Best Ever Honey Whole Wheat Bread!

I have been making this bread for over 3 years...and have been meaning to blog about it for just about that long! It took several months to gradually adjust a recipe I found until I was satisfied with the results: a soft, light-tasting, no-white-flour, all whole wheat bread.

I have found that I prefer this bread to have a short stay in the freezer before cutting, seems to tenderize the crust even more. As this is the only bread we now eat (no more store stuff!), the freezer time isn't a problem. I make a batch or two a week, always being sure to have a loaf or two or more in the freezer!

Because I make this bread so often, I mix up the flour and gluten beforehand and place in quart bags. This helps evenly distribute the gluten throughout the flour – if you don't, you can end up with gluey glops in your bread. Ick. This also cuts down my preparation time (I've got my recipe memorized), and I can quickly grab a bag and put a batch together in my bread machine in the morning.

And, this bread really must have the gluten. Gluten helps keep whole wheat bread soft and tender. Make this bread without, and you'll notice the difference!!

BEST EVER HONEY WHOLE WHEAT BREAD

In bread machine place:
1-1/3 cups warm milk
½ teaspoon salt
3 tablespoons canola (or olive) oil
1/3 cup honey
1 egg, lightly beaten

Thoroughly combine and add:
3-3/4 cups whole wheat flour (I've used every brand and found that Gold Medal has the best results!)
3 tablespoons gluten (find this in the baking aisle – I use Bob's Red Mill)

Make a small well in flour and place:
1-1/4 teaspoons yeast

Choose your bread machine's dough setting. When cycle is complete, turn dough out onto a greased or floured surface (I use a cookie sheet lightly sprayed with cooking spray – keeps my countertop clean, too)! Divide dough in half. Press one half into a rough rectangle (see pictures) and roll tightly towards you. Pinch and turn ends under. Place dough in greased loaf pan. Repeat with other half of dough.

Cover bread with cloth and let rise in a warm place until edges just begin to round the edge of the pan (this can take anywhere from 1-3 hours, depending on the temperature and humidity of your house, the season, etc).

Once dough has risen, you can brush the top with a light egg wash (1 egg, beaten with 1 tsp of water), if desired (I don't even bother with this step anymore)! Bake in a preheated 350 degree oven for 25 minutes. Let cool in pan for 15 minutes before turning out onto a rack to cool completely.

When cool, package and freeze...or slice and eat.

Best whole wheat toast and sandwich bread...ever!! Ever.

**DISCLOSURE: Please read my full disclosure policy HERE.**

Bread Machine Bagels

Homemade bagels? Really? Yes!

Bagels really aren't any more difficult to make than dinner rolls, especially when you've got a bread machine! Bagels just have the extra step of boiling in water before baking which helps gives them their trademark chewy crust.

Our favorite way to make these is to add 2-3 teaspoons of onion powder into the dry ingredients and then, just before baking, brush the shaped tops with an egg white and minced dried onion (that you rehydrate in just a bit of water). Mmmm!

So, are you ready to start?

Em's French Bread

A couple of weeks ago, a friend of mine shared her French Bread recipe with me.

I loved it so much, I've already made it 3 times...and can't wait to make another batch! I've used all-purpose flour twice and bread flour once.

Both ways achieve perfect results.

If I was going to serve the bread alongside spaghetti or chili, I'd likely use all-purpose flour which provides a slightly softer crust and texture.

If I'm planning meatball subs or make-your-own sub night, I'd use bread flour. Bread flour gives a crunchier crust and chewier bread texture, resulting in a roll that would hold up better loaded with meat and cheese.

But, either way, your family will be impressed when you pull these golden loaves out of the oven! So dust off that bread machine and let's get started!

