3 Yummy Mummy Dogs

Happy Halloween! These were just so cute, I couldn't resist making them! When Brad brought over a 3 year old neighbor to visit, I knew I made the right decision to make them. He loved them!

You are supposed to put dots of mustard for the eyes...but, I don't like mustard. So, thanks to Rhodes for another fun idea!

Mummy Dogs
(4x6 printable recipe) (full page recipe)
Make one dinner roll recipe. Divide dough into 24 pieces. I reserved 6 pieces for bread sticks and 6 for cinnamon bite rolls.

Take each piece and cut in half. Roll each half into a 2 foot skinny rope. Cut off 1 1/2" and reserve for the top of the "head." Starting at the bottom of a hot dog (I wiped the dog with a paper towel; works easier if the hot dog is not wet), wrap the skinny rope around once and pinch the end to seal. Continue wrapping up toward the head, about 4 1/2". Seal off end.
Use other skinny rope, going the other direction; seal off ends. Use reserved piece to fashion a turban or halo on top of head.

Bake at 350 degree oven for 15-25 minutes. Put dots of mustard for 'eyes.'


2 Mexican Cornbread Casserole

My family loves cornbread. In fact, I discovered that if I put unpopped popcorn in my wheat grinder, I get cornmeal! My husband also uses this topping recipe to make cornmeal pancakes, something he absolutely loves. You can use any combination of your favorite taco meat and put this cornbread on top. I had to add a a few minutes to the bake time; insert a toothpick in the middle to check for doneness.

My husband loves this recipe in making cornbread pancakes.

Cornbread Pancakes
(4x6 printable recipe) (full page recipe)

Golden Brown Delicious!
Mexican Cornbread Casserole

(4x6 printable recipe) (full page recipe)
1 pound ground beef, cooked
1 T. cornstarch
1 T. dried minced onion
1-2 t. chili powder
1/2 t. garlic salt
1- 14 oz. canned tomatoes, cut up
(I used stewed tomatoes and pureed it) Mix together and put in bottom of 8x8 pan.

Cornbread topping: Can be made alone as a great cornbread!

1 c. all purpose flour
1 c. cornmeal
2-4 T. sugar (you decide how sweet you want it)
1 T. baking powder
1/2 t. salt
2 beaten eggs
1 c. milk
1/4 c. cooking oil

In medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well. In another bowl, mix eggs, milk, and oil. Add egg mixture all at once to flour well. Stir just till moistened. Pour mixture over meat sauce.

Bake at 425 degrees for 30-35 minutes, until toothpick in center comes clean. Let stand 5 minutes and serve with salsa, if desired.


1 Pizza Night!

Our family loves pizza...but we are split between the thick Chicago style and the thin New York style. It's a good thing when we make our own, because we can have the best of both worlds! Tonight we decided to bring back a favorite copy-cat recipe of Boboli Pizza dough, topped with meats, cheeses, and mushrooms on Brad's half.

When cooking a pizza crust, I like to poke holes in the crust with a chopstick (about 2" apart), parbake (cook almost done) and then put the toppings on. Cooking on a pizza stone also helps the crust cook all the way through...no doughy pizza!

You will find a pizza crust and tomato sauce recipe here. I used most of the sauce on this pizza and reserved some for the "dippers" in the family.

Boboli Pizza Dough
(4x6 printable recipe) (full page recipe)
1 c. warm water
1 T. vegetable oil, butter, shortening or olive oil
1/2 T. honey
1/2 t. salt
1 T. active dry yeast
1 T. vital wheat gluten (adds chewiness to the crust)
1 c. whole wheat flour
2-2 1/2 c. all purpose flour
Parmesan cheese, shredded

Put wheat flour into a mixing bowl with yeast, gluten, and salt. Combine water, honey and oil. Dissolve well. Pour onto wheat flour, mix well, and sponge for 10 minutes. Add flour one cup at a time until dough clings to hook and cleans sides of the bowl. Knead for 5 minutes. Dough should be smooth, elastic, and feel wet, but not sticky.

Oil top of dough, cover with plastic wrap and rise in a warm, draft free place for 30 minutes.

