Honey Wheat Bread Iii
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
Water (warm)3 cup
Milk (warm)2 tbsps
Honey2 tbsps
Vegetable Oil1 tsp
Salt2.5 cups
All-Purpose Flour2 cups
Whole Wheat FlourDirections:
1
Place the warm water in large bowl
2
Sprinkle in yeast, stir until dissolved and let stand until creamy
3
Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well
4
Stir in whole wheat flour and mix well
5
Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over)
6
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes
7
Place in a lightly oiled bowl and turn the dough to grease the top
8
Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour
9
Lightly grease a 9x5 inch loaf pan
10
Punch the dough down and turn onto a lightly floured surface
11
Form dough into a loaf and place into the prepared pan
12
Cover and let rise in a warm place until doubled in size, about 45 minutes
13
Preheat oven to 375 degrees F (190 degrees C)
14
Preheat oven to 375 degrees F (190 degrees C)
15
Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped
16
Remove loaf from the pan and cool on a wire rack