Friday, January 15, 2010

Variations for Basic Whole Wheat Bread

I owned a very small little bakery for a short while during our time in Alaska, our specialty being Whole Wheat Bread, of course. We came up with a few specialty recipes I'll share with you. Just throw in a few extras to the Basic Recipe. All of these are ingredients are per 1 loaf, so keep that in mind if you make the large batches like I do. Also, for some reason, specialty breads really need to cook to a higher temp than the basic recipe. I don't know the science on why this is, but it's just dough-y if you cook it to 160-180 like I mentioned in the basic recipe. These aren't done until about 190 degrees.

Jalapeno Cheddar -- my two daughters' absolute favorite of all the specialty breads!
1/2 cup chopped jalapenos (from a jar)
6 oz. cubed cheddar
2 cloves pressed garlic

Rosemary Olive
2 cloves pressed garlic
1/2 c. chopped kalamata olives
1 T rosemary

Roasted Corn & Pepperjack
In 1 tsp. olive oil, saute 3/4 c. frozen corn until it begins to brown
6 oz. cubed pepperjack cheese
2 cloves pressed garlic
1/2 tsp. cumin

Sun-Dried Tomato & Feta
3/4 c. chopped sun-dried tomato
4 oz. feta cheese
2 cloves pressed garlic

Garlic-Herb -- this is a great one just for dinner rolls!
1 T oregano
1 T basil
1/2 T rosemary
3-4 cloves pressed garlic
Brush with olive oil after baking

Cranberry Orange
1/2 tsp. cloves
1 tsp. cinnamon
3/4 c. chopped pecans
zest of about a 1/3 of an orange
1/3 of an orange, chopped

Apple Walnut
1 tsp. cinnamon
3/4 c. chopped walnuts
1/2 granny smith apple, chopped

Blueberry Cream Cheese -- this one is really like dessert, or a good breakfast slice!
1st, mix 3 ounces cream cheese, 1/4 tsp. almond extract, and 1 T honey together.

Next, add 3 oz. dried blueberries to dough, then roll out into a big circle, about 15 inches in diameter. Spread cream cheese mixture in center of circle, leaving a rim of about 4 inches. Fold this dough rim up and cinch together tightly. Flip over and bake. So incredibly good!!

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