WHOLE FOODS NUTRITIONAL YEAST RECIPES

Steps:

• In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
• Add 1/4 cup of the broth to the pan to prevent onion from burning.
• Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
• Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
• Add wine and cook 1 minute, stirring constantly.
• Stir in remaining 2 cups broth and bring to a simmer.
• Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
• Add mixture to the skillet, whisking constantly to make sure paste dissolves.
• Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans.
• Punch down dough, and divide into 3 loaves. Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake in the preheated oven for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.