Beef Wontons

Pan fried Beef Wontons

Wontons are easy to make. They can be stuffed with a variety of fillings; sweet or savory. Wontons are one of those dishes that everybody just loves.Whenever I make them, I make a huge batch so I can whip some up whenever the mood strikes me.

The softest fluffiest 100% Whole Wheat Bread you will ever eat!!

Soft and Fluffy 100% Whole Wheat Rolls. Yes, it's possible.

My mom's boyfriend's doctor has informed him that he has to switch to whole wheat breads/pastas etc. I had a bag of whole wheat flour lying around. I've been wanting to try my hand at making a whole wheat bread, so this seemed like the perfect excuse to try making one!

The problem with whole wheat breads--especially 100% whole wheat--is that they tend to be more dense and chewy than their white flour counter part. Most whole wheat bread recipes call for a mixture of whole wheat and white flours to help combat that.

Luckily, I have a copy of "The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking." In her book, Laurel Robertson states that anybody can make fluffy 100% whole wheat breads as long as they knead the dough for a long time until it passes the window pane test and you let the dough rise three times. While she provides tons of 100% whole wheat recipes in her book, I decided to use my own, and follow her techniques.

I decided to use the bread recipe I used for the April Daring Cook's Challenge, but use whole wheat flour instead of white flour and omit the mashed parsnips. I also used granulated sugar instead of the maple syrup as the sweetener.

The Daring Baker's March 2012 Challenge: Lions, Tigers, and Bears, oh my!

Dutch Crunch Tuna Melt!

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

Technically, Dutch Crunch doesn’t refer to the type of bread, but rather the topping that is spread over the bread before baking. In Dutch it’s called Tijgerbrood or “tiger bread” after the tiger-like shell on the bread when it comes out of the oven. The final product has a delightful sweet crunch to it that makes it perfect for a sandwich roll.

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I had never heard of Dutch Crunch bread before and was excited to try making some. I was gifted a Kitchen Aid Stand Mixer last Christmas and haven't used it for bread making yet. My usual go-to bread recipe is a no knead recipe that goes in the refrigerator for a few days before use.

It's a lean dough (no oil, eggs, etc), and no so appropriate for dutch crunch, so I decided to use the soft white bread recipe provided by Sara and Erica.