Take dough out, punch it down, and let it rest on the counter, covered, for 10 minutes.
Sprinkle cornmeal on a pizza stone. Place dough on it and roll into a 14" circle. Take a chopstick or similar instrument and poke holes in the dough, about 2" apart. This keeps the pizza uniform in shape without huge bubbles in it.
Spritz lightly with water and sprinkle with Parmesan cheese.

Bake in a 400 degree oven for 15-20 minutes, covering it lightly with foil during last 5 minutes to prevent over browning.

Put desired pizza toppings on and bake for an additional 10 minutes or until cheese is brown and bubbly.

Easy Pizza Sauce
(4x6 printable recipe) (full page printable recipe)
1- 8 oz. can of tomato sauce
1/4 t. onion powder
1 1/2 t. dried basil
1/2 t. dried oregano
1/4 t. garlic powder
1 t. sugar

0 What Went Wrong?


Come to find out, I added TOO much flour and did not let my dough knead long enough.

Why does my bread turn out different every time? Well, the weather plays a big part in it. Humidity and temperate affect the quality of your bread. When it is stormy (humid) outside, you may have to add more flour to your dough.

Kneading time is a factor as well. Wheat breads need more kneading time to develop the gluten in your bread. It absorbs liquids quickly, and you may look at your dough and feel like it needs more flour. Don't be fooled! Give it a little more kneading time (4-5 minutes) and the dough will be less sticky.

Altitude and temperature affect the rising of your bread. In Utah, the high altitude shortens the rising time, allowing our breads to rise very quickly, usually doubling in size in 20-30 minutes. Bread rises best in temperatures of 80-85 degrees. Too warm, your bread may collapse in the oven; too cool and your bread may be too heavy and dense.

(printable chart available here)










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5 12 Tips for Great Breads

Sliced White Bread Tips for Great Breads
Why does my bread turn out differently each time I make it? How can I make my bread soft, not dense and heavy? In this post, you will find 12 tips that I have learned over the years to help make a successful loaf of bread.

  • Make sure ALL your ingredients are room temperature
  • Start with half your all purpose flour, add active dry yeast, salt and gluten. Mix well! With whole wheat recipes, I use 75% of my flour, add yeast, salt, gluten, mixing well prior to adding wet ingredients.

  • Add all your wet ingredients (water, milk, eggs, honey, oils) and mix well. "Sponge" mixture for 10 minutes for white breads and 30-45 minutes for wheat breads. This softens the bran and kick starts your yeast.
  • When following your bread recipes, always start with the smallest range of flour, then adding by half cupfuls until you reach the right consistency. Humidity affects how much flour you add. Knead for 1-2 minutes after each addition of flour.
  • Allow your bread to rise in a warm, draft free place. Ideally, 80-85 degrees, which is an oven with a pan of hot tap water underneath your bread.
  • Allow your bread to rise till doubled in size. Each rise results in a lighter, softer bread. Rising times differ due to temperature and altitude. Bread is double when indentation remain when tips of fingers are pressed lightly and quickly into the dough. Do NOT let dough rise too long...it will NEVER come back together...trust me, I've done it before!
  • Let your dough rise at least 3 times: during the sponge, in the bowl, and shaped.
  • Allow your bread to "rest" for 5-10 minutes between the bowl rise and shaping. This makes the dough much easier to handle!
  • Bake your bread until it sounds hollow when tapped. Rolls should be GBD...golden brown delicious! Immediately turn out onto a cooling rack. Nobody likes soggy bread!
  • Store bread in bags when completely cooled. Warm bread in bags creates a humid environment and mold!
  • Store bread in a cool place on your counter. If stored in the fridge, it will become stale more quickly.
  • If you are not going to eat your bread within 4-5 days, slice it, put it in plastic bags and store in the freezer for up to 3 months. Just take out the slices you need, toast or thaw out on counter for a few minutes.

7 Wheat Rolls

The first time I made these rolls , I fell in love with wheat bread all over again! I couldn't believe how light and yummy they were! This recipe also makes great hamburger buns.

Make these for your next Thanksgiving dinner....

