Honey Whole Wheat Bread

I've tried several different wheat bread recipes and this is the my favorite and the one that works best for me. I make it so much that the recipe is taped to my wall in the kitchen! We had this for our Mitchell Family After-Thanksgiving get together and Maret requested the recipe. Let me know if you try it, it is easy and delicious!


Honey Whole Wheat Bread

2 cups warm water
3 T. oil
3 T. honey
1 1/2 t. salt
2 t. yeast
5-6 cups of whole wheat flour (if using white wheat use it 100%, if using hard red wheat I add one cup white flour and the rest wheat since it is a bit heartier)
~1-2 T. gluten

Add warm water to the bowl of a stand mixer, add oil and honey. Add salt, yeast, 3 cups of flour, gluten and mix. Add remaining flour until dough is beginning to pull away from the sides of the bowl and mound up. The dough should be the consistency of sticky silly putty. Knead for 10 minutes.

Let rise 1 hour. Divide the dough into two pieces and put in greased loaf pans. Cover and let rise another hour.

Cooke at 350 degrees for 26 minutes. Remove from pans and enjoy!

Scalloped Sweet Potatoes in Lemon-Ginger Cream Sauce

My mother in law made this for Thanksgiving and it was my favorite thing on the table this year.  I believe it is adapted from Cuisine at Home.  I think I'll make this a new holiday tradition!

Scalloped Sweet Potatoes in Lemon-Ginger Cream Sauce

3 cups heavy cream
3/4 cup sugar
1/3 cup fresh lemon juice
2 teaspoons fresh ginger, finely minced or use microplane grater
2 teaspoons salt
8 cups sweet potatoes (or yams), peeled, thinly sliced (2-1/2 pounds)

Directions

1. Boil heavy cream, lemon juice, sugar, ginger and salt in a large pan on high heat. Stir constantly for 15 minutes, reducing to about 2 cups of liquid.
2. Stir sweet potatoes into cream mixture and transfer to six individual creme brulee dishes or one 2-quart casserole dish.
3. Bake in a 350 degree oven for 45 minutes. Let rest 15 minutes before serving.