Bread and Breakfast Archives | Page 12 of 25

Strawberry Cream Muffin Recipe (And My Best Muffin-Making Tip)

March 10, 2016 by Laura 44 Comments

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strawberry_muffins_2

You might remember when I posted this recipe three years ago. Now that it is strawberry season again and I am a tiny bit strawberry focused (or sure, we can call it obsessed if you prefer) – I decided to re-post this for you now.

This Strawberry Cream Muffin is so delicious, you’ll feel like you’re eating dessert for breakfast or snack. Take note that the sour cream in these muffins makes all the difference in how moist and delicious these are. Can you use milk or coconut milk (to make them dairy free) instead? Yes. But they will likely turn out just a little bit dry. Just eat them fresh out of the oven and you’re golden.

Strawberry Cream MuffinsYum

Strawberry Cream Muffins

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Author: Laura

Serves: 12

Ingredients

1¾ cups whole wheat flour (I prefer freshly ground soft white wheat in these)
½ cup sucanat or brown sugar
1 teaspoon baking powder
½ teaspoon sea salt
⅓ cup coconut oil or butter, melted
1 egg
1 cup sour cream
1 cup chopped fresh or frozen strawberries

Instructions

Stir together flour, sucanat, baking powder, and salt.
Add oil, egg, and sour cream, mixing well.
Fold in strawberries.
Scoop batter into 12 well greased or paper-lined muffin cups.
Bake in a 375° oven for 18-20 minutes or until lightly browned.

Now my best tip of all: Mix up the batter and freeze it to make your muffin baking/dish washing life easier! Then all you have to do is grab your frozen muffin batter cups out of the freezer, put them into muffin cups the night before you want to bake the muffins, then stumble into the kitchen in the morning and put them into the oven!

I’m loving these Silicone Muffin Cups, by the way. I’ve been using them for a few months now and they make freezing muffin batter so easy! Plus I love that I’m saving money on paper liners. Read more details about this simple time and money saving process here.

Have you tried freezing muffin batter? How about silicone cups? Can’t wait to hear how you like the Strawberry Cream Muffins!

P.S. We have not one but two weddings we are heavily involved in this weekend! Starting yesterday, we have been/are running from party to shower to rehearsal to set up to other rehearsal to wedding to getting hair fixed to wedding. If you didn’t follow all of that, don’t worry. I have it all scheduled down the the minute on my calendar. All that to say, you have no idea how happy I was when I found some frozen muffin batter cups in my freezer on Wednesday. I tossed them at my kids to make for their breakfast Saturday. Perfect!

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Low Sugar Chocolate Cheesecake Parfaits

March 9, 2016 by Laura 11 Comments

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chocolate cheesecake parfait

There is a really weird thing about my dad.

No, no – hear me out. I don’t mean weird like weird. Actually though, if you think about it we all have our own variety of weirdness, do we not? Oh, we do. We are who we are and we think that anyone who isn’t like us is weird. News flash: We are all weird. Weirdo.

So about my dad. He’s super picky about all things fruits and vegetables. He only likes canned green beans, canned peaches in corn syrup, and iceberg lettuce. When he comes to visit and I offer beautiful trays of fresh fruit and steaming bowls of vegetables and he’s like, “What is this broccoli stuff? Hmm, peaches with fuzz. You mean people actually eat asparagus?”

And when it comes to strawberries? I can’t even believe I’m related to him because he will not touch a strawberry. He says it’s the seeds. Oh but he is missing out on one of the finest pleasures of this life on earth.

None of this in and of itself is weird. The weird part is that somehow in a conversation about what we do and not not like, when the subject of beets came up, my dad said, “Beets? Oh, I like beets.”

What?!? He won’t eat a fresh strawberry, a peach off a tree, or about fifty other fruit and vegetable options – but he’ll eat a beet? So weird.

I don’t even like beets. I think they taste like dirt. (Not that I’ve actually eaten dirt.) I’ve tried but I just can’t like them. See, and this makes me weird to those of you who do like beets. I told you we are all weird.

Since my dad won’t eat strawberries, I will continue to eat his share and my share plus all the other strawberries I can get my hands on. They are my favorite.

Our family recently combined two of our favorite recipe ideas: Low Sugar Strawberry Cheesecake Parfaits with Chocolate Whipped Cream. The result is a delicious Chocolate Cheesecake Parfait. Of course, I used strawberries with the chocolate cheesecake to make these. But you could use blueberries, bananas, and whatever other fruit you might like.

