- 2 3/4-3 1/4 cups all-purpose flour
- 1 packageactive dry yeast
- 1cup fat-free milk
- 1/4 cup butter, margarine, or shortening
- 2tablespoons sugar
- 1teaspoon salt
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
- 1 1/4 cups whole wheat flour
- 2/3 cup snipped dried cranberries
- 1/3 cup walnuts or pecans, toasted and finely chopped
- 2teaspoons finely shredded orange peel
MethodIn a medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cranberries, nuts, orange peel, and as much of the remaining all-purpose flour as you can.
Recipe TipPrepare as directed though step 2, except do not let rise. Cover with greased plastic wrap and chill overnight or up to 24 hours. Let stand at room temperature for 30 minutes. Continue as directed in steps 3 through 5 (the rising time in step 4 may need to be increased by 10 to 15 minutes). Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
- 1/4 cup fresh cranberries, chopped
- 1 1/2 teaspoons sugar or sugar substitute* equivalent to 1 1/2 teaspoons sugar
- 2tablespoons butter, melted
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground ginger
- 11 - pound loaffrozen whole wheat bread dough, thawed
- In a small bowl combine cranberries and sugar. Stir in 1 tablespoon of the melted butter, 1/4 teaspoon of the thyme, and the ginger.
- Line a baking sheet with parchment paper. Dust work surface lightly with flour. Divide dough into 12 equal pieces. Roll each piece of dough into a 12-inch-long rope. Tie each dough rope into a loose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Spoon 1 teaspoon of the cranberry mixture into the center of each knot. Place knots 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes).
- Preheat oven to 350 degrees F. In a small bowl stir together the remaining 1 tablespoon melted butter and the remaining 1/4 teaspoon thyme. Brush butter-thyme mixture over tops of rolls. Bake about 18 minutes or until golden brown.
- 1/3 cup warm water (105 degrees to 115 degrees )
- 1 tablespoon honey
- 11/4ounce envelope active dry yeast
- 4 tablespoons flax seeds (regular or golden)
- 2 1/4 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 1 cup warm skim milk
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 egg white, lightly beaten
- In a small bowl, whisk together the warm water and honey. Stir yeast into the water mixture and let stand until foamy, about 7 minutes.
- Meanwhile, place 3 tablespoons of the flax seeds in a mini chopper or spice grinder. Grind until medium-fine. Transfer to a large bowl and add all-purpose flour and whole wheat flour. Whisk to blend, then make a well in the center of the mixture.
- In a small bowl, stir together milk, olive oil and salt. Pour into well of flour mixture, along with yeast mixture. Stir until dough comes together. Knead until smooth, 5 to 10 minutes.
- Place dough in a lightly greased bowl, turning to coat. Cover with a damp, clean towel and allow to rise 45 minutes. Punch down dough, then knead lightly. Divide into 16 pieces, then roll each into ball, tucking any seams under. Place on a large nonstick baking sheet and cover with damp towel. Let rise in warm place for 45 minutes.
- Heat oven to 375 degrees . Uncover dough, brush rolls with egg white, then sprinkle with remaining 1 tablespoon flax seeds. Bake at 375 degrees for 20 minutes, until lightly browned and hollow-sounding when tapped lightly. Serve warm.
- 2 cups whole wheat flour
- 5 tablespoons yellow cornmeal
- 2 packages active dry yeast
- 1 1/2 teaspoons salt
- 1/2 cup millet
- 2 cups milk
- 1/3 cup butter, cut up
- 2 Eggs
- 3 tablespoons molasses
- 2 - 2 1/2 cups all-purpose flour
- 2 tablespoons butter, melted
- In a large bowl stir together whole wheat flour, 4 Tbsp. of the cornmeal, the yeast, and salt.
- In a large saucepan cook millet over medium heat 5 minutes or until toasted and has a nutty aroma, stirring occasionally. Add milk and 1/3 cup butter. Heat and stir just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to yeast mixture; add eggs and molasses. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the all-purpose flour as you can to make a soft, yet firm dough.
- Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Lightly grease a 13x9-inch baking pan. Punch dough down; turn out onto a floured surface. Using floured hands, press dough into an 11x7-inch rectangle. Cut into 24 pieces; transfer to prepared pan. Cover and let rise in a warm place until double in size (30 to 40 minutes).
- Preheat oven to 400 degrees F. Brush rolls with melted butter and sprinkle with remaining 1 Tbsp. cornmeal. Bake 25 minutes or until rolls are golden and sound hollow when lightly tapped. Cool in pan 10 minutes. Pull apart and serve warm.