Christy’s Whole Wheat Bread

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This recipe makes 4 large loaves of some of the yummiest bread I’ve ever eaten!  And, the kids don’t even notice that it’s good for them!

Christy’s Whole Wheat Bread

Yield: 4 loaves

  • 9 tsp (4 packages if you use those) active dry yeast
  • 4.5 cups warm water (110-115 degrees)

dissolve yeast into the water

  • 6 tbsp brown sugar
  • 2/3 cup olive oil
  • 2/3 cup honey
  • 2 tbsp salt
  • 10 cups WW flour
  • 4-6 cups white flour

Add ingredients into yeasty water and mix.

Add the flours (ww, then 4 of the white – you’ll add rest as needed while kneading).  Knead for 10 minutes.

Put in grease bowl and cover with plastic wrap and put in a warm place.  Let rise for about 1 hour or until dough doubles.

Punch down; divide into 4 loaves, put into greased loaf pans.  Rise to double – about 30-45 min.

Bake @ 375 for 25-30 min.  Remove immediately to cool.

Tonight’s Dinner: Another Chicken (aka White) Chili

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This one is NOT for the crockpot but we liked it more than the last one we tried.

 

White Chili

Ingredients:

  • 1 pound Great Northern white beans (or 4 cans of white beans)
  • 2 pounds boneless, skinless chicken breast  (I used leftover turkey and chicken and guesstimated the amount)
  • 1 large onion, chopped
  • 2 4oz. cans of mild chopped green chilies
  • 4 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 6 cups fat-free chicken broth
  • 2 Tbsp. ground cumin
  • 2 tsp. dried oregano, crushed
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground cloves
  • 3 cups shredded Monterey Jack cheese
  • Sour cream
  • Salsa

– Soak beans in cold water overnight.

РIn large pot, heat 1 Tbsp. olive oil over medium heat and saut̩ onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.

– Drain beans and add to pot with chicken stock. Bring to boil and reduce heat. Simmer about 2 hours until beans are tender, stirring occasionally.

– While beans are cooking, saute chicken breast in 1 Tbsp. olive oil. Let cool, then cube.

– After 2 hours, add chicken and 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.

– Serve with extra Monterey Jack, sour cream, salsa as toppings.