Low Sugar Chocolate Cheesecake Strawberry ParfaitsYum

5.0 from 2 reviews

Low Sugar Chocolate Cheesecake Strawberry Parfaits

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Author: Laura

Serves: 4-6

Ingredients

2½ cups heavy whipping cream
8 ounces softened cream cheese
3 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 Tablespoon real maple syrup
Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
1 -2 pounds fresh, sliced strawberries

Instructions

Place all ingredients (minus the strawberries) into a blender.
Whip until smooth and creamy.
Spoon mixture into bowls or cups – layering them with sliced strawberries.

If you have a tried and true you will like beets if you eat them this way recipe, please do let me know. Otherwise, I’ll stick with the other dozens of fruit and vegetable options I do like and I’ll eat strawberries like there’s no tomorrow. Never forget that you’re weird and I’m weird and everyone is weird.

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My Adventures in Making Homemade Nutella

February 24, 2016 by Laura 5 Comments

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Homemade Nutella, anyone?

Nutella

It all began at Asa’s graduation party with two other graduates last May. The moms and I planned it together and they decided to go all out. One of the items on our menu was “crusty bread with different topping options” like meats, cheeses, and nutella (though probably not all at the same time). My friends and I set out a lovely buffet. I was the one in charge of purchasing the condiments, sauces, and Nutella.

grad party 4

Not knowing how many hundreds of people might show up and how many of those hundreds would want to spread Nutella on their bread – I bought four enormous containers of it. We went through exactly 1.5 of those huge tubs, so guess what we’ve been eating since May?

My boys have been so sad about this.

We finally finished them off, and now the boys are having Nutella withdrawals. I can’t stand to buy more, so I determined to figure out a healthier option that I can feel better about. Some of you might remember that I attempted Homemade Nutella a few years ago. That was tasty, though still had quite a bit of sugar. I had a terrible time actually finding Hazelnuts this go around – but part of my problem was that the price was throwing me off.

The good news is (now that I’ve attempted this recipe and learned a few tricks) – it takes only a few hazelnuts to make a batch of nutella. So my purchase will go a long way to providing a healthier nutella option for the fam.

nutella2

Malachi’s been my chef-in-training the past few weeks and was very excited to enjoy Nutella again. He joined me in putting together this recipe. Here he is pushing a button. (Cooking is so hard.)

I’m excited that this version of Homemade Nutella is lower in sugar than most. If you prefer, use expeller pressed coconut oil since it is flavorless and won’t effect the taste.

Make Your Own Nutella

My Adventures in Making Homemade Nutella

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Author: Laura

Serves: half pint

Ingredients

⅔ cup hazelnuts
¼ teaspoon sea salt
½ cup cocoa powder
½ cup melted coconut oil
½-2/3 cup real maple syrup

Instructions

Lay the hazelnuts on a cookie sheet and toast them in a 350° oven for about 10 minutes.
Remove skins if necessary.
Whirl toasted hazelnuts in a food processor until smooth.
Add remaining ingredients and blend until creamy.
Store in a half-pint jar for up to three weeks.

Have you tried making Nutella before?

It’s fun, easy, and yummy – and unlike Homemade Peanut Butter Captain Crunch – this one is worth the small time investment. :)

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The Time I Made “Peanut Butter Captain Crunch” But Couldn’t Decide If It Was Worth It

February 23, 2016 by Laura 25 Comments

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This is what Homemade Peanut Butter Captain Crunch looks like:

Captain Crunch

I’m your friend that loves real food and home cooking but can’t stand it when a recipe is high maintenance. You’ve watched me pare down my “from scratch” cooking methods through the years.

Cutting in butter? I don’t think so.
Knead bread? Why – when I can do this?
5-minute granola on the stove-top? Uh-huh.
Tedious side dishes? Pretty much never.
Freezer meals in minutes? Absolutely, yes.

So why I decided to attempt making Homemade Peanut Butter Captain Crunch, I do not know.

Wait. Yes, I do know. That was my very favorite cereal as a kid. Of course, we never had it in our house. We only had the “healthy” kinds of cereal like Rice Krispies, Corn Flakes, and Cheerios. But when I went to my cousin’s house? They always had Peanut Butter Cap’n Crunch!! I decided I’d never tasted anything so amazing.

