Tag Archives: bread

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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.

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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.

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

Honey Whole Bread
 
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Honey Whole Wheat Bread
Author:
Serves: 16
Ingredients
  • 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
Instructions
  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.

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Chocolate Chocolate Chip Zucchini Bread

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

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

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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
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Chocolate Chocolate Chip Zucchini Bread
Author:
Serves: 24
Ingredients
  • 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
Instructions
  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!