Wheat Bread

I have been using this recipe for the last few months and my family loves it. I found it on Tammy's Blog: http://www.tammysrecipes.com/homemade_wheat_bread Check out some of her other great recipes. My camera is currently MIA so I don't have any pictures. Tammy has some posted on her website if you need them.

I have made this bread with and without honey (because my little girl was to little for honey) The bread seems to stay together better with honey.

Description:

A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)

Yield:

1 loaf

Ingredients:

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

Instructions:

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

We use only wheat flour most of the time. If we are having guest we use half wheat and half all-purpose flour. I also like to add wheat grem in, I substitue 1/2 cup of wheat germ for 1/2 cup of flour.

Whole Wheat Zucchini Recipe

My family has always made this recipe out of all purpose flour, but it is just as great with wheat flour. If your family isn't use to eating wheat bread try using wheat for half of the flour and all-purpose of the other half of the flour. I made mini muffins that are perfect for my 11 month old little girl. You'll want to cut the cooking time down to 20 minutes if you are making mini muffins. This recipe will make 3 regular sized loafs of bread.

3 1/2 Cups Flour
2 2/3 Cups Sugar
1 tsp. Cloves
2 tsp. Baking Soda
1 1/2 tsp. Salt
1/2 tsp. Baking Powder
2 tsp. Vanilla
2/3 Cup Shortening
3/4 Cup Water
4 Eggs
3 Cups Zucchini

Soften the Shortening and cream with sugar. Beat in eggs and mix in vanilla. Combine all dry ingredients in a separate bowl. Mix dry ingredients into first bowl. Add water* and Zucchini and mix well. Pour batter equally into three loaf pans. Bake at 350 degrees for 60 to 70 minutes. Test the loafs with a toothpick to be sure they are done.

*If you are using frozen Zucchini only add water if the batter is not runny like cake batter