EM'S FRENCH BREAD

(for 2-lbs dough - 4 loaves, about the length of a cookie sheet)

1-2/3 cup water (80 degrees)
1-1/2 teaspoons salt

1 tablespoon oil (I use canola)
2-1/2 teaspoons sugar
5 cups bread flour (all-purpose will work too)
1 tablespoon active dry yeast

Place into bread machine according to manufacturer's instructions. Choose dough cycle.

When cycle is complete, turn dough onto work surface (I lightly spray some wax paper with cooking spray). Divide dough into 4 equal sections (you don't have to shape into balls...I just did for the picture):

Roll (or press) into rectangles (15x8). (I spray a cookie sheet and press my dough into shape there. Helps me keep a 'rectangle' visual and saves the mess on my countertop)!

Roll up dough, keeping seam side down. Press and seal ends:

Place on greased cookie sheets (or baking stone), lightly sprinkled with cornmeal. To impress your friends, make three slashes in the dough with a sharp knife.

*At this point, you can flash-freeze your loaves (keep on greased cookie sheet and place in freezer. Once frozen, place in freezer bags). Just take out a frozen loaf and allow a few hours for the dough to thaw and rise. Then, bake!*

Cover and let rise in a warm, draft-free place for about an hour or until doubled. Brush loaves with an egg wash (one egg, beaten with 1 tablespoon of water).

Bake in a 375 degree oven for 25-30 minutes or until golden brown and loaf sounds hollow when tapped.

Slice. Slather with butter. Eat. Sigh. Be happy that the recipe makes more than 1 loaf. ;-)

Thanks, Em! DELISH.

Recommend: YES


**Disclaimer: Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links.** ___________________________________

POM Wonderful Pomegranate Jelly

My June/July Taste of Home issue arrived, and I couldn't wait to make one of the recipes I saw: Pomegranate Jelly!

I thought the POM Wonderful pomegranate sorbet I made was pretty tasty.

My husband LOVES POM Wonderful pomegranate juice in his iced tea (especially if I brew a raspberry tea)!

But, this Pomegranate Jelly is, by far, MY favorite use of POM Wonderful's pomegranate juice!

And, sooo easy! No canning involved!

Well, the original recipe called for canning...but, I made freezer jam... easy peasy!

There's something so beautifully satisfying about a row of freshly filled canning jars (or plastic freezer jam jars)! ;-)





Ok, here's the recipe!

POMEGRANATE JELLY

3-1/2 cups POM Wonderful pomegranate juice

1 Tablespoon lemon juice

1 pkg (1-3/4 oz) powdered fruit pectin

5 cups sugar

In a dutch oven, combine POM Wonderful pomegranate juice, lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Ladle hot liquid into clean freezer containers and cool to room temperature.

Let stand for 24 hours. Refrigerate for up to 3 weeks or freeze up to 12 months.

Now, to get the full delicious effect of your homemade pomegranate jelly, you MUST bake up a loaf of this fantastic Amish White Bread.

While the bread is slightly warm, slather with plenty of fresh butter and your delicious homemade jelly. Take a bite.

Try not to gasp and drool.

That'll make a very sticky mess.

Now (after you've polished off another slice), get super excited over how easy it was to make pomegranate jelly and think of all of the possibilities! POM Wonderful also makes other delicious 100% juices that could easily be swapped out in this recipe.

How about POM Wonderful blueberry juice?! Or mango? Or cherry?? Oh...I hope freezer jars are still in stock! :-D

Recommend: Oh yummy, YES!

Many thanks to POM Wonderful for sending me a pomegranate care package to try out some summery recipes!

**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-)**

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Amish White Bread

This Amish White Bread is the perfect 'everyday' homemade bread.


The crust is nice and soft. The inside is light and tender, yet sturdy enough to cut into thin slices for hearty sandwiches.

I prefer to use my bread machine's dough setting and then put this slightly sweet loaf in my oven, but you can bake it right in your machine.


