Here is a recipe that I make during the winter months. It takes a little extra time, but hot right out of the oven with butter melting all over the top….well need I say more, other than it is worth the wait.
Honey Wheat Bread
- 2 1/2 cups warm water
- 1/3 cup powdered milk
- 1/3 cup vegetable shortening
- 1/4 cup honey
- 1 tbsp salt
- 2 (1/4 ounce) packages of active yeast
- 3 1/2 cups whole wheat flour
- 3 1/2 cups all-purpose white flour
- Grease two 9 x 5 inch loaf pans
- Combine warm water and yeast in a large mixing bowl for about 5 minutes. It will start to foam a little. This lets you know the yeast is good and active.
- Add powdered milk, honey, salt and stir
- Add whole wheat flour and beat in with mixer on low speed until blended. Increase to medium speed and mix about 3 minutes.
- Gradually add white flour until all is incorporated
- Turn dough out onto floured board or counter and knead until smooth by taking half the dough and turning it back into itself. Do this until it is somewhat elastic feeling.
- Return dough to a clean bowl that you have sprayed cooking oil into
- Cover and let rest about 30 minutes in a warm place
- Divide dough in half and place each into the prepared pans.
- Cover once again and let rise in a warm place for about 90 minutes or doubled in size
- Pre-heat oven 375°
- Bake loaves for approximately 40 minutes or until golden brown and hollow sounding.
Trick our Mother always did…as soon as the bread comes out of the oven, she rubbed either butter or a little shortening over the top of the bread. This made the crust very soft and not crusty (if you like soft crust, its easier to cut)