Grandmaswheatbread Recipes

Steps:

• In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well., Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.

Steps:

• In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
• Add 3 cups of whole wheat flour and blend together.
• Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
• Knead on high speed for 10 minutes. Dough should be firm but elastic.
• Form into 2 loaves and place in well greased loaf pans. Let rise until doubled in size. (Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes. (if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
• Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans. Cool Completely on wire racks.

Steps:

• In a large bowl combine 2 cups of the flour with the yeast.
• In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
• Slowly add the milk mixture to the flour mixture beating well.
• Add the eggs and beat well.
• Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
• Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
• Place dough into a lightly oiled bowl, turning once to coat.
• Cover bowl with a warm cloth that is slightly damp.
• Let rise 30 to 45 minutes or until double in size.
• Punch down and divide in half.
• Cover portions with the cloth and let rest 10 minutes.
• Shape dough into 2 loaves and put into greased loaf pans.
• Let rise again until double.
• Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
• Remove from pans and cool completely on a wire rack.
• When completely cool wrap and store in a cool, dry place.

Steps:

• Sift together cornstarch, icing sugar and flour.
• Stir.
• With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
• Bake at 350°F for 15-20 minutes.