This is why, when I ran across this recipe yesterday, I got all giddy and excited. I determined to make it with the ingredients I had on hand and cut down the sugar and see what happened.

Well, I tell ya – it’s good. It’s obviously not the same as what you pour out of a box. It’s not nearly as sweet the way I made it – though lightly sweetened is good enough for me. The fact that there is real, natural peanut butter in these is nice for a punch of protein. And the little cereal bits really are crunchy – which means you can pour actual milk over them and eat them like actual cereal and pretend you are a kid at your cousin’s house again. (Thank you Uncle Howard and Aunt Ruth for providing this fun memory from childhood!)

The draw back? Well, this is not a quick stir-pour-bake recipe. I’m not sure it’s really worth it for me to stand in the kitchen for over an hour making one box worth of cereal that we consume in one meal. I probably won’t make this very often – but if I ever get a hankering for Peanut Butter Captain Crunch, the recipe is here. Sometimes it’s worth going to the trouble.

Homemade Peanut Butter Captain Crunch

adapted from this recipe

5.0 from 2 reviews

"Peanut Butter Captain Crunch"

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Author: Laura

Serves: 8-10 cups

Ingredients

1⅔ cup natural peanut butter
¼ cup butter
2 Tablespoons coconut oil
½ cup brown sugar or sucanat
½ cup milk
1 teaspoon sea salt
1 teaspoon vanilla extract
1½ teaspoons baking soda
3-4 cups flour (+ -) any combination of oat, wheat, or corn flour

Instructions

Melt peanut butter, butter, and coconut oil together on the stovetop.
Measure sugar or sucanat into a large bowl.
Pour melted peanut butter mixture over the sugar and stir.
Add milk, salt, vanilla, and baking soda, stirring well.
Slowly stir in flour until dough becomes stiff enough to roll out.
Press or roll dough into a cookie sheet until it is about ¼-inch.
Use a butter knife to cut thin strips about ¼-inch wide.
Turn dough and cut strips again the same size to form tiny squares.
Separate the pieces so they will bake more evenly.
Bake in a 325° oven for 15-20 minutes, stirring half-way through.
Pieces will become crispier once they come out of the oven.

capn2

capn3

Homemade Peanut Butter Captain Crunch

You’ll definitely want to check out my homemade peanut butter, which makes everything better (unless you’re allergic to peanuts).

What do you think? Do you love Peanut Butter Captain Crunch enough to think this is worth the effort? It IS yummy! It’s even hearty and great for a snack.

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Simple No-Bake Granola Bar Bites

January 27, 2016 by Laura 9 Comments

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No-Bake Granola Bites
This is a non-recipe recipe. This means that you can sub out ingredient for ingredient as you have preferences, allergies, and stock piles. Love flax seeds? Throw ’em in. Can’t have peanut butter? Use the nut butter you like. Prefer maple syrup? Use it instead of honey. Running low on raisins? Oh well. Don’t like chocolate chips?

Wait. Who doesn’t like chocolate chips??

Here’s how this non-recipe works:

Plop 1/2 cup peanut butter (or whatever butter) and 1/4 cup honey (or maple syrup) into a bowl. I really do mean plop. Just eye-ball it. An exact 1/2 cup of peanut butter is not necessary here.
Stir in 1 1/3 cups total of whatever dry ingredients you want. Oats, flax, sunflower seeds, sesame seeds, raisins, chocolate chips, anything else you like.
Scoop the mixture into balls and enjoy.
Store them in the refrigerator.

Here’s the printable version:

Simple No-Bake Granola Bar BitesYum

5.0 from 3 reviews

Simple No-Bake Granola Bar Bites

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Author: Laura

Serves: 16

Ingredients

½ cup peanut butter (or any nut butter)
¼ cup honey (or maple syrup)
1⅓ cups total dry ingredients of your choice (oats, flax, seeds, raisins, chocolate chips)

Instructions

Plop ½ cup peanut butter (or whatever butter) and ¼ cup honey (or maple syrup) into a bowl.
Stir in 1⅓ total cups of whatever dry ingredients you want. Oats, flax, sunflower seeds, sesame seeds, raisins, chocolate chips, anything else you want.
Scoop the mixture into balls and enjoy.
Store them in the refrigerator.

