I haven’t blogged in a while, so I’m attempting to catch up! Do you ever wonder what all those ingredients are that are listed on your store-bought sandwich bread? Why not make your own? I’ve been trying to improve my bread-baking skills, but haven’t found the time lately. I was excited when I found this easy recipe (ok, bread-baking is not necessarily easy) on the back of my bag of whole wheat flour. It makes two loaves, so eat one now and save one for later!
Honey-Whole Wheat Bread from the Gold Medal Whole Wheat Flour package, makes 2 loaves
2 packages active dry yeast (1 pkg = 2 1/4 teaspoons, in case you’re like me and have a jar of yeast in your fridge)
1/4 cup warm water (105-115 degrees)
1/2 cup honey
1/4 cup butter
3 teaspoons salt
2 1/2 cups very warm water (120-130 degrees)
4 1/2 cups whole wheat flour
2 3/4 to 3 1/4 cups all-purpose flour
1. In a small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 minutes.
2. To honey mixture, beat in 3 cups of wheat flour with mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl. Beat in remaining 1 1/2 cups wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls away from the side of the bowl.
3. Place dough on floured work surface and knead in remaining 1/2 to 1 cup all-purpose flour (or use dough hook in your stand mixer) and knead 5-10 minutes until dough is smooth and springy. Grease large bowl and place dough in bowl. Cover with plastic wrap and cloth towel. Let rise in a warm place (80-83 degrees) for 30-45 minutes until doubled in size.
4. Grease two 8×4 or 9×5 inch loaf pans. Gently push fist into dough to deflate (de-gassing: my favorite part of bread-making!) and divide dough in half. On lightly floured surface, roll each half of dough with rolling pin into 18×8 inch rectangle. Starting with the 8-inch side, roll up dough tightly, making a log and press with thumbs to seal. Fold ends under loaf; place seam side down in pan. Cover, let rise in warm place 30-45 minutes until doubled in size.
5. Heat oven to 375 degrees. Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees and bake 10-15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely (about 1 hour) and cut into slices.
For cookie #5 of 2009, here’s a cute cookie that will look great on your cookie plate. Meringues: it took me a few times to get the spelling right on that word! You need just a few ingredients and a few free hours in your oven. This cookie is also a regular on the menu of the Annual Christmas Cookie Extravaganza with my friend Sara Beth (see previous post).
3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring(Note: you can find this in the cake decorating section of your craft store, like Michael’s)
Heat oven to 175 degrees. Fit a piping bag with a large star tip. Line 2 baking sheets with parchment paper or a Silpat. Set aside.
To make cookies, heat the eggs whites and sugar over a double boiler, stirring gently until sugar is dissolved, about 2-3 minutes. Transfer to bowl of electric stand mixer with whisk attachment. Mix on high speed until stiff peaks form (should look like this). Stir in peppermint extract.
Use a new, clean paintbrush to paint 2 or 3 stripes of food coloring on the inside of the piping bag. Fill the bag with meringue and pipe stars onto baking sheets.
Bake until crisp, but not brown – about 1 hour 40 minutes. Cool completely on cookie sheet. Enjoy – they melt in your mouth!
