I shaped half the dough into larger rolls to be used for buns. Child #4 likes to take the "buns" slathered with peanut butter and jelly in his lunch.
I have a confession! It is not totally whole wheat, yet. I figured if I exposed my family to the joys of TOTALLY WHOLE WHEAT bread suddenly, they might have a stroke. Instead, each week I am going to substitute one more cup of whole wheat flour vs. white flour into the recipe. TIP: If you make Totally Whole Wheat bread adding one tablespoon of Vital Wheat Gluten for each cup of whole wheat flour will help keep your bread light and fluffy (and increase the chances of your family eating it).
I found this recipe on The Frugal Girl's blog. I consider her a baking guru, and I haven't found a recipe of hers I didn't like. The family gave this bread a two thumbs up, in fact, one of the loaves disappeared. as soon as the kid's got home from school. It tastes just like a cinnamon roll (delish!!!). If you notice the ugly loaf in the middle, the recipe says it makes two loaves, but when I rolled the dough up to put in the loaf pan it seemed awfully large. I ended up cutting part of the dough off of the ends and smooshing them together into a third pan. If you make this recipe plan on three loaves ( I'm sure you have a neighbor or friend who would LOVE to take the extra loaf off your hands!).
As, I mentioned in this week's menu post, I used the leftover mashed potatoes from Sunday's dinner in the dough for the whole wheat bread and the oatmeal cinnamon bread. I added one cup of mashed potatoes into the wet ingredients before adding them to the dry ingredients (you may end up adding in about an extra half cup more flour as you mix the dough together). Adding potatoes into yeast bread dough helps make the bread soft, and it will stay fresh much longer. If you don't have leftover mashed potatoes, just add 1/2 cup of potato flakes in with the first cup of flour.