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Honey Whole Wheat Bread

Honey Whole Wheat Bread

Honey Whole Wheat Bread just out of the oven.

“Give us  this day our daily bread!”*

I like to make bread, better yet, eating a slice of hot homemade bread fresh from the oven. There are so many recipes available for breads of all flavors, it is hard to adapt or change.  However, I am always inspired to try again.

Honey Whole Wheat Bread

This recipe was adapted from The Fannie Farmer Cookbook, 1996, Whole Wheat Bread.  The first recipe made one loaf.  It  was small and did not last long, it was too good to last.  The recipe was for bread pan of 8 1/2 x 4 1/2 x 2 1/2 inches.  All the bread pans I have are 9 x 5 x 3 inches.  Using those pans, I doubled the recipe and got 3 large loaves of bread.

Honey Whole Wheat Bread dough

Honey Whole Wheat Bread dough kneaded and resting.

That is a mixture of 4 cups of whole wheat flour and 7-8 cups of unbleached all-purpose flour. This has the salt, yeast, milk, water, honey and olive oil added and has been kneaded.  Now it is resting 10 minutes after the first kneading.  Then it will be kneaded another 10 minutes.

I can hear the “WHAT?  20 minutes of kneading and then it has to rise two time for hours!”  That is why I am baking bread  since I retired.  I didn’t have time and energy back then either.   So next….

After it has been thoroughly kneaded to smooth and elastic and rolled in a ball, I put it in a large oiled  pan, oil the dough and let it set in a warm spot for 1 hour.  A dish towel is used to cover the dough.

Oiling the dough.

Oiling the dough before first rise.

This is now doubled in size.  You can see gas bubbles near the top of the dough.  The yeast produces gas bubbles  to stretch the gluten in the flour to make the dough rise.  Now to test if ready, take a finger and punch the dough down.  If ready, the dent will stay.  Then you literally “punch it down with your fist.”   (My apologies to those who need gluten free.)

Honey Wheat Bread dough to double in size.

Honey Wheat Bread dough double in size.

Pour the dough out on a floured bread board , cut dough into 3 pieces, make balls of each to shape into 3 loaves of bread. Shaping of loaves is explained in the recipe below.  Put dough in greased bread pans butter top with melted butter if you prefer a soft crust. Set pans in warm place, cover and let rise about 45 minutes.  They will not be doubled in size.

Dough ready to rise into loaves of bread.

Honey Whole Wheat dough ready to rise into loaves.

Put into a preheated 375 F oven.  My oven sometimes get too hot, watch your thermometer closely.  (You do use a thermometer in your oven to check the temperature. Don’t you?)

I bake it for about 45 minutes.  If they brown too much on top, I cover with aluminum foil.  The bread will have pulled away from the sides when done.  After taking the bread out of the pans, tap on the bottom, it should sound hollow.  I like to set the loaves directly on the oven-grate shelf for additional 5-8 minutes.  This gives it a final crisping.  The oven can be turned off at this step.

Baked loaves of Honey Whole Wheat Bread

Baked loaves of Honey Whole Wheat Bread

Our preference is for soft bread crusts.  After the bread has been removed to the racks to cool, I brush melted butter over the tops and sides of the loaves.  While they are cooling, the loaves of bread are covered with a dish towel to cool completely.  Now they are ready for cutting and tasting!

16 slices of Honey whole wheat Bread

One loaf makes 16 slices of Honey Whole Wheat Bread

Unless you can eat your bread within a day, it is best to freeze the excess.   I cut the bread with an electric knife into 16 slices.  I wrap 8 slices, half loaves, in aluminum foil and in a plastic bag or freezer paper and freeze.  When ready for another half loaf, I set  the oven at 350 F, put the loaf in the oven while frozen for 30 minutes.  This makes soft bread and if kept in the foil and plastic bag will last  2 days, if you haven’t eaten it.