As you can see, these Granola Bites are easy to put together in just a few minutes. They are great to take on the road or pack in a lunch. Of course, if you just want to sit right down at your kitchen table and eat them, that’s okay too. You could even make them at night and eat them for breakfast the next morning. Basically, this is one of the most versatile recipes in your whole wide kitchen. Everyone wins!

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5-Ingredient Sour Cream Drop Biscuits

January 25, 2016 by Laura 10 Comments

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Sour Cream Drop Biscuit

My friend Emily is the one who told me about these Sour Cream Drop Biscuits as we stood in the church foyer solving all the world’s problems and talking about recipes. (The two go hand in hand.) She told me these included only four ingredients and that sour cream was one. “Let me guess then,” I said. “Sour cream, flour, baking powder, and salt?” Yep! With some butter drizzled in for flavor.

Well, yeah. Of course. Butter. Butter drizzled in for flavor, and a large pat of butter melted onto both halves of the biscuit immediately following their removal from the oven.

She promised to send me the recipe, and I was planning to wait patiently. But the next morning, all I could think of was how much I wanted a Sour Cream Biscuit. Surely I could figure out the correct proportions of the ingredients in these biscuits. So I got out the goods and experimented. How hard could it be?

Not hard. (Would I be sharing these with you if they were?)

The trick is that you’re going to need to get your hands messy. The ingredients get tossed in a bowl all together, then you can begin to stir. After a short while, the stirring spoon will likely be thrown into the sink and your hands become your greatest kitchen tool. Mix and squish, friends. Mix and squish.

Since your hands are already messy, use them to pull out bits of dough (whatever size you want your biscuits). Roll the dough in your hands and press the ball down gently onto a baking sheet. This is so much easier than rolling and cutting and cleaning up the mess afterward. I mean, you will have to wash your hands.

5-Ingredient Sour Cream Drop BiscuitsYum

2.0 from 1 reviews

5-Ingredient Sour Cream Drop Biscuits

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Author: Laura

Serves: 12

Ingredients

3 cups whole wheat flour (I use freshly ground hard white wheat)
1 teaspoon sea salt
1 teaspoon baking powder
3 Tablespoons melted butter
2 cups sour cream

Instructions

Stir together flour, baking powder, and salt.
Mix in sour cream and melted butter.
You may need to use your hands to get the ingredients mixed thoroughly.
Roll dough into balls with your hands, then flatten slightly and place them side by side on a baking sheet.
Bake at 450° for 12-15 minutes or until golden brown.
Serve with butter, honey, jelly, or gravy.

Please don’t ask if you can sub buttermilk for the sour cream. There are plenty of Buttermilk Biscuit recipes out there. But these are Sour Cream Biscuits, so subbing another dairy or non-dairy item would make them a Not Sour Cream Biscuit.

5 Ingredient Sour Cream Drop Biscuits

Tall and Fluffy Biscuit Tip:

Put your biscuits onto the baking sheet side by side – rubbing shoulders, getting cozy. This way they have no choice but to bake up, not out. See, biscuits need their friends to come along side them to help them grow. This is, of course, a perfect and wonderful analogy to help you and I see our need for friends to come alongside us to build us up. Thank you, Fluffy Biscuit Tip.

Ever tried stirring sour cream into your biscuits?

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My New Year’s Resolution to Stop Making Breakfast

January 5, 2016 by Laura 16 Comments

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egg_casserole_meal
For all of my (18+) parenting years I have been making breakfast for our family. Cereal has been a rarity, saved only for the “I can’t even” mornings. Big breakfasts for our family have been necessary and good for the following reasons:

Our growing boys need to eat something substantial to keep them full until lunchtime.
Fixing one big breakfast for everyone has been easiest up until now.
Eating our meal together has been a special time as we begin our days together with yummy food and Bible time.

I’ve always been a careful planner, adding a breakfast plan into our overall meal plans for the week. I’ve worked to make breakfast foods the night before to make the mornings simpler. This has all been working well for years and years. It’s been working so well, in fact, that it has been a part of our nightly routine for the boys to ask in anticipation, “What’s for breakfast tomorrow?!”

The past few months, however, I’ve been growing a bit burned-out on breakfast prep. Our days are constantly full, our evenings are super busy, and lately when the boys have asked the nightly question, “What’s for breakfast tomorrow?” I’ve had an unseemly urge to grunt loudly and throw a pillow at them. Sweet, huh? Bet you wish I was your mom.

