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variety and food value to your breads. They slow the rising time, so are used sparingly.
Keep it fresh tips: Homemade yeast bread tends to go stale faster than bread you buy. To retain freshness, cool it completely; then wrap in plastic wrap or foil and seal in plastic bag, and store it at room temperature - bread goes stale faster in the fridge.
Or, freezer-wrap the bread and freeze it; use within three months. If you slice the bread before freezing, the frozen slices can be toasted without thawing them first. To thaw a whole loaf, unwrap it and let stand at room temperature 2-3 hours. Or wrap in foil and thaw in a preheated 375 degree Fahrenheit oven 20 minutes.
The following recipes were submitted by Richard Abell.
Whole wheat dinner rolls
These rolls go with most dinners and, with whole wheat flour, they have a nice chewy consistency. They freeze well and can be kept for weeks in the freezer. This recipe uses no eggs, no cream or butter and may therefore be gobbled down by those who need to be on a low-cholesterol diet.
Ingredients:
3 tbl. active dry yeast
6- 8 tbl. honey
6 c. warm water
7- 9 c. unbleached white bread flour
2-4 c. whole wheat flour
8 tbl. canola or com oil
90.2%