Wednesday, June 16, 2010

Other Ways to Use Your Whole Wheat Dough!

So remember how in my post last Friday I mentioned that on Monday I would share a couple other ways to use your "overnight" whole wheat bread dough?

Well, obviously that didn't happen. But better late than never, right? Right.

Moving made things a little crazy around here for a bit.

 Option #1 - Whole Wheat Cinnamon Raisin Bagels.


I took 1/3 of the dough out from the fridge, and folded 1/2 c. raisins and 2 tsp. cinnamon into it. Divide the dough into 6-8 balls. Press a hole through the middle with your fingers and stretch and shape until it resembles a bagel. Allow to rise for 30 minutes.

Place raw bagels in a large pot of boiling water, about three at a time. Boil for 3-5 minutes per side, flipping carefully. Remove the bagels from boiling water and place them on a greased baking sheet that has been lightly sprinkled with cornmeal.

Bake at 375 for 20-30 minutes or until golden brown.

OR you could do this:

Option #3 - Whole Wheat Garlic and Basil Hamburger Buns


Take about 1/3 of the dough, and fold in 4 minced garlic cloves and 2 tsp. dried basil. Once that's mixed through, divide the dough into 4 balls. Pat into a hamburger shape. Place on a greased baking pan. Allow to rise for 30-45 minutes or until almost double in volume.

Bake at 375 for 20-30 minutes or until golden brown.


And tomorrow, I really will post a recipe for my favorite burger. It's yummy. :)


More specifically, this one:





I'll be playing catch-up for the rest of the week so check back here daily for new recipes!

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