Category Archives: Bread

Honey Wheat Bread

This recipe is originally from Taste of Home, but my mom rewrote it measuring the flour in ounces instead of cups. Weighing flour instead of scooping it out by the cup works much better when you are trying to make bread.  This is the bread that I make most often. It works really well for sandwiches.

.5 ounces active dry yeast
2-1/4 cups warm water
3 tablespoons sugar
1/3 cup butter or margarine, softened or melted & cooled
1/3 cup honey
1/2 cup instant nonfat dry milk powder
1 1/2 teaspoons salt
18 ounces whole wheat flour
11-14 ounces all purpose flour
Use a large stainless steel bowl. Measure out hot water from the tap into the bowl, add the sugar and stir till just dissolved. As this is done, the water is usually just right to add the yeast. If the water feels warm on your wrist, it is about right. Add the yeast and stir it in. Let the mixture sit for 5-6 minutes.

Either foamy or bubbly mean it is ready.

Add about half of the wheat flour and mix. Then add the rest of the wheat flour, the salt, margarine, honey and milk powder. Stir until smooth and blended.

Make sure you add half the flour before adding any salt. It messes with the yeast if goes directly in.

Then add enough of the white flour to make a soft dough. Leave some of it out to knead the dough with. When you have a soft dough (it may be a little sticky), pour some of the remaining flour on the table. Start kneading and knead for about 10 minutes until the dough starts looking smooth and elastic.

You might not need to use all the white flour, it just depends on the day. Sometimes I use it all, sometimes less than half.

It should not be sticky. (I usually knead it for about 3-4 minutes until it starts resisting, and use that time to wash the bowl and grease it for rising and start the heating pad). After all the kneading is done, form into a nice ball, place in greased bowl (turn over once to grease the top of the dough). Cover bowl with a towel and set on heating pad for about an hour, or until doubled.

That's right, put it on a heating pad to get it to rise. You may thank me later for this idea.

Punch dough down.

There is satisfaction in punching dough.

Divide in half (cut with knife or scissors or dough separator – don’t pull it apart). Shape into two loaves and place in 9 x 5 x 3 greased loaf pans. When you grease the pans, make sure you grease around the top too.

Try to get them as even as possible, but it doesn't have to be perfect.

Cover both of the pans and let rise on the heating pad again about 30 minutes. It is read to go in the over when it just starts to rise above the edge of the pan. Bake at 375 for 25-30 minutes. Remove immediately from pans and let cool on rack.

Much better than store bought(en) bread.


Yeast Biscuits and Maple Sausage Gravy

Hands down the best biscuit and gravy recipe I have ever made. Both the biscuits and gravy are sweet. You could use regular or spicy sausage for the gravy, but I think the maple flavor tastes the best.

Yeast Biscuits

1 tablespoon yeast
½ cup warm water
2 ½ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¼ cup sugar
5 tablespoons soft butter or shortening
1 cup buttermilk

Add yeast to water, set aside

Mix dry ingredients, cut in shortening or butter until it is crumbly

Mix buttermilk (1 tablespoon of vinegar added to 1 cup of milk can be substituted) and yeast mixture together

Add liquid to flour mixture, stir till all the liquid is incorporated.

Dough can be refrigerated at this point for later use if you want.

Turn dough onto floured surface and knead several times.

Roll out dough to ½ inch thickness and cut with biscuit cutter, or if you are like me and have no biscuit cutter, use a glass cup.

Place biscuits on a cookie sheet and let them rise for about 20 minutes.

Bake at 400 degrees for 10 to 15 minutes, till golden brown.

Maple Sausage Gravy

½ lb. maple flavored bulk pork sausage
4 tablespoons butter
6 tablespoons flour
¼ teaspoon salt (sausage already has a lot of salt in it, you don’t have to add extra if you don’t want to)
¼ teaspoon pepper
2 ½ cups milk

Cook pork in a skillet till no longer pink, drain and set aside.

In the same skillet, melt butter. Mix flour, salt and pepper together; gradually add to butter until it resembles a thick paste.

Gradually add milk, mixing thoroughly before adding more.

Once all the milk has been added, bring to a boil, stirring constantly for 2 minutes or till it is thick.

Add sausage and pour over biscuits.

Molasses Oatmeal Bread

Very heavy, dark bread that is good for toast or sandwiches or french toast or just plain. It is that good.

1 1/2 cups boiling water
1 cup rolled or quick oats
3/4 cup molasses
3 tablespoons butter or oil
2 teaspoons salt
2 cups warm water
1 tablespoon active yeast
6 cups bread flour or bleached white flour (I ended up using probably another two cups by the time I was finished kneading)
2 cups wheat bread flour or regular wheat flour

  • Mix boiling water and oatmeal, let sit for a half hour.
  • Mix molasses, butter and salt, then add to oatmeal mixture
  • Mix warm water and yeast in large bowl, let sit until it bubbles, then add oatmeal mixture to it.
  • Mix the flour together, then put enough flour with the oatmeal mixture to make it start sticking together.
  • Pour the rest of the flour on the table (you will probably need to add more flour, mine was really sticky) and knead for 4-5 minutes, let rest for a minute or two, then knead for another 4-5 minutes. Dough will be shiny and smooth when it is ready.
  • Grease a stainless steel or ceramic bowl, place dough in bowl. Either turn the bread in the bowl to grease the top of it or spray with cooking spray so it doesn’t stick.
  • Cover the top with a lid or cloth.
  • Let rise till dough has doubled 45-60 minutes (if you want it to rise faster, place bowl on top of a heating pad)
  • While you are waiting for your dough to rise, grease two 9×5 inch loaf pans. Remember to grease around the top edge of the pan too.
  • After dough has risen, punch down to release the air bubbles.
  • Cut dough into two equal parts using a serrated knife.
  • Form into two loaves, place in pans, let rise till doubled again (45 minutes or so)
  • Bake at 400 degrees for 5 minutes, then lower heat to 350  for another 35 minutes.

Recipe from Simply in Season