Ingredients
- Servings: 12
- 1 1/2 cups buttermilk
- 3 tablespoons honey
- 2 tablespoons butter
- 2 1/3 cups whole wheat flour
- 1 cup all-purpose flour
- 2 1/2 tablespoons vital wheat gluten
- 2 teaspoons active dry yeast
- 1/2 teaspoon powdered lecithin
- 1/2 teaspoon salt
- 1 pinch ground ginger
- 1 pinch vitamin c powder
- cooking spray
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 2 hrs 50 mins
- combine buttermilk, honey, and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees f (43 degrees c).
- pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour, all-purpose flour, wheat gluten, yeast, lecithin, salt, ginger, and vitamin c powder; mix, using the dough hook attachment on low speed, until dough just holds together and sides of bowl are clean. let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.
- remove dough from bowl and knead by hand on a work surface until dough is warm and elastic, 2 to 3 minutes.
- spray a large bowl with cooking spray and place dough in the bowl, turning it to coat all sides with oil. spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. let dough rise until doubled in size, about 1 hour.
- gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.
- turn dough a work surface and roll into an 8 1/2x11-inch rectangle. starting with the short end, roll dough tightly into a roll, pinching the seams shut. fold the ends underneath the loaf, pinching the edges to form a smooth top.
- spray a loaf pan with cooking spray and place loaf in the pan. cover dough loosely with the sprayed-plastic wrap. let dough rise 1 1/2 to 2 inches above the pan, 30 to 45 minutes.
- preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from loaf.
- bake in the preheated oven for 35 to 40 minutes. flip bread out of pan using hot pads; internal temperature should read 190 degrees f (88 degrees c). allow loaf to cool on wire rack before slicing.
Ingredients
- Servings: 16
- 5 tablespoons butter, divided
- 1 1/4 cups chocolate graham cracker crumbs
- 1 (9 ounce) package werther's® original caramels, divided
- 1/4 cup karo® light corn syrup
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon spice islands® pure vanilla extract
- 2 eggs
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon mazola® corn oil
- 1 tablespoon cream or milk
- 1/4 cup finely chopped pecans
Recipe
Preparation Time: 20 mins
Cook Time: 38 mins
Ready Time: 4 hrs 58 mins
- preheat oven to 350 degrees f.
- melt 3 tablespoons butter; combine with graham crackers crumbs. press evenly into bottom of 8 x 8-inch baking pan. set aside.
- reserve 10 caramels. microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. remove and let cool 5 minutes.
- beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. add eggs one at a time until well blended. gradually beat in melted caramel mixture. the caramel will cool and streak throughout.
- pour filling over crust. bake for 32 to 38 minutes until just set. remove from oven and let cool on rack 10 minutes. chill for at least 4 hours or overnight. melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. drizzle over cheesecake.
- microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. continue to microwave in 15 second increments until sauce is creamy. drizzle over cheesecake and sprinkle with pecans.
- great caramel flavor in a creamy cheesecake.
