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| Honey Wheat Bread |
Hits: 1 |
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Description:
I modified for bread machine with mixed results the first attempt; be sure to read my notes!
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| Date Added: |
August 18, 2005 |
Season: |
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| Category: |
Breads |
Prep. Method: |
Bake |
| Calories: |
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Dish Type: |
Bread |
| Serves: |
0 |
Cuisine: |
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| Prep. Time: |
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Ingredients:
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1 - .25 oz package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 - 12 oz can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter
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Directions:
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- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, 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 rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
- Misc Comments from AllRecipes.com - One lady said she used bread machine and it was fine. Another said she "I kneaded mine with a dough hook on my KitchenAid mixer for about 7-8 minutes on speed 2. It was perfect." Most said they used melted butter instead of melted shortening. One lady said "We also made a butter spread to go with it- Whip a stick of butter with 12 tsp. of cinnamon and 2-3 tbsp. of powdered sugar. It was great!"
- Stacy's Notes - Made this for the first time August 2005. It was good, but not as good as I wanted it to be. But to be fair, this could be due to several factors - my yeast or flour could have been old (haven't made bread in a while), I used a bread machine rather than the method specified, and I forgot to put the pan of water underneath the bread when it cooked. It had a good flavor and was thick and fairly dense, I wanted it to be lighter and fluffier. Here's what I did - I halved everything to make one loaf and used my bread machine to make the dough. My white bread flour had been in the pantry several months and I pulled whole wheat flour out of the freezer to use. I used SAF Perfect Rise yeast (not past its expiration date, but I've had it a while, unopened). I warmed the water, but just dumped it in the bread machine first (liquids first, then flours and leavening, then yeast in my machine). I used a 5 oz can of evaporated milk, 1 teaspoon of SAF yeast, about 1/2 cup of water, 1/4 cup of melted butter, and 1/4 cup of honey. I also added 4 teaspoons of vital wheat gluten (but again, mine may be old). The machine mixed the dough and when I took it out, it looked good. Put it in a greased ceramic loaf pan, covered and let rise for 45 minutes (still looked good, rose decently). I baked it at 375 for just 20 minutes and it was done, but didn't rise hardly at all in the baking process. I forgot to put the pan of water under it while it baked, but I did brush it with butter when it came out, which made for a nice soft loaf, not overly crusty. It tasted good, but was dense and "packy". Try again with fresher ingredients (first in bread machine, then try with Kitchenaid and dough hook). Good bread, worth making again.
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Added On: August 18, 2005 |
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