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For the holidays I like to serve bread with our meals, as I do most our meals.  Each week, we make up a batch of  honey wheat bread that our family really enjoys.  I actually had the recipe years ago in a Taste of home magazine from 2008 and it was named Ezekiel bread.  We have always called it Ezekiel bread, but I was told what “true” ezekiel bread was and this is obviously not it.  I am going to have to “rename” our bread from Ezekiel to honey wheat.

Since we needed a bread to go with our Thanksgiving meal, I wanted to do something different than the traditional rolls that we usually make.  I found this Everything bread recipe and we really like the taste of it.

It was very easy to mix up and the girls enjoyed braiding it together to make.  The first time we made it, we divided it into 2 loaves, and they made a BIG mound of bread. We enjoyed the taste so much, I made it the next day so that we could have it again.  This time I divided it into 4 smaller loaves so that they would fit into my containers for storage.

Mix the following into a large bowl:

• Dissolve 1 Tablespoon or 1 pkg of active dry yeast into 3/4 cup of warm water.
• Add 1 cup warm milk, 1/4 cup butter–softened, 2 Tablespoons of sugar, and 1 egg yolk.  Mix well.
• Then add 4-5 cups of flour and 1 1/2 teaspoon salt and mix well.
• Knead in 4-5 ,more cups of flour and place in a bowl and cover with a cloth.
• Let rise until double in size.  Punch down dough and then put on a floured surface and knead a few more times.

• Divide dough into 4 clumps.  Take one and roll out 3 pieces into a snake.  Braid those 3 rolls together and place on a greased cookie sheet.  Continue with the rest of the bread.

• Whip the egg white until foamy and brush onto the bread.  Sprinkle with your choice of toppings.  We used:

1. dried garlic
2. Parmesan cheese
3. salt
4. sesame seeds

Let the dough rise until double in size then place in oven and bake at 375 for 30 minutes.

When finished baking, let cool—-if you can wait that long:)  otherwise enjoy the wonderful tastes of this bread.  Just the toppings alone give it enough flavor that you don’t need to spread the bread with butter.  I stored mine in a plastic container and it lasted well as our other breads do.

 

Try some for an extra special change from your usual bread.

 

 

We enjoy doing lots of baking around here.  I have many little hands that like to mix things up and eat them too:)  We had some guests for Thanksgiving weekend and we needed to plan for some easy breakfast meals.  These quick breads were easy and quick to mix up and tasted great for a breakfast meal.  Pumpkin bread, how can you go wrong with that?  We enjoy making chocolate pumpkin muffins on a regular basis but I have some that enjoy the taste of bread with butter.  Jadyn enjoyed mixing up this treat.

 

You can click here to view the recipe.  We made these and then wrapped them in tin foil.  They tasted moist still after sitting out for 5 days on the counter.

Brooklyn with the help of Jentzen helped mix up the cinnamon quick bread. 

This was easy to mix up and tasted very good.  We wrapped it in foil like the pumpkin and it tasted very moist still after 5 days on the counter.  We will be making both of these breads again for special morning meals.

We also mixed up some apple dapple cake to go along with our breads–this cake gets more moist as the days go on.  If you have never tried making this before, you should, it tastes delicious.

We set out some fresh fruit to go along with our breads.  Oranges, grapefruits, and bananas were the choice.  I also had our homemade yogurt with strawberry sauce for anyone that would like that.Here was Brooklyn’s sample plate

 

Clean up was easy, just wrap up the remainder breads, put away cold foods and wash a few plates.  No scrubbing of pans or big washing jobs—something I do not enjoy early in the morning hours.  Here is a snapshot of how our serving bar looked after the destruction. 

 

An easy meal and tastes wonderful.  We will be making these again when I need a quick breakfast to feed many people.