Whole Wheat Bread to die for!

I used to live near this old lady who would make my and my siblings tiny loaves of homemade wheat bread. My favorite kind of homemade bread is whole wheat bread, and this recipe is so tender, soft, and surprisingly light for whole wheat.

Whole Wheat Bread

1 1/8 cups water 3 cups whole wheat flour 1 1/2 teaspoons salt 1/3 brown sugar Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, (but I used the regular setting afer letting the yeast sit for about 15 minutes,) and then press Start. If you are making it in a regular loaf pan, add yeast and water to large mixing bowl fitted with dough hook. Add sugar and let yeast develop for about 5 minutes. Add remaining ingredients and mix on medium speed for about 5 minutes. Remove from bowl and transfer to a well-greased bowl. Cover with a damp towel and let rise until doubled in size. (about half hour)  Remove from bowl and turn out onto floured surface. Roll up into a loaf size roll and place in greased loaf pan. Let rise again until nice dome forms above top edge of pan. Place in oven preheated to 350 degrees and bake for about 25 minutes or until top is golden brown. Remove from oven and brush top of loaf with butter. Remove from loaf pan after it has cooled a bit.

1 tablespoon dry milk powder 1 1/2 tablespoons shortening 1 1/2 teaspoons active dry yeast

Super Breadsticks

I love bread! All kids of bread! And I love breadsticks- especially when they are warm, buttery, cheesy, crispy on the outside and soft on the inside, and dipped in alfredo sauce! So, since I am on an alfredo sauce kick (previous two posts can attest) I decided I'd better include a yummy breadstick recipe as well! (I think this recipe would make a fantastic pizza dough!)

Super Breadsticks by Erin Taylor

2 1/2 tsp. yeast
1 C. warm water
1 Tsp. sugar
2 C. all purpose flour
1 tsp. salt

butter
parmesan cheese
garlic salt

Preheat oven to 400 deg.  Combine yeast, sugar and water in a mixer with a dough hook attachment. Let sit for 5 minutes to let yeast develop. Add flour and salt and mix until flour well incorporated. Mix on med. speed for 7 minutes. (yes, 7 minutes. Dough needs to get very stretchy.)  Place in well greased bowl in a warm spot in kitchen and let raise until double in size (about a half hour).  Remove from bowl and place in very lightly floured surface. Cut dough in half, then half again, and half again until you have about 8 -10 same-size pieces of dough. Roll each dough into a roughly 6-7 inch strip and place on greased baking pan. Space each stick about 2 " apart, if possible. Let raise for another 15 minutes. Place in hot oven and bake about 10 minutes until golden brown. Remove from oven and brush softened butter (generously) over each breadstick. Sprinkle with garlic salt and parmesan cheese before serving.

Serve with warmed Alfredo sauce on the side for dipping!

Vegetarian Alfredo Pizza

Vegetarian pizza is about our favorite kind of pizza around here. With any fresh veggies, it is a hit! I have included the veggies we usually use, but I will also include other suggestions that will work beautifully.  Use any dough, but I like Rhodes frozen bread dough because it is fast and works great!

Vegetarian Alfredo Pizza by Erin Taylor
(this recipe will make the equivalent of one medium size pizza. Use more bread dough and double the toppings for two)

1 Loaf Rhodes frozen bread dough, thawed
1 - 1 1/2 C. homemade Alfredo Sauce (or about half a bottle of store bought Alfredo sauce)
1 C. spinach, finely chopped
1 large tomato, chopped into cubes or sliced
1/2 C. sliced mushrooms
2-3 cloves sliced garlic
1 C. shredded mozzerella cheese
olive oil
garlic salt
parmesan cheese (from bottle)
salt and pepper
*corn meal (optional) for bottom of pizza crust

Additional toppings:
sliced zucchini
green or red peppers
olives
artichoke hearts
sliced sweet onion
fresh basil
broccoli heads
fetta cheese
sun dried tomatoes


Preheat oven to 425 deg. Lightly drizzle about a Tablespoon of olive oil onto baking sheet or pizza pan. Sprinkle a little corn meal onto pan. Place dough in center of pan and push edges out, smoothing dough into a circle about 12-14" across.  Poke a fork all over the dough to allow for air bubbles to escape during baking. Place in preheated oven and bake for 5-7 minutes, or until it begins to barely get golden on top. (helps to have on lower oven rack to make bottom of dough a little crispier)  Remove from oven and cool slightly before putting sauce on top and spreading it evenly over the dough. Add veggies evenly over the top and finish off with mozerella cheese. (you don't need much cheese with this pizza- it's better with only a little.)  Bake for 12-15 minutes until edges are golden brown and top is bubbly. Brush crust with olive oil (or Crisco) and sprinkle garlic salt and parmesan cheese on crust.

Alfredo Sauce

(picture is of Olive Garden alfredo pasta)

I thought this recipe was on here, but when I looked it up I realized I had never posted it! What a travesty! This sauce is not only great on pasta, but can be used in place of red pizza sauce for a vegetarian pizza, used in Lasagna, or  to make delicious chicken alfredo. And, of course, dip some french bread in it as an appetizer and you are in Heaven!

Alfredo Sauce by Erin Taylor

1 pint Half and Half
1 pint whipping cream
1 stick (1/2 c. butter)
1 C. grated parmesan cheese (the finely grated kind in the green plastic bottle is perfect for this recipe)
2 Tbsp. Corn Starch
1/4 C. water
1 Tsp. garlic powder or garlic salt
Salt to taste

Heat butter, cream and half and half in a saucepan over medium heat, stirring occasionally. Add cheese and garlic powder, continue to stir over heat until cheese is melted. Mix cornstarch with water and pour into pot, stirring as it thickens. Add salt to taste and remove from heat immediately. Store in freezer or in refridgerator for up to a week.