The gift of hospitality sometimes comes with food.
Adapted from a recipe in Southern Living Magazine, October 1981
This bread is kneaded in a large stand mixer using a dough hook. It has a fairly dense texture and makes great rolls to go with the Thanksgiving Turkey.
1. In large bowl for your stand mixer. Dissolve 2 Tbsp of dry yeast in 2 cups of warm water and 1 Tbsp of honey. Stir and let stand until yeast begins to bubble.
2. Using dough hook attachment, add in slowly 1/3 cup sugar, 2 tsp salt, 1 Tbsp gluten, 1 cup whole wheat flour, 2 cups bread flour. Beat on low to medium speed for 2 minutes.
3. Add in 1 egg, 1/4 cup olive oil, 1/2 cup flour (either bread flour or whole wheat), and your choice of fresh or dried herbs/seasonings. I usually add: 1 tsp dried sage, 1 tsp dried basil, 2 tsp roasted garlic powder, 1 tsp dried tarragon. (The mix is up to you. I have home-grown herbs that I dry myself. And Penzey’s makes this amazing roasted garlic powder!) Beat this for 2 more minutes.
Put mixer on low speed. Add slowly and in alternating amounts: 1 cup whole wheat flour and 2 cups bread flour. Mix until all of the flour is incorporated. Dough will be stiff and form into a ball.
Grease a large bowl and turn dough into it. Oil the top of the dough. Cover with plastic wrap and let rise. Punch down dough when it has doubled and let rise again.
Grease pans. Shape dough into loaves. Half of the dough can be shaped into pull-apart rolls (16 rolls for in a 9×9 pan). Brush oil on top and allow dough rise.
Bake at 375 for about 40 minutes.