Honey Whole Wheat Bread

Julia Ann
An all-purpose sweet whole wheat bread for peanut and butter sandwiches, french toast or bread pudding..
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Course Breads
Cuisine American
Servings 3 loaves bread, 16 slices per loaf

Ingredients
  

  • 1 cup water
  • 2 cups 2% milk
  • 1/2 cup honey
  • 3 teaspoons sea salt
  • 2 tablespoon extra virgin olive oil
  • 1 cup warm water 105 F
  • 3 teaspoons Fleischmann's Instant Dry Yeast
  • 4 cups whole wheat flour
  • 8 cups unbleached all-purpose flour
  • 2 tablespoons melted butter

Instructions
 

  • Mix water and milk in sauce pan or in microwave to heat to 115 F.
  • Pour into large mixing bowl, add olive oil, honey, sea salt.
  • Let cool to 105 F.
  • Measure the flours: sift together 4 cups of whole wheat and 4 cups of unbleached all-purpose flour.
  • Reserve another 4 cups of the white flour for flouring the bread board and kneading.
  • Heat 1 cup warm water to 102-105 F, add the yeast.
  • Stir to dissolve yeast, it will become foamy and small bubbles on surface of water.
  • Let set 5-8 minutes to allow yeast to proof, become active.
  • Pour yeast into the 105 F seasoned milk/water mixture.
  • Add 4 cups of blended flour, beat thoroughly.
  • Add remaining blended flour, beat together until dough sticks together.
  • Using reserved flour, lightly flour bread board.
  • Pour out the dough, flour hands, knead together until dough handles easily.
  • Let rest for 10 minutes on bread board.
  • Resume kneading for 10 minutes, adding more flour to keep from sticking on board.
  • Knead until smooth and elastic. (Knead by pressing with heel of both hands, turn 1/4 circle, turn down over in half, knead again, continuing same technique.)
  • Oil large bowl, roll dough into a ball, oil the dough with a brush.
  • Cover bowl, place in warm, 75-85 F place to rise until double in bulk, about 1 hour. Do not disturb during rise time.
  • Grease 3 9 x 5 1/2 x 3 inch pans.
  • When finger is pressed into dough leaving an indention, it is ready to be punch down with fists allowing the gases escape.
  • Pour on lightly floured board, cut into 3 equal parts. Roll each into a ball, let rest.
  • Roll each ball into a 9 x 12 rectangle, starting at the 9 inch end, roll up, pinch the ends on seam together, putting the seam on the bottom. Put into the greased loaf pans, ends touching the pans.
  • Lightly grease tops of the bread for a soft crust.
  • Cover the pans and set in warm place to rise for 45 minutes.
  • Preheat oven to 375 F.
  • At the end of second rise, put into oven to bake about 45 minutes. Put foil over top of bread if browning too quickly.
  • Bread is done when removed it will sound hollow when tapped on the bottom.

Notes

Adapted from Cunningham, Marion. The Fannie Farmer Cookbook, 1996, p 516. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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I admit this is a long day of bread making, particularly if you have never tried your own bread.  BUT it is sooooooo,  worth it.   Enjoy.  Finished last loaf, time to make another 3 loaves.  Tomorrow!

* Matthew 6:11.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe:

Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken & Mushrooms in Herb Sauce

Chicken Breasts in Mushroom Sauce

Julia Ann
A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entree, Poultry
Cuisine American
Servings 12 servings

Ingredients
  

  • 6 large chicken breasts skinless, boneless
  • 1 1/2 cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh white button mushrooms, sliced
  • 1/4 cup flour
  • 1-1/2 cup chicken broth more as needed.

Instructions
 

  • Preheat oven to 350 F.
  • Remove the fat from the chicken breasts.
  • Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  • Mix the bread crumbs and seasonings in a plastic bag.
  • Heat the olive oil and butter in a large heavy skillet.
  • Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  • Lay the chicken in the hot skillet, just to brown, do not overcook.
  • Remove the chicken to a oven-proof pan.
  • Brown the remaining pieces of chicken, layer in the over-proof pan.
  • Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  • Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  • Pour in the sliced mushrooms, just to moisten and heat slightly.
  • Pour sauce and mushrooms over the pan of browned chicken.
  • Cover tightly with aluminum foil and put in oven 1 hour.

Notes

Undiluted evaporated milk can be used in place of cream............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
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 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Julia Ann
A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla

Instructions
 

  • Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  • In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add eggs, one at a time, beat after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and sour milk, beat after each addition.
  • Add the vanilla and mix.
  • Pour into prepared 9 x 13 inch pan.
  • Bake 45 minutes or when cake tester comes out clean.

Notes

Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.
Tried this recipe?Let us know how it was!

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018  Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights                                                      reserved.

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

I am trying to get a jump start on comfort foods for fall and winter.  Rice, potatoes, and pasta are creamy foods that lead my list.  I actually try to balance menus with one of these carbohydrates.  Broccoli Rice Cheese Casserole is also an excellent entree for a vegetarian meal.

