WHOLE WHEAT BREAD VARIATIONS
Any basic bread dough can be made into many tasty variations
limited only by your imagination. Why not try Marilyn's
Whole Wheat Bread recipe for a basic bread dough and fashion
it into pizza,
cinnamon rolls, bread sticks, onion cheese bread, etc?
WHOLE WHEAT PIZZA
Use approximately one loaf of bread dough(1 1/2 pounds dough)
for each pizza
crust. If you are not baking the crust on a Pizza
Stone, you will be much more successful if you pre-bake the
crust for 6-8 minutes, and then cover it with toppings of your
choice. Be sure to have all your toppings ready, or wrap and freeze
crusts for future meals.
Pinch dough off into walnut size balls. Dip in melted
butter and then roll in cinnamon sugar mixture (1T cinnamon to
1/2 C. sugar or sucanat). Place balls in layers, at least two
layers or one-half to two thirds full), in a regular loaf pan
or bunt pan. Let rise until doubled in bulk, bake at 350°
for 20-30 minutes.
CARAMEL NUT PULL APARTS
Make caramel sauce by melting 1/4 cup butter, 1/2 Cup
brown sugar, and 1/2 C. maple syrup in a saucepan, add 1/2 cup
chopped walnuts or pecans if desired. Pour this mixture into the
bottom of a bundt pan or 9X13" baking pan. Place walnuts
sized pieces of dough in layers in the pan. Let rise until doubled,
bake at 350° for 20-30 minutes.
MOCK RYE BREAD
For each loaf of bread, cut in 1 T caraway seed and 1 tsp. anise
Roll 1/2 Cup portions of dough into finger-thin ropes and cut
to the desired length. Brush with melted butter. Sprinkle with
a desired topping: Parmesan cheese, garlic salt, or powder, Italian
Seasonings, sesame seeds, etc. Place the "sticks" onto
a lightly greased baking sheet, about 2 inches apart. Let rise
10-15 minutes. Bake at 375 degrees for 18-18 minutes.
ONION CHEESE BREAD
For each loaf, knead in 1/4 cup chopped onion (or reconstituted
minced onion) and 1/2 C. grated, sharp, cheddar cheese. Proceed
with regular rising and baking.
Knead in 1/2 cup raisins and 1/2 cup chopped walnuts or pecans
plus 1 1/2 tsp. cinnamon.
GARLIC-HERB PARMESAN BREAD
For each loaf, add 1/3 cup parmesan cheese and 1 tsp. garlic powder
or more to taste, and 1 tsp. of herb of choice (optional).
JALAPENO-RANCH SHARP CHEESE
Add 1/2 Cup grated sharp cheese, 2 TB ranch salad dressing mix,
and 2 chopped fresh jalapeno peppers.
ONION HAMBURGER BUNS:
Add 1 TB onion powder. Roll to slightly less than 1/2 inch thickness
and cut with a can about 4 inches diameter. (Cut out both ends
for air to escape) If desired, moisten the top of buns and sprinkle
with onion flakes before rising. Bake 18-20 minutes at 350°.
For each loaf, add 2 slightly heaping tablespoons of dried onion
flakes (or 1 TB onion powder) and 2 tsp. dill weed.
DRIED TOMATO AND ROSEMARY BREAD
For each loaf, add 3 TB snipped dried tomatoes, 1 tsp. crushed
rosemary, and 1/4 tsp. paprika.
CINNAMON ROLLS WITH APPLE FILLING
In a medium mixing bowl, combine 2 C. finely chopped or grated
apple, 1/2 C. raisins or dates, 2 T honey or brown sugar, 2 tsp.
cinnamon or apple pie spice, dash of salt. For each loaf of bread,
roll out the dough into a 12 X 18 rectangle, spread the apple
mixture over the dough, roll up tightly, seal the roll, and cut
rolls into 3/4-1 inch slices with dental floss.
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