Honey Wheat Bread
Original recipe yield: 2 - 9x5 inch loaves
- 1 package rapid rise yeast
- 1 teaspoon white sugar
- 1/2 cup warm water at 110 degrees F
- 1 (12 fluid ounce) can evaporated milk
- 1/4 cup water
- 1/4 cup melted shortening
- 1/4 cup honey
- 2 teaspoons salt
- 2 cups whole wheat flour
- 3 cups bread flour
- 2 tablespoons butter
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and
wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15
minutes. Add white flour, and process until dough forms a ball. Knead dough by
processing an additional 80 seconds in food processor, or mix and knead by hand
10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the
bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half,
and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch
bread pans. Butter the tops of the dough, and cover loosely with plastic wrap.
Let rise in a warm area until doubled; second rise should take about 30
- Place a small pan of water on the bottom shelf of the oven.
Preheat oven to 375 degrees F
- Bake for 25 to 35 minutes, or until tops are dark golden
brown. Butter crusts while warm.
- Slice when cool.
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