Manti Temple Whole Wheat Bread

Stacie here: I have a recipe I love for whole wheat bread, but I have always wanted to try this recipe of Mom's. I finally did! I used freshly ground wheat flour, and I LOVE it. In fact, I might keep using this recipe now. I love that it makes 3 loaves. I always have a hard time fitting 4 in my oven. This is good stuff!

This quick delicious wheat bread is made and served fresh daily at the Manti Utah Temple.

6 C whole wheat flour
2 C white flour
1 Tbsp salt
2 Tbsp yeast
1 C powdered milk
¼ C shortening, melted
¼ C honey
1 quart warm water

Mix yeast with water. Add honey and melted shortening. Mix 2 C white flour, powdered milk, and salt. Add yeast mixture. Mix well. Add whole wheat flour one cup at a time until dough is stiff and smooth. Knead for 8 minutes. Mold into three loaves and let rise in pans for 30 minutes and then bake in 350 degree oven for 35-40 minutes. (You only have to let whole wheat bread rise once.)

Ham, Broccoli, and Cheese Rolls

I saw this recipe on Mel's Kitchen Cafe last week and knew I was going to like it. On the day I decided to try it out, Carrie and I were talking while I made dinner. Pretty soon we figured out we were both making this recipe! I never did find out what she thought, but we LOVED it at our house! (This is Carrie, and we loved it. I used shredded Costco rotisserie chicken instead of ham and I think will always make it that way instead. It was very good!)

You can follow the link above for more detailed instructions and pictures. For just the recipe, read below:

*Makes 12-16 rolls

1 recipe roll dough (that yields about 12 rolls), I used this recipe
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here) (Or shredded chicken instead of ham)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (I used mozzarella and cheddar)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (about 13 inches by 17 inches). In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

My note: I used frozen chopped broccoli, thinking it would thaw while the rolls were rising. Result: the broccoli didn't cook through. The rolls were still delicious, but if you use frozen broccoli, thaw it completely or even cook it a little.

Potato Pancakes

Remember when we were kids and mom would make us potato pancakes for breakfast, or dinner? I haven't had them for so long! This morning, trying to find something for us to eat, I decided to make them for my kids. At first, they heard the name "potato pancakes" and instantly said, EWE!!!! But I made them up, and they loved them! I don't know the recipe mom used, but here is one I threw together this morning. It was great!

2-3 cups peeled, raw grated potatoes (I used 3 medium fresh potatoes)
1 egg white
2 heaping tablespoons flour
1 t salt
1 tsp onion salt (could grate fresh onion, too!)

Mix all ingredients together. Heat a skillet pan on the stove with about 1/4-1/2 cup oil. Scoop 1/4 cup potato mixture into hot pan, and use a fork to flatten out mixture. Cook over medium-high heat until both sides are golden brown. Add more oil if needed after cooking several so the pan doesn't dry out. The potatoes burn before cooking if there isn't oil in the pan! Place on paper towels to absorb the oil and then serve with sour cream, or ketchup, or whatever you like topped on your potato pancake!

This made about 9-10 pancakes, so if you need more just double!