This recipe works for me using Alberta #1 wheat at our 3,000-foot elevation.

This recipe works for me using our home-grown Alberta #1 wheat, at our 3,000-foot elevation.

This recipe works for me using my home-grown Alberta #1 wheat, at our 3,000-foot elevation.

Note: This recipe works with my home-grown Alberta #1 wheat, at our 3,000-foot elevation.

While stirring, slowly mix in flour until dough is formed. Cover with plastic wrap and set in a warm place until the dough has doubled in size, about 1 hour.

For the filing:
In a food processor, purée walnuts, sugar, butter, milk, and cinnamon into a smooth paste. Beat egg whites until frothy and slowly mix in walnut paste.

Use butter to grease a 9 x 5 x 2 3/4 inch loaf pan.

On a lightly floured surface, roll out dough into a 12 x 5 inch long oval about 1/9 inch thick. Evenly spread walnut mixture onto the dough with a spoon.

Starting on one end, tightly roll the dough into a loaf and transfer to pan. Set in a warm place for about 1 hour until doubled in size.

Heat oven to 350°F. Bake until a knife inserted in middle comes out clean, about 1 hour. Let cool and enjoy!

Add butter and both sugars to a stand mixer with a paddle attachment. Cream until fluffy, 2–3 minutes. Add eggs and vanilla.

In a large bowl, combine flour, cocoa powder, baking soda and salt. Add dry ingredients to wet ingredients. On low speed, add sour cream and mashed bananas. Fold in chocolate chips.

Pour batter into the prepared pan and bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean. Remove from oven and let cool in the pan for 20 minutes.

Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!

Notes:
1. Cooking time will depend on your bread machine.
2. White whole wheat flour has the same nutritional profile as traditional whole wheat. It is made from a different type of wheat. It has a much lighter texture and milder flavor. King Arthur Flour works great and they have an organic version of white whole wheat!
3. Adapted from 100 Days of Real Food’s Cinnamon Raisin Bread.

While the dough is doing its thing, grease 2 round deep dish pie plates or cake pans.

In a small bowl, stir together the corn syrup (or agave), vanilla and melted butter until well combined. Divide this mixture between the two pans, tilting to cover the bottoms evenly. Sprinkle each pan with 1/2 cup brown sugar, and then sprinkle in the pecans if you’re using them (and please do! I was out of pecans but I would never leave them out on purpose!).

When the dough is done, take it out of the machine and let it rest on a floured surface for about 10-15 minutes.

On that floured surface, roll the dough out into a large rectangle (10″x14″, or something like that). Spread the 4 tablespoons softened butter all over the rolled out surface and then sprinkle evenly with the sugar and cinnamon.

Starting on the long end closest to you, roll the dough away from you into a log. Very gently with a sharp serrated knife, cut the log into 16 equal pieces. Cut the log in half, then cut each half in half, then again and again).

Place the slices into the prepared baking dishes cut side up, with 8 rolls into each pan. Cover the pans with plastic wrap and let them sit in a draft-free place to rise for about an hour. Towards the end of your rise time, preheat oven to 350ºF.

Once the rolls have expanded in the pans so that they are all touching, remove the plastic wrap and place the pans in the preheated 350ºF oven.

Bake for 15 minutes, then cover loosely with foil and bake for another 10-15 minutes, until the rolls are golden brown and no longer doughy in the center.

Remove the pans from the oven and immediately invert them onto large platters or a sheet of parchment. (Hold the hot pan in one hand with a baking mitt, place a large plate on top and then flip quickly, all in one motion). Let the pans sit there upside down for a few minutes to make sure all the caramel and pecans fall down onto the rolls.

Remove the pans, and serve the rolls warm, with lots and lots of hot coffee!

Note: These rolls can also be frozen! Just bake as directed, then separate the rolls and cool completely on a parchment lined pan. Freeze in an airtight container for up to 3 months. When you are ready for them, thaw the rolls on the counter overnight and warm them gently in a low oven or microwave on half power!

Recipe adapted from With a Grateful Prayer and a Thankful Heart.

Program the machine to the dough setting and start it up. Let it complete its cycle. Take the canister out of the bread maker and allow it to rest 10 minutes.

Turn dough out onto a smooth work surface and flour counter at this point. Divide into 8-10 pieces.

Preheat oven to 425°F.

Roll each section of dough into an 16-18 inch rope. Shape each rope into a round and then lift each end to cross over and touch opposite side of the circle, tucking the ends underneath the round, sealing with a dab of water. Or twist into any shape you desire.

Place on parchment lined baking trays and let the pretzels rise for about 15 minutes.

Combine water and baking soda in a large saucepan and bring to a boil.
With a slotted spoon lower a pretzel into the boiling water mixture and cook for about 15 seconds on each side, or until it floats to the surface.

Take it out from the water bath and return to the parchment lined trays. Repeat with the rest of the pretzels. Place about 6 per 9X13″ tray

For the glazes and topping:

Beat egg and water together and brush egg glaze onto all of the pretzels. Sprinkle with salt or sesame seeds or just leave plain.

Bake for 8-10 minutes until golden brown, turning them over halfway through. When done remove trays from the oven. Brush melted butter onto tops of pretzels.

Adapted from Food.com.

When the dough is done, divide the dough into 16 small balls, place in an 11×7 greased deep dish, cover with a kitchen towel and allow the dough to rise for at least 20 minutes. Preheat oven to 375 F at the end of the dough rising time.

Brush the tops of the dough with 2 tablespoon melted butter. Bake at 375 F for 20-25 minutes.