Steamed Broccoli and Vegetable Blend

Steamed Broccoli and Vegetable Blend

Using canned soup and frozen broccoli speeds up the cooking process.  I have started to steam vegetables in the microwave.  I put the chopped or diced vegetables in a small bowl, add 1-2 teaspoons water, depending on the amount of vegetables, cover with plastic wrap and steam for 1 minute.  Occasionally I will have to add a minute.  They are ready to be combined with other vegetables or meats and sauces.  I do not add  salt or oil to saute.  

 

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Julia Ann
A good recipe to have for pitch-in dinners and a winter comfort food for week day dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Rice Vegetable Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1/2 cup long grain rice
  • 1 cup chicken broth
  • 3 tablespoons finely diced onion
  • 2 garlic cloves minced
  • 2 tablespoons jalapeno pepper finely diced
  • 1-2 tablespoons sweet mini peppers diced
  • 1 cup steamed broccoli cuts or 10 oz. frozen broccoli
  • 1 can 10 3/4 ounces Nacho cheese soup
  • 1/2 cup milk
  • 1/4-1/2 cup cheddar cheese shredded
  • 2 tablespoons bread crumbs finely chopped
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper

Instructions
 

  • Cook the long grain rice in the chicken broth until broth is absorbed.
  • Cut and dice the onion, garlic, peppers.
  • Put into a small microwave dish, add 1 teaspoon water.
  • Microwave 1 minute or until onion is translucent.
  • Steam the cut broccoli, just until crisp.
  • In a larger pan blend the Nacho soup and milk, cook until hot and bubbly.
  • Add the broccoli, diced vegetables, and rice, stir to blend.
  • Pout into a 9 x 9 x 2 casserole.
  • Sprinkle with bread crumbs.
  • Sprinkle shredded cheese on top.
  • Bake at 350 F 20 minutes

Notes

To make a 9 x 13 casserole, use 1 cup long grain rice and 2 cups chicken broth. Adjust vegetable as desired......This was adapted from Campbell's Soup Kitchen..............Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
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Round out your meal of Broccoli Rice Cheese Casserole with

Green Beans with Red Pepper Stir Fry

Green Beans - Red Bell Pepper Stir Fry

Green Beans – Red Bell Pepper Stir Fry

Use your favorite recipe for green beans:  canned, frozen or fresh.  Fix them by stir-frying, steaming. slow-cooker  or in the pressure cooker, with or without ham.

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad                                          

Try the Spinach-Romaine Lettuce Salad.

And for Dessert :  American Apple Pie

American Apple Pie

American Apple Pie

Enjoy  and look for other cookbookinabox® recipes  at www.cookbookinabox.com/blog.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

 

 

 

 

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew SAlad

Peas, Cauliflower and Cashew Salad

Peas and cauliflower are not vegetables often served.  Peas get added to soups or rice, rarely used in salad or as a side dish as buttered peas.  Cauliflower is in almost every vegetable tray  set up at the grocery or buffet.  It is a once-in-awhile vegetable on my table.  After eating the , Peas, Cauliflower and Cashew Salad, raw cauliflower is becoming a salad stable.

Peas, Cauliflower and Cashew SAlad

Peas, Cauliflower and Cashew Salad

Julia Ann
Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 1/2 pound bacon fried, drained and crumbled
  • 10 ounces frozen peas
  • 1 cup cauliflower cut into small pieces
  • 1 cup celery diced
  • 1/4 cup green onions diced
  • 1/4 cup yellow mini pepper diced
  • 1 cup cashew pieces lightly salted
  • 1 cup Hidden Valley Ranch dressing
  • 1/2 cup sour cream

Instructions
 

  • Fry bacon, drain on paper towel.
  • Cool and crumble in small pieces.
  • Wash and cut the cauliflower, celery, green onions and peppeer
  • Mix the Ranch dressing and sour cream.
  • Mix bacon and vegetables together, except peas, into a large bowl.
  • Stir in the dressings.
  • Pour into a large serving dish, refrigerate.
  • Add the frozen peas 45 minutes to 1 hour before serving.

Notes

This recipe was adapted from Peas Cashew Salad by Janice Griggs in "Our Pitch-In Secrets" by UNISYS, HIM Service Center employees.
Tried this recipe?Let us know how it was!

 

Cauliflower protects against cancer and packed with vitamin C and vitamin B folate helping your  immune system.  To get the most benefit of the nutrients, it is best to steam, cook in a wok or microwave.  Boiling the cauliflower in water causes it to lose those nutrients.

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

 Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower                                                        

Netta Belle's Choice cookbookinabox

Julia Ann

Julia Ann

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.