Feather Wheat Rolls
(4x6 printable recipe)(full page recipe)
4 c. whole wheat flour
1 c. all purpose flour
1 T. active dry yeast
1 T. Vital Wheat Gluten
1/2 c. milk
1 c. warm water
1/3 c. vegetable oil, butter or margarine
1/4 c. honey
2 eggs, room temperature
2 t. salt

Put all of the wheat flour, yeast, gluten, and salt in a mixing bowl.
Combine water, milk, oil and honey and eggs. Add to the flour and mix well.
Cover and sponge for 20-30 minutes.
Add all purpose flour, until dough clings to hook and almost cleans the sides.
Knead for 5-6 minutes. (Longer kneading time is important for wheat breads!)
Lift hook and lightly touch the dough. It should be smooth, elastic and not sticky.
Scrape down sides of bowl, spray the top with oil and cover with plastic wrap.
Allow to rise for 30 minutes.
Divide dough into 2 piles. Cover with plastic wrap and rest for 10 minutes.
Shape as desired; put rolls on greased baking sheets.
Cover with plastic wrap and rise in warm, draft free place for 20-30 minutes.

Bake in 350 degree oven for 18-20 minutes.

Makes 24 rolls or 12 hamburger buns


4 Cinnamon Bites Rolls

I love the Cinnaburst bread from Great Harvest....yum! After searching the internet for the cinnamon chips, I found a company that would sell them, but not guarantee the product upon delivery...as they would possibly melt on my front doorstep. I approached the manager of my local Great Harvest and asked him about purchasing the chips separately. After asking why, (I guess he wanted to make sure I wasn't going to start my own business!) he agreed to sell them to me for $2.99 per pound. Yippee! I was thrilled! I bought a few pounds and I store them in my freezer.
Cinnamon Bites Rolls
(4x6 printable recipe) (full page recipe)

Start with the dinner roll recipe. When adding the last 1/2 c. of flour, add 1/2 c. cinnamon chips and knead for 2-3 minutes. If you try to knead any longer, the heat may begin to dissolve the chips prematurely.
Allow the dough to rise till double. Divide into 2 piles. Cover and rest for 10 minutes. Shape as desired and bake in a 375 degree oven for 12-14 minutes.


0 Buttery Breadsticks: 'Dem Bones!

I wish I could take credit for a fun Halloween shape! The credit goes to Rhodes. They also have a cute hot dog mummy wrapped in roll dough. Fun! Makes me wish my boys were little again!

These were fun to make and even more fun to give away to my friends!

mmmmmm...a bowl of chili sound good!

Buttery Breadsticks
(4x6 printable recipe) (full page recipe)

Make dinner roll recipe as directed. Melt butter or margarine in a small microwave safe dish. Divide dough equally in 24 pieces. Roll each piece into a 10" rope. Roll each piece of dough in melted butter. Place in 9x13 baking pan or baking sheet. Sprinkle Salad Supreme seasoning or garlic seasoning with Parmesan cheese on top. Cover and allow to rise for 20-30 minutes.

Bake in 375 degree oven for 12-14 minutes (on baking sheet) or 18-20 minutes in 9x13 pan.

For "bone" shape, roll each pile of dough into a rectangle. Cut into 12-1" strips. With scissors, cut a 1 1/2" slit on each end. Fold each slit under the 'bone' and spread apart to create the desired shape. Dip in melted butter, sprinkle garlic seasoning and bake as directed.

1 Roll Shape Variations

There are many different ways to shape your rolls. In this post, you will find 5 common shapes: Parker House, Crescent, Rosette, Cloverleaf and Butterflake.

Parker House
This is a style that my mom made for many years.
Roll each portion of dough to 1/4" thickness. Cut dough with a 2 1/2" round cutter. (I used a clean tuna fish can). Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2-3" apart on greased baking sheets.


This is my favorite method. Fast and easy!
On a lightly oiled surface, roll each portion of dough into a 12" wide circle. This recipe makes 2 piles of 12, equaling 24 rolls. Brush with melted butter or margarine. Cut each circle into 12 wedges with a pizza cutter. To shape, begin at the wide end of the wedge and loosely roll toward the point. Place point side down (this is important!) 2-3 " apart on greased baking sheets.


This is my favorite style for hamburger buns. Divide each dough portion into 16 pieces. On a lightly oiled surface, roll each piece into a 12" long rope. Tie into a loose knot, leaving 2 long ends. Tuck top end under roll, bring bottom end up and tuck into center of roll. Pinch loose ends together. Place 2-3" apart on greased baking sheet. Flatten slightly with palm of hand if making hamburger buns.