Here's the recipe as I made it (if you want the original version, click HERE):

AMISH WHITE BREAD

3/4 cup warm milk
1/4 cup warm water
1/2 teaspoon salt
1/4 cup canola oil
2-3/4 cups bread flour (I use all-purpose)
1/4 cup white sugar
1 teaspoon active dry yeast

Place ingredients in bread machine in order suggested by manufacturer. Select dough cycle. When cycle is complete, remove dough from machine and place into a greased loaf pan. Cover and let rise until dough is one inch over top of pan, about 1 hour.

Just prior to baking, brush loaf with an egg wash (1 egg, beaten with 1 tablespoon of water).

Bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped.

Cool on wire rack for 20 minutes before removing from pan.

Recommend: YES



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Tags: recipes White Amish Bread bread machine recipes bread machine bread recipes

Italian Bread

This is my go-to bread recipe whenever we have Italian night - spaghetti, lasagna, etc. I rarely, if ever, buy store bought Italian loaves anymore.

I split the dough and bake two loaves, freezing the extra one. When I want the frozen one, I thaw, wrap in foil, and warm in the oven - just like freshly baked. Mmmm!

(I forgot to take a picture of the beautifully browned baked loaf...!)

ITALIAN BREAD USING A BREAD MACHINE

4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast (2 1/2 teaspoons)

1 egg
1 tablespoon water
2 tablespoons cornmeal

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F.

In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. (I shape my loaves and let them rise directly on my baking stone)

Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Recommend: YES





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Tags: Italian bread bread machine recipes bread recipes bread machine recipes

Christmas Breakfast!

Ohh, yummy Christmas breakfast!! I made this dough in the bread machine and prepared the cinnamon buns on Christmas Eve night. I placed the pan in the fridge overnight and baked them the next morning. I frosted them with (storebought) cream cheese frosting.


Oh, man...were they GOOOD!!! :-)


(I used the full amount of dough this time. Perfectly BIG and flaky. Mmmm!)

Before eating those warm, gooey rolls, I opened a nice knife set from my husband!! All I asked for was a new paring knife!! I've never had nice knives....I'm not quite sure how to use things that really cut! lol!

Today, I'm enjoying a relaxing day after Christmas, just watching my kids play with all of their new toys. I wasn't planning on taking down the tree until next week, but I'm feeling awfully motivated at the moment! Naptime for the kids is quickly approaching, and the big green giant may be gone by the time they wake up.

I hope you all had a wonderful Christmas with your families!

Recommend: YES

A Number One Egg Bread

For awhile, I was getting fresh eggs from a friend and trying to find recipes to use up all of the eggs I was getting!

I tried this bread recipe and it was fantastic! When toasted, it reminded me of a croissant! And, it would make excellent french toast (we never had enough leftover to try it)!


A NUMBER ONE EGG BREAD

2 (.25 ounce) packages active dry yeast (or 2 Tablespoons bread yeast)
2/3 cup warm water
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
*****************
1 egg
1 tablespoon water

Place first 8 ingredients in bread machine in order recommended by manufacturer. Select dough setting.

When cycle is complete, turn dough out onto lightly floured surface. Divide dough into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with water; brush onto bread. Let the bread rise until doubled, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.

Bake for 40 minutes, or until golden. Cool on a wire rack.

Recommend: YES





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Tags: egg bread challah bread recipes bread machine bread machine recipes brioche

Mmmm...Homemade Pizza!

I recently tried a different recipe for my pizza dough. If you like a thin crust, you will either want to cut this recipe in half, make the full recipe into TWO pizzas, or freeze half of the dough for your next pizza night!


PIZZA DOUGH

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F)
1 teaspoon salt
2 tablespoons olive oil (I use canola)
4 cups all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Add ingredients to bread machine in order recommended by manufacturer. Choose dough setting.

After cycle is complete, press dough into desired pizza pan or pizza stone. Top with pizza sauce (I make my own by sprinkling garlic powder, dried basil, and dried oregano to taste into an 8-ounce jar of tomato sauce - cheap!), cheese (I like to use a blend of mozzarella and cheddar or colby), and desired toppings.

