WHOLE WHEAT BREAD DOUGH VARIATIONS

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 pizza crusts for future meals.

CINNAMON PULL-APARTS
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 seed.

BREAD STICKS
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.

CINNAMON-RAISIN BREAD
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°.

ONION-DILL
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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