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Honey Wheat Bread
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2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt
In a mixing bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and
yeast. In a saucepan, heat milk, water, honey, butter and salt to
120°-130°; add to flour mixture. Blend on low speed until moistened; beat
on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough
of the remaining all-purpose flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased
bowl, turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch dough down. Shape into two loaves; place in a
greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |