After being (pretty much) successful at brioche bread, I decided I’d try my hand at wheat bread. But I like the honey wheat bread from the store. So then I decided to try making honey wheat bread. And awaaayyy I went : )
- 1 (.25 ounce) package rapid rise yeast
- 1 teaspoon white sugar
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1 (12 fluid ounce) 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
- I used 1/3 cup of honey instead of 1/4 because all the recipes I looked at that had reviews showed a general consensus of wanting more honey.
- I used butter instead of shortening because I didn’t want to buy a whole can of shortening to use a wee bit of it. I don’t have other recipes with shortening in my future…yet.
- 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 bread 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 9×5 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.
The bread came out incredibly delicious! Really, it was just as good (if not better!) than the store-bought bread. Yes, store-bought bread can come out a little softer, but I think if I had buttered the outside when I took it out of the oven, it may have been a little different. Plus, these days, even the wheat bread can have high fructose corn syrup, and of course, tons of preservatives. This is such a fun way to fill up your home with the smell of baked goodness on a Sunday, and feel good about that sandwiches that hubby and kids eat throughout the week. And the recipe (and it seems, all bread recipes) make two loaves. So this is good for a big family, or for sharing – which is my personal favorite!
I had to go to a birthday dinner last night, literally leaving the second I took these out of the oven. Hubby came home too late from work to join us at the restaurant, so he had some leftovers and this bread. In fact, he said he had about three slices because it was so good. That makes my heart happy : )
I had a piece of toast this morning, with a little natural peanut butter from, you guessed it, Trader Joe’s. It was divine! I especially liked the extra honey that I put in there. It didn’t make it too sweet; actually I think the added honey made the bread taste just right.
Tonight, the sister gets the other loaf. I finished too late to drop it off at their house last night, although I would have liked them to have it totally fresh. Regardless, I can’t wait to hear what they think! And I shared a piece with a coworker today. At first he was like, “um I don’t want a piece of bread.” And then he ate it all and said, “oops I ate it all. I’m going to call you crack bread-maker. Also, bring me a loaf next time.” I take that as a very good sign : )