GOLD MEDAL WHITE WHOLE WHEAT FLOUR RECIPES

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HONEY-WHOLE WHEAT BREAD RECIPE - BETTYCROCKER.COM



Honey-Whole Wheat Bread Recipe - BettyCrocker.com image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Total Time 3 hours 50 minutes

Prep Time 35 minutes

Yield 32

Number Of Ingredients 8

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
  • With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
  • On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130 , CarbohydrateContent 25 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 4 g, TransFatContent 0 g

BEST WHOLE WHEAT-OATMEAL-RAISIN COOKIES RECIPE ...



Best Whole Wheat-Oatmeal-Raisin Cookies Recipe ... image

Treat your guests with these cookies made using oats and raisins - a tasty dessert.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 55 minutes

Yield 36

Number Of Ingredients 11

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 eggs
3 cups old-fashioned or quick-cooking oats
1 1/2 cups Gold Medal™ whole wheat flour
1 cup raisins

Steps:

  • Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

Nutrition Facts : Calories 140 , CarbohydrateContent 19 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 110 mg, SugarContent 10 g, TransFatContent 0 g

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