100% Whole Wheat Bread. Now doesn’t that sound healthy? Well, hello! It’s because it is! This bread is awesomely healthy, easy to make, and cheaper than any store bought whole wheat bread (which usually isn’t truly made with 100% whole wheat flour).
I’ve done a number of bread doughs in the WonderMix, but this was my first time trying a 100% Whole Wheat recipe. Now let me tell ya, this is a VERY heavy dough. After it was all said and done, I had used about 16 cups of whole wheat flour (that’s a lot of flour!) Not once during the kneading process did the WonderMix ever bog down or seem to have any trouble. It kneaded at a consistent speed the whole time and in about 6 minutes I had dough that was ready to raise and bake.
This is an impressive mixer, especially when it comes to making bread dough!
Using the dough hook and dough divider, pulse together water, oil, honey, yeast, dough enhancer, salt and vital wheat gluten in the WonderMix.
Turn the dial to speed 2 and add whole wheat flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. Dough should be very sticky.
Knead on speed 2 for 4-5 minutes or until the gluten has been developed. If dough is still very sticky after 4-5 minutes, add a little more flour.
Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into loaves.
Shape loaves and place in well-greased pans. Cover and let rise until doubled. [For for a quick raise, you can preheat the oven to 350 degrees and then turn the oven off. Put loaves in oven and let rise until doubled].
Bake at 350 degrees for 30-35 minutes or until inside temperature of bread is 180 degrees (use instant read thermometer). Yields 5 large loaves or 6 medium loaves.
Interesting! To be honest, I had never tasted meringue before trying out this recipe. I guess I’m not cultured enough But I can now say that I’ve tasted meringue…and I’m not too sure how I feel about it, haha!
When I first put the eggs in and started whipping, I noticed that nothing was changing. I let it go for a couple of minutes and still nothing had changed. The egg was just sitting in the bottom of the bowl and the whips didn’t even seem to be touching the egg. I figured there had to be an easy fix to this. So I pulled the whips off the whip drive and rinsed them off. Then I squeezed each one in the palm of my hand. This elongated the whips just enough to get them to just barely touch the bottom of the bowl. I tried whipping the egg again, and it worked perfectly!
These cookies are a combination of sweet and zesty, which turns out to be a really yummy combination! The recipe calls for grated orange rind, which sounds kind of weird, but it adds that hint of zest and actually tastes really good. The recipe doesn’t call for eggs (which made my husband happy, because he loves to eat cookie dough but he hates the idea of eating raw eggs). The cream cheese takes the place of the eggs and acts as the binding agent. The recipe also calls for chocolate chips, but doesn’t specify which type. I used semi-sweet and I would definitely recommend them, because milk chocolate would almost be too sweet in these cookies.
These cookies mixed up great in the WonderMix. I creamed the wet ingredients together with the cookie whips. Then I switched out the whips for the dough divider and dough hook and I added the dry ingredients. [The dough divider is one aspect of the WonderMix that I really like. It’s great for making sure your dough is thoroughly mixed through. I like it better than my Bosch dough hook, because when I use the Bosch dough hook, my dough tends to gather into one big clump and it just pushes the clump around the bowl, rather than mixing it through.]
All in all, the WonderMix worked great for making these cookies quickly and easily. Not to mention, the cookies were a HIT at my last family party!
a Spanish-style soup made from tomatoes and other vegetables and spices, served cold.
(thank you Google)
Cold soup? At first, I wasn’t quite sure how I felt about that. I mean, come on, soup is supposed to be warm! But, I tried it, and yes…I liked it. (The Spaniards really know what they’re doing!)
Gazpacho is a blender recipe, so I got to use the WonderMix blender again. This recipe doesn’t tell you to chop the tomatoes, so I just threw them in whole. I quickly realized that wasn’t going to work. [This blender is really good at “blending” but it’s definitely not made to take the place of a food processor.] However, I fixed my problem simply by taking the tomatoes out of the blender, chopping them up, and throwing them back in. The other vegetables were already chopped, so adding them to the tomato mixture was no problem. Overall, the blender did a great job in making this cold (but delicious) Spanish soup!
So I’ve never actually made homemade ranch. With this recipe I found out how EASY it is to make, in a matter of about 10 seconds! (And it tastes about 100 times better than store bought).
The WonderMix Blender didn’t have any problems whipping up this awesome dressing. The hole in the lid makes it perfect for pouring ingredients in while it’s blending (I definitely like that feature). It was also very easy to clean. I simply put about 2 cups of warm water and a little dish soap in the blender, let it blend for about 5 seconds, dumped it out and rinsed it out!
“Root beer is super water. Tortillas are bean blankies. And I call forks … Food rakes.”
Haha, I had to laugh when I read that Bean blankies…that is seriously the best description i’ve ever heard for a tortilla!
Speaking of tortillas, these whole wheat tortillas were so much fun to make…not to mention, they were really tasty too
Although this would be a fairly easy dough to knead by hand, the WonderMix definitely sped up and simplified the process! I like how I was able to add ALL of the ingredients at once and then just turn the machine on and wa-la!
Something that I’ve noticed, when kneading dough in the WonderMix, is that the dough hook cleans the sides and bottom of the bowl really well. I did a little side by side bread mixing test with a WonderMix and KitchenAid the other day, and it was amazing to see the difference! After both batches were done kneading, the sides and bottom of the WonderMix bowl were completely clear of dough, while the sides and bottom of the KitchenAid bowl were sticky and covered in dough.
