Tag Archives: bread


Honey Whole Bread

My grandma decided to gift me her wheat grinder and a whole heck of a lot of wheat. So it is safe to say that I have grinding wheat my own wheat, and there is nothing better.


Remember when I decided to make homemade cream of wheat?

Yeah, that didn’t fly in my house, my children will only eat the store-bought stuff.

But they sure did love this bread.


I did too.  Perfect with a slather of butter and pomegranate jelly.

Honey Whole Bread
Prep time
Cook time
Total time
Honey Whole Wheat Bread
Serves: 16
  • 3 cups whole wheat flour
  • ⅓ cup honey
  • ¼ cup shortening
  • 1 tablespoon salt
  • 2 packages yeast (4½ teaspoons)
  • 2¼ cups warm water
  • 3-4 cups all purpose flour
  1. Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl.  Add warm water and beat with an electric mixer on low speed for one minute.  Then beat on medium speed for 1 minute.
  2. Add all purpose flour, 1 cup at a time, until the dough is easy to handle.
  3. Place dough on a floured surface (or use a dough hook on an electric mixer) and knead for 10 minutes or until dough is smooth and springy. Place in a large greased bowl and let rise until doubled in size.
  4. Grease 2 9x5x3 loaf pans.
  5. Punch dough down and divide in half.  Roll out each half of the dough to 18x9.  Roll the dough up tightly starting with the 9 inch side.  Place in prepared loaf pan, seem side down.  Cover, and let rise until doubled in size.
  6. Preheat oven to 375 degrees.  Bake loaves for 40-45 minutes until deep golden brown and sound hollow when tapped. Cool.
  7. Eat!

Recipe adapted from Betty Crocker’s Big Red Cookbook.


Chocolate Chocolate Chip Zucchini Bread


So, yeah, ummm yum.  This bread is to die for.  I’m not joking when I say that.


And by adding zucchini it makes it healthy right?  Right.  (BUT!  I have included some tips to make it more healthy at the bottom!)


I will eat chocolate chocolate chip zucchini bread any day.  I mean, when else can you have cake for breakfast disgused as bread?  With vegetables?

You can’t.  So eat this.

Chocolate Chocolate Chip Zucchini Bread
Prep time
Cook time
Total time
Chocolate Chocolate Chip Zucchini Bread
Serves: 24
  • 3 egg
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups shredded zucchini
  • ½ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking powder
  • 2½ cups flour
  • ½ cup chocolate chips
  1. Preheat oven to 350 degrees.  Spray two loaf pans with baking spray.
  2. In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients.  Toss your chocolate chips with a little bit a flour.  Add to batter and give a good stir.
  3. Pour batter evenly between the two prepared pans.  Bake for 1 hour in the middle of the oven, or until the bread tests done.  Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
  4. The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.
  5. Eat!