Pat T. submitted this recipe.
2 ½ cups all-purpose flour
1 cup whole-wheat flour
½ tsp. salt
1 pkg. yeast (2 tsp.)
1 ½ cups milk
½ cup butter
1 egg
1 cup honey
Topping
Combine topping in a small bowl.
½ cup finely chopped nuts
2 tsp. cinnamon
¼ cup flour
1/3 cup honey
Glaze
1 cup powdered sugar
1-2 Tbsp. milk
Reserve 1 cup of all-purpose flour and set aside. Combine remaining flours and yeast in a large bowl. In saucepan, heat milk, butter and honey until very warm. Add warm liquid and egg to flour mixture. Blend with a mixer on low speed until moist; beat two minutes on medium speed. By hand, stir in remaining 1 cup of flour.
Spread evenly into greased 13x9 pan. Spoon the topping over dough. Cover and let rise until double. Bake at 350° for 25-30 minutes.
Make glaze and drizzle over cake while warm. Serve.
Wednesday, March 17, 2010
Whole-wheat Bread
Pat T. submitted this recipe.
Yields 2-3 loaves
1 pkg. dry yeast
¼ cup water
2 ½ cup hot water
½ cup brown sugar or honey
1 egg
3 tsp. salt
¼ cup shortening or oil
4 cups whole wheat flour
4 cups sifted all-purpose flour
Soften yeast in ¼ cup warm water. Combine hot water, sugar (or honey), salt and shortening (or oil). Cool to lukewarm. Stir in wheat flour, then add beaten egg and 1 cup white flour; beat well. Stir in softened yeast. Add enough flour to make a stiff dough.
Turn out onto lightly floured surface; knead until smooth and satiny, about 10-12 minutes. Shape dough into a ball and place in a lightly greased bowl turning once to coat ball surface. Cover and let rise in warm place till double in size. Punch down, cut into portions, shape each into smooth ball. Cover and let stand 10 minutes. Shape into loaves and let rise until double.
Ideal pan size is 8x4x2 which makes 3 loaves. 9x5 pan makes 2 loaves. 7x3x2 makes 4 loaves.
Bake in preheated oven at 375° for 45 minutes. Cover with foil the last 20 minutes if bread browns too fast.
Hamburger buns
Take a piece of the above dough about the size of an egg; mold into round shape and flatten somewhat. Place on baking sheet and let rise until double. Bake.
Scones
Using above bread recipe, after the dough has risen once, pull pieces off and fry in hot oil.
Yields 2-3 loaves
1 pkg. dry yeast
¼ cup water
2 ½ cup hot water
½ cup brown sugar or honey
1 egg
3 tsp. salt
¼ cup shortening or oil
4 cups whole wheat flour
4 cups sifted all-purpose flour
Soften yeast in ¼ cup warm water. Combine hot water, sugar (or honey), salt and shortening (or oil). Cool to lukewarm. Stir in wheat flour, then add beaten egg and 1 cup white flour; beat well. Stir in softened yeast. Add enough flour to make a stiff dough.
Turn out onto lightly floured surface; knead until smooth and satiny, about 10-12 minutes. Shape dough into a ball and place in a lightly greased bowl turning once to coat ball surface. Cover and let rise in warm place till double in size. Punch down, cut into portions, shape each into smooth ball. Cover and let stand 10 minutes. Shape into loaves and let rise until double.
Ideal pan size is 8x4x2 which makes 3 loaves. 9x5 pan makes 2 loaves. 7x3x2 makes 4 loaves.
Bake in preheated oven at 375° for 45 minutes. Cover with foil the last 20 minutes if bread browns too fast.
Hamburger buns
Take a piece of the above dough about the size of an egg; mold into round shape and flatten somewhat. Place on baking sheet and let rise until double. Bake.
Scones
Using above bread recipe, after the dough has risen once, pull pieces off and fry in hot oil.
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