Bake at 425 degrees for 15-20 minutes or until crust and cheese is golden brown.


Recommend: YES





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Tags: recipes pizza recipes pizza dough homemade pizza dough bread machine recipes pizza crust homemade pizza crust

Mommy's Kitchen's No Peek Beef Tips

When I saw this recipe that Mommy's Kitchen posted, I knew I would try it. These No Peek Beef Tips were absolutely fabulous!!


My husband is a hunter and I have a hard time eating venison, but a recent friend comment makes me think that this would be a great way to prepare venison!!

This recipe is super easy and full of delicious flavor!

Mommy's Kitchen's No Peek Beef Tips

2 lb. beef tenderloin tips, stew meat, chuck roast or chuck eye (cubed)
1 pkg dry onion soup mix
1 can cream of mushroom soup
1 packet brown gravy mix
1 small can mushrooms
1 cup water or ginger ale (I used water)

Add cubed meat to a 9 x 13 inch pan. Sprinkle onion soup mix over meat. In a bowl, mix the remaining ingredients together and pour over the meat and stir to coat. Cover with foil and bake at 300 degrees for 3 hours. DO NOT remove foil until done. Serve over rice, mashed potatoes, or noodles.

Oh, yes...the bread was this Amish White Bread and it, too, was delicious! (Note: if you don't want to clean dough out of every crevice of your bread machine, cut this recipe in half! Voice of experience speaking to you...)! ;-)

If you've never visited Mommy's Kitchen before, please do! Tina's blog is full of super yummy recipes that you'll want to try!

Recommend: YES




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Tags: recipes beef recipes no peek beef tips Mommy's Kitchen Amish bread

Buttery Rolls

Freshly baked rolls, tender and soft, warm with butter can always make me smile.

And, these rolls made me grin! They were fantastic!

I think the milk and extra egg helped make these rolls so soft and tender.

Even a quick 20-second trip in the microwave the next day brought back the hot-out-of-the-oven texture. Those of you from my college days, missing Ma Richardson's rolls...these reminded me of hers!

Yummmmm!


BUTTERY ROLLS

1 cup warm milk (70 to 80 degrees F)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour (I used all purpose)
2 1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes (I let them rise for close to an hour and then brushed with an egg wash - 1 egg, slightly beaten with 1 Tbsp water). Bake at 375 degrees F for 13-16 minutes or until golden brown.

Recommend: YES




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Tags: bread machine recipes bread machine recipes homemade rolls roll recipes

My First Chicken Curry and Homemade Naan

This post is dedicated to my dad, who loves all things Indian. :-)

When I was in college, he took me to an Indian buffet and I thought it (whatever it was that I ate) was delicious. But, I've never gone again. No real reason, except that I don't live near my parents...and, I don't know of an Indian buffet around where I do live.

Nor have I ever attempted any "Indian" food at home.

Until the other night.

When I saw Kristen's Chicken Curry and Homemade Naan recipe, I thought, "I can do that! That looks easy...and yummy."

So, I bought some curry powder and coconut milk...and YUM!!


*Naan is leavened, oven-baked flatbread*


The flavor was fantastic! And, I was quite impressed with the naan! I didn't follow Kristen's directions for that - I made the dough in my bread machine...and don't have a griddle, so "grilled" up each piece in a nonstick skillet.

If you've never had curry, this one is really simple (I also used leftover chicken instead of cubed boneless, skinless chicken breasts) and tasty!

I LOVE trying new recipes, but I would not call myself an adventurous cook. Making CURRY and NAAN was definitely out of my normal comfort zone, but I'm soo glad I made it. I will make it again...and, perhaps try some other "adventurous" eats! :-)

Be sure to stop over at Kristen's for the full recipe!!!

Recommend: YES




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Tags: recipes curry recipes chicken curry homemade naan naan recipe naan Indian food Indian recipes