Wendy's Wonderings

Recipe...

It's been a few days since I have blogged, and I apologize. Mom had surgery on her hand on Wednesday. Nothing major. She has carpel tunnel in both hands, and they did surgery on the right hand. She did really well, and it was outpatient surgery, so she was home by lunch time. :-)

"Little Mark" has a Food and Nutrition competition tomorrow for 4-H. He made a very healthy bread ALL BY HIMSELF. :-) I literally stood there and watched, verbally reminding him of the way he did it at Christmas, and he did it all. I am very proud, and I really hope he gets a blue ribbon tomorrow. I'll let y'all know how he makes out. :-)

Anyway, I thought you might like the recipe for the bread. It has 162 calories per slice, and we used 2% milk to cut down on the fat. Enjoy! :-)


Honey Cinnamon Swirl Wheat Bread

¾ cup warm water
2 tablespoons vegetable oil
1 (.25 ounce) package active dry yeast
1 teaspoon salt
¾ cup warm milk
2 ½ cups all- purpose
2 tablespoons honey
2 cups whole wheat flour
about a 1/4 C of cinnamon
about 2 T of Splenda

Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let
stand until creamy. Add the warm milk, honey, oil, salt, and 1 ½ cups, - purpose
flour, blend well. Stir in whole wheat flour and mix well. Add the remaining all
purpose ½ cup at a time, until the dough is soft and workable (there may be some
flour left over)

Turn the dough out onto a lightly floured surface and knead until smooth and
elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough and
grease the top .Cover the bowl with a damp cloth and let rise in a warm place until
doubles in volume, 1 hour

Lightly grease a 9x 5 inch pan. Punch the dough down and turn onto a lightly flour
surface. Roll out and cover with cinnamon/Splenda mixture. Form dough into a loaf and place in the prepared pan. Cover and let rise in a warm place until double in size about 45 minutes. Preheat oven to 375 degrees F. Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack

Love,
Wendy Darling