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Honey Wheat Bread I
Honey Wheat Bread I
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
150 minutes
Rich, tender honey wheat loaf with creamy evaporated milk.
Ingredients:
  • 1 (.25 ounce) package rapid rise yeast
  • 1 teaspoon white sugar
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 1 (12 fluid ounce) can evaporated milk
  • 0.25 cup water
  • 0.25 cup melted shortening
  • 0.25 cup honey
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 3 cups bread flour
  • 2 tablespoons butter
Instructions:
  • Combine yeast, sugar, and warm water until fully dissolved.
  • In a food processor or bowl, mix together milk, 1/4 cup water, shortening, honey, salt, and wheat flour. Add yeast mixture, let rest for 15 minutes. Mix in bread flour until dough forms a ball. Knead in food processor for 80 seconds or by hand for 10 minutes. Place dough in a buttered bowl, cover with plastic wrap, and let rise for 45 minutes or until almost doubled.
  • After punching down the dough, divide it in half. Roll out each half to remove any bubbles. Shape the dough into loaves and place them in buttered 9x5 inch bread pans. Brush the tops of the loaves with butter and loosely cover them with plastic wrap. Allow the dough to rise in a warm area until doubled in size, which should take approximately 30 minutes.
  • Place a small pan of water on the bottom shelf of the oven to create steam. Preheat oven to 375 degrees F (190 degrees C).
  • Bake until tops are beautifully golden brown for 25 to 35 minutes. Brush with butter while still warm. Slice after completely cooled.

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