Clover Leaf
This is a style that I sometimes see in restaurants. Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each greased muffin cup, smooth sides up.

Roll dough to 1/8 inch thickness; brush very lightly with melted margarine. Cut into strips 1 1/2 inches wide; pile 4 to 7 strips together and cut into pieces 1 inch wide. Place small side up in greased muffin pans. When rolls have been shaped, cover and let rise until double in bulk.

53 Dinner Rolls

I got this recipe from Better Homes & Gardens, my most favorite cookbook that I got for my high school graduation as a gift. This is one of the most versatile recipes that I have ever used. If you have ever used Rhodes roll dough, this is it! For me, this is sooooo much better; I don't have to wait to thaw it out. 

Roll Shape Variations here

More Roll Shapes Here!

Print Friendly and PDF Dinner Rolls
Adapted from Better Homes & Gardens

4 1/4 - 4 3/4 c. all purpose flour
1 T. active dry yeast
1 T. vital wheat gluten, optional
1 c. milk
1/3 c. granulated sugar
1/3 c. butter, margarine or shortening
3/4 t. salt
2 beaten eggs, room temperature**

Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. **Put UNCRACKED, WHOLE eggs in a drinking glass and fill up with hot tap water; set aside. This will bring the eggs to room temperature.  In a microwave safe bowl, combine milk, sugar, butter and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Crack eggs and add eggs to milk mixture. Pour into flour mixture and mix well. Allow mixture to sit, or "sponge" for 10 minutes.

Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap. Allow to rise to double in warm, draft free place (in oven with pan of hot tap water underneath) for 30 minutes.

Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes. Shape as desired (into 24 rolls, total) and place on greased baking sheet. Cover with plastic wrap, allow to rise for 20-30 minutes.

Bake in 375 degree oven for 12-14 minutes or until golden brown.

Herb-Onion Dinner Rolls
Add 1 T. dried minced onion and 1/2 t. dried basil, oregano, or Italian seasoning, crushed to milk mixture.

Rye-Caraway Dinner Rolls
Add 2 t. caraway seed to milk mixture and substitute 1 1/4 c. rye flour for 1 1/4 c. of the all purpose flour that is added in after the sponging process.

Batter Dinner Rolls
Reduce the all purpose flour that is added in after the sponging process to 1-1 1/4 c. Use a total of 3 1/4 c. flour. Spoon batter into greased muffin cups, filling half full. Cover and let rise in a warm place till nearly double (about 30 min). Brush roll tops with milk, and if desired, sprinkle with poppy or sesame seed. Bake in a 375 degree oven for 15 min. or till golden brown. Makes 18 rolls.

Hamburger or Hot Dog Buns
Divide dough into 12 piles. Cover and let rest for 10 minutes. For hamburger buns, shape each portion into a circle, tucking edges under. Place on a greased baking sheet. Using your fingers, slightly flatten circles to 4" in diameter.
For Hot dog buns, shape each portion into a roll about 5 1/2" long, tapering ends. Place on a greased baking sheet.
Bake in a 375 degree oven for 12-15 minutes.

Make Ahead Directions
Cover shaped rolls loosely with plastic wrap, leaving groom for rolls to rise. Chill 2-24 hours. Uncover; let stand at room temperature 30 minutes. Bake as directed.

Brown & Serve Directions
After shaped rolls have risen; bake at 250 degree oven for 20 minutes. Cool on the pan for 20 minutes. Keep in plastic bag in refrigerator for up to 1 week. Bake rolls at 400 degree oven for 8-10 minutes.


