Whole Wheat Bread (2 Loaves)

2 c warm water (hot tap water)

1 1/2 TBSP yeast

3 TBSP honey or brown sugar

3 TBSP oil

3 TBSP Powdered Milk

1/2 TBSP salt

2 TBSP vital wheat gluten

2 TBSP starch (potato flakes, corn, starch)

1 1/2 TBSP distilled vinegar

5-7 cups of wheat flour/white flour

Mix all ingredients following the directions on package if yeast. You will know that you have enough flour when the dough does not stick to the side of the bowl. Knead for 7-9 minutes in your mixer ( I use a kitchen aid mixer.) Divide into 2 sections and roll out with a rolling pin to pop air bubbles. Roll up like cinnamon rolls and then turn under the ends to fit the loaf pan and pinch the seams along the bottom. Place into a greased loaf pan and cover with a towel and place into a cold oven and turn the oven on at 350 degrees. Set timer for 30 Minutes. When taking bread out of the oven turn out onto a cooling rack and let it cool at least 15minutes before cutting it. The texture will be best if you wait until the bread is completely cooled for slicing.

Use with in 4 days or freeze. Placing bread in the refridgerator will cause the bread to go stale faster.

Cheeseball

1 # cream cheese
1-2 heaping TBSP of sour cream or yogurt
1-2 TBSP mayo (optional
1 cup shredded cheese
4 sliced green onion or 1/4 c dry onion

1/2 # imitation crab ( optional)

seasonings are approximate (season to taste)
1-2 tsp garlic powder, onion powder, dill weed

Mix well I use an electric mixer with a cookie dough paddle, with a large cookie scoop or spoon scoop out a cheeseball a bowl cover and refridgerate. When you are ready to serve take out, unwrap and place into the center of crackers, or veggies.
Another option is to place the cheeseball in sliced or chopped nuts and roll untill completely covered.