- 1 cup milk
- 3/4 cup shortening
- 1/2 cup honey
- 2 teaspoons salt
- 4-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3 eggs
- 1 teaspoon butter, melted
- In a large saucepan, bring milk to a boil over medium heat, stirring constantly. Remove from the heat. Stir in the shortening, honey and salt until shortening is melted. Cool to 110° to 115°. Combine the flours; set aside.
- In a large mixing bowl, dissolve yeast in warm water. Add milk mixture and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture 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. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes. With a sharp knife, make a deep X in top of each piece of dough. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with butter. Cool completely. Yield: 2 loaves.
Reviews forRound Whole Wheat Loaves
"Tasted wonderful. Did not like the texture; reminiscent of cornbread."
"This is really good. I don't usually like wheat bread but I think the honey adds a lot of flavor."