0 Recipe Box

Spinach and Artichoke Dip
Onion Straws
Quick Salsa

Wheat Breads

Boboli Pizza Crust
Feather Wheat Rolls
Half & Half Honey Whole Wheat (Start here if making bread for the 1st time)
Multi-Grain Bread
Outback Bread
Whole Wheat Bread

White Breads
White Bread
No Knead Rolls: Video
Rustic No Knead Bread

Sweet Breads
Batter Dinner Rolls
Blueberry Muffins
Brown n Serve rolls
Buttery Breadsticks
Chocolate Chocolate Chip Muffins
Dinner Rolls
Egg Bread
Feather Light Rolls
Hamburger or Hot Dog Buns
Herb Onion Dinner Rolls
Lisa's Doughnuts
Make Ahead Roll Directions
Orange Rolls
Rye Caraway Dinner Rolls

Main Dish
Asiago Cream Sauce Chicken Bowtie Pasta
BBQ Sloppy Joes
Breakfast Casserole
Chicken Enchiladas
Chicken Noodle Soup
Chicken Teriyaki
Curried Chicken & Vegetables
Easy Pizza Sauce
Enchilada Sauce
General Tsao's Chicken
Gnocchi Italiana
Greek Parmesan Chicken
Herb Roasted Turkey Breast
Mexican Cornbread Casserole
Minestrone Soup
Mimi's Cafe Corn Chowder
Mustard Pork Chops
Roasted Chicken Gnocchi Soup
Roasted Turkey Stew
Smoked Pork
Taco Delight
Yummy Mummy Dogs

Hot German Potato Salad

Onion Straws

Applesauce Chocolate Chip
Chocolate Chip Cookies
Chocolate Crinkle Cookies
Oatmeal Cookies
Peanut Butter Cookies
Sugar Cookie Glaze
Super Soft Sugar Cookies with Icing
Thin Chocolate Mint Cookies

Blonde Brownies
Butter Frosting
Candied Cinnamon Almonds
Frozen Hot Chocolate
Lisa's Doughnuts
Peanut Butter Chocolate Chip Coffee Cake
Sugar Free NY Cheesecake

0 Breakfast Casserole

This recipe is a family favorite and a lot easier to make than quiche! It is a good way to use up any of your bread, especially if it is older or stale. Just remember to make it the night before if you want to enjoy it the next morning!

You can use sausage or bacon. I love thick sliced bacon...

This is so tender, so light...it just melts in my mouth...

Look at how puffy and golden this is!

Breakfast Casserole
(4x6 printable recipe) (full page printable recipe)

1 pkg. of bacon or sausage, cooked and crumbled
4 1/2 c. day old bread, cubed (about 12 slices)
2 c. shredded cheddar cheese
10 eggs, beaten
4 c. milk ( I use 3 c. skim)
1 t. dry mustard (wet mustard is okay, too)
1 t. salt
1/4 t. onion powder
pepper to taste

Cook bacon or sausage. Crumble and drain. Put in plastic baggie and set in fridge.

Butter a 9x13" pan. Put bread cubes in. Sprinkle with cheese. Combine eggs, milk, mustard, salt, onion and pepper. Mix well. Pour over the cheese. Push down any exposed bread cubes into the milk mixture. Cover with plastic wrap and place in the fridge over night.

Preheat oven to 325 degrees. Put bacon or sausage on top of casserole. Cook uncovered for 1 hour. Ten with foil during the last 10 min. to prevent over browning.

0 White Bread & Scones

O.k., o.k.....I finally made white bread...after many years of making half white/half wheat or whole wheat bread! I had a couple of friends ask me about the differences in making white bread, so here it goes.

This particular bread recipe comes from Better Homes & Gardens. I found another recipe that had water instead of milk. I decided to try the recipe from BH& G as it had milk/buttermilk. It is a low fat recipe that only has 1 gm of fat per serving. I used Saco cultured buttermilk blend as I am trying to fit powdered milk into my food storage. You could also use 1 T. of lemon juice plus enough milk in a 1 cup measure; let sit for 5 min. I have used skim milk in my bread recipes with good results.


I made 3 piles with the dough instead of two, which was a mistake! My loaves did not rise very high, but they still tasted good! I reserved the third pile to fry up some scones: Roll out dough, cut into 3" squares and fry at 375* for 1-2 minutes each side. Yum!

White Bread
(4x6 printable recipe) (full page printable recipe)

5 3/4 c.- 6 1/4 c. all purpose flour
1 T. active dry yeast
1 1/2 t. salt
2 T. sugar
1 T. vital wheat gluten
2 1/4 c. milk or buttermilk
1 T. butter, margarine or shortening (I used margarine)

Put 2 c. of all purpose flour in mixing bowl. Add yeast, salt, sugar and gluten. In a separate container, combine milk and butter. Heat in a microwave for 2 minutes at power 50 (half power) until butter is almost melted. Test milk to see if it is room temperature (doesn't feel hot nor cold). Pour milk mixture over dry ingredients and mix well. Sponge (allow to sit) for 10 minutes.

Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides of the bowl. Knead for 1-2 minutes until smooth and elastic. Lightly touch dough. Dough should be wet and soft to the touch and not sticking to your finger.
Scrape down sides, oil the top and cover with plastic wrap. Allow to rise in warm, draft free place (oven with hot pan of water underneath) for 30 minutes.

Lightly oil your counter top and place dough on top. Divide into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes.
Grease two 8x4 pans. Shape dough and place into pans. Cover with plastic wrap and allow to rise in draft free place for 20-30 minutes.

Bake in 375 degree oven for 35-40 minutes or till bread sounds hollow when you tap the top with your fingers. Cover with foil during last 10 minutes of baking if you want a lighter color of crust.

Immediately remove from pans onto cooling rack.


6 Vital Wheat Gluten vs. Dough Enhancer

Update: Many readers have asked me if it is REALLY necessary to add vital wheat gluten in my bread recipes. No, it is not. It is a preference that I have. Make it both ways, with and without the gluten, and you can be the judge!

What is vital wheat gluten? Basically it is wheat flour with most of the starch taken out. It is a natural protein derived from wheat that is very concentrated. Just 1-2 Tablespoons added to your bread recipes will give you:
  • additional protein
  • gives strength to yeast to work well when raising
  • extends the shelf life of your bread
  • traps the gases given off by the yeast, enabling the dough to raise higher
  • provides elasticity, strength, added texture
  • helps retain moisture in bread
  • helps prevent crumbling
This is what I believe gives me the soft, light 'wonderbread like' texture to my whole wheat breads and extends the shelf life to at least 4-5 days before it gets moldy.

I buy Grandma's Country 27 oz. vital wheat gluten at Macey's for $5.99 and keep it in the refrigerator; it lasts me a whole year, making bread weekly. Store it in the freezer if you make bread less often, as it will go rancid. You can find it as Bob's Red Mill Vital Wheat Gluten Flour, although it is more expensive. Look for vital wheat gluten at a Bosch kitchen store, where they sell it by the pound and you can get what you need. The best deal on this was $2.99 (27 oz) at the Blue Chip Group factory in SLC (the place that makes Morning Moo). Unopened, these have a shelf life of 6 years.

Dough enhancer has the following ingredients:

Whey (a dairy protein), soy lecithin, tofu powder, citric acid, dry yeast, sea salt, spice blend, corn starch, ascorbic acid (vitamin C), natural flavor

After looking at the dough enhancer ingredients, I thought, "Why add additional ingredients? Why am I adding additional yeast? What the heck is 'natural flavor'?

I was introduced to vital wheat gluten and dough enhancer at a bread class. I have tried both, and I favor the wheat gluten. I have tried recipes with and without dough enhancer and have not noticed any difference.

10/2011 update:
I was given a sample of dough enhancer to try.  I tested it on my whole wheat bread, made one batch with the enhancer and one without.  The one with the dough enhancer rose to double 8 minutes faster and developed a large, uneven cell structure in the bread.  Both slices were equally soft and tender.  The slice with the dough enhancer did not develop any mold, while my slice began to develop mold on day 8.  My bread never lasts beyond 2-3 days, as it gets gobbled up!


52 "Outback" Black Bread: copycat

I first had this bread at the Outback restaurant. I was stunned when they told me that it was honey whole wheat bread....hmmmm. Then I had this bread at the Cheesecake Factory. I found a copycat recipe and made some changes by taking out the coffee, reducing the honey and sugar. I saw some recipes that had 25 drops of red, blue food color....YUCK!  I did not want that much food coloring in my bread...  Cocoa, instant coffee, molasses or carob powder may be substituted, but it won't be as dark as the bread you see here and may lend a bitter taste to the bread.

The secret to this dark colored bread is caramel color.  You can find it on Amazon:McCormick Food Coloring, Caramel, 16-Ounce or at Orson Gygi, a restaurant supply store in Salt Lake City. Caramel color is NOT a food coloring in the chemical sense; it is simply burnt sugar.  Restaurants use caramel color to tint desserts, candy, cakes, cookies, frosting, darken sauces, gravies, soups, marinades, and brush on meats to add more roasted color.

