Bread dough, recipe four

The final recipe I tried with the Stone-Ground Wheat bread dough was an orange-nut roll. I put my own spin on the recipe and chose to leave out the orange from the actual cinnamon roll itself and instead filled it with cinnamon, sugar, and the nuts. I was really hoping this would turn out much better than it did. This is the only recipe I'm not sure I would try again using the bread dough.

Orange-Nut Rolls

1/4 Stone Ground Wheat Bread Dough

1 1/2 tsp margarine, melted and divided

1 Tbls chopped pecans

1/2 tsp grated orange rind

2 tsp brown sugar

2 tsp powdered sugar

1/2 tsp orange juice

Roll Stone-Ground Wheat Bread Dough into a 7x6 inch rectangle. Brush dough with 1/2 tsp margarine, leaving a 1/2 inch border. Sprinkle with pecans and orange rind. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 4 (1 1/2 inch) slices. Place rolls in muffin pan cups coated with cooking spray, pressing down slightly. Brush tops of rolls evenly with remaining 1 tsp margarine, and sprinkle evenly with brown sugar. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 15 to 18 minutes or until lightly browned. Combine powdered sugar and orange juice, stirring well. Drizzle orange glaze over rolls. Makes 4 rolls.

Bread dough, recipe three

This was the third bread I made from the original dough recipe. Next time I need to roll the loaf tighter in hopes of eliminating the big air bubble that formed at the top between the layers.

Raisin-Cinnamon Bread

1/4 Stone-Ground Wheat Bread

1/2 tsp reduced-calorie margarine, melted

2 tsps sugar

1 tsp ground cinnamon

2 Tbls raisins

1 egg white, lightly beaten

1 Tbls cold water

Roll Stone-Ground wheat bread dough into a 6x5 rectangle. Brush dough with margarine, leaving 1/2 inch border. Sprinkle with sugar, cinnamon, and raisins. Roll up, starting at short side, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Combine egg white and water, stirring well. Brush dough with egg white mixture. Bake at 350 degrees for 20-25 minutes or until loaf sounds hollow when tapped.

Bread dough, recipe two

My husband and I both really enjoyed this bread. I wish I would have used more of the bread dough to make more loaves of this variety! It's definitely one I'll make again.
Cheesy Jalapeno Bread
1/4 Stone-Ground Wheat Bread Dough
2 Tbls finely shredded sharp Cheddar cheese
1 tsp drained, chopped pickled jalapeno pepper
vegetable cooking spray
1 egg white
1 Tbls cold water

Divide Stone-Ground Wheat Dough into 3 equal portions. Roll each portion into a 7-inch rope; flatten slightly. Sprinkle ropes evenly with cheese and pepper, pressing in slightly. Braid ropes together, pinching ends to seal; tuck ends under. Place braid on a baking sheet coated with cooking spray. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Combine egg white and water, stirring well. Brush braid with egg white mixture. Bake at 350 degrees for 20-25 minutes or until braid sounds hollow when tapped.

One dough....Four different breads

I enjoy making my own bread, but don't get around to doing it near enough! I tried a new recipe this week and love that you can use the same dough for a variety of breads. The first recipe I will share is for the basic bread dough, which makes a Stone-Ground Wheat bread. Check back the next few days to see what else I made with this dough.

Stone-Ground Wheat Bread Dough
2 1/4 cups unbleached all-purpose flour, divided
3 Tbls sugar
1 tsp salt
1 pkg active dry yeast
1 cup plus 2 Tbls water
2 Tbls vegetable oil
1 1/4 cups stone-ground wheat flour
1 Tbls unbleached all-purpose flour
Vegetable cooking spray
1 egg white, lightly beaten
1 Tbls cold water

Combine 1 1/2 cups all-purpose flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine water and oil in a small saucepan; heat until very warm (120-130 degrees). Gradually add warm water and oil to flour mixture, beating well at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Gradually add remaining 3/4 cup all-purpose flour, beating 2 minutes at medium speed. Gradually stir in stone-ground wheat flour to make a soft dough.

Sprinkle 1 Tbls all-purpose flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover tightly, and refrigerate 8 hours or up to 3 days, or cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 4 equal portions, if desired. Place each portion in a labeled heavy-duty, zip-top plastic bag or in a labeled air-tight container. Store in refrigerator up to 3 days or in freezer up to 1 month. Let dough thaw at room temperature, and proceed with recipes as directed.

To make a loaf, punch dough down, and roll entire recipe of dough into a 14x7 inch rectangle. Roll up dough, jellyroll fashion, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in an 8x4x3 inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Combine egg white and 1 Tbl water in a small bowl, stirring well. Brush egg white mixture over loaf. Bake at 350 degrees for 35-45 minutes or until bread sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

Whole Wheat Waffles

I am a huge breakfast fan, unfortunately my husband doesn't share the love as I do. I came across a recipe that made just four whole wheat waffles, perfect for me to make and enjoy for a few mornings.
Whole Wheat Waffles

1/4 cup whole wheat flour

1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

2 tsp sugar

1/2 cup nonfat buttermilk (I used regular nonfat milk)

1 tsp vegetable oil

1 egg white, lightly beaten (I used a whole large egg)

Vegetable cooking spray

Fresh strawberries (optional)

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine milk, oil and egg, stirring with a wire whisk. Add to dry ingredients, stirring just until dry ingredients are moistened. Coat a waffle iron with cooking spray; allow waffle iron to preheat. Pour batter onto hot waffle iron, spreading batter to edges. Bake 3 to 4 minutes or until steaming stops. Serve with fresh strawberries, if desired. I also sprinkled a little powdered sugar on top for some additional sweetness!