Tuesday, November 4, 2008

Honey Wheat bread

I first made this bread a few months ago and I really enjoy it. While the American Sandwich bread still holds a special place in my heart (and a weekly spot in my kitchen), this bread is a great one to break up the routine. It is fully with a slightly sweet flavor.

We ended up switching to another bread only because Brian's toast in the morning was coming out almost fuzzy feeling out of the toaster. Turns out we just needed a sharper bread knife! So, I think this one will be back in popular demand very soon.



1 (.25 oz) pkg. rapid rise yeast
1 tsp. white sugar
½ cup warm water (110° F/45° C)
1 (12 fl. oz.) can evaporated milk
¼ cup water
¼ cup melted butter
¼ cup honey
2 tsp. salt
2 cups whole wheat flour
3 cups bread flour
2 tbsp. butter


Dissolve yeast and sugar in ½ cup warm water.

Combine milk, ¼ cup water, melted butter, 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 the dough forms a ball. Knead dough by processing an additional 80 seconds 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 9×5” loaf 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 the oven to 375° F.

Bake for 25-35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Source: Annie's Eats

1 comment:

  1. When I made this I have the Same toast issue. I was using it to make Grilled Cheese. I learned I need to have a very hot pan if I wanted to use it unbuttered.