Here is the recipe I used. I followed directions, but next time I don't think I will roll the dough. In my opinion, it made it too dense. I like a lighter bread.
This recipe was on the back of Gold Medal Wheat Flour
Honey-Whole Wheat Bread
2 pkgs active dry yeast
¼ cup warm water (105F – 115F)
½ cup honey
¼ cup butter or margarine
3 teaspoons salt
2 ½ cups very warm water (120F – 130F)
4 ½ cups whole wheat flour
2 ¾- 3 ¾ cups all-purpose flour
1. In small bowl, dissolve yeast in warm water, set aside. In large bowl, mix honey, butter, salt and very warm water, cool 5 minutes.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 ½ cups of whole wheat flour and dissolved yeast. With spoon, stir in 2 ¼- 2 ¾ cups of the all-purpose flour until dough pulls away from side of bowl.
3. Place dough on floured work surface. Knead in remaining ½ - 1 cup all-purpose flour, continue kneading 5-10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray, place dough in bowl turning dough to grease all sides Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F – 85F) 30 – 45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate, divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18 x 8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal, pinch each end to seal. Fold ends under loaf, place seam side down in pan. Cover, let rise in warm place 30 – 45 minutes or until doubled in size.
5. Heat oven to 375F. Uncover dough, bake 30 minutes. Reduce oven temperature to 350F, bake 10 – 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.
6. Makes 2 loaves, 16 slices each.
Wednesday, June 9, 2010
• Set of two.
• Dishwasher safe.
Pesto: Fill each cube with pesto, seal and freeze. For easy preparation, place cubes in a
stainless steel mixing bowl and rest the bowl over a Chef Series™ 6-Qt./5.6 L Dutch Oven pot of
cooking pasta (for a makeshift double boiler). The heat from the boiling water will melt the cubes
just in time to toss with the hot pasta.
Stocks, Broth & Sauces: Fill each cube with stock, broth or sauce, seal, and freeze. Remove
and use as needed.
Lemon & Lime Juice: Fill each cube with lemon/lime juice, seal, and freeze. Remove as needed
for adding that zing or lemons/lime flavor to cooking or baking.
Homemade Baby Food: Freeze small amounts pureed fruits, vegetables, starches, and meat in
each cube. Fill each cube, seal, and freeze for fresh, unprocessed baby food. To use, take out
the desired number of cubes and thaw or reheat before feeding.
Fresh Herbs: Tupperware® Quick Chef, chop fresh herbs. Transfer 2 tbsp. of herbs into each
cube, fill with approximately 1 tbsp. of water per cube, seal and freeze. Store until you are ready
to add them to sauces, soups, stews or salsa.
Leftover Wine: Fill each cube with any type of wine, seal, and freeze. Perfect for adding to
sauces. There may be a small difference in color of the sauce but will not affect the taste.
Juice & Pudding Popsicles: Fill each cube with juice or pudding, seal and freeze. When ready
to eat, remove from freezer, place in a snack cup and let it slightly thaw until it becomes the
consistency of an Italian Ice.
Frozen Fruit Chunks: For the perfect garnish for a sparkling summer drink, place assorted fruits
into each cube including strawberries, lemon/lime zest, raspberries, pineapple, or grapes. Fill the
remainder of the cube with water, seal, and freeze.
Buttermilk: Fill each cube with buttermilk, seal and freeze. Buttermilk can be frozen to be used in
baking. If you would like to use it to make salad dressing, place in the Tupperware® Quick Chef
and blend it till it returns to its original consistency.
Egg Whites & Egg Yolks: Fill each cube with egg yolk/egg white, seal and freeze. Use for
recipes that call for egg white or egg yolks.
Pancake, Waffle, & Crepe Batter: Fill each cube with batter, seal and freeze. Place a cube on a
hot fry pan, let it that and spread out then cook as normal without the fuss.
Coffee & Tea: Don’t water down your drinks. Fill each cube with coffee or tea, seal and freeze.
Use in place of ice for iced coffee or tea.
Tomato Paste & Tomato Sauce: When all you need is a small amount for a recipe, fill each
cube with tomato paste or sauce, seal, freeze and use as needed.
Leftover Gravy: Fill each cube with leftover gravy, seal and freeze. Remove and use as needed. Gelatin Squares: Prepare gelatin square recipe on packaging. Refrigerate until firm. To loosen, run a small knife under hot tap water and loosen edges.
Flavored Cubes: Fill each cube with your favorite fruit flavored drink or juice, seal and freeze.
Use to flavor ice tea or other beverages or to add flavor to water in your Tupperware® Sports
Onions, Garlic, Chilies, Carrots, & Celery: Chop vegetables using the Tupperware® Quick
Chef. Transfer 2 tbsp. into each cube, fill with approximately 1 tbsp. of water per cube, seal and
freeze. Perfect for adding to casseroles, sauces, soups, stews or salsa.
Chocolate Molds or Fudge: Prepare chocolate or fudge according to directions. Fill the cube
with the chocolate, seal and freeze until firm. To loosen run a small knife under hot tap water and loosen the edges.
Leftover Condiments: Fill each cube with leftover condiments like mustard, ketchup, barbecue
sauce, salsa, or relish, seal and freeze. Thaw and use as toppings or in recipes.
Cookie Dough: Always have fresh baked cookies on hand. Fill each cube with a heaping
teaspoon of cookie dough, seal and freeze. Thaw slightly, place on cookie sheet and bake as
directed in recipe.