1 hour.

Punch down the dough, dump onto a floured surface, and divide dough into 2 pieces - set one piece aside. Divide each of the two pieces into three pieces and roll into snakes about 12-15" long. To start your braid: line the three pieces up on the counter, join them together, pinch, and tuck under - then braid. Finish by pinching and tucking the end of the braid just like you did at the top. Gently place your braided dough on a buttered cookie sheet. Cover with a light towel and let rise for another hour or until it's doubled in size.

Repeat for the remaining piece of dough. Brush dough with egg wash - 1 egg mixed with a little water). Bake at 350 degrees until golden brown, about 15-18 minutes.

Makes 2 large loaves.

Cooking 101 - Whole Wheat Bread

This bread is SO good. It's 100% whole wheat so there's not a lot of guilt involved when you eat it. I've found that if I use white wheat flour (still 100% wheat), the bread doesn't have a bitter wheat taste, and it stays light and fluffy. AND it makes a killer sandwich!!!

WHOLE WHEAT BREAD

(makes 2 regular-sized loaves)

2 1/2 t. yeast (or two 1/4-oz. pkgs)

1 c. warm water

1 c. scalded milk

2/3 c. honey

2/3 c. melted butter

2 t. salt (or a little less)

2 eggs

4-8 c. white wheat flour

Optional:

a handful (about 1/2 c.) quick oats

a handful of ground flax (about 1/4 c.)

In a small bowl, dissolve yeast in warm water; set aside. In a large mixing bowl, mix milk, honey, melted butter, salt, egg, and yeast mixture while the mixer is running on low speed. Add the oats and flax if you're using it. Add flour gradually, 2 c. at a time. You may only need 6 c. of flour, you may need a little more, but you probably won't need more than 8 c. The dough should be a little sticky, pulling at the sides of the bowl a little bit. Knead the dough for about 10 minutes. Place in a well-greased bowl; cover and let rise until doubled in size - about 1 1/2 hours.

When dough is doubled in size, punch down dough. Knead a few times on a well floured surface. Cut dough in half; form into loaves and set them evenly into two regular-sized, buttered loaf pans. (The dough should sit about 2 inches below the top of the loaf pan)

Let the bread rise again for another 30-minutes to an hour. Bake it at 350 degrees for about 30 minutes or until the bread is golden brown and sounds hollow when you tap it with your fingernail. Let the bread rest and cool for at least 15-20 minutes before slicing into it.