Where can you find caramel color?
Amazon: McCormick Food Coloring, Caramel, 16-Ounce
King Arthur sells a powdered caramel which is another option, though I haven't tried it.

Outback Bread:  Step-by-step instructions with photos! 

Print Friendly and PDF
Outback Whole Wheat Bread

2 1/2 c. room temperature water* (100°-110°F)
4 T. butter, margarine or vegetable oil
2 T. caramel color
1/2 c. honey
3 1/2 c. wheat flour
3-4 c. all purpose flour
2 T. cocoa
2 T. active dry yeast
2 T. vital wheat gluten
2 t. salt

Combine first 4 ingredients (water, oil, color, honey) and mix well. Pour wheat flour on top of wet ingredients. Add cocoa, yeast, gluten and salt. Stir until well blended. Allow mixture to sponge for 10 minutes.

Add all purpose flour, one cup at a time, until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes.

Allow to raise in the bowl, covered with plastic wrap, until doubled, about 20-30 minutes.

Divide into 8 piles, cover with plastic wrap and allow to rest for 5 minutes. Shape into loaves and roll in cornmeal. Place on greased cookie sheet or greased 2.5x5 mini loaf pans.

Allow to rise till double, about 20 minutes.

Bake at 350 degrees for 20-25 minutes.

*this recipe makes 3 medium 8"x4" loaves: bake @ 350°F for 30-35 minutes (or)
 2 large 9"x5" loaves: bake @ 350° for 35-40 minutes.

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5 Multi-Grain Bread: Photos Included!

This is a low fat, high fiber, very nutritious bread! I use either cracked wheat, 9 grain or 12 grain cereal. I thought I would try posting some pictures to help those that are visual learners, so here goes!

Multigrain Bread
(4x6 printable recipe)     (full page recipe)

2 c. boiling water
1 c. cracked wheat, 9 or 12 grain cereal

Pour cereal into boiling water. Turn stove off. Let sit for 5 minutes.

In a large mixing bowl, pour in the following ingredients:

1 3/4 c. COLD water
2 T. vegetable oil
2 T. honey

Stir until dissolved.

Add cooked cereal.

Stir completely.

On top of cooked cereal, add:
3 1/2 c. whole wheat flour
2 T. Vital wheat gluten
1 T. active dry yeast
1 t. salt

Mix well.
Let mixture sit for 10 minutes.

After 10 minutes, your dough will raise and have some small bubbles.

Add 2 c. all purpose flour. Knead for 3-4 minutes.

Lift the hook up and lightly touch the dough. If it is sticky, add up to 1 more cup of flour. It snowed last night, added moisture in our air, so I had to add more flour!

Knead for an additional 3 minutes. Dough will cling to the hook and MOSTLY clean the sides.
Touch dough lightly. It should feel wet, but not sticky.

Scrape down the sides. I use a plastic bowl scraper. Oil the top and cover with plastic wrap.
Let rise in a warm, draft free place (oven with pan of hot water underneath) for 20 minutes.

After 20 minutes, the dough has risen almost double. Poke two fingers 1/4" into dough. If dents remain, dough has doubled. If dough tries to rise back up, it will need another 10-15 minutes.

Divide dough into 2 or 3 piles. 2 piles for large loaves (9x5), 3 for medium loaves (8x4).
Shape into balls and cover with plastic wrap. Let rest for 5 minutes.

Lightly oil your surface. Roll each portion into a rectangle, ensuring bubbles in dough are not present. Beginning at one end, roll dough into a log.

Tightly pinch bottom seam closed.

Measure each end of loaf with finger. Push down and fold both sides up, pinching seams closed. Put seam side down into greased loaf pan.

Cover with plastic wrap and let rise in warm, draft free place (oven again!) for 20-30 minutes.
Dough should be about 1" above the pan. Bake in a 375 degree oven for 35-40 minutes.
During last 10 minutes of baking, cover lightly with foil to ensure a light, soft crust.
After baking, turn out immediately onto a cooling rack.
Cool completely before putting into bread bags. Enjoy!!
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