Breakfast? I am so over it. Ask me again in a few years when my daily life-with-teenagers schedule demands aren’t so…demanding. Of course, by then there will be fewer people here to feed in the mornings and I’ll not know how to make less than a triple batch of waffles. So basically I’ll be having breakfast issues for the rest of my life.

It’s Time for a ChangeYum

I am giving in to a new way of doing breakfast around here. My morning God time before all the boys get up is so dear to me and basically necessary to my family’s survival – even more than food. This mom needs her quiet chair time in which she spends time seeking Jesus while drinking coffee and soaking in the Word. My sanity depends on it, so I think we can all agree that staying in the chair for as long as possible each morning is much more important than baking muffins.

Instead of cutting into my sleep (no, no, no, no, no!) or my God time (we’ve been through this already) I’m checking breakfast off my to-do list. I’m not done eating this meal, mind you. We will all continue to eat breakfast. I’m just done regularly cooking big breakfasts for everyone on a regular basis. Deciding this has been a pleasantly nice relief. I didn’t even know it was bothering me that much. (The urge to throw pillows woke me up to the truth.)

The New Breakfast Plan

We still need to eat breakfast. We still want to eat this meal as a family. We still want to have our family Bible time together first thing in the mornings. But from now on, the boys will figure out their own breakfasts (except for the rare occasion I find my sanity at an earlier hour and surprise them with French toast).

Remember how I told you that teaching your kids to cook when they are young (or old) comes back to bless you one hundred fold when they are older? This is one of those glorious times. My boys are so capable! They can all prepare a simple breakfast for themselves each morning. Then we can all sit down together as normal and instead of starting my day overwhelmed, I’ll sit down with everyone and enjoy our morning devotional.

Breakfast Food Options

There will almost always be eggs and fruit for the boys to start with as they figure out their breakfast plan each morning. They can all scramble or fry eggs. Here are other options that will be available (though not always at the same time):

Stir-n-Pour Bread

Because this bread is so easy to make, we frequently have some hanging out and ready to eat. It toasts up nicely and makes a tasty part of breakfast.
Granola ~ 5-Minute Stove-Top Version
I can easily whip up a batch of this or have one of the boys do it. It keeps for quite a while too, so making huge batches is a good idea – then we have it for breakfast options for a few weeks.
Muffins or Bars (loads of recipes here!)If one of us finds ourselves with time the afternoon or night before, we can prep some baked goods to go with breakfast the next day. It is so helpful to have these on hand IF we can squeeze it in.
Homemade Instant Oatmeal
I always have a big jarful of instant oatmeal ready for the boys to make for themselves. It is a life-changing recipe. Make some of this if you haven’t already.
Giant Breakfast CookiesOne of the boys can mix these up and bake them. Then we can keep them in the freezer to pull out as needed.

Those basic options, along with eggs and fruit will take care of our breakfasts just fine. When I do have time to make pancakes or waffles, I’ll be sure to make extra for the freezer for additional options.

So there you have it. My new breakfast plan for our family. I no longer feel like throwing pillows. Now to figure out a new and improved laundry system…

How do you do breakfast at your house?

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Stir-and-Pour Dinner Rolls ~ Freezer Edition

November 22, 2015 by Laura 7 Comments

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stir and pour rolls 1

Guess what?

One of my darling readers, Vicki, experimented with the Stir-and-Pour Dinner Rolls to see if we could make them even more convenient by making them ahead and freezing the dough. I won’t keep you in suspense!!! —–>

Okay, maybe just for a little bit.

I’m wearing a new sweater today. I got it on sale, of course. I got it the same day I got all the butter on sale. That was a great day for sales, no doubt. I sure do love good sales. And butter.

So how about those dinner rolls? Does it work to make and freeze the dough, just like we make and freeze muffin batter? Vicki tried it. She reported back. Drum roll please…

It worked!! This is great news, and much more relevant than pointless talk about my new sweater. Although the sweater led me back to talking about butter; and butter and rolls go together. Therefore everything I’m writing today makes sense and is on topic.

You must be wondering, is there even a way to make this very easy recipe even more convenient? I mean, how can it get easier than the Stir-and-Pour Bread and Stir-and-Pour Dinner Rolls recipes? But actually, it does. It gets easier. Vicki proved it.