Mix everything together in WonderMix, using dough hook and dough divider. Start with only 3 cups whole wheat flour and then add flour, a little at a time, until dough gathers together into a soft ball. Knead for several minutes until the gluten develops.
Turn dough onto a floured surface. Roll into balls the size of a large golf ball. Cook on a dry, hot skillet (or an electric tortilla maker) until tortilla is dry and speckled brown.
I have never made homemade french bread before, so this recipe was something fun AND new to make! It was surprisingly easy (and low maintenance) to make and it was really tasty. It came out a bit more dense than store bought french bread, but it was still amazing, straight out of the oven, with a happy amount of butter slathered on top
I don’t have anything too crazy to say about the WonderMix with this recipe, other than it performed great! The dough kneaded quickly and easily (once again). I’ve said it before, but I am continually pleased with how fast you can make bread doughs in the WonderMix. It is so efficient and awesome!
Let’s be real, chocolate cake is the best. And it’s even better when it’s super moist and chocolatey. This cake equals BOTH of those things: super moist AND super chocolatey. Oh, and did I mention that it’s one of the easiest cakes I’ve ever made? Well it is.
Not gonna lie, when I first saw the recipe, I kind of doubted it. I mean, come on, a boxed chocolate cake with a few extra ingredients? I expected a sub-par boxed chocolate cake. But that is NOT what I got.
Probably my favorite thing about this recipe was how seriously easy it was to make in my WonderMix. It literally took about 3 minutes to mix up, using the wire whips. I also loved the cleanup process. The WonderMix bowl is so easy to clean. I love that it detaches from the shaft and that you can run soap and water through the center column to completely clean it out!
So I whipped up the batter, then I poured it into a bundt pan and threw it in the oven for 50-60 minutes.
Sooo…as much as I love whole wheat bread and as much as I know that it’s better for your health and all that…I ABSOLUTELY CANNOT resist a thick slice of really good white bread spread really thick with real butter.
And I’m not talking margarine or butter substitutes…
I’m talking about butter…
The REAL stuff…
The WonderMix Dough Hook worked great, again! And while we’re on the topic of dough hooks, I wanted to share a little tidbit. So I saw someone complain online because they had washed their WonderMix Dough Hook in the dishwasher and it became tarnished. Well, to be honest, my Bosch dough hook did the exact same thing a few years ago. The metal that these dough hooks are made of is not meant to be treated with harsh dishwasher detergents. So, if you want to avoid the tarnish, just hand wash your dough hook and you won’t have any problems! (Trust me…I’ve been hand washing mine from the start, and it still looks as new and shiny as the day I took it out of the box.)
Alright, on to this recipe: The thing I like about this white bread is (1) it’s really tasty and (2) it’s way more protein packed than your average white bread, because of all the eggs.
So if you’re like me and you want to justify feeding your family white bread, then whip up this recipe and feel better knowing that they are getting a decent protein serving from this bread compared to your cheap, store bought white bread.
Using the dough hook and dough divider, pulse together the flour, milk, potato flour, gluten, yeast and salt in the WonderMix. Mix on speed one for about 1 minute.
Add the water, oil, honey and eggs to the dry mixture. Knead on speed one and add flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. The dough will be soft, but it won’t be sticky like whole wheat dough. Knead for 4-5 minutes.
Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into loaves.
Shape loaves and place in well-greased pans. Cover and let rise until doubled. [For a quick raise, you can preheat the oven to 350 degrees and then turn the oven off. Put loaves in oven and let rise until doubled].
Bake at 350 degrees for 20-30 minutes or until inside temperature of bread is 180 degrees (use instant read thermometer). Yields 3 large loaves.
**This dough also works great for cinnamon rolls or dinner rolls. Just keep the dough very soft and only bake for about 15 minutes.
Okay, who doesn’t love chocolate chip cookies? I mean, seriously. They are probably more American than apple pie (because admit it, Americans probably eat chocolate chip cookies over apple pie 98% of the time.
I think I’m gonna petition to have the phrase changed to this:
“As American as chocolate chip cookies!”
Now I’ve had some really good chocolate chip cookies in my day, and these ones definitely live up to their name. They are full of wonder
This recipe says to cream the butter, sugar, vanilla and eggs together using the cookie whips. It then says to replace the whips with the dough hook and dough divider before adding the dry ingredients. With my experience, so far, using the WonderMix, I would definitely recommend that same process with any cookie dough recipe. The cookie whips do great with a single batch of normal cookie dough, but it would definitely strain the whips to do anything more than that. That being said, I guess the nice thing about the WonderMix cookie whips is that they are fairly cheap to replace (compared to the Bosch cookie paddles).
So, there you have it- another recipe, tried and successful, using nothing but the good ole’ WonderMix!
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using the WonderMix wire whips, cream butter and sugars together until very light, about 4-5 minutes.
Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla.
Replace wire whips with dough hook and dough divider. Add dry ingredients and mix until dough barely forms, about 5 to 10 seconds.
Drop chocolate pieces in and pulse a couple of times.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Note: Dough can be refrigerated for up to 72 hours.)
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 6 mounds of dough (the size of VERY generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13-14 minutes. Enjoy!
**If you can’t find large chocolate disks, use the largest chocolate chips you can find.