Honey Wheat Bread I Popular Recipes

Wednesday, July 27, 2016

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Honey Wheat Bread I

"This is a county fair blue ribbon winning loaf - it's miles delicate and soft."

Ingredients :

1 (.25 ounce) bundle fast upward thrust yeast
1 teaspoon white sugar
1/2 cup warm water (one hundred ten ranges F/forty five stages C)
1 (12 fluid ounce) can evaporated milk
1/four cup water
1/four cup melted shortening
1/four cup honey
2 teaspoons salt
2 cups entire wheat flour
3 cups bread flour
2 tablespoons butter

Instructions :

Prep : 25M	Cook : 24M	Ready in : 2H30M

Dissolve yeast and sugar in 1/2 cup heat water.
Combine milk, 1/four cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast combination, and allow rest 15 minutes. Add bread flour, and procedure till dough paperwork a ball. Knead dough with the aid of processing an additional 80 seconds in food processor, or blend and knead with the aid of hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough upward thrust for 45 minutes, or till almost doubled.
Punch down, and divide dough in 1/2. Roll out every half of, 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 upward push in a warm area until doubled; 2nd upward thrust must take approximately half-hour.
Place a small pan of water on the lowest shelf of the oven. Preheat oven to 375 levels F (190 ranges C).
Bake for 25 to 35 minutes, or until tops are darkish golden brown. Butter crusts while heat. Slice while cool.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it evenly, and make easy-up less complicated.

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