Make and Freeze Stir-and-Pour Dinner Rolls

1. Mix the ingredients as normal.
2. Scoop batter into muffin pans. I super love my new silicone baking cups. I use them alllll the time.
3. Freeze dough immediately.
4. Remove frozen dough from muffin cups and transfer them to a freezer bag. Store in the freezer for up to three months.
5. To bake: Place frozen dough into muffin cups. Cover with a cloth. Thaw on the countertop for 4-6 hours.
6. Bake as directed.

Vicki said that these taste just as good prepared this way as they do when prepared fresh. I mean, these are still fresh. They’re just frozen first before baking them. I love this time-saving tip!

This is especially helpful for days such as…I don’t know…Thanksgiving maybe? That day we’re putting forty-seven ~ give or take ~ other dishes on the table all at the same time? If there is a way to dirty up fewer dishes and execute fewer food preparation steps, by all means, let us do it!
Yum

5.0 from 1 reviews

Stir-and-Pour Dinner Rolls ~ Freezer Edition

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Author: Laura

Ingredients

4 cups whole wheat flour (I use freshly ground hard white wheat)
2 teaspoons active rise yeast
2 Tablespoons sucanat or sugar or honey
1 teaspoon sea salt
1 egg (optional)
¼ cup heavy cream (optional)
2 cups warm water

Instructions

Stir all ingredients together.
Cover and allow it to sit for 30 minutes.
Pour contents into buttered muffin tins or silicone muffin cups.
Place filled muffin cups in freezer immediately.
Once frozen, transfer frozen dough to freezer bags, storing for up to three months.
To Bake:
Place frozen dough back in prepared muffin cups.
Cover and allow dough to thaw 4-6 hours on the counter-top.
Bake in a 350° for 20-25 minutes or until lightly browned.
Serve right away.

Make and Freeze Stir-and-Pour Dinner Rolls

Vicki said she used the leftover rolls to make Stuffing Muffins. I did the exact same thing a few days ago!

Let’s hear it for another great make-ahead tip!

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Whole Wheat Stir-and-Pour Dinner Rolls

November 12, 2015 by Laura 48 Comments

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stir and pour rolls 1

The Stir-and-Pour Bread just keeps growing in all its amazing opportunities for easy baking.

First, we figured out that the concept of stirring together ingredients and pouring them into pans to make bread really does work.

Next, we experimented and learned that the recipe actually made a delicious variety of sandwich bread. We vowed to never knead dough again. (Well, not all of us vowed that. Maybe I’m the only one who vowed that. I guarantee that my kneading knowledge will be used less and less frequently from now on.)

Now, I am excited to share that by simply scooping the Stir-and-Pour dough into muffin cups, we can make dinner rolls!

Before

stir and pour rolls6

After

stir and pour rolls7

Voila

stir and pour rolls5

What did we ever do without this recipe?

Stir-and-Pour Dinner Rolls

Yum

4.8 from 6 reviews

Whole Wheat Stir-and-Pour Dinner Rolls

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Author: Laura

Serves: 20

Ingredients

4 cups whole wheat flour (I use freshly ground hard white wheat)
2 teaspoons active rise yeast
2 Tablespoons sucanat or sugar or honey
1 teaspoon sea salt
1 egg (optional)
¼ cup heavy cream (optional)
2 cups warm water

Instructions

Stir all ingredients together.
Cover and allow it to sit for 30 minutes.
Pour contents into buttered muffin tins or silicone muffin cups.
Bake in a 350° for 20-25 minutes or until lightly browned.
Serve right away.

Can it get any easier?

Stir-and-Pour Dinner Roll Quick Tips

These Stir-and-Pour Dinner Rolls taste best fresh, right out of the oven. That means that while just about everything else on my holiday table will be made ahead of time and reheated while I put these rolls together about an hour before meal time.
Mix the dry ingredients the day before and set them aside for easy mixing as you prepare the rest of the meal.
A few hours before your meal, place a stick of butter on a plate to soften to serve with your rolls. You must butter these. It is a requirement.
The recipe makes 18-24 rolls, depending on how much dough you scoop into each muffin cup.

Whole Wheat Stir-and-Pour Dinner Rolls

If you’re interested in another real food dinner roll that I really love, you may want to check out these Whole Wheat Butterhorns. They do require kneading, but you can make them ahead and pull them out to bake right before meal time. Easy! You might also want to check out my No-Knead One Hour Dinner Rolls recipe. They are almost (but not quite) as easy as this Stir-and-Pour recipe. So many great options!

