Outback Honey Wheat Bread (copycat)

honey-wheat-bread-collage

Ingredients

2 ½ c warm water 100°-110°F

1/4 c vegetable oil

2 T molasses

1/2 c. honey

3 ½ c whole-wheat flour

2 T cocoa

2 T active dry yeast

1 tsp salt

2-3 c bread flour

Use rolled oats or corn meal for dusting loaves

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, and honey until mixed well.

Add wheat flour to water mixture.

Add cocoa, yeast, and salt, and stir until blended.

Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 30-60 minutes.

Divide into 2 pieces for large loaves or 6 pieces for mini loaves.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats or corn meal.

Place each loaf in a greased loaf pans.

Let dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat oven to 350 F.

Bake at for 30-40 minutes.

 

 

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Grandma’s Cool Rise Sweet Dough

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My mother made these rolls for many years for our family when we had a holiday or special meal.  This is my favorite recipe for rolls or bread.

Ingredients

5-6 cups White Lily or King Arthur Flour

2 pkg Yeast

½ cup Sugar

1 ½ tsp Salt

1 stick Margarine, melted

1 ½ cups hot tap water (110 degrees F)

2 Eggs

Cooking Oil

Directions

Combine 2 cups of flour, yeast, sugar and salt in large mixing bowl.  Stir well and add butter.  Add hot tap water and beat with paddle attachment approximately 2 minutes.  Add eggs and 1 more cup of flour.  Beat on high speed until thick and elastic (about 1 minute).  Change over to bread hook and add enough remaining flour to make dough that leaves the side of the bowl.

Turn out onto a floured surface and knead 5-10 minutes until dough is smooth and elastic.  Cover with plastic wrap and towel.  Let rest for 20 minutes.

Punch down and shape into 2 ½ dozen rolls or bread loaf dipping in oil before placing into pan.  Cover with plastic wrap and towel.  At this point, you can refrigerate for 2-24 hours.  If you are baking without refrigeration, let rise until double.  After refrigeration, let rise until double.

Bake at 350 degrees F until done.  Bread will sound hollow when done.

Farmers Pumpkin Bread

pumpkin-walnut-raisin-bread

Ingredients

1 cup water

1 cup vegetable oil

1 pound can of pumpkin or pumpkin pie filling

3 cups sugar

3 eggs

1 cup walnuts chopped

¾ cup raisins

1 1/2 cups dates chopped

3 1/2 cups self-rising flour

1 teaspoon salt

1 teaspoon ginger

1 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 teaspoon cloves

2 teaspoons cinnamon

2 teaspoons baking soda

Directions

In a large mixing bowl, combine the first seven ingredients. Sift together the remaining ingredients. Mix well with the pumpkin mixture. Pour into 2 large greased loaf pans. Bake in a 325 degree oven for 1 and 1/2 hours.

Drizzle with Confectioner’s Glaze if Desired.

1 cup Confectioner’s Sugar

Evaporated Milk, enough to make a glaze

1 tsp Vanilla Extract

Vanilla Bean Bread

VanillaBeanBread2VanillaBeanSlices1

Ingredients:

1 1/2 cups unsalted butter, room temperature

2 1/2 cups Vanilla Bean Sugar

1 whole vanilla bean

1 tablespoon pure vanilla extract

8 large eggs, room temperature

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Vanilla Bean Syrup (see recipe below)

If you use salted butter, leave the salt out of the recipe.

To Make Vanilla Sugar – Split one vanilla bean in half and scrape the seeds into 2 1/2 cups granulated sugar. Let site for a few days before using.

This recipe uses a total of 4 whole vanilla beans. One in the Vanilla Bean Sugar, one in the batter, and two in the Vanilla Bean Syrup.

Directions

Preheat oven to 325 degrees F. Place oven rack in center of oven. Generously butter or grease two 9×5-inch loaf pans.

In the bowl of your mixer, cream butter and vanilla sugar until mixture is pale and fluffy. Scrape the vanilla bean seeds into the batter, along with the vanilla extract and eggs; beat to mix.

In another bowl, sift together the flour, baking powder, and salt. Add to the batter and mix just until smooth (do not over mix). Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended.

Divide the batter between the two prepared loaf pans.  Bake until done.