Baking · Breads · Vegetarian

Whole Wheat Bread

I recently brought a few loaves of homemade wheat bread to a friend of mine who lives on the other side of town.  That night he made a point to tell me how addictive it was.  I think he was telling the truth, because it was completely gone within a week.  That’s not too shabby, if you ask me. I’m not sure why I haven’t gotten around to blogging it until now, but here it is for your homemaking bliss! The best part is that it is (nearly) whole wheat and 100% guilt free.

Made with Love. My husband happens to be equally good at making bread, if not better. Oftentimes, he will force me out of the kitchen so he can have time with his special recipe. In fact, this is one that he found and I adapted for our family needs. This picture features some of the lovely loaves that my husband recently made.

Even better, it freezes well, I’m planning to make a bunch of loaves of bread in one weekend and we will be all set when school starts in a few weeks.  It doesn’t seem to matter whether it is pre-sliced before freezing or not.  I’ve tried it both ways and they’re both great.  If you do freeze it, be sure to let the loaves cool completely before slicing.  Wrap up in a regular bread bag, and then put into a freezer bag.  They should last up to 4 months in the freezer.

I love this recipe because it doesn’t fall apart when sliced, and it handles well for toast or sandwiches.  It is heavenly when sliced while still warm from the oven and slathered with soft butter and raw honey.

Whole Wheat Bread

Whole wheat bread perfect for sandwiches or on the side of a hearty stew.  It holds together with minimal crumbs and doesn’t taste too heavy.  If freezing, cool completely before packaging.  Will last in the freezer for up to 4 months.  


  • 1 cup warm water
  • 2 1/4 teaspoon active, dry yeast
  • 2 tablespoons sugar
  • 1/4 cup powdered nonfat milk
  • 2 1/4 cups whole wheat flour
  • 1/2 cup all purpose flour or bread flour
  • 2 tablespoons softened butter
  • 1 teaspoon salt
  • 1 egg, room temperature
  • additional flour for kneading


  1. Liberally butter one 2lb bread loaf pan. 
  2. Combine warm water (around 105°F) with granulated sugar and yeast.  Allow to get frothy for 5 minutes while assembling other ingredients.
  3.  In a large mixing bowl, add yeast mixture, 2 cups of whole wheat flour, the all purpose flour, powdered milk, butter, and egg.  Mix this for two minutes.  Gradually add another 1/4 cup of whole wheat flour to encourage dough to pull off of the sides of the bowl.
  4. Turn out dough and knead by hand for approximately 50 more turns.  
  5. Cover and allow dough to rest for 10 minutes.
  6. Turn out dough.  Shape dough into your loaf pan, cover it, and allow it to rise in the bread pan for 35 minutes.
  7. While dough rises, preheat oven to 375°F.
  8. Bake bread for 30 minutes or until inside reaches approximately 200°.  If bread is at risk of browning too quickly, add a foil tent halfway through baking.  
  9. Turn out immediately onto a cooling rack.  Cool completely before slicing.



Special Occasions

12 Days of Christmas Bake Along, Day 3: Party Cheeseball

We are going to switch gears to a savory note today.  It just wouldnt be the holidays without this essential holiday staple. My aunt gave a variation of this recipe to my mother decades ago.  I think she received it from a friend before that.  My family has enjoyed this cheeseball during the holiday season every single year of my life, or pretty close to it.

I’ve tweaked the family recipe to my own family’s liking.  With notes of green onion, lemon juice, garlic, and more, you’ll find it has a wonderful balance between tangy and salty, smoothness and crunch.  I can’t imagine a Christmas or a New Years Eve without this gorgeous cheeseball in the party spread.  Serve it with a classic Ritz Crackers or Wheat Thins and you wont be disappointed.


All of these measurements are for 2 good sized cheeseballs: one for Christmas and one for New Years Eve, although it is doubtful that the second one will last that long.  (We always end up making multiple batches of this throughout the month of December.  It makes wonderful gifts, too!)

Easy Party Cheeseball

2 8oz. boxes of full fat cream cheese

1 large bunch of scallions (green onions)

4-6 ounces corned beef sandwich slices (such as Buddig)

2 tablespoons mayonnaise

2-3 tablespoons lemon juice

1-2 teaspoons minced garlic

1-2 cups toasted pecan pieces

Toast the pecan pieces and lightly chop, then set aside to cool.  Take the corned beef and slice into small confetti pieces.  In the warm pan, quickly warm the minced garlic and corned beef.  Put room temperature cream cheese into a medium mixing bowl.  Wash the scallions and remove the roots.  Slice them lengthwise first, and then finely slice into little pieces.  Use at least 2 thirds of the scallions so that you get some of the delicious green into it.  Toss it on top of the cream cheese.  (Don’t discard the rest of the scallion tops! Put them into a baggie into your fridge for tomorrow’s wonderful recipe.)  Add the corned beef and garlic, mayonnaise, and lemon juice.

20171214_2156421545247555.jpgHere comes my favorite part– with super clean hands, get in there and squish it all together  for.a couple minutes until it is evenly combined.  Taste it and see if it needs anymore lemon juice or garlic powder.  Once it is to your liking, form it into two balls and roll them in the toasted chopped pecan pieces (or leave plain if you don’t care for nuts).  Grab a kitchen buddy and have them help you wrap these in plastic wrap.  Chill in the fridge overnight so that the flavors intensify.
Be sure to come back here and tell me how you like this recipe. And tune in tomorrow for the next installment of the 12 Days of Christmas Bake Along.


Baking · Cookies · Special Occasions

The 12 Days of Christmas Baking, Day 1: Shortbread Snowballs

First, I owe a shout out to all of my faithful friends and family who constantly stick with me and have shown support to me all these years.  This new chapter is dedicated to you.  I love you.

I’m just barely getting this blog back up and running after a 3-4 year hiatus.  It was rough getting through cancer treatment/recovery and resuming a normal life, but I think I am there (“normal,” hah!) and stronger than I have been in years.  I would like to believe that my thyroid and I once had a happy, non-toxic relationship when I was much younger.  I do miss it and life without the constant medical appointments or meds, but who cares when it is such a blessing just to be alive?  I’m counting my blessings, and they are plentiful.  That being said, I have plenty to be grateful for, and what better way than showcasing some of my favorite things to do in my favorite season of the year?

I give you The 12 Days of Christmas Bake Along

Many years ago, a friend of mine brought something similar to these to my sister’s cookie exchange.  I loved them so much that I sought out a similar recipe, tweaked it just a smidge, and a family favorite was born.  My husband gives these as gifts at work, and I now bring them to my own cookie exchanges whenever I have the opportunity.  I hope you get a chance to enjoy them as much as I do.  They’re so easy to make, I’ll give you the recipe.  😉

Don’t forget to come back tomorrow for Day 2 of my 12 Days of Christmas Bake Along.  Post pics of your own Sublime Shortbread Snowballs on the Modern Domestic Goddess community page.

Day 1: Sublime Shortbread Snowballs (Skill level: Easy)


1 cup salted butter, room temperature

1 cup powdered sugar (plus more for rolling later)

2 cups all purpose flour

1.5 teaspoons almond extract

1 cup miniature chocolate chips

1 cup blanched, slivered almonds


Preheat oven to 375°F. Line two cookie sheets with parchment paper.

Cream together butter, 1 cup powdered sugar, and almond extract with an electric mixer. Gradually add flour, and mix until the dough comes together like chunky sand. Using a wooden spoon, fold in mini chocolate chips and slivered almonds.  Scoop cookie dough into 1 tablespoon sized portions. Squeeze/roll together in hand to make round balls. Space two inches apart on tray. Bake for 7-10 minutes or until bottoms are just slightly browned. Prepare a large bowl or platter with a generous layer of powdered sugar.

Remove cookies from heat and place directly in powdered sugar. Roll until evenly coated. Allow to cool and roll once more in powdered sugar.

Yields approximately 2 dozen cookies.

For a printable version, click here.