I was able to buy a stand mixer with birthday money earlier this month, so I decided to put it to work kneading dough last week. As well as perfectly kneading several loaves-worth of bread dough for me, my mixer also enabled me (as well as my two main men) to enjoy this Whole Wheat Butterhorns recipe and also this Easiest, Tastiest, Healthy Pizza Crust recipe.
You can probably tell from the name of the recipe alone that the Butterhorns were deliciously indulgent. They indeed were. After freezing half the baked batch in freezer bags earlier in the week, on Saturday we popped a few frozen ones in the over for a few minutes and wow, they were soft and tasted fresh. I think it would be easy to have these in your freezer and pull them out for guests or anytime you want to stretch the main course.
The easy-tasty-healthy pizza crust recipe was so easy to mix up in my mixer with dough hooks. And I was amazed that I didn't even have to let the dough rise. Just give it a 10-minute rest and it's ready to go into the oven! It was such a soft and fluffy pizza dough. Definitely the best whole wheat pizza dough recipe I've found so far.
Just FYI: I didn't use as much flour as the recipes call for, because I don't use freshly ground flour, I bake with King Arthur White Whole Wheat store-bought flour. From my understanding, store-bought whole wheat flour is more dense than freshly ground (like if you have a wheat grinder in your kitchen), so if the recipe is written for freshly ground (like these are), use a little less flour if you are using store-bought. For example with the pizza dough, I probably used somewhere around 4 1/2 cups flour, give or take, when the recipe as written calls for 5 cups.
