Honey Wheat Bread

I first got this recipe from my sister a couple of years ago. It makes two huge loaves. We usually eat one and freeze one for later. It makes great French toast if it's a couple of days old as well. And it only has to rise one time.

Honey Wheat Bread

Use Whisk hook on mixer to mix:

1/2 cup hot water

1 TBL sugar

1 1/2 TBL yeast


Let sit for 5-10 minutes, then add:

2 1/4 Cups hot water

1/3 cup honey

3 TBL canola oil

1 TBL salt

1/2 Cup powdered milk

1 TBL wheat gluten

4 C. wheat flour


Mix for 2-3 minutes on low speed.

Change to dough hook on mixer and add:

2 1/2 cups white flour (or until dough ball cleans the sides of the bowl).

Turn speed up - let mixed knead dough for about 10 minutes. Watch your mixer--this is a dense bread and I'm pretty sure it's what ended up killing my Kitchenaid. Don't run your motor ragged like I did!

Separate into loaves.  Let dough rise about 1 hour (or until dough is above the rim of pan)

Preheat oven to 450'.

Turn down to 350', put bread in oven.

Bake about 30-35 minutes.

Bread Sticks

It turns out that I am fresh out of ideas for blog posts for these last two days of November. Since I can't give up this close to the finish line, you are going to get recipes for today and tomorrow unless something monumental and blog-worthy happens between now and the end of the month (like Davis learning to crawl--he is so close...yet so far away...). Today's recipe is one that I make at least once a week because it goes with so many different meals. Hope you like it as much as I do! The recipe is adapted from My Kitchen Cafe, in case you had any doubt.

Photo from My Kitchen Cafe

Bread Sticks

1 ½ cups warm water
1 tablespoon instant yeast
3 tablespoons sugar
Approximately 3 ½ cups flour (any combination you want--I use half white, half wheat most of the time)
½ teaspoon salt
4 tablespoons butter, melted 

Mix water, yeast, and sugar in electric mixer until yeast is activated. Add salt and flour and knead for 5 minutes. Let the dough rest for 10 minutes. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and roll in melted butter. Place about 1/2-inch apart on 11x17 inch baking sheet. Sprinkle with garlic salt, parmesan cheese, or whatever spices your heart desires. We have made cinnamon sticks by sprinkling with cinnamon sugar. Cover and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

The Latest Favorite Photo

This photo was obviously taken before the blizzard hit.

The best part about this picture for me is that Ike is grinning from ear to ear even though Fischer is in the driver's seat of his tricycle. I love that these two get along so well.

Corey Ellen

My little sister jokingly told me the other day that she is hoping one of my 30 posts this month is all about her. Hope no more, baby, 'cause this one's for you!

The best way to describe Corey is that she has a heart of gold. She would do anything for you and she is the kind of person who befriends everyone around her.  Being Corey's sister has many perks. First of all she is a wonderful aunt. Not having any children of her own, she thinks her nieces and nephews are the greatest kids ever and gives them tons of love and attention. My children in turn adore her and look forward to her visits.

She is caring, funny, beautiful, and kind. Whenever she comes to visit from Logan she brings me stashes of clothes to borrow or keep (some that are brand new) and she is always willing to share anything and everything with me, even though I don't have a great selection to share with her in return (she's got way more fashion sense than I do). She just does it because she loves me! I am thankful for the chance that we have had to spend more time together while we are living with my parents. I love you, Corey!

Home for Good!

Ryan was able to make it home a day earlier than scheduled, just in time for Thanksgiving dinner yesterday. 

Today I am thankful for no more long separations.