Wednesday, March 7, 2012

Honey Wheat Bread

Unbaked loaf
3/4 tsp. yeast
1 1/2 c. warm water (110 degrees), divided
1/4 c. + 2 Tbsp. vegetable oil
1/8 c. sugar
1/4 c. brown sugar, packed
1 1/2 Tbsp. honey
1/2 Tbsp. salt
1 1/2 c. flour
2 1/2 - 3 c. whole wheat flour

In a large bowl, dissolve yeast in 3/4 c. warm water. Add oil, sugar, brown sugar, honey, salt, and remaining water to the yeast mixture. In a separate bowl, combine the flours. Add 1 1/4 c. flour to yeast mixture. Stir until smooth. Add enough remaining flour to form dough. Turn out on floured surface. Knead 6-8 minutes, until it is elastic and smooth. Place in a greased bowl, turning over once so both sides get coated. Cover and let rise in a warm place for 1 hour.

Punch dough down. Turn out onto lightly floured surface. Roll out and shape into a loaf. Place in greased loaf pan. Cover and let rise 30 minutes.

Bake at 350 F for 40-45 minutes. Coat with butter as soon as you pull it out. Let cool in the loaf pan 5 minutes, then remove to a wire rack. A slice of warm bread is the best.

Recipe courtesy of Kellie S.

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