Other recipes in this series so far:

Getting Ahead for the Holidays

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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Whole Wheat Stir-and-Pour Sandwich Bread. YES, it works!

October 28, 2015 by Laura 165 Comments

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stir and pour bread loaf 4

Yum

If you haven’t tried this Whole Wheat Stir-and-Pour Bread yet, I’m here to give you more reasons to make it.

First, you make it exactly like the title implies: You stir the ingredients together, then your pour them into a pan to bake. It is easier than making brownies from a box and it is HOMEMADE BREAD. It makes amazing bread without a mess, without kneading, and without blocking out a four-hour period of time. I am so amazed at this!

Second, it only costs about $1.00 – for 100% whole grain bread with totally pure ingredients. Third, it’s homemade bread, which is obviously delicious so you should need no other reasons to make this, but I’ll give you some anyway. Fourth, anyone can make it. Anyone. Even me, while I’m having a conversation with someone. I know!

Last weekend we had company. We all know I can’t talk and cook at the same time. I always have to either pick very easy meals to make for guests, or make most of the food ahead of time. Otherwise my talker and my thinker blow up all over the kitchen which results in burnt muffins, which doesn’t even matter because I have forgotten to put baking powder in them anyway.

But last weekend, I made this Whole Wheat Stir-and-Pour Bread while having a conversation with my guests that actually made sense. This is monumental.

I’m not sure which is more impressive about this bread recipe:

A three year old can make it.
Laura can make it while talking to guests in her kitchen.

Here, because you need to see this again (click here if this video doesn’t show up for you):

Not to take away from the three year old Cooking Guy, but you really must be impressed with this: Laura can make this bread at the very same time that she is telling a story to her out-of-town guests. You know this is a big deal.

Now, reason number 5 why you should make Whole Wheat Stir-and-Pour Bread and the actual reason I am writing this post:

This recipe makes a great Whole Wheat Sandwich Bread.

After I posted the recipe a couple weeks ago, many of you asked if it could be made into a bigger loaf for sandwiches. I decided to be nice and try it out. After all, I knew that if it didn’t work, I’d only be out about ten minutes of work time and I could use the results to make bread crumbs.

stir and pour bread loaf 5

It works, it works, it works! This recipe makes an amazing loaf of sandwich bread! You are going to love this!

stir and pour sandwich 3

Pssst!

Your interest in this recipe leads me to believe you like to keep things simple. Oh my stars, you and me both. The simpler the better! Though I don’t like to compromise on nutrition. (Another great thing about this bread recipe!)

To go with this bread, I invite you to join us in enjoying Simple Meals week after week. It saves us all time, money, and energy so we can enjoy nourishing, delicious meals without sacrificing time with family!

Now, back to the bread…

Some tips I’ve learned about varieties of Whole Wheat Stir-and-Pour Bread

You can pour it onto a cookie sheet to bake, which takes a very short time since it is all spread out. (Details here.)
You can pour it into two loaf pans to make small loaves. (Details here.)
Or, you can pour it all into one buttered loaf pan to make one large sandwich loaf. (Love this, love this, love this!! Details below.)

How to make the best Stir-and-Pour Sandwich Bread

Butter your loaf pan well before pouring in the bread mixture.
Bake it at 350° for 50-60 minutes.
Let it sit in the loaf pan for about 15 minutes after it comes out of the oven.
Remove it from the pan after 15 minutes.
Allow it to cool completely before slicing.

All of us love bread right out of the oven, right? I kept trying to slice this bread right away, which resulted in a very messy loaf. Delicious, but messy.

When I let it cool before slicing, this bread becomes magic. It slices like magic. It tastes even better (I’m not sure how). And then it works wonderfully for sandwiches.

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As much as I love my old recipe for Honey Whole Wheat Bread, I will probably never make it again. Why would I, when the Stir-and-Pour Bread is just as delicious and forty times easier and faster? And it works better for sandwiches! Please try making this bread. I’ve said it before and I will say it again: this bread will change your life.

Easy Stir and Pour Whole Wheat Sandwich Bread

I originally posted this recipe here, and I encourage you to read through it for more specifics. But I will post the recipe again with the details of making it into one sandwich loaf. This is my way of saying: GO MAKE THIS BREAD! ALL OF YOU! ANYONE CAN DO THIS!

4.7 from 20 reviews

Whole Wheat Stir-and-Pour Sandwich